Candy Cane Cheesecake

This Candy Cane Cheesecake is a perfect treat for the holiday season. With a decadent chocolate crust, creamy peppermint cheesecake filling, and a festive candy cane topping, this dessert is sure to impress your guests. The combination of rich chocolate and refreshing peppermint creates a delightful flavor combination that is perfect for any holiday gathering. This recipe takes about 30 minutes to prepare and requires a few hours of chilling time in the refrigerator for the best results. Serve this Candy Cane Cheesecake at your next holiday party and watch it disappear in no time!

Ingredients

• For the crust:
• - 1 and 1/2 cups chocolate graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 cup unsalted butter, melted
• For the filling:
• - 24 oz cream cheese, softened
• - 1 cup granulated sugar
• - 1/4 cup all-purpose flour
• - 4 large eggs
• - 1 cup sour cream
• - 1 tsp vanilla extract
• - 1/2 tsp peppermint extract
• - Red food coloring
• - Crushed candy canes, for garnish

Directions

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, mix together the chocolate graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form an even crust.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add the sugar, flour, eggs, sour cream, vanilla extract, and peppermint extract to the cream cheese. Mix until all the ingredients are well combined and smooth.
6. Divide the cheesecake batter in half.
7. Add a few drops of red food coloring to one half of the batter and mix well to create a red-colored batter.
8. Pour the plain batter into the prepared crust.
9. Pour the red batter on top of the plain batter in a swirling motion to create a marbled effect.
10. Use a knife to gently swirl the batters together for a more defined marbled pattern.
11. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly golden.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to chill and set completely.
14. Before serving, garnish the top of the cheesecake with crushed candy canes for a festive touch.
15. Slice and serve the Candy Cane Cheesecake chilled.

Interesting Facts