White Chocolate Candy Cane Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This cake is GREAT to make for the Holidays coming up! I ALWAYS make it for Christmas..everyone asks for it every year! :) Ingredients:
1 cup honey maid graham cracker crumbs |
3/4 cup plus 3 tablespoons granulated sugar, divided use |
3 tablespoons butter, melted |
3 (8-ounces each) packages philadelphia cream cheese, softened |
3 large eggs |
4 squares baker's premium white baking chocolate, melted |
1/4 teaspoon peppermint extract |
1 (8-ounce) tub cool whip whipped topping, thawed |
1/2 cup chopped candy canes |
Directions:
1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan.
3. Bake 10 minutes.
4. Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
5. Add eggs, one at a time, mixing on low speed after each addition just until blended.
6. Stir in melted chocolate and the extract; pour over crust.
7. Bake 45 to 50 minutes or until center is almost set.
8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9. Refrigerate 4 hours or overnight.
10. Top with the whipped topping and chopped candy canes just before serving.
11. Store leftover cheesecake in refrigerator.
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