PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE

Philadelphia White Chocolate-Peppermint Cheesecake image

Provided by Chef mariajane

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups graham wafer crumbs
1/4 cup butter, melted
4 (250 g) packages philadelphia brick cream cheese, softened
1 cup sugar
1/4 teaspoon peppermint extract
1 cup sour cream
4 squares baker's white chocolate, melted
4 eggs
1 cup Cool Whip Topping, thawed
16 miniature candy canes

Steps:

Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Mix graham crumbs and butter; press firmly onto bottom of 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 atime, mixing on low speed after each addition just until blended. Pour over crust.
Bake 40 minutes or until center 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.

Nutrition Facts : Calories 400.4, Fat 32.5, SaturatedFat 19.7, Cholesterol 145.8, Sodium 281.1, Carbohydrate 21.1, Fiber 0.2, Sugar 15.2, Protein 7.5