Wednesday, January 20, 2010

White Chocolate-Candy Cane Cheesecake

I just made this. My sister-in-law made it for Christmas and I could not stop thinking about it. I have been wanting to try making cheesecakes and tried this one first. Brought it to the Vikings Game on Sunday and it was GONE!! Have been asked to make another one this weekend. (I might try another kind.) Will post if it is good.

What you need

1 cup HONEY MAID Graham Cracker Crumbs

3/4 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3 eggs

4 squares BAKER'S White Chocolate, melted

1/4 tsp. peppermint extract

2 cups thawed COOL WHIP Whipped Topping

1/2 cup chopped candy canes

Make It

PREHEAT oven to 325°F if using a silver 9-inch spring form pan (or to 300°F if using dark nonstick 9-inch spring form pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate and extract; pour over 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. Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving. Store leftovers in refrigerator. (I topped with the whipped topping and put Andes peppermint candies on top.)

1 comment:

Ms. Huis Herself said...

My goodness! No procrastinator, you, Nectarine!!! :) Looks super yum!