Recipe By CARRIELOVESKEITH
Rating
Published Jun 19th
Prep 30m Cook 1h 10m Additional 1h Ready In 1d 2h 40m
Servings 1 - 9 inch cheesecake Calories 545.3

You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!

Recipe Ingredients

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • ¼ cup butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 ¾ cups white sugar
  • ½ cup sour cream
  • 2 ½ teaspoons vanilla extract, divided
  • 3 eggs
  • ½ teaspoon peppermint extract
  • 2 dashes red food coloring
  • ½ cup crushed peppermint candies

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
  2. 2 Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
  3. 3 Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
  4. 4 Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. 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.
  5. 5 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. 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.
  6. 6 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.
  7. 7 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.

Nutrition Facts

  • Calories 545.3
  • Carbohydrate 52.4 g
  • Cholesterol 143.2 mg
  • Fat 34.5 g
  • Fiber 0.4 g
  • Protein 8.3 g
  • Saturated Fat 20.9 g
  • Sodium 377.5 mg
  • Sugar 41.7 g

Reviews

  1. Amazingly delicious! We loved it!
  2. WOW!!!! This is a awesome cheesecake!!! I really enjoy that christmasy flavor in this dessert. This is great to make around the holiday season and I recommend this to anyone who is looking to try something new. The combination in the recipe is good in that this was my first time making this and the - Read more ...
  3. This tasted great! The crust was a bit "gooey"--maybe too much butter for the amount of cookies? Anyway the family loved it and one said "I don't usually like cheesecake but if they all tasted like this I'd eat them all the time!!"
  4. I added more mint because I didn't think 1 tsp would be enough - I added 2 tsps and it was nice and minty! I was a little dissappointed however when I went to grab the cheesecake in the morning to bring it to a bakesale at work and the crushed candy canes had bled - Read more ...
  5. I made this for my hubby who really enjoyed it. I wish I would have taken a picture as it is so pretty. Thanks for sharing!
  6. I was rather disappointed with this cheesecake. I have had really good luck with other cheesecakes that I've made but for some reason this one didn't turn out like I had hoped. The colors weren't as distinct as I thought they would be (which could have been my fault because of the amount of food - Read more ...
  7. It was expensive to make and extremely sweet. Nice presentation and good idea however if you don't like overly sweet food items don't make this! I made it for a family Christmas and no one finished a piece. I ended up throwing most of it away.
  8. This was delicious! The only thing I would change would be to sprinkle the crushed candy canes just before serving as they half-melted in the fridge overnight and looked kinda icky. But it tasted great - the whole family liked this for the Christmas dinner dessert.
  9. This was AMAZING! I opted not to use the cool whip and added 1/2 melted white chocolate chips to make it a white chocolate peppermint cheesecake. I made them in two bite size for a cocktail party and they were a HUGE hit!

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