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Candy Cane Cheesecake

SUBMITTED BY: CARRIELOVESKEITH

"You can vary what you top this festive cheesecake with. Crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!"
PREP TIME  30 Min
COOK TIME  1 Hr 10 Min
READY IN  11 Hrs 40 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch cheesecake
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  •  
  • 4 (8 ounce) packages cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 3/4 cups white sugar
  • 1/2 cup sour cream
  • 2 1/2 teaspoons vanilla extract, divided
  • 3 eggs
  • 1/2 teaspoon peppermint extract
  • 2 dashes red food coloring
  • 1/2 cup crushed peppermint candies

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
  2. Combine 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.
  3. Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
  4. Combine 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.
  5. Divide 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 pie crust until all the filling is used.
  6. Bake in the preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 minutes.
  7. Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate overnight before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by KATIEMAY2
This was delicious! The only thing I would change would be to sprinkle the crushed candy canes just before serving, as they half-melted in the fridge overnight and looked kinda icky. But it tasted great - the whole family liked this for the Christmas dinner dessert.

0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2007 by Jillian
This was AMAZING! I opted not to use the cool whip, and added 1/2 melted white chocolate chips to make it a white chocolate peppermint cheesecake. I made them in two bite size for a cocktail party and they were a HUGE hit!

0 users found this review helpful


 
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Recipe Submitter:

CARRIELOVESKEITH
Photo by Allrecipes
Cooking Level: Intermediate
Living In: Gilbert, Arizona, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 546

  • Total Fat: 34.5g
  • Cholesterol: 150mg
  • Sodium: 388mg
  • Total Carbs: 52.4g
  •     Dietary Fiber: 0.4g
  • Protein: 8.3g

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