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White Chocolate-Candy Cane Cheesecake
Chill: overnight
Cool: 2 hrs
Bake: 50 mins at 325°F
Ingredients
- 8 ounces white baking chocolate, coarsely chopped, or 1-1/3 cups white baking pieces
- 2 cups finely crushed graham crackers (about 8 ounces)
- 1/2 cup butter, melted
- 2 8 ounce package cream cheese, softened
- 1 3 ounce package cream cheese, softened
- 1 8 ounce carton mascarpone cheese
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 3 eggs
- 3/4 cup finely crushed hard peppermint candies (such as candy canes or striped round peppermint candies)
- 2 ounces white baking chocolate, coarsely chopped, or 1/3 cup white baking pieces
- Crushed hard peppermint candies (optional)
Directions
1. In a heavy small saucepan, heat and stir the 8 ounces white chocolate over low heat until melted and smooth. Remove from heat; set aside.
For crust:2. In a medium bowl, stir together graham crackers and butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch springform pan (do not go up the sides of pan.) Bake in a 325 degree F. oven for 10 minutes. Remove from oven. Cool on a wire rack
For filling:3. In a large bowl, beat cream cheese, mascarpone, sugar and salt with an electric mixer until combined. Beat in melted chocolate and extract until smooth and combined, scraping sides of bowl. Add eggs 1 at a time, beating on low speed after each addition just until combined. Stir in 3/4 cup candy.
4. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 40 to 50 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the cake from the sides of pan; cool for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill in the refrigerator overnight.
6. To serve, set the cheesecake on a serving plate (do not remove the cheesecake from the bottom of the springform pan.) Melt the remaining 2 ounces white chocolate in a heavy small saucepan over low heat. Drizzle melted chocolate over cheesecake in a zigzag design. If you like, sprinkle top with additional candy. Cut in wedges with a sharp knife dipped in warm water. (To store any remaining cheesecake, cover and chill in refrigerator up to 2 days.)
