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HONEY MAID White Chocolate-Peppermint Cheesecake

Prep time

15 min

Total time

4 hr 55 min

Servings

Makes 16 servings
one piece (170 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. white baking chocolate, melted
    • 4 eggs
    • 1 cup thawed Cool Whip Whipped Topping
    • 16 mini candy canes
Preparation
  • Preheat  oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of prepared pan.
  • Beat  cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake  40 min. or until centre is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

Recipe Tips

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

Better For YouGood news!! You'll save 80 calories, 12 grams total fat, including 9 grams saturated fat, by substituting non-hydrogenated margarine, brick light cream cheese, light sour cream, and Cool Whip Light Whipped Topping.

Size-WiseDessert can be part of a healthy eating plan but remember portion size.

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Nutrition Information

Nutrition per serving

  • Calories

    420

  • Total fat

    30g

  • Saturated fat

    18g

  • Cholesterol

    140mg

  • Sodium

    400mg

  • Carbohydrate

    32g

  • Dietary fibre

    1g

  • Sugars

    25g

  • Protein

    8g

  • Vitamin A

    25%DV

  • Vitamin C

    2%DV

  • Calcium

    10%DV

  • Iron

    2%DV