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Candy Cane  Cheesecake

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Candy Cane Cheesecake with its tiny bits of crushed Candy Canes is perfect to serve at Christmas dinner. Your guests and family will enjoy the peppermint flavor that everyone knows and loves at Christmas.

You may use a different flavor of Candy Cane if you like.

This cheesecake may be made ahead and frozen. Thaw completely prior to serving.

candy cane Cheesecake Recipe



1 1/2 cups graham cracker crumbs

1/2 cup toasted almonds, finely chopped

2 tablespoons (packed) dark brown sugar

1/4 teaspoon salt

6 tablespoons unsalted butter, melted


4 8-ounce packages cream cheese, room temperature

1 cup (packed) dark brown sugar

4 large eggs

1 teaspoon peppermint flavoring

4 regular sized Candy Canes crushed very fine


1 16-ounce container sour cream

1/2 cup sugar

1/2 teaspoon peppermint extract

1 regular sided Candy Cane crushed fine

Fresh Whipped Cream



Preheat your oven to 350°F.

Combine the graham cracker crumbs, dark brown sugar, and salt in a medium size mixing bowl.

When fully combined add the melted butter. Mix together until moist clumps form.

Press the crumb mixture over the bottom and 1 inch up sides of 10 inch spring form pan.

Place the spring form pan into the oven on the middle rack. Bake the crust until just set, about 5 minutes.

Remove the spring form pan from the oven and allow it to cool.

Reduce the oven temperature to 325°F.


Beat the cream cheese and the sugar in large mixing bowl until light and creamy.

Next beat in eggs 1 at a time, blending well after each addition.

Add in peppermint flavoring and mix until full combined.

Gently stir in the crushed Candy Canes.

Pour the filling mixture into the prepared crust.

Place the spring form pan in the oven on the middle rack and bake until the edges are puffing but the center is barely set. This will take about 55 minutes.  As the cheesecake bakes make the topping.


 Mix the sour cream, sugar and the peppermint flavoring in a medium size mixing bowl until smooth and fully blended.

Pour the topping over the top of the hot cheesecake.

Return the cheesecake to the oven and continue to bake until the topping is just set, or about 5 minutes.

Remove the Candy Cane Cheesecake from the oven and place on a rack

Allow to cool for 10 minutes.

Loosen the spring form pan by running a knife between the cheesecake and the sides of the pan. Allow to cool completely.

Place the cheesecake into the refrigerator and chill uncovered overnight.

Remove spring form sides and place cheesecake onto a serving platter.

Garnish with fresh Whipped Cream to form like small snow drifts and sprinkle with crushed Candy Canes.


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