Candy Cane Cheesecake

Name: Candy Cane Cheesecake
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 237 milliliters chocolate cookie crumbs; 907 grams packages cream cheese, softened; 3 eggs; 2 Tbsps all-purpose flour; 118 milliliters crushed peppermint candies; 1 teaspoons peppermint extract; 2 dashes red food coloring; 0 teaspoons salt; 118 milliliters sour cream; 3 teaspoons vanilla extract, divided; 414 milliliters white sugar

Candy Cane Cheesecake requires roughly 2 hours and 40 minutes from start to finish. One serving contains 776 calories, 10g of protein, and 52g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. 1 person found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Christmas. If you have vanillan extract, cream, cream cheese, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.

Equipment you will use

Springform Pan

Oven

Combine the cookie crumbs and 3 tablespoons sugar in a bowl.

Ingredients you will need

Cookie Crumbs

Sugar

Equipment you will use

Bowl

Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).

Equipment you will use

Oven

Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy.

Ingredients you will need

Cream Cheese

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Sour Cream

Vanilla

Sugar

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Peppermint Extract

Red Food Color

Vanilla

Equipment you will use

Bowl

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.

Ingredients you will need

Crust

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.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Candy