White Chocolate Candy Cane Cheesecake

Name: White Chocolate Candy Cane Cheesecake
Prep time: 20 min
Total time: 370 min
Yield: 12
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs); 3 Tbsp. butter, melted; ¾ cup sugar, divided; 3 pkg. brick cream cheese, softened; 3 eggs; 1 pkg. white baking chocolate, melted; ¼ tsp. peppermint extract; 2 cups frozen whipped topping; ½ cup candy canes

Celebrate Christmas with this homemade baked peppermint cheesecake. Piped whipped topping sprinkled with peppermint candy to make it the ultimate holiday dessert.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
3 Tbsp. butter, melted
¾ cup plus 3 Tbsp. sugar, divided
3 pkg. (8 oz. each) brick cream cheese, softened
3 eggs
1 pkg. (4 oz.) white baking chocolate, melted
¼ tsp. peppermint extract
2 cups thawed frozen whipped topping
½ cup chopped candy canes

Directions

Heat oven to 325°F.

Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.

Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in melted chocolate and peppermint extract.

Pour cheesecake batter over crust.

Bake 45 to 50 min. or until center of cheesecake is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours. Top with whipped topping and chopped candy just before serving.