White Chocolate-Candy Cane Cheesecake

SUBMITTED BY: BAKER'S Chocolate PHOTO BY: Tricia

"Whipped topping and candy cane pieces transform delicious cheesecake into a fun, festive holiday favorite."

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READY IN

5 Hrs 10 Min

SERVINGS

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Servings
USMETRIC

Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the extract; pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.

Size It Up
Enjoy a serving of this indulgent cheesecake when you celebrate the holidays with loved ones.
Special Extra
To create an icicle effect on top of cheesecake, spoon the whipped topping into a resealable plastic bag. Snip one of the corners off bottom of bag. Squeeze topping out to form soft peaks on top of cake.

Reviewed on Dec. 31, 2007 by Tricia

Served it Christmas Eve and it was fantastic. I do recommend using the tiny candy canes to... MORE

Reviewed on Dec. 13, 2007 by Mrs. A

This was awesome. I made one change that made a huge difference: I used OREO cookies instead... MORE

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