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!

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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 egg s
  • 1 cup thawed frozen whipped topping
  • 16 miniature candy cane s

Nutrition facts

Recipe Tips


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.