Snowy White Chocolate Peppermint Cheesecake
1 c. graham cracker crumbs
3 Tbsp. melted butter
3 Tbsp. sugar
3 8-oz pkg. cream cheese
4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes
red and green sugar (optional)
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 325F 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 325F 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.
Pairs Well With
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 of whipped topping - simply sublime.