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HONEY MAID White Chocolate Peppermint Cheesecake

Prep time

15 min

Total time

6 hr 50 min

Servings

Makes 16 servings, 1 piece (130 g) each.

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    Ingredients
    • 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. (2/3 of 170-g pkg.) white baking chocolate, melted
    • 4 eggs
    • 1 cup thawed frozen whipped topping
    • 16 mini candy canes
Preparation
  • Heat  oven to 325°F.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides. Combine crumbs and butter; press onto bottom of prepared pan.
  • Beat  cream cheese, sugar and peppermint extract in large bowl with mixer until  blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake  40 min. or until centre is almost set. Cool completely.
  • Refrigerate  4 hours.
  • Use  foil handles to remove cheesecake from pan before cutting into pieces to serve. 
  • Top  each cheesecake piece with a dollop of whipped topping and candy cane just before serving. 

Recipe Tips

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

SubstituePrepare using brick light cream cheese, light sour cream and light whipped topping.

Size-WiseDessert can be part of a healthful eating plan but remember to keep an eye on the portion size.

107584
Amount per serving Calories 420
% Daily Value*
Total Fat 29g
Saturated Fat 18g
Carbohydrate 33g
Fibre 1g
Sugars 26g
Protein 8g
Cholesterol 125mg
Sodium 370mg
Potassium 3% DV
Calcium 8% DV
Iron 3% DV

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