Print Recipe

Philadelphia White Chocolate-Peppermint Cheesecake

Philadelphia White Chocolate Peppermint

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

Recipe Ingredients

Method

  1. Preheat 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

Reprinted with permission from kraftrecipes.com.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.