PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE

PHILADELPHIA White Chocolate-Peppermint Cheesecake image

The candy canes are cute, but they're really just for show. The serious peppermint flavor in this white chocolate cheesecake comes from the extract.

Provided by My Food and Family

Categories Dairy

Time 5h35m

Yield 16 servings

Number Of Ingredients 11

Ingredients

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
Use foil handles to remove cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 6 g