Philadelphia White Chocolate-Peppermint Cheesecake - cooking recipe

Ingredients
    1 1/2 cups graham wafer crumbs
    1/4 cup butter, melted
    4 (250 g) packages philadelphia brick cream cheese, softened
    1 cup sugar
    1/4 teaspoon peppermint extract
    1 cup sour cream
    4 squares baker's white chocolate, melted
    4 eggs
    1 cup Cool Whip Topping, thawed
    16 miniature candy canes
Preparation
    Preheat oven to 325\u00b0F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
    Mix graham crumbs and butter; press firmly onto bottom of pan.
    Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
    Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

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