White Chocolate Candy-Cane Cheesecake

By Greywolf

To create an icicle effect on top of the cheesecake, fill a re-sealabe plastic bag with the whipped topping. Snip off one of the bottom corners of the bag and squeeze topping out to form soft peaks on top of the cake.

Ingredients

• 1 cup graham crumbs
• 3/4 cups sugar
• 3 Tbsps sugar
• 3 Tbsp butter, melted
• 3 x8 oz cream cheese
• 3 eggs
• 4 squares white chocolate, melted
• 1/4 tsp peppermint extract
• 1 x16 oz Cool Whip, thawed
• 1 square white chocolate, grated
• 1/2 cup candy canes, crushed

Details

Servings 12
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 325 F if using a silver 9-inch springorm pan, or 300 F if using a dark non-stick 9-inch springform pan.

Mix graham crumbs, 3 Tbsp sugar and the butter. Press firmly on the bottom of the pan and bake for 10 minutes.

Beat cream cheese and the remaining sugar in a large bowl with an electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low after each addition. Stir in the melted white chocolate and extract, pour over the crust.

Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight.

Top with the whipped topping and crushed candy canes just before serving. Garnish with grated chocolate if desired.