Philadelphia White Chocolate-Peppermint Cheesecake

Name: Philadelphia White Chocolate-Peppermint Cheesecake
Cook time: 40 min
Total time: 40 min
Yield: 16 serving(s)
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

Recipe 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

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 325°F 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.