Candy Cane Cheesecake Recipe -
Candy Cane Cheesecake Recipe
  • READY IN 1+ days

Candy Cane Cheesecake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 day 2 hrs 40 mins


  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 crust until all the 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 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2008

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.

Most Helpful Critical Review
Jan 12, 2009

It was expensive to make and extremely sweet. Nice presentation and good idea however if you don't like overly sweet food items don't make this! I made it for a family Christmas and no one finished a piece. I ended up throwing most of it away.


14 Ratings

Dec 17, 2007

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!

Dec 16, 2010

I added more mint because I didn't think 1 tsp would be enough - I added 2 tsps and it was nice and minty! I was a little dissappointed, however, when I went to grab the cheesecake in the morning to bring it to a bakesale at work, and the crushed candy canes had bled all over the top of the cake. this has nothing to do with the recipe, of course, but be warned - the longer it sits, the more the candies on top will get messy! still delish though!

Nov 30, 2009

I made this for my hubby who really enjoyed it. I wish I would have taken a picture as it is so pretty. Thanks for sharing!

Mar 03, 2009

I was rather disappointed with this cheesecake. I have had really good luck with other cheesecakes that I've made, but for some reason this one didn't turn out like I had hoped. The colors weren't as distinct as I thought they would be (which could have been my fault because of the amount of food coloring I used). The cheesecake cracked and sunk a bit in the middle so I had to put a light frosting on it. I then sprinkled crushed candycanes on top of the frosting. Everyone said it looked good and enjoyed it, but I was disappointed in it.

Dec 26, 2011

This tasted great! The crust was a bit "gooey"--maybe too much butter for the amount of cookies? Anyway, the family loved it, and one said "I don't usually like cheesecake, but if they all tasted like this I'd eat them all the time!!"

Jul 01, 2012

WOW!!!! This is a awesome cheesecake!!! I really enjoy that christmasy flavor in this dessert. This is great to make around the holiday season and I recommend this to anyone who is looking to try something new. The combination in the recipe is good in that ,this was my first time making this and the pie came out great!! I will be planning to make pie in the near future. Candy cane sprinkled on top of pie made for a great decoration!!


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  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 378 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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