White Chocolate-Candy Cane Cheesecake
Candy canes were originally created in Germany in the 17th century and were shaped like shepherd’s crooks.
This is vegetarian recipe. Dish can be prepared in 320 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
White Chocolate-Candy Cane Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition.
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Stir in the melted white chocolate chips and peppermint extract until well combined.
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Gently fold in the crushed candy canes.
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Pour the mixture over the crust in the springform pan. Smooth the top with a spatula.
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Bake for 45-50 minutes, or until the center is set and the top is lightly browned.
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Remove from the oven and let cool in the pan for 10 minutes.
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Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the pan.
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Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
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Before serving, top with whipped cream and garnish with additional crushed candy canes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
