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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.
  • Total Time
    Prep: 30 min. + chilling Bake: 40 min. + cooling
  • Makes
    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, room temperature, lightly beaten
  • 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 eggs; beat on low speed 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.

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