HONEY MAID White Chocolate-Candy Cane Cheesecake
Prep time20 min
Total time6hr 10min
ServingsMakes 16 servings, 1 piece (107 g) each.
Ingredients
- 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
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 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 330 |
| % Daily Value* | |
| Fat 23g | |
| Saturated 14g | |
| Cholesterol 90mg | |
| Sodium 270mg | |
| Carbohydrate 28g | |
| Dietary fiber 0g | |
| Sugars 24g | |
| Protein 6g | |
| Calcium | 6 %DV |
| Iron | 2 %DV |
| Potassium | 2 %DV |
