Candy Cane Cheesecake

Why You’ll Love Candy Cane Cheesecake Recipe

You’ll love this cheesecake because it brings together classic cheesecake indulgence with a fun holiday twist: the peppermint flavor gives a refreshing lift, the red‑and‑white layers add visual flair, and the chocolate cookie crust adds contrasting texture and flavor. It’s perfect for special occasions or dessert‑center stage at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• chocolate cookie crumbs (for crust)

• white sugar (for crust)

• butter, melted

• cream cheese, softened

• all‑purpose flour

• salt

• white sugar (for filling)

• sour cream

• vanilla extract, divided

• eggs

• peppermint extract

• red food coloring

• crushed peppermint candies

Directions

1. Preheat the oven to 400 °F (200 °C). Lightly grease a 9‑inch springform pan.

2. For the crust: Combine the chocolate cookie crumbs and a portion of 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 the crust for about 10 minutes until set; then remove and let cool. Reduce oven temperature to 300 °F (150 °C).

4. In a large bowl, combine the cream cheese, flour, and salt. Beat on lowest speed until smooth and fluffy. Add the sugar, sour cream, and part of the vanilla extract, and beat until incorporated. Then stir in the eggs one at a time, stopping and scraping the sides of the bowl between each.

5. Divide the filling evenly into two separate bowls. In one bowl, stir in the remaining vanilla. In the other bowl, add the peppermint extract and red food coloring; mix until you reach a reddish‑pink color (add more coloring as needed).

6. Alternate layering roughly 1 cup each of the white and red/pink batters onto the cooled crust until all the filling is used.

7. Bake for about 60 to 70 minutes at 300 °F (150 °C) until the filling is mostly set—the center should still jiggle slightly when the pan is shaken and the edges will be slightly puffed.

8. Immediately after baking, sprinkle the crushed peppermint candies evenly over the cheesecake and gently press them into the top. Allow the cheesecake to cool on a wire rack to room temperature. Once cooled, cover loosely and refrigerate overnight before serving.

Servings and timing

Serves: 12
Prep time: 30 minutes
Cook time: 1 hour 10 minutes
Additional time (cooling + refrigeration): approximately 1 day 1 hour
Total time: about 1 day 2 hours 40 minutes

Variations

• For a chocolate‑peppermint twist, drizzle melted semi‑sweet chocolate over the top before adding the crushed candy.

• Use a graham‑cracker crust instead of chocolate cookie crumbs for a lighter crust flavor.

• Skip the red food coloring and keep both batters white—just make one peppermint‑flavored and one vanilla‑flavored to maintain flavor contrast without the red hue.

• For a gluten‑free version, use gluten‑free chocolate cookies for the crust and ensure all other ingredients are certified gluten‑free.

• Add finely chopped dark chocolate or white chocolate chips into the batter for added texture and richness.

Storage/Reheating

Store the cheesecake covered and refrigerated. It will keep well for up to 3–4 days. To serve, remove from the refrigerator about 15–20 minutes before slicing to let it slightly soften for easier cutting. Do not leave at room temperature for more than 2 hours. Cheesecake is best enjoyed chilled; reheating is not recommended as it may alter texture.

FAQs

What size pan should I use?

A 9‑inch springform pan is recommended for this recipe.

Can I use a different crust?

Yes — you can substitute graham‑cracker crumbs, vanilla wafer crumbs, or any chocolate cookie crumbs you prefer.

Do I have to use red food coloring?

No — the red food coloring is for visual effect. If you prefer not to use coloring, you can skip it and still enjoy the peppermint‑vanilla contrast in flavor.

Can I substitute the peppermint extract with something else?

Yes — you could use vanilla extract only for a milder version, or add a hint of almond extract for a different flavor profile, though it won’t be the same peppermint holiday twist.

Can I bake this cheesecake at a different temperature?

The recipe calls for 400 °F (200 °C) initially for the crust, then reduces to 300 °F (150 °C) for baking the filling. You could adjust slightly (for example 325 °F) if you find your oven runs hot, but be mindful of baking time and doneness.

How do I know when the cheesecake is done?

The edges should be slightly puffed and set; the center should still jiggle a little when the pan is shaken. Over‑baking may cause cracks or a dry texture.

Do I have to refrigerate overnight?

Yes — refrigerating overnight helps the cheesecake set fully and develop the best texture and flavor. You can refrigerate for at least 8 hours, preferably longer.

Can I freeze this cheesecake?

Yes, you can freeze it. Wrap the cooled cheesecake tightly in plastic wrap and foil, and freeze for up to 1–2 months. Thaw overnight in the refrigerator before serving.

Can I use a different size or number of servings?

You could scale the recipe up or down, but be aware that baking time may change. The original yields 12 servings.

Why is my cheesecake cracked or not smooth?

Possible causes: over‑mixing the batter, baking at too high a temperature, abrupt cooling, or removing it from the pan too soon. Ensuring gentle mixing, correct temperature, and gradual cooling (room temperature followed by refrigeration) helps avoid cracks.

Conclusion

This peppermint‑tinged cheesecake is a holiday standout that marries creamy richness with crisp peppermint flavor and a visually appealing layered look. With a simple crust and straightforward method, it offers a festive dessert that’s both impressive and delicious. Whether you’re serving it for a special occasion or simply treating yourself, this cake delivers flavor, texture, and visual charm.