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White Chocolate-Candy Cane Cheesecake

average rating

rate/review

prep time

20 min

total time

6 hr 10 min

makes

16 servings, 1 piece (107 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 cup Honey Maid Graham Crumbs

3/4 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter, melted

5 squares Baker's White Chocolate, divided

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

1/4 tsp. peppermint extract

3 eggs

1 tub (500 mL) Cool Whip Whipped Topping, thawed

1/2 cup crushed candy canes

Make It

HEAT oven to 325°F.

MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

MELT 4 chocolate squares as directed on package. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add melted chocolate and extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Grate remaining chocolate square. Top cheesecake with Cool Whip, crushed candy and grated chocolate just before serving.

kraft kitchens tips

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave 30 sec. or just until slightly softened.

Special Extra

To create an icicle effect on top of the cheesecake, fill resealable plastic bag with the Cool Whip. Snip off one corner from bottom of bag; use to squeeze Cool Whip into soft peaks on top of cake.

Note

If using a dark nonstick springform pan, reduce oven temperature to 300°F.