For a richer chocolate flavor, use Oreo crumbs instead of regular chocolate cookie crumbs. Use gel food coloring for a more vibrant and concentrated red color. When layering the cheesecake batter, gently tap the springform pan on the counter to release any trapped air bubbles. To prevent cracking, place a pan of hot water on the bottom rack of the oven while baking the cheesecake. Chill the cheesecake for at least 12 hours, or preferably overnight, for the best flavor and texture. For an elegant presentation, garnish with fresh mint sprigs or chocolate shavings in addition to the crushed candy canes.
Candy Cane Cheesecake
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PREP TIME30 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME26 hrs 40 mins
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SERVING12 People
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VIEWS67
Embrace the festive spirit with this delightful Candy Cane Cheesecake! A creamy, dreamy cheesecake infused with peppermint and adorned with crushed candy canes, creating a visually stunning and flavorful dessert perfect for holiday gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol143 mg
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Fiber0 g
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Protein8 g
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Saturated Fat21 g
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Sodium378 mg
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Sugar42 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan. (5 minutes)
02
StepCombine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan. (10 minutes)
03
StepBake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C). (15 minutes)
04
StepCombine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one. (15 minutes)
05
StepDivide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used. (15 minutes)
06
StepBake 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. (70 minutes)
07
StepSprinkle the 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. (12+ hours)
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Pearline Cormier
May 23, 2025The chocolate cookie crust is a brilliant addition! It complements the peppermint filling perfectly.
Yasmin Haley
Apr 5, 2025This cheesecake was a huge hit at our Christmas party! Everyone loved the festive colors and the peppermint flavor.
Junius Batz
Feb 26, 2025Next time, I'm going to try adding some white chocolate chips to the filling for extra sweetness.
Ottis Kuphal
Dec 11, 2024Be careful not to overbake, or the cheesecake will be dry.
Flo Witting
Oct 25, 2024I followed the recipe exactly, and it turned out perfectly! The layers were so pretty, and the taste was amazing.
Nolan Cartwright
Sep 29, 2024I had a little trouble getting the layers to look even, but it still tasted fantastic!