The Cheesecakerie

Where life is too short not to eat dessert first…

White Chocolate – Candy Cane Cheesecake


Shannon’s notes:

  • The peppermint flavour in this cheesecake is very subtle. Next time around, I’m going to try doubling the amount of peppermint extract.
  • I did not add the whipped topping, shaved chocolate or crushed candy to the top of the finished cake.
  • With the addition of vanilla instead of peppermint extract, I think this would make a great base for a cookies and cream cheesecake… Yum!
  • I did not cook this one in a water bath and the top did not crack.
  • Overall, this was a great success!
  • Rating: 4 out of 5

prep time: 20 min

total time: 6 hr 10 min
makes: 16 servings, 1 piece (107 g) each


1  cupHoney Maid Graham Crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp.butter, melted
5 squaresBaker’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


HEAT oven to 325°F.

MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.  Bake 10 min.

MELT 4 chocolate squares 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.

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.


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