White Chocolate Peppermint Cheesecake

When you want the most festive Christmas dessert, this white chocolate peppermint cheesecake topped with mini candy canes is the best choice. Make it a holiday tradition!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

12 HONEY MAID Honey Grahams, finely crushd (about 1-1/2 cups crumbs)
3 Tbsp. sugar
¼ cup butter, melted
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
¼ tsp. peppermint extract
1 cup sour cream
1 pkg. (4 oz.) white baking chocolate, melted
4 eggs
1 cup thawed frozen whipped topping
16 miniature candy canes

Directions

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and peppermint extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool.

Refrigerate cheesecake 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Top each piece with a dollop of whipped topping and a candy cane.