Print

Candy Cane Cheesecake

Print Recipe

Get into the holiday spirit with this rich and creamy Candy Cane Cheesecake! This festive dessert combines a velvety cheesecake filling with the cool, minty flavor of crushed candy canes, making it a perfect addition to your holiday celebrations. With a smooth, decadent texture and a crunchy, buttery crust, this cheesecake is topped with whipped cream and even more crushed candy canes for an extra festive touch. The perfect balance of sweet and minty, it’s sure to be a showstopper at any holiday table!

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 1 teaspoon peppermint extract
  • ½ cup crushed candy canes (plus extra for topping)

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Crushed candy canes (for garnish)

Instructions

1️⃣ Preheat the oven: Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

2️⃣ Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, or until golden. Let cool while you prepare the filling.

3️⃣ Make the cheesecake filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract, beating until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream and peppermint extract. Gently fold in the crushed candy canes.

4️⃣ Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 55–60 minutes, or until the center is just set and slightly jiggles when shaken. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.

5️⃣ Chill the cheesecake: After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.

6️⃣ Make the whipped cream topping: In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

7️⃣ Assemble the cheesecake: Once the cheesecake is fully chilled, remove it from the springform pan. Top with whipped cream and garnish with more crushed candy canes for a festive touch.

8️⃣ Serve and enjoy: Slice and serve your beautiful, minty Candy Cane Cheesecake—perfect for any holiday gathering or special occasion!

Notes

  • Be sure the cream cheese is softened to room temperature to avoid lumps in your filling.
  • For a smoother cheesecake, wrap the bottom of your springform pan in aluminum foil before baking to prevent water from seeping in if you’re using a water bath.
  • You can make this cheesecake a day ahead to allow for extra chilling time.

Keywords: candy cane cheesecake, Christmas cheesecake, peppermint cheesecake, holiday cheesecake, festive cheesecake recipe

Find it online: https://inqelab.com/candy-cane-cheesecake/