White Chocolate-Candy Cane Cheesecake – a delicious recipe with graham cracker crumbs, sugar, butter, PHILADELPHIA Cream Cheese, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Mix crumbs, 3 Tbsp.
3
sugar and the butter; press firmly onto bottom of pan.
4
Bake 10 min.
5
Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
6
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7
Stir in melted chocolate and extract; pour over crust.
8
Bake 45 to 50 min.
9
or until center is almost set.
10
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
11
Refrigerate 4 hours or overnight.
12
Top with whipped topping just before serving.
13
Sprinkle with the chopped candy canes.
14
Store leftover cheesecake in refrigerator.
1255
kcal
Calories
89
g
Fat
87
g
Carbs
32
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 cup graham cracker crumbs, 3 Tbsp. sugar, 3 Tbsp. butter, melted, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.
Yes, White Chocolate-Candy Cane 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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