Candy Cane Cheesecake

Recipe Collection: Dessert

Candy Cane Cheesecake brings the holiday spirit to your table with its luscious peppermint filling and striking red marbled design, topped with crunchy crushed candy canes. Perfect for festive gatherings, this American-style cheesecake is a treat for the senses, offering a sweet, minty flavor that pairs beautifully with coffee or hot cocoa.

With easyChef Pro, you can effortlessly select this recipe and explore countless others tailored to your taste. Enjoy personalized recommendations, AI-powered pantry tracking, and a smart shopping list that ensures you get the best prices. Get started on your holiday baking today!

Overview

This Festive Candy Cane Cheesecake is a delightful holiday dessert featuring a creamy peppermint-flavored filling with a stunning red marbled effect. Topped with crushed candy canes, it's perfect for adding a touch of holiday cheer to your table.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 70 minutes

Ingredients

• 1 Cup chocolate cookie crumbs
• 3 Tablespoons white sugar
• 0.25 Cup butter, melted
• 4 8 Ounces packages cream cheese, packaged
• 2 Tablespoons all-purpose flour
• 0.25 Teaspoon salt
• 1.75 Cups white sugar
• 0.5 Cup sour cream
• 2.5 Teaspoons vanilla extract, divided
• 3 Large eggs
• 0.5 Teaspoon peppermint extract
• 1 Pinch red food coloring, to taste
• 0.5 Cup peppermint candies, crushed

Steps

1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch springform pan.
2. Combine cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
3. Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300°F (150°C).
4. In a large bowl, combine cream cheese, flour, and salt. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add 1.75 cups sugar, sour cream, and 1.5 teaspoons vanilla; beat until incorporated. Stir in eggs one at a time, stopping and scraping down the sides of the bowl between each one.
5. Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add peppermint extract and red food coloring, mixing until you get a reddish-pink color. Alternate layers of 1 cup each of the white and pink mixtures onto the cooled crust until all filling is used.
6. Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken, and the edges will be slightly puffed, 60 to 70 minutes.
7. Sprinkle crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

Enjoy your Festive Candy Cane Cheesecake!