White Chocolate Candy Cane Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 egg s
  • 1 pkg. (4 oz.) white baking chocolate, melted
  • ¼ tsp. peppermint extract
  • 2 cups thawed frozen whipped topping
  • ½ cup chopped candy cane s

Nutrition facts

Recipe Tips


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.