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PHILADELPHIA White Chocolate-Peppermint Cheesecake

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PHILADELPHIA White Chocolate-Peppermint Cheesecake

PHILADELPHIA White Chocolate-Peppermint Cheesecake

This recipe makes 35 servings with 214 calories, 3g of protein, and 15g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up baker's chocolate, sugar, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours and 35 minutes.

Instructions

1
Heat oven to 325F.
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OvenOven
2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
3
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan.
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ButterButter
SugarSugar
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Frying PanFrying Pan
4
Bake 10 min.
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OvenOven
5
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended.
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Cream CheeseCream Cheese
ExtractExtract
SugarSugar
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BlenderBlender
BowlBowl
6
Add sour cream and chocolate; mix well.
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Sour CreamSour Cream
ChocolateChocolate
7
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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EggEgg
8
Pour over crust.
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CrustCrust
9
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
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OvenOven
10
Use foil handles to remove cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.
Ingredients you will need
Candy CaneCandy Cane
Equipment you will use
Aluminum FoilAluminum Foil
Frying PanFrying Pan
DifficultyExpert
Ready In5 hrs, 35 m.
Servings35
Health Score0
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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