Philadelphia White Chocolate-Peppermint Cheesecake

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

Yield: 16 servings, one piece each

Ingredients

• 1 1/2 cups Honey Maid Graham Cracker Crumbs
• 3 tablespoons sugar
• 1/4 cup (1/2 stick) butter, melted
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 1 cup Breakstone's or Knudsen Sour Cream
• 4 squares Baker's Premium White Baking Chocolate, melted
• 4 eggs
• 1 cup thawed Cool Whip Whipped Topping
• 16 miniature candy canes

Instructions

1. Heat oven to 325 degrees F. Line a 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix Graham cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan.
3. Bake for 10 minutes.
4. Beat cream cheese, 1 cup sugar and the extract in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream and chocolate; mix well.
6. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
7. Bake for 40 minutes or until center is almost set.
8. Cool. Refrigerate at least 4 hours or overnight.
9. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving.
10. Store any leftover cheesecake in refrigerator.

Nutrition

Per serving: Calories 440 Total fat 30g Saturated fat 18g Cholesterol 150mg Sodium 320mg Carbohydrate 35g Dietary fiber 0g Sugars 27g Protein 7g Vitamin A 20% DV Vitamin C 0% DV Calcium 8% DV Iron 4% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company