A good way to use up those left over candy canes...
White Chocolate Peppermint Cheesecake
Ingredients:
1 c. graham cracker crumbs
3 Tbsp. melted butter
3 Tbsp. sugar
3 8-oz pkg. cream cheese
3 eggs
4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes (or hard mint candies of not for the holidays)
whipped topping
red and green sugar (optional)
Directions:
- 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 325°F 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 325°F 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.