4 squares Baker's premium white baking chocolate, melted
1/4 tsp peppermint extract
2 cups thawed cool whip whipped topping
1/2 cup chopped candy canges
Instructions
Preheat oven to 325F. if using a silver 9-inch springform pan(or to 300F if using dark nonstick 9in" springform pan). Mix graham crumbs, 4 tbsp of sugar and butter, press onto bottom of pan. Bake 10 min.
Beat cream cheese and reamining 3/4 cup sugar with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chocolate and extract; pour over crust.
Bake 45-50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hrs. Top with whipped topping and chopped candy just before serving. Store leftover in refrigerator.
How to soften cream cheese: Place completely unwrapped packages of cream cheese in microwave bowl. Microwave on high 30-45 sec. or until slightly softened.
Originally Submitted
11/27/2007
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