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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

This recipe features:

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