White Chocolate Candy Cane Cheesecake
My husband and I are always in charge of dessert for his family’s holiday get together. Since peppermint seems to be one of the flavors that reminds me of the holidays, I decided to combine a family favorite – cheesecake – with that holiday minty flavor to make our Christmas eve dinner dessert.
(Recipe from www.kraftfoods.com | photo from me!)
Makes 12 servings (1 slice=1 serving)
Calories/serving = 440
WW pts/serving = 11
1 cup HONEY MAID Graham Cracker Crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 squares BAKER’S Premium White Baking Chocolate, melted
1/4 tsp. peppermint extract
2 cups thawed COOL WHIP Whipped Topping
1/2 cup chopped candy canes
> Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan).
> Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake 10 min.
> Beat cream cheese and remaining 3/4 cup sugar with electric mixer until well blended.
> Add eggs, one at a time, mixing on low speed after each addition just until blended.
> Stir in chocolate and extract; pour over crust.
> Bake 45 to 50 min. or until center is almost set.
> Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
> Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving. Store leftovers in refrigerator.
Husband rating: A/A+
He really liked the white chocolate cheesecake but wasn’t fond of the peppermint whipped topping. He said A+ without the topping.
Wifey rating: A
Its so yummy but very rich hence the calories per serving so I could barely eat more than 1/2 of slice.
Family rating: A+
I have requests to make it again next year!