White Chocolate Candy Cane Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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

1

Heat oven to 325°F.

2

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

3

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.

4

Pour cheesecake batter over crust.

5

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.

6

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