Candy Cane Cheesecake

Candy Cane Cheesecake
Recipe type: dessert
  • 1⅓ c. chocolate cookie crumbs
  • 2 tbsp. granulated sugar
  • ¼ c. butter, melted
  • 1½ c. sour cream
  • ½ c. granulated sugar
  • 3 eggs
  • 1 tbsp. flour
  • 2 tsp. vanilla extract
  • ¼ tsp. peppermint extract
  • 3 (8 oz.) pkgs. cream cheese
  • 2 tbsp. butter, softened
  • ⅔ c. crushed peppermint candy
  • Sweetened whipped cream (1/2 of recipe)
  1. Preheat oven to 325 degrees. Combine first 3 ingredients and press into the bottom of a 9-inch spring form pan; set aside. In blender, blend sour cream, ½ cup sugar, eggs, flour, and extracts until smooth. Add cream cheese and 2 tablespoons butter, blending until completely smooth. Stir in crushed candy. Pour into crust. Bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (cheesecake may crack while cooling), refrigerate overnight. To serve, use knife to loosen sides of cheesecake from pan; remove spring form. Spread top of cheesecake with sweetened whipped cream. Garnish with round candy cane. Serves 10.
  2. Sweetened Whipped Cream Topping:
  3. c. heavy cream
  4. /2 c. granulated sugar
  5. /2 tsp. vanilla extract
  6. Place all ingredients in a large mixing bowl. Beat at high speed until soft peaks form. Serves 4


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