"The belly rules the mind."--Spanish Proverb

White Chocolate Candy Cane Cheesecake Recipe

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This recipe for White Chocolate Candy Cane Cheesecake, by , is from Collected Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christy Morrow
Added: Sunday, February 25, 2007


1 c. Graham Cracker Crumbs
3/4 c. plus 3 tbsp. sugar, divided
3 tbsp. butter, melted
3 pkg. Cream Cheese, softened
3 eggs
4 squares White Baking Chocolate, melted
1/4 tsp. Peppermint Extract
1 tub Whipped Topping (8 oz.), thawed
1/2 c. Candy Canes, chopped

Preheat oven to 300. Use a dark nonstick 9-inch springform pan. Mix crumbs, 3 tbsp of sugar and butter; press firmly to bottom of pan. Bake 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add eggs, one at a time, mixing on law speed. Stir in melted chocolate and the extract. Pour over crust.

Bake 45 to 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cook before removing rim of pan. Refrigerate 4 hours. Top iwth whipped topping and chopped candy canes just before serving. Store in refrigerator.




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