HONEY MAID White Chocolate Peppermint Cheesecake
Prep time15 min
Total time6hr 50min
ServingsMakes 16 servings, 1 piece (130 g) each.
Ingredients
- 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
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 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 420 |
| % Daily Value* | |
| Fat 29g | |
| Saturated 18g | |
| Carbohydrate 33g | |
| Fibre 1g | |
| Sugars 26g | |
| Protein 8g | |
| Fibre 1g | |
| Sugars 26g | |
| Protein 8g | |
| Cholesterol | 125 mg |
| Sodium | 370 mg |
| Potassium | 3 %DV |
| Calcium | 8 %DV |
| Iron | 3 %DV |
