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.

Philadelphia White Chocolate Peppermint


  • 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


  1. Heat oven to 325 degrees F. Line 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 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.

Yield: 16 servings, one piece each

Nutritional Information: Calories 440 Total fat 30 g Saturated fat 18 g Cholesterol 150 mg Sodium 320 mg Carbohydrate 35 g Dietary fiber 0 g Sugars 27 g Protein 7 g Vitamin A

20 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 4 %DV

Recipe and photo used with permission from: Kraft Heinz Company