Monday, December 19, 2011

White Chocolate-Candy Cane Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 eggs
4 (1 ounce) 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

Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the 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 of pan. Refrigerate 4 hours or overnight. Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.

Size It Up
Enjoy a serving of this indulgent cheesecake when you celebrate the holidays with loved ones.
Special Extra
To create an icicle effect on top of cheesecake, spoon the whipped topping into a resealable plastic bag. Snip one of the corners off bottom of bag. Squeeze topping out to form soft peaks on top of cake.

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