HONEY MAID White Chocolate-Peppermint Cheesecake

7  Ratings
  • 15 min prep
  • 4 hr 55 min total
  • Makes 16 servings, one piece (170 g) each.

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HONEY MAID White Chocolate-Peppermint Cheesecake Recipe


  • 1-1/2 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 1/4 tsp. peppermint extract
  • 1 cup sour cream
  • 4 oz. white baking chocolate, melted
  • 4 eggs
  • 1 cup thawed Cool Whip Whipped Topping
  • 16 mini candy canes


  • Preheat  oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of prepared 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 time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake  40 min. or until centre 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.

Recipe Tips

Serving SuggestionThis is a great dessert to share at a holiday party. At 16 servings, there's enough for a crowd.

Better For YouGood news!! You'll save 80 calories, 12 grams total fat, including 9 grams saturated fat, by substituting non-hydrogenated margarine, brick light cream cheese, light sour cream, and Cool Whip Light Whipped Topping.

Size-WiseDessert can be part of a healthy eating plan but remember portion size.


Nutrition Information

Makes 16 servings, one piece (170 g) each.

Nutrition per serving:

  • Calories 420 
  • Total fat 30 g
  • Saturated fat 18 g
  • Cholesterol 140 mg
  • Sodium 400 mg
  • Carbohydrate 32 g
  • Dietary fibre 1 g
  • Sugars 25 g
  • Protein 8 g
  • Vitamin A 25 %DV
  • Vitamin C 2 %DV
  • Calcium 10 %DV
  • Iron 2 %DV

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