Candy Cane Swirl Cheesecake

Name: Candy Cane Swirl Cheesecake
Prep time: 20 min
Cook time: 55 min
Yield: 12
Cuisine: American,
Ingredients: 1 1/2 cups chocolate wafer crumbs (about 27 chocolate wafers); 1/3 cup butter melted; 2 tbsps sugar; 3 packages (8 ounces each) cream cheese softened; 1 cup sugar; 2 oz white chocolate melted; 4 eggs; 1 cup sour cream; 2 tbsps flour; 1/2 tsp McCormick® Pure Peppermint Extract; 10 drops McCormick® Red Food Color

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

KEY PRODUCTS

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.