Candy Cane Cheesecake
This candy cane cheesecake is a festive holiday showstopper. Crushed candy canes give the creamy filling a cool peppermint flavor and a pretty natural pink hue, while melted white chocolate adds extra richness and sweetness. It all bakes over a crunchy Oreo cookie crust for a perfect chocolate-mint contrast. Smooth, refreshing, and beautiful on the table, it’s an ideal dessert for Christmas dinners and holiday parties.
Ingredients
Crust
- 32 Oreo cookies regular filling, not Double Stuf
- ½ stick butter melted
Filling
- 12 candy canes
- 24 oz cream cheese softened
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- ¼ teaspoon peppermint extract
- ½ cup white chocolate chips melted
- ½ cup sour cream
- 3 eggs
Instructions
- Preheat the oven to 325°F. Cover a baking sheet with foil.
- Grind the candy canes to a powder in a food processor. Transfer to a bowl and set aside.
- Process the Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan.
- Blend the powdered candy canes, cream cheese, flour, sugar, peppermint extract, melted white chocolate, and sour cream. Add the eggs one at a time, mixing well after each.
- Pour into the prepared pan and set the springform pan on the foil-lined baking sheet. Bake for about 1 hour, or until set.
- Cool completely, then chill for several hours or overnight.
Notes
The pink color comes from the candy canes; no food coloring is added.
The original suggests peppermint Kisses in place of the white chocolate and peppermint extract, but gives no substitution quantity.
Nutrition
Calories: 474kcalCarbohydrates: 35gProtein: 7gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 116mgSodium: 358mgPotassium: 202mgFiber: 1gSugar: 23gVitamin A: 1001IUVitamin C: 0.1mgCalcium: 94mgIron: 4mg
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