RecipesMagazine

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.
Equipment you will use
OvenOven
2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
Equipment you will use
Aluminum FoilAluminum Foil
Frying PanFrying Pan
3
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan.
Ingredients you will need
ButterButter
SugarSugar
Equipment you will use
Frying PanFrying Pan
4
Bake 10 min.
Equipment you will use
OvenOven
5
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended.
Ingredients you will need
Cream CheeseCream Cheese
ExtractExtract
SugarSugar
Equipment you will use
BlenderBlender
BowlBowl
6
Add sour cream and chocolate; mix well.
Ingredients you will need
Sour CreamSour Cream
ChocolateChocolate
7
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Ingredients you will need
EggEgg
8
Pour over crust.
Ingredients you will need
CrustCrust
9
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
Equipment you will use
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
Beer Salmon
Watermelon Salsa
Onion Salisbury Steak
Pineapple Yogurt Dip
Watermelon Salsa
Watermelon Salsa
Jeweled Plum Tartlets
Corn in the Cobbler
Radiance Fruit Salad
Asian Beef Noodle Toss
Related recipes
Chutneyed Beef Tenderloin
Mexican Chopped Salad with Toasted Cumin Vinaigrette
Basic Vanilla Cake Batter
Grilled Rib Eye with Tomato and Poblano Chile Sauce
Magazine
Beer Salmon
Paleo Tortillas
Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta
Pineapple Yogurt Dip
Pink Lemonade
Jeweled Plum Tartlets
Corn in the Cobbler
Mocha Walnut Cookies
Orange Pear Jam
Portobello Beef Stew with Cranberry Pilaf