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Candy Cane Cheesecake


Made this one last night, and it came out beautiful and delicious. I could find all these creamy, smooth and delicious things in every bite.















1 ⅓ cups chocolate cookie crumbs
2 tablespoons sugar
¼ cup butter
or margarine
1 ½ cups sour cream
½ cup sugar
3 large eggs
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
¼ teaspoon mint extract
24 ounces cream cheese
cup peppermint stick candy


Pure indulgence.

Preheat oven to 325℉ (160℃). Combine first 3 ingredients and press into a 9-inch springform pan.

First work on making the chocolate crust.
If using cookies, put them in a food processor along with butter.
Process until it becomes fine crumbs.
Press the mixture into a 9-inch well buttered spring form pan. Set aside.

Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese, and blend until very smooth, 5 to 8 minutes under medium-high speed.

Next you need these a few ingredients to make the creamy filling.

In a large <a href=bowl with an electric mixer, ">
Blend until very smooth, 5 to 8 minutes under medium-high speed.

Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 60 minutes or until firm.

Stir in crushed candy cane pieces.
Pour into crust.

Bake in preheated oven

Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired.

Top with candy cane
Slice and ready to indulge.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 36078% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 232mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 14g
Vitamin A 23% Vitamin C 0%
Calcium 9% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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