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White Chocolate Peppermint Cheesecake

Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.—Grenville Samson, Oswego, New York

16 ServingsPrep: 30 min. Bake: 75 min. + cooling

Ingredients

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon brown sugar
1 cup (8 ounces) sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 eggs, lightly beaten
1 cup white baking chips
1 cup crushed peppermint candies, divided

Directions

Place a greased 10-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a large bowl, combine the cracker crumbs, sugar and butter. Press
onto the bottom and 1-in. up the sides of prepared pan. Bake at
325° for 10 minutes. Cool on a wire rack.

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White Chocolate Peppermint Cheesecake (continued)

Directions (continued)

In a large bowl, beat cream cheese and sugars until smooth. Beat in
the sour cream, flour and extracts. Add eggs; beat on low speed just
until combined. Fold in chips and 3/4 cup crushed candies. Pour into
crust. Sprinkle with remaining candies.
Place springform pan in a large baking pan; add 1 in. of hot water to
larger pan.
Bake at 325° for 1-1/4 hours or until center is just set and top
appears dull. Remove springform pan from water bath. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of
pan. Yield: 16 servings.

Nutrition Facts: 1 slice equals 430 calories, 29 g fat (17 g saturated fat), 153 mg cholesterol, 257 mg sodium, 35 g carbohydrate, trace fiber, 7 g protein.