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White Chocolate-Candy Cane Cheesecake
White Chocolate-Candy Cane Cheesecake

White Chocolate-Candy Cane Cheesecake

65 Review(s)
Cook Minutes 6 Hr 10 Min
Prep : 20 Min Cook: 5 Hr 50 Min
This peppermint-spiked white chocolate cheesecake gets topped with crushed candy canes and whipped topping to create a showstopping dessert. Our White Chocolate-Candy Cane Cheesecake is sure to become a festive favourite.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup graham crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
5 oz. Baker's White Chocolate, divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/4 tsp. peppermint extract
3 eggs
1 tub (500 mL) Cool Whip Whipped Topping, thawed
1/2 cup crushed candy canes
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How do I make it ?
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Step 1
Heat oven to 325°F.
Step 2
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Step 3
Melt 4 oz. chocolate as directed on package. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add melted chocolate and extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Step 4
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Grate remaining chocolate square. Top cheesecake with Cool Whip, crushed candy and grated chocolate just before serving.
Kraft Kitchen Tips!
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave 30 sec. or just until slightly softened.
Special Extra
To create an icicle effect on top of the cheesecake, fill resealable plastic bag with the Cool Whip. Snip off one corner from bottom of bag; use to squeeze Cool Whip into soft peaks on top of cake.
Size Wise
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
If using a dark nonstick springform pan, reduce oven temperature to 300°F.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 14 g
70 %
Cholesterol 100 mg
Sodium 280 mg
12 %
Carbohydrate 31 g
Fibre 0 g
Sugars 26 g
Protein 6 g
Vitamin A
20 %
Vitamin C
2 %
6 %
2 %
Makes 16 servings, 1 piece (107 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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