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PHILADELPHIA White Chocolate-Peppermint Cheesecake

Prep Time:

15 min

Total Time:

5 hr 35 min

Makes:

16 servings

What You Need!

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/4 cup (1/2 stick) butter, melted

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

1 cup sugar

1/4 tsp. peppermint extract

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 squares BAKER'S White Chocolate, melted

4 eggs

1 cup thawed COOL WHIP Whipped Topping

16 miniature candy canes

Make It!

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends extending over sides of pan. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane just before serving.

Kraft Kitchens Tips

Serving Suggestion

This is a great dessert to share at a holiday party. At 16 servings, there's enough for a crowd.

Substitute

Substitute 16 starlight mints for the candy canes.

K:41155v3:106174

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Rated

by sylverstarduster on 12/19/2008
" I dont care for mint of any kind, so I increased the amount of extract (vanilla), and also added 6 more squares of white chocolate. " OH MY LORD Y'ALL" this was theee best cheesecake I think I have ever made. My co-workers are beggin' me for this old family recipe, lol. Yummy!!!"