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White Chocolate Candy Cane Cheesecake




Source of Recipe


billk54


List of Ingredients




1 cup Graham Cracker Crumbs
3/4 cup plus 3 Tbsp. sugar
3 tablespoons butter, melted
3 (8 ounce) packages Cream Cheese, softened
3 eggs
4 squares Premium White Baking Chocolate, melted
1/4 teaspoon peppermint extract
1(8 ounce) tub Cool Whip Whipped Topping, thawed
1/2 cup chopped candy canes


Recipe



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan.

Bake 10 min.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Stir in melted chocolate and extract; pour into crust.

BAKE 45 to 50 min. or until center is almost set.

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.

Garnish with whipped topping and chopped candy canes just before serving.

Store leftover cheesecake in refrigerator.
Makes 12 servings