HONEY MAID White Chocolate Peppermint Cheesecake

HONEY MAID White Chocolate Peppermint Cheesecake

Prep time15 min
Total time6hr 50min
ServingsMakes 16 servings, 1 piece (130 g) each.
  • 1½ cups Honey Maid Crumbs
  • ¼ cup butter, melted
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • ¼ 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
  • 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 Suggestion
    This is a great dessert to share at a holiday party. At 16 servings, there's enough to feed a crowd.
  • Substitue
    Prepare using brick light cream cheese, light sour cream and light whipped topping.
  • Size-Wise
    Dessert can be part of a healthful eating plan but remember to keep an eye on the portion size.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 29g 
   Saturated 18g 
Cholesterol 125mg 
Sodium 370mg 
Carbohydrate 33g 
   Dietary fiber 1g 
   Sugars 26g 
Protein 8g 
Calcium8 %DV
Iron3 %DV
Potassium3 %DV
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