HONEY MAID White Chocolate-Candy Cane Cheesecake

HONEY MAID White Chocolate-Candy Cane Cheesecake

Prep time20 min
Total time6hr 10min
ServingsMakes 16 servings, 1 piece (107 g) each.
  • 1 cup Honey Maid Crumbs
  • 3 Tbsp. butter, melted
  • ¾ 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
  • ¼ tsp. peppermint extract
  • 3 eggs
  • 1 tub (500 mL) frozen whipped topping, thawed
  • ½ cup crushed candy canes
  • 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 Cheese
    Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or just until cream cheese is slightly softened.
  • Special Extra
    To 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 23g 
   Saturated 14g 
Cholesterol 90mg 
Sodium 270mg 
Carbohydrate 28g 
   Dietary fiber 0g 
   Sugars 24g 
Protein 6g 
Calcium6 %DV
Iron2 %DV
Potassium2 %DV
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