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White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake

When you want the most festive Christmas dessert, this white chocolate peppermint cheesecake topped with mini candy canes is the best choice. Make it a holiday tradition!

Prep time15 min
Total time6hr 5min
ServingsMakes 16 servings.
  • 12 HONEY MAID Honey Grahams, finely crushd (about 1-1/2 cups crumbs)
  • 3 Tbsp. sugar
  • ¼ cup butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • ¼ tsp. peppermint extract
  • 1 cup sour cream
  • 1 pkg. (4 oz.) white baking chocolate, melted
  • 4 eggs
  • 1 cup thawed frozen whipped topping
  • 16 miniature candy canes
  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and peppermint extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool.
  • Refrigerate cheesecake 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
  • Top each piece with a dollop of whipped topping and a candy cane.
Recipe Tips
  • Serving Suggestion
    Since this festive dessert makes 16 servings, it's the perfect dessert to serve at your next holiday gathering. 
  • Substitute
    Substitute 16 starlight mints for the candy canes.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 31g 
   Saturated fat 17g 
   Trans fat .5g 
Cholesterol 120mg 
Sodium 270mg 
Carbohydrate 39g 
   Dietary fiber 0g 
   Total sugars 30g 
   Added sugars 23g 
Protein 7g 
Vitamin A25 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium8 %DV
Iron6 %DV
Potassium4 %DV

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