Print Recipe

White Chocolate-Candy Cane Cheesecake

White Chocolate-Candy Cane Cheesecake



  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:

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips

best cbd oil