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Candy Cane Cheesecake

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A festive and creamy holiday dessert, this Candy Cane Cheesecake blends smooth cream cheese with crushed peppermint candies and a chocolate cookie crust. It’s perfect for Christmas gatherings and holiday celebrations.

Ingredients

  • 1 ½ cups chocolate cookie crumbs
  • ¼ cup melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons peppermint extract
  • 3 crushed peppermint candy canes
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 2 crushed peppermint candy canes (for topping)

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, mix chocolate cookie crumbs with melted butter. Press mixture into the bottom of the prepared pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in the eggs one at a time, mixing well after each. Add vanilla and peppermint extracts. Stir in crushed candy canes and flour. Fold in sour cream. Pour mixture over crust in prepared pan.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in refrigerator until serving.
  5. Before serving, sprinkle remaining crushed candy canes over the top of the cheesecake.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps.
  • Crushing the candy canes finely helps distribute peppermint flavor evenly.
  • Allowing the cheesecake to cool slowly in the oven helps prevent cracks.

Nutrition

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