Easy Recipe Finder
Recipe Feeder
1 cup graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
Mix together and press onto bottom of 9-in. springform pan. Bake at
325° for 10 min.
3 pkgs. (8 oz each) softened cream cheese
3/4 cup sugar
3 eggs
4 squares Baker's Premium White Baking Chocolate, melted
1/2 cup crushed candy canes
1/4 tsp. peppermint extract
Mix cream cheese and sugar until well blended. Add eggs, 1 at a
time, mixing on low speed after each addition just until blended.
Stir in white chocolate, candy canes and peppermint extract; pout
into crust.
Bake at 325° for 45-50 min., or until center is almost set if using
silver springform pan (or, bake at 300° for 45-50 min. if using dark
non-stick springform pan). Cool completely, then refrigerate 4 hours
or overnight.
To make icicle topping, spread a layer of thawed Cool Whip Whipped
Topping over cake, Fill a freezer bag with more topping, snip a
bottom corner and squeeze topping out to form soft peaks. Top with
crushed candy canes.
3 tbsp. sugar
3 tbsp. melted butter
Mix together and press onto bottom of 9-in. springform pan. Bake at
325° for 10 min.
3 pkgs. (8 oz each) softened cream cheese
3/4 cup sugar
3 eggs
4 squares Baker's Premium White Baking Chocolate, melted
1/2 cup crushed candy canes
1/4 tsp. peppermint extract
Mix cream cheese and sugar until well blended. Add eggs, 1 at a
time, mixing on low speed after each addition just until blended.
Stir in white chocolate, candy canes and peppermint extract; pout
into crust.
Bake at 325° for 45-50 min., or until center is almost set if using
silver springform pan (or, bake at 300° for 45-50 min. if using dark
non-stick springform pan). Cool completely, then refrigerate 4 hours
or overnight.
To make icicle topping, spread a layer of thawed Cool Whip Whipped
Topping over cake, Fill a freezer bag with more topping, snip a
bottom corner and squeeze topping out to form soft peaks. Top with
crushed candy canes.
