Philadelphia White Chocolate-Peppermint Cheesecake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is a great dessert to share at a Holiday party, at 16 servings, there's enough for a crowd!! Ingredients:
1 1/2 cups graham wafer crumbs |
1/4 cup butter, melted |
4 (250 g) packages philadelphia brick cream cheese, softened |
1 cup sugar |
1/4 teaspoon peppermint extract |
1 cup sour cream |
4 squares baker's white chocolate, melted |
4 eggs |
1 cup cool whip topping, thawed |
16 miniature candy canes |
Directions:
1. Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix graham crumbs and butter; press firmly onto bottom of pan.
3. Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.
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