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Candy Cane Cheesecake

 Candy Cane Cheesecake
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.
12-16 ServingsPrep: 30 min. + chilling Bake: 40 min. + cooling


  • 1-1/2 cups chocolate wafer crumbs
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 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


  • 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.
  • 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.

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Candy Cane Cheesecake (continued)

Directions (continued)

  • 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.
  • Refrigerate overnight. Just before serving, remove sides of pan.
  • Garnish with crushed candy and whipped topping if desired.
  • Refrigerate leftovers.
  • Yield: 12-16 servings.
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.