7 January, 2016
White Chocolate Candy Cane Cheesecake
Posted in : All, Desserts, Vegetarian on by : Jeremy
12 servings
1 cup graham cracker crumbs
¾ cup sugar + 2 Tbsp.
3 Tbsp. butter, melted
3 (8 ounce) packages cream cheese
3 eggs
4 squares Baker’s Premium white Chocolate, melted
¼ tsp. peppermint extract
8 ounces Cool Whip
½ cup finely chopped candy canes
Preheat oven to 325 if using a 9” silver springform pan (or 300° if using a dark springform pan). Mix crumbs, 3 Tbsp. sugar and melted butter. Press firmly into the bottom of the springform pan. Bake 10 minutes. Beat cream cheese and ¾ cup sugar in mixer until well blended. Add eggs, 1 at a time, mixing on low. Stir in melted chocolate and peppermint extract. Pour into crust. Bake 45-50 minutes or until center is almost set. Run knife or metal spatula around the rim of the pan to loosen cake. Cool before removing the rim of the pan. Refrigerate 4 hours or overnight. Garnish with whipped topping and chopped candy canes just before serving. Store in refrigerator.