Candy Cane Cheesecake

Candy Cane Cheesecake


Unique recipe makes 1 – 9 inch cheesecake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 cup chocolate cookie crumbs

  • three tablespoons white sugar

  • 1/four cup butter, melted

  • four (eight ounce) packages cream cheese, softened

  • 2 tablespoons all-objective flour

  • 1/four teaspoon salt

  • 1 three/four cups white sugar

  • half cup bitter cream

  • 2 1/2 teaspoons vanilla extract, divided

  • three eggs

  • 1/2 teaspoon peppermint extract

  • 2 dashes pink meals coloring

  • 1/2 cup crushed peppermint candies

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  • PREP

    30 minutes

  • COOK

    1 hr 10 minutes


    1 day 2 hrs forty minutes

Candy Cane Cheesecake


  1. Preheat oven to four hundred levels F (200 levels C). Frivolously grease a 9-inch springform pan.
  2. Mix the cookie crumbs and three tablespoons sugar in a bowl. Drizzle the melted butter into the combination whereas stirring till evenly moistened. Press the combination into the underside of the ready pan.
  3. Bake in preheated oven till set, about 10 minutes; put aside to chill. Scale back oven temperature to 300 levels F (one hundred fifty levels C).
  4. Mix the cream cheese, flour, and salt in a big bowl. Beat with an electrical hand mixer on lowest velocity till clean and fluffy. Add the 1 three/four cup sugar, bitter cream, and 1 1/2 teaspoon vanilla and beat till included. Stir within the eggs separately, stopping and scraping down the edges of the bowl between every one.
  5. Divide the combination evenly into two separate bowls. In a single bowl, stir in 1 teaspoon vanilla. Within the different bowl, add the peppermint extract and the pink meals coloring and blend till you get a reddish-pink colour. Add extra coloring as wanted. Alternate layers of 1 cup every of the white and pink onto the cooled crust till all of the filling is used.
  6. Bake within the preheated oven till the filling is usually set. The middle will jiggle barely when the pan is shaken and the sides will probably be barely puffed, 60 to 70 minutes.
  7. Sprinkle the crushed candies evenly over the cheesecake and gently press into the highest. Permit to chill on a rack to room temperature. Cowl loosely and refrigerate in a single day earlier than serving.


  • Energy
  • 545 kcal
  • 27%
  • Carbohydrates
  • fifty two.four g
  • 17%
  • Ldl cholesterol
  • one hundred fifty mg
  • 50%
  • Fats
  • 34.5 g
  • fifty three%
  • Fiber
  • zero.four g
  • 1%
  • Protein
  • eight.three g
  • 17%
  • Sodium
  • 378 mg
  • 15%

* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.



“You possibly can differ what you prime this festive cheesecake with: crushed sweet canes are a should, however you possibly can unfold whipped cream on prime earlier than sprinkling with sweet canes, or drizzle with some melted chocolate chips. Please add your feedback as you discover methods to enhance this recipe!”

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