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Peppermint Cheesecake on a Stick

Surprise guests with a fun holiday treat—dipped cheesecake wedges you can eat without a fork. Whenever my son has one, he jokes that he wants to quit his job so he can sell them! —Maria Morelli, Kelowna, British Columbia
  • Total Time
    Prep: 1-1/4 hours + freezing Bake: 1 hour + chilling
  • Makes
    1 dozen

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • CHEESECAKE:
  • 4 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/3 cup sour cream
  • 1/4 cup eggnog or half-and-half cream
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature, lightly beaten
  • 1 cup crushed peppermint candies (about 35 candies)
  • ASSEMBLY:
  • 12 wooden pop sticks
  • 28 ounces semisweet chocolate, chopped
  • 3 tablespoons shortening
  • 1/2 cup green candy coating disks, melted
  • 1/4 cup red candy coating disks, melted

Directions

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  • In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm.
  • In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set.
  • Decorate with melted candy coating as desired. Refrigerate until serving.
Nutrition Facts
1 slice: 951 calories, 64g fat (37g saturated fat), 138mg cholesterol, 356mg sodium, 61g carbohydrate (48g sugars, 2g fiber), 12g protein.
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