Candy Cane Cheesecake

Name: Candy Cane Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 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 large eggs; 1 cup 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

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.

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 large eggs
1 cup 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

Directions

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.
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.

Nutrition Facts

1 piece: 233 calories, 14g fat (8g saturated fat), 89mg cholesterol, 166mg sodium, 21g carbohydrate (12g sugars, 0 fiber), 4g protein.

Originally published as Candy Cane Cheesecake in Country Woman Christmas 1997

Reviews

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Average Rating:

Evann_janean

Dec 23, 2013

Can this be frozen?
akangel

Dec 22, 2011

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

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.
jconsidine

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!
debihunt

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!!
Telx2

Jan 1, 2008

I served this cheesecake along with 2 others at a holiday party. the presentation of this cheesecake was fantastic, however, it wasn't very popular. I'm not a big peppermint person, but the reaction I got from my guests is that it was good, but more peppermint would be better (I only used 1/2t) The other interesting comment I heard was that the taste of the cheesecake and the peppermint didn't blend real well together, however, the suggestion was made to use a chocolate cheesecake base in the future. I think for next year I way try to come up with something like that, because I really liked the idea of having a candy cane cheesecake at a holiday party!