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We’ve gotten some recent requests for the following recipe, a holiday tradition in my house since I found it several years ago. For cheesecake novices: this is a very easy and truly mah-velous one to make. Rich, creamy white chocolate cheesecake is studded with crunchy bits of peppermint candy and capped with a bit o’ whipped topping – simply sublime.
Snowy White Chocolate Peppermint Cheesecake
Lehman's
We’ve gotten some recent requests for the following recipe, a holiday tradition in my house since I found it several years ago. For cheesecake novices: this is a very easy and truly mah-velous one to make. Rich, creamy white chocolate cheesecake i...
Ingredients
1 c. graham cracker crumbs
3 Tbsp. melted butter
3 Tbsp. sugar
3 8–oz pkg. cream cheese
3 eggs
4 1–oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes
Whipped topping
Red and green sugar (optional)
Instructions
- Mix graham cracker crumbs, 3 Tbsp. sugar and melted butter together to make crust. Press mixture into bottom of 10″ springform pan.
Bake crust at 325°F for 10 minutes. Cool.
Mix cream cheese and 3/4 c. sugar until just blended. Add eggs, one at a time, mixing after each until blended.
- Melt white chocolate in double boiler and stir into cream cheese mixture. Gently fold in crushed candy canes. Pour mixture over cooled crust.
Bake 45-50 minutes at 325°F or until center is almost set.
Cool completely, then refrigerate for (at least) 4 hours. When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with more crushed candy canes and red and green sugar.
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