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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
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
5 oz. white baking chocolate, divided
3 pkg. (250 g each) brick cream cheese, softened
1/4 tsp. peppermint extract
3 eggs
1 tub (500 mL) Cool Whip Whipped Topping, thawed
1/2 cup crushed candy canes

Preparation

Heat oven to 325°F.
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
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 over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Grate remaining 1 oz. chocolate. Top cheesecake with Cool Whip, crushed candy and grated chocolate just before serving.

Recipe Tips

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

Special ExtraTo create an icicle effect on top of the cheesecake, fill resealable plastic bag with the Cool Whip. Snip off one corner from bottom of bag; use to squeeze Cool Whip into soft peaks on top of cake.

NoteIf using a dark nonstick springform pan, reduce oven temperature to 300°F.

86839

Nutrition Information

Nutrition per serving

Calories

350
Total fat

23g
Saturated fat

14g
Cholesterol

100mg
Sodium

280mg
Carbohydrate

31g
Dietary fibre

0g
Sugars

26g
Protein

6g
Vitamin A

20%DV
Vitamin C

2%DV
Calcium

6%DV
Iron

2%DV