Candy Cane Cheesecake
Candy Cane Cheesecake
Author: Kathy
Recipe type: Holiday Dessert
Prep time:
Cook time:
Total time:
Serves: 12-16
Yummy cheesecake with a twist! Candy cane flavoring to give it that holiday flavor
Ingredients
- 1-1/2 cups chocolate wafer crumbs
- ⅓ cup butter, melted
- 2 tablespoons sugar
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- ¾ cup sugar
- 3 tablespoons all-purpose flour
- 4 eggs
- 1 cup (8 ounces) sour cream
- 2 tablespoons vanilla or white chips
- ½ to ¾ teaspoon peppermint extract
- Red liquid or paste food coloring
- Crushed peppermint candy and whipped topping, optional
Instructions
- 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 ¼ 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.
