PHILADELPHIA White Chocolate-Peppermint Cheesecake

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rate/review

prep time

15 min

total time

4 hr 55 min

makes

photo by:

kraft

recipe by: kraft

what you need

1-1/2 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

1/4 tsp. peppermint extract

1 cup sour cream

4 squares Baker's White Chocolate, melted

4 eggs

1 cup thawed Cool Whip Whipped Topping

16 mini candy canes

make it

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.

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 time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until centre 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.

kraft kitchens tips

Serving Suggestion

This is a great dessert to share at a holiday party. At 16 servings, there's enough for a crowd.

Healthy Living

Good news!! You'll save 80 calories, 12 grams total fat, including 9 grams saturated fat, by substituting non-hydrogenated margarine, Philadelphia Light Cream Cheese, light sour cream, and Cool Whip Light Whipped Topping.

Size-Wise

Dessert can be part of a healthy eating plan but remember portion size.