PHILADELPHIA White Chocolate-Peppermint Cheesecake – a delicious recipe with Honey, butter, Cream Cheese, sugar, peppermint, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3
Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
4
Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended.
5
Add sour cream and chocolate; mix well.
6
Add eggs, one at a time, mixing on low speed after each addition just until blended.
7
Pour over crust.
8
Bake 40 min.
9
or until centre is almost set.
10
Cool.
11
Refrigerate at least 4 hours or overnight.
12
Lift cheesecake from pan, using foil handles.
13
Top each piece with a dollop of the whipped topping and a candy cane just before serving.
14
Store any leftover cheesecake in refrigerator.
1469
kcal
Calories
110
g
Fat
100
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1-1/2 cups Honey Maid Graham Crumbs, 1/4 cup butter, melted, 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, 1 cup sugar, and more.
Yes, PHILADELPHIA White Chocolate-Peppermint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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