White Chocolate Peppermint Cheesecake

Name: White Chocolate Peppermint Cheesecake
Prep time: 15 min
Total time: 365 min
Yield: 16
Ingredients: 12 HONEY MAID Honey Grahams, finely crushd (about 1-1/2 cups crumbs); 3 Tbsp. sugar; ¼ cup butter, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar; ¼ tsp. peppermint extract; 1 cup sour cream; 1 pkg. white baking chocolate, melted; 4 eggs; 1 cup frozen whipped topping; 16 candy canes

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 time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

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 eggs
1 cup thawed frozen whipped topping
16 miniature candy canes

Directions

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 SuggestionSince this festive dessert makes 16 servings, it's the perfect dessert to serve at your next holiday gathering.
SubstituteSubstitute 16 starlight mints for the candy canes.