Candy Cane Cheesecake

I love when desserts taste like the holidays. Candy Cane Cheesecake does that in the best way. It’s creamy, sweet, and has that peppermint crunch I can’t resist.

The first time I made it, I was nervous it would be too fancy. But it was so simple, and every bite felt like Christmas on a plate. That mix of cheesecake and candy canes is just perfect.

Now it’s a treat I look forward to every year. It makes me smile, and I know it will do the same for you. So let’s make it together and enjoy the holiday cheer.

Why You’ll Love This Candy Cane Cheesecake

• Festive & Fun: The red and white swirls, along with the candy cane topping, make this cheesecake a visually stunning dessert, perfect for the holidays.
• Rich & Creamy: The combination of cream cheese, sour cream, and sugar creates a silky-smooth texture, while the addition of peppermint extract adds that signature wintery flavor.
• Simple to Make: Despite its luxurious appearance, this cheesecake is surprisingly easy to prepare, and it’s a make-ahead dessert, so you can relax and enjoy the festivities.
• Make-Ahead Friendly: Prepare it a day or two ahead of time and let it chill, so you can focus on other holiday preparations.
• Kid-Friendly & Grown-Up Approved: The sweet candy cane crunch combined with the richness of the cheesecake is loved by both kids and adults alike.

Required Kitchen Tools

To make this cheesecake, you’ll need a few essential tools:

• Springform Pan (9-inch): For a perfect, smooth cheesecake that can be easily removed from the pan.
• Mixing Bowls: One for the cookie crust and one for the cheesecake filling.
• Electric Mixer or Stand Mixer: To beat the cream cheese and create a smooth batter.
• Rubber Spatula: For scraping down the sides of the bowl and mixing in the crushed candy canes.
• Measuring Cups and Spoons: Accurate measurements are crucial for a perfect cheesecake.
• Oven and Cooling Rack: You’ll bake the cheesecake in the oven, and the cooling rack is essential to let the cheesecake set evenly.

Ingredients

Here’s everything you need to create this magical holiday dessert (exact measurements are in the recipe card below):

For the Cookie Crust:

• Chocolate Cookie Crumbs: You can use any chocolate wafer cookies or Oreos. Make sure to crush them into fine crumbs for the crust to hold together.
• White Sugar: Adds a touch of sweetness to the crust.
• Butter (melted): Helps bind the crumbs together and creates a firm crust that won’t crumble easily when sliced.

For the Cheesecake Filling:

• Cream Cheese (softened): The base of the cheesecake, which provides its rich and creamy texture.
• All-Purpose Flour: A little bit of flour helps stabilize the cheesecake filling so it doesn’t crack during baking.
• Salt: Balances the sweetness and enhances the flavors.
• White Sugar: Sweetens the cheesecake and balances the tartness of the cream cheese.
• Sour Cream: Adds richness and a slight tang to the filling.
• Vanilla Extract: For a depth of flavor that complements the mint and chocolate.
• Eggs: Provide structure and texture to the cheesecake.
• Peppermint Extract: The key to infusing that classic holiday mint flavor into the cheesecake.
• Red Food Coloring: To create the festive red swirls in the cheesecake.
• Crushed Peppermint Candies: These are mixed into the batter for a fun candy crunch and sprinkled on top for a finishing touch.

Variations for Candy Cane Cheesecake

While this recipe is already delightful on its own, you can get creative and adjust it to fit your taste preferences or dietary needs:

• Add a Chocolate Drizzle: For even more chocolatey goodness, drizzle some melted chocolate over the cheesecake before serving.
• Use Gluten-Free Cookies: If you need a gluten-free version, swap the chocolate cookies for gluten-free alternatives.
• Make it Nut-Free: Ensure that your cookie crumbs and peppermint candies are nut-free to accommodate any allergies.
• Swap Sour Cream for Greek Yogurt: For a lighter, slightly tangier option, Greek yogurt can be used instead of sour cream.
• Try Dark Chocolate: For a richer, more intense flavor, use dark chocolate cookie crumbs for the crust.

Step-by-Step Instructions

1. Prepare the Cookie Crust

To make the crust, combine chocolate cookie crumbs, white sugar, and melted butter in a bowl. Stir until the crumbs are evenly coated with the butter and the mixture sticks together when pressed.

1. Preheat your oven to 325°F (163°C).
2. Press the cookie crumb mixture into the bottom of a 9-inch springform pan, making sure it’s even and firm. You can use the bottom of a glass to press it down firmly.
3. Bake the crust for about 10 minutes, or until it’s slightly set and fragrant. Let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese using an electric mixer or stand mixer until it’s smooth and free of lumps. Add the white sugar, salt, and flour, and beat until everything is fully combined.

1. Add the sour cream, vanilla extract, and peppermint extract to the cream cheese mixture. Mix until smooth and well incorporated.
2. Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as this can lead to cracks in your cheesecake.
3. Divide the batter in half. In one portion, add a few drops of red food coloring and stir until the batter turns a vibrant red.
4. Gently fold the crushed peppermint candies into the remaining plain cheesecake mixture.

3. Assemble the Cheesecake

Now, it’s time to create the fun swirl effect:

1. Spoon alternating dollops of the red peppermint mixture and the plain cheesecake mixture into the prepared crust.
2. Use a butter knife or a skewer to gently swirl the batters together, creating a marbled effect. Be careful not to overmix, as you want to keep the vibrant red swirls.
3. Place the springform pan on a baking sheet to catch any potential drips and bake for 55-60 minutes, or until the center of the cheesecake is just slightly jiggly. The cheesecake will continue to set as it cools.
4. Once baked, let the cheesecake cool completely at room temperature, then refrigerate it for at least 4 hours (overnight is best) to allow it to set properly.

4. Garnish and Serve

Once the cheesecake has fully chilled and set:

1. Remove it from the springform pan and transfer it to a serving platter.
2. Sprinkle crushed peppermint candies on top for an extra festive touch.
3. For a glossy finish, you can drizzle melted chocolate over the top or even add whipped cream for extra indulgence.
4. Slice and serve, enjoying the sweet peppermint crunch in every bite.

Storing Candy Cane Cheesecake

This cheesecake is perfect for making ahead and storing for later:

• In the Refrigerator: Keep leftover cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: If you want to make this dessert in advance, you can freeze the cheesecake (without toppings) for up to 1 month. To thaw, transfer it to the refrigerator overnight.
• Topping: If you freeze the cheesecake, wait to add the crushed peppermint candies until you serve it to keep them from getting soggy.

Nutrition (Per Slice)

Nutrient	Amount
Calories	400 kcal
Protein	6g
Total Fat	30g
Saturated Fat	18g
Carbohydrates	35g
Sugars	28g
Fiber	1g
Cholesterol	95mg
Sodium	160mg
Calcium	50mg
Iron	1mg

(Note: Nutritional values are approximate and may vary based on specific ingredients used.)

Conclusion

This Candy Cane Cheesecake is the ultimate holiday dessert that’s as delicious as it is beautiful. With a creamy, rich filling, a chocolatey cookie crust, and a festive minty twist, it’s bound to become a tradition in your holiday dessert rotation. Whether you’re serving it at a holiday dinner or gifting it to friends and family, this cheesecake will surely spread joy and make your celebrations even sweeter.