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Candy Cane Cheesecake Recipe
Candy Cane Cheesecake Recipe photo by Taste of Home

Candy Cane Cheesecake Recipe

Publisher Photo
This pepperminty cheesecake says "Christmas" at first sight and first bite. The recipe earned me a dairy producer's scholarship. Now, it regularly wins compliments at seasonal parties and teas.
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1-1/2 cups chocolate wafer crumbs
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons vanilla or white chips
  • 1/2 to 3/4 teaspoon peppermint extract
  • Red liquid or paste food coloring
  • Crushed peppermint candy and whipped topping, optional

Nutritional Facts

1 serving (1 piece) equals 233 calories, 14 g fat (8 g saturated fat), 89 mg cholesterol, 166 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside.
  2. In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers.
  3. Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer.
  4. Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Candy Cane Cheesecake in Country Woman Christmas Annual 1997, p40

Nutritional Facts

1 serving (1 piece) equals 233 calories, 14 g fat (8 g saturated fat), 89 mg cholesterol, 166 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein.

Reviews for Candy Cane Cheesecake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 23, 2013

Can this be frozen?

MY REVIEW
Reviewed Dec. 22, 2011

I made this last year and my family loved it! They are asking specifically for this recipe for the holidays. Delicious.

MY REVIEW
Reviewed Aug. 12, 2011

This was a very pretty cheesecake. It was ok, but it really wasn't sweet enough. The actual cake itself was not nearly as good as I expected.

MY REVIEW
Reviewed Jan. 1, 2011

This was a very good recipe, but instead of garnishing the cheesecake with peppermint candies, I crushed up some peppermint candies and actually put them in the cheesecake batter. VERY good!

MY REVIEW
Reviewed Jan. 3, 2010

I made this for a christmas party & it was gone very quickly...everyone said it was delicious & asked for more, good thing I had other desserts. I substituted Andies peppermint bits for the crushed candy cane bits!!

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