Candy Cane Cheesecake Recipes

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CANDY CANE CHEESECAKE



Candy Cane Cheesecake image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

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
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

Steps:

  • 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 the eggs, one at a time, beating 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 : Calories 233 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 166mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.

CANDY CANE CHEESECAKE



Candy Cane Cheesecake image

This is so yummy! Great for Christmas dessert! Adapted from Cathy Leslie's (Cat to her friends) CD, via Chef2Chef!

Provided by Sharon123

Categories     Cheesecake

Time 1h15m

Yield 1 cheesecake

Number Of Ingredients 12

1 1/3 cups chocolate cookie crumbs
2 tablespoons sugar
1/4 cup butter or 1/4 cup margarine
1 1/2 cups sour cream
1/2 cup sugar
3 eggs
1 tablespoon white flour
2 teaspoons vanilla
1/4 teaspoon peppermint extract
3 (8 ounce) packages cream cheese
2 tablespoons butter
2/3 cup crushed peppermint candy

Steps:

  • Preheat oven to 325*F.
  • Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
  • Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
  • Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!

Nutrition Facts : Calories 5958.3, Fat 479.5, SaturatedFat 285.4, Cholesterol 1929.4, Sodium 3929.2, Carbohydrate 342.1, Fiber 0.2, Sugar 129.4, Protein 99.9

CANDY CANE CHEESECAKE



Candy Cane Cheesecake image

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!

Provided by CARRIELOVESKEITH

Categories     Desserts     Cakes     Holiday Cake Recipes

Time P1DT2h40m

Yield 12

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
¼ teaspoon salt
1 ¾ cups white sugar
½ cup sour cream
2 ½ teaspoons vanilla extract, divided
3 eggs
½ teaspoon peppermint extract
2 dashes red food coloring
½ cup crushed peppermint candies

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
  • 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.
  • Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 52.4 g, Cholesterol 143.2 mg, Fat 34.5 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 377.5 mg, Sugar 41.7 g

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