Candy Cane White Chocolate Cheesecakes

By 11650

Ingredients

• 18 vanilla wafer cookies
• 2 (8oz) cream cheese, softened
• 1 (8oz) neufchâtel cream cheese, softened
• 3/4 C sugar
• 3 eggs
• 1 tsp vanilla
• 1 1/4 C white chocolate chips, divided
• 1 1/4 C crushed mini candy canes, divided
• 18 foil muffin liners
• Read more at http://tatertotsandjello.com/2013/11/happy-holidays-candy-cane-white-chocolate-mini-cheesecakes.html#V3X5piMKH1BS1JOk.99

Preparation

Step 1

•Preheat oven to 350 degrees.
•Place foil liners in 2 muffin pans.
•Place 1 vanilla wafer in the bottom of each cup.
•Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
•Don't over beat.
•Gently stir in ¾ C chocolate chips and ¾ candy cane pieces.
•Fill each cup ¾ of the way full.
•Bake 20-25 minutes or until almost set.
•Remove from oven; let cool 5 minutes on rack and then remove from pan.
•Once cool cover and refrigerate for 3 hours.
•Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
•Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
•Enjoy!
•* to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.

Read more at http://tatertotsandjello.com/2013/11/happy-holidays-candy-cane-white-chocolate-mini-cheesecakes.html#V3X5piMKH1BS1JOk.99