Philadelphia White Chocolate-Peppermint Cheesecake

Submitted by Chef mariajane

"This is a great dessert to share at a Holiday party, at 16 servings, there's enough for a crowd!!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 16

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

directions

1. Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix graham crumbs and butter; press firmly onto bottom of pan.
3. 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.
4. 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.