Candy Cane Cheesecake
Get into the festive spirit with this show-stopping Candy Cane Cheesecake, a decadent holiday dessert that's as stunning as it is delicious. Featuring a buttery graham cracker crust and a creamy peppermint-infused cheesecake filling, this recipe offers a perfect balance of richness and holiday cheer. A swirl of red gel food coloring creates a beautiful marbled effect, while crushed candy canes add a delightful crunch and a burst of minty sweetness. Finished with optional whipped cream and extra candy cane garnish, this cheesecake isn't just dessert—it's a centerpiece for your Christmas table. With easy-to-follow steps and ingredients you already love, this recipe ensures your holiday baking will be as magical as the season itself.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1.5 teaspoons peppermint extract
- 1 cup crushed candy canes (plus extra for garnishing)
- 3 drops red gel food coloring
- 1 cup heavy whipping cream (for topping, optional)
- 2 tablespoons powdered sugar (for topping, optional)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened.
Press the graham cracker mixture into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then let it cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and mix until just combined.
Add the eggs one at a time, mixing well after each addition. Do not overmix to avoid incorporating too much air.
Mix in the peppermint extract and 3/4 cup of the crushed candy canes.
Pour half of the cheesecake batter over the cooled crust in the springform pan.
Add the food coloring to the remaining batter and gently stir to create a vibrant pink color.
Pour the pink batter over the white layer in a swirling pattern. Use a knife or skewer to create a marbled effect by dragging it gently through the batter.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight.
If desired, whip the heavy cream and powdered sugar together to create a whipped topping.
Before serving, top the cheesecake with the additional crushed candy canes and whipped cream, if using.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 42.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
