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White Chocolate-Candy Cane Cheesecake

White Chocolate-Candy Cane Cheesecake

Ingredients



Instructions

  1. Heat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using dark nonstick 9-inch springform pan).
  2. Mix graham crumbs, 3 tablespoons of the sugar and the butter; press onto bottom of pan. Bake 10 minutes.
  3. Beat cream cheese and remaining 3/4 cup sugar with electric mixer until well blended.
  4. Add eggs, one at a time, mixing on low speed after each addition just until blended.
  5. Stir in chocolate and extract; pour over crust.
  6. Bake for 45 to 50 minutes or until center is almost set.
  7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
  8. Refrigerate at least 4 hours.
  9. Top with the whipped topping and chopped candy just before serving.
  10. Store leftovers in refrigerator.

Yield: 12 servings, one slice each

Jazz It Up: To create an icicle effect on top of cheesecake, spoon the whipped topping into a resealable plastic bag. Snip one of the corners off bottom of bag. Squeeze topping out to form soft peaks on top of cake.

How to Prepare in a 13 x 9-inch Pan: Prepare and bake cheesecake as directed, using 1 1/2 cups graham cracker crumbs, 1 cup plus 3 tablespoons sugar, 1/4 cup (1/2 stick) butter, 4 packages (8 ounces each) cream cheese, 4 eggs, 4 chocolate squares and 1/2 teaspoon peppermint extract. Top with the whipped topping and candy canes as directed just before serving.

Nutritional Information: Calories 440 Total fat 29 g Saturated fat 18 g Cholesterol 140 mg Sodium 310 mg Carbohydrate 40 g Dietary fiber 0 g Sugars 31 g Protein 6 g

Vitamin A 15 %DV Vitamin C 0 %DV Calcium 8% DV Iron 4 %DV

Recipe and photo credit: kraftrecipes.com.

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