Create a show stopping dessert for the holiday table. This candy cane cheesecake features swirls of plain and pink-tinted white chocolate peppermint batter.
20m
PREP TIME
55m
COOK TIME
478
CALORIES
11
INGREDIENTS
Servings: 12
Ingredients
- Chocolate Crumb Crust
- 1 1/2 cups chocolate wafer crumbs, (about 27 chocolate wafers)
- 1/3 cup butter, melted
- 2 tablespoons sugar
- Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 2 ounces white chocolate, melted
- 4 eggs
- 1 cup sour cream
- 2 tablespoons flour
- 1/2 teaspoon McCormick® Pure Peppermint Extract
- 10 drops McCormick® Red Food Color
INSTRUCTIONS
- 1 Preheat oven to 325°F. For the Crust, mix chocolate wafer crumbs, butter and sugar in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
- 2 For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream, flour and peppermint extract; mix well. Remove 1/2 cup of the batter. Add food color; mix until well blended. Alternately drop plain and tinted batters by spoonfuls into prepared crust. Cut through batter with knife several times for marble effect.
- 3 Bake 55 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
- 4 Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
TIPS AND TRICKS
Serving Suggestion: Serve cheesecake topped with whipped cream, crushed candy cane or shaved chocolate.
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