Candy Cane Cheesecake
Your Christmas dessert dreams come true.
BUY NOW: Springform Pan, $14, amazon.com
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- Yields:
- 8 - 10
- Prep Time:
- 30 mins
- Total Time:
- 8 hrs
Ingredients
For the cheesecake
- 3
8-oz. bars cream cheese, softened
- 1 c.
sugar
- 3
large eggs
- 1/4 c.
sour cream
- 1 tsp.
peppermint extract
- 2 Tbsp.
all-purpose flour
- 1 tsp.
kosher salt
- 1/2 c.
Crushed candy canes
For the crust
- 1
sleeve graham crackers, finely crushed
- 5 Tbsp.
melted butter
- 1/4 c.
sugar
pinch of kosher salt
Fort the topping
Whipped cream, for dolloping
Crushed candy canes, for garnish
Directions
- Step 1Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Wrap bottom of pan with aluminum foil and place on a baking sheet. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, flour, peppermint extract, and salt. Gently fold in crushed candy canes.
- Step 2Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press mixture into prepared pan.
- Step 3Pour filling over crust. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
- Step 4Add whipped cream along the border of cheesecake and sprinkle with crushed candy canes.
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