Description
This Candy Cane Cheesecake starts with a crisp and buttery sugar cookie crust that perfectly complements the smooth, velvety cheesecake filling. Infused with crushed candy canes, the filling delivers a subtle peppermint flavor that’s both refreshing and festive. A final topping of whipped cream and more crushed candy canes adds visual appeal and extra holiday cheer. The recipe’s simplicity makes it a joy to prepare, and its versatility allows for creative twists, such as adding chocolate chips or a drizzle of peppermint ganache.
Whether you’re hosting a small gathering or bringing a dish to a potluck, this cheesecake is sure to become a crowd favorite. The combination of textures and flavors creates a dessert that’s not overly sweet yet indulgent enough to satisfy every palate. Plus, it’s make-ahead friendly, so you can focus on other aspects of your holiday celebration.
Ingredients
For the Crust:
- 2 cups sugar cookie crumbs (store-bought or homemade)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup crushed candy canes
For the Topping:
- Whipped cream
- Additional crushed candy canes
Optional Variations:
- Substitute chocolate cookie crumbs for the crust.
- Add a drizzle of chocolate or caramel sauce before serving.
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Mix the sugar cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Make the Filling: Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts, followed by the sour cream and heavy cream. Fold in the crushed candy canes gently.
- Assemble and Bake: Pour the filling over the prepared crust. Place the springform pan in a water bath to prevent cracking. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill and Decorate: Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, top with whipped cream swirls and additional crushed candy canes.
Key Tips:
- Use room-temperature ingredients for a smoother filling.
- Don’t overmix the batter to avoid incorporating excess air, which can cause cracks.
Notes
Details:
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- Keywords: Candy Cane Cheesecake, Holiday Dessert, Sugar Cookie Crust
- Video URL: Add video link here
- Equipment: Springform pan, hand mixer, mixing bowls
- Nutrition (per serving):
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Candy Cane Cheesecake, Holiday Dessert, Sugar Cookie Crust