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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Chocolate-Candy Cane Cheesecake Recipe

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This recipe for White Chocolate-Candy Cane Cheesecake is from Christmas Treasures Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup graham crumbs
3/4 cup plus 3 tbsp. sugar, divided
3 tbsp. butter, melted
3 ( 250 g.) pkg. cream Cheese, softened
3 eggs
4 squares white chocolate, melted
1/4 tsp. peppermint extract
1 tub (500 ml) Cool Whip, thawed
1 square white chocolate, grated (optional)
1/2 cup crushed candy canes
Directions:
Directions:
Preheat oven to 325°F.

Mix crumbs, 3 tablespoons of sugar and butter; press firmly into bottom of pan. Bake 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar in large bowl. Add eggs, 1 at a time, mixing on low speed after each until blended. Stir in melted white chocolate and extract. Pour over crust.

Bake 45 - 50 minutes until centre is almost set. Run knife pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the whipped topping and crushed candy canes just before serving. Garnish with grated chocolate if desired. Store leftover cheesecake in refrigerator.

 

 

 

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