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HONEY MAID White Chocolate-Candy Cane Cheesecake

Prep time

20 min

Total time

6 hr 10 min

Servings

Makes 16 servings, 1 piece (107 g) each.

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    Ingredients
    • 1 cup Honey Maid Crumbs
    • 3 Tbsp. butter, melted
    • 3/4 cup plus 3 Tbsp. sugar, divided
    • 5 oz. (5/6 of 170-g pkg.) white baking chocolate, divided
    • 3 pkg. (250 g each) brick cream cheese, softened
    • 1/4 tsp. peppermint extract
    • 3 eggs
    • 1 tub (500 mL) frozen whipped topping, thawed
    • 1/2 cup crushed candy canes
Preparation
  • Heat  oven to 325°F. if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
  • Combine  crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Bake 10 min.
  • Meanwhile,  melt 4 oz. chocolate as directed on package. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add melted chocolate and extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. 
  • Pour  cheesecake batter over crust.
  • Bake  45 to 50 min. or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Grate  remaining chocolate. Top cheesecake with whipped topping, crushed candy and grated chocolate just before serving.

Recipe Tips

How to Soften the Cream CheesePlace completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or just until cream cheese is slightly softened.

Special ExtraTo create an icicle effect on top of the cheesecake, spoon the whipped topping into  a resealable plastic bag. Snip off one corner from bottom of bag, then squeeze whipped topping into soft peaks on top of the chilled cheesecake.

86839
Amount per serving Calories 330
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Carbohydrate 28g
Fibre 0g
Sugars 24g
Protein 6g
Cholesterol 90mg
Sodium 270mg
Potassium 2% DV
Calcium 6% DV
Iron 2% DV

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