Best 5 Candy Cane Cheesecake Recipes

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons 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.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

CANDY CANE CHEESECAKE

Steps:

• Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside. , In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers. , Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer., Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers.

CANDY CANE CHOCOLATE CHEESECAKE

Steps:

• 1.Beat the cream cheese, sour cream, and sugar until creamy. Add the eggs, vanilla, and flour and beat again. Melt the baking chocolate according to the package directions and slowly add to the cream cheese mixture while the mixer is going. Stir in the mini chocolate chips by hand. Line the bottom of an 8 inch springform pan with parchment paper. Pour the cheesecake batter in the pan. Place a cookie sheet on the rack under the cheesecake and fill with hot water. Bake the cheesecake at 350 degrees for 50 minutes. Do not over bake. Turn off the heat and crack the oven. After 1 hour remove the cheesecake from the oven and run a knife around the edge of the cheesecake. Do not remove the sides of the pan. Cool on a wire rack for another 1-2 hours. Leave in the pan and refrigerate 4-6 hours or overnight. Combine the cake ingredients and beat on low for 1 minute and medium for 2 minutes. Divide the batter in half and bake in 2 - 8 inch pans at 350 degrees for 25-27 minutes or until a toothpick comes out with only a few crumbs sticking to it. Cool in the pan for 15 minutes before flipping out on a wire rack to cool completely. 6.Beat the butter, marshmallow cream, vanilla, peppermint, and salt in a mixing bowl. Slowly add the powdered sugar and whipping cream and beat for 1-2 minutes until light and fluffy. Set aside 1/3 cup frosting for the garnish. Place one cake layer on a plate. Top with the cheesecake layer. Add the last cake layer on top of the cheesecake. Spread a thin layer of frosting on the top. Use the rest of the frosting on the sides of the cake. Use the side of the spatula to pull out the frosting to look fluffy. Use a teaspoon to sprinkle crushed candy cane pieces on the very bottom of the cake. Bring the heavy cream to a boil. Remove from the heat and stir in the chocolate chips until melted and creamy. Cool for 10 minutes. Spoon onto the top of the c

CHOCOLATE CHEESECAKE CANDY CANE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.) Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth. Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack. For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to 5 days. Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

CANDY CANE CHEESECAKE

Steps:

• 1. Preheat oven to 350. Place a pan of water in the oven while it is preheating and leave it there while cheesecake is baking. This will add moisture to help prevent cracking.
• 2. Process cookies in food processor until fine crumbs. Process candy canes very fine until almost a powder. Add to cookie crumbs and mix well. SLOWLY add melted butter, stirring it in with a fork. Add just enough to make the crumbs stick together for the crust. Press into bottom and half way up sides of a 9" spring form pan.
• 3. Make sure all filling ingredients are at room temperature. This is very important so that you do not need to overmix. Overmixing and overbaking will both cause your cake to crack. Mix cream cheese and sugar on low speed until smooth. Add eggs and sour cream and mix just until incorporated.
• 4. Sprinkle on flour and mix in. Add flavorings. If desired, reserve 1/2 cup of batter to color red and/or green to be swirled into the cake. Pour batter into prepared crust. If desired, spoon colored batter onto top of regular batter and gently swirl with a knife.
• 5. Bake cheesecake at 350 for 15 minutes. Lower temperature to 250 and bake another 1 1/2 hours, or until firm, but the center looks a little wet. Allow to cool and then refrigerate until well chilled (a few hours to overnight) Garnish with whipped topping (or stablized whipped cream) and miniature candy canes.