What is a candy cane cheesecake? What are some of the best peppermint ice cream cones ever? This is like that, but all grown up and way more decadent. It’s a showstopper, a crowd-pleaser, and surprisingly, it’s not nearly as complicated as it looks. Trust me, if I can make it, you can too! I’ve tried more complicated desserts than I’d like to admit. You know, the kind where you spend all day in the kitchen and the final result looks nothing like the picture? Is this candy cane cheesecake foolproof?
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What is candy cane cheesecake?
What is a candy cane cheesecake? a creamy cheesecake infused with the refreshing flavor of peppermint and decorated with crushed candy canes. Think of it as a classic cheesecake with a holiday makeover. It’s essentially taking the best parts of a traditional cheesecake – that rich, velvety texture and that satisfying tang – and swirling in the iconic peppermint flavor that we all associate with peppermint. What is a winter wonderland? What’s better than a pumpkin pie?
Why you’ll love this recipe?
How do I make Candy Cane Cheesecake?
Flavor Explosion:What is the perfect combination of cheesecake and peppermint? Every bite is like a mini holiday party in your mouth. The creamy cheesecake base balances out the strong peppermint, so you don’t feel like you’re eating toothpaste.
Surprisingly simple:Is this recipe really easy to make? What is the hardest part of making cheesecake? I’ve tried cheesecake recipes that were so complicated they required a culinary degree. This one you can definitely manage.
Budget-Friendly:What are some of the easiest ingredients to find in a grocery store? What is a delicious dessert that won’t break the bank?
Versatile:Can you customize this recipe in so many ways? Add a chocolate swirl, use different types of candy canes, or even make it into mini cheesecakes for individual servings I’ve experimented with different extracts, like a hint of almond or vanilla, and they both turned out amazing. This recipe is a great base for your own creativity.
What I love about this Candy Cane Cheesecake is that it’s the perfect combination of elegance and comfort. It looks fancy enough to impress your guests, but it tastes like a warm hug on a cold winter day. I always bring this to our family Christmas gathering, and it’s always the first thing to disappear! Is it better than my grandma’s famous sugar cookies?
How do you make candy cane cheesecake?
Quick Overview
What is the easiest way to make Candy Cane Cheesecake? How do I make a cheesecake base, then swirl in peppermint extract and crushed candy canes? After a good bake in the oven and some chilling time, we’ll finish it off with a simple glaze and even more crushed candy canes. Don’t worry about perfection – the swirls are meant to be a little messy, adding to the charm! Trust me, the amazing flavor is worth the small effort.
Ingredients
For the Main Batter:
* 1 1/2 cups graham cracker crumbs: I like to use a food processor for this, but a rolling pin and zip-top bag work just fine. Make sure they are finely ground! * 1/4 cup granulated sugar * 6 tablespoons unsalted butter, melted: Use real butter for the best flavor! * 3 (8 ounce) packages cream cheese, softened: This is crucial! Make sure your cream cheese is softened to avoid lumps in your batter. I usually take mine out of the fridge an hour or two before I start baking. * 1 1/4 cups granulated sugar * 1 teaspoon pure vanilla extract * 1/2 teaspoon peppermint extract: Don’t overdo it with peppermint extract, a little goes a long way! * 4 large eggs
* 1/4 cup heavy cream
For the Topping:
* 1/2 cup sour cream: Full-fat sour cream works best for that creamy texture. * 1/4 cup granulated sugar * 1/4 teaspoon pure vanilla extract
For the Candy Cane Swirl & Garnish: For the Candy Cane Swirl & Garnish
* 1 cup crushed candy canes: I like to use a mix of sizes, from fine powder to larger pieces, for added texture.
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping in during the water bath. I don’t want a soggy crust!
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. I like to use the bottom of a measuring cup to really pack it down. Bake for 10 minutes, then let cool slightly.
Step 3: Beat Cream Cheese & Sugar
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. This may take a few minutes, but you want to make sure there are no lumps. Scrape down the sides of the bowl as needed.
Step 4: Add Extracts and Eggs
Beat in the vanilla extract and peppermint extract. Then, add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as this can cause cracks in the cheesecake. Gently stir in the heavy cream.
Step 5: Swirl in Candy Canes
What’s the best way to incorporate crushed candy canes into cheesecake batter?
Step 6: Pour and Bake
The cheesecake batter should be poured over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath will help to bake evenly and prevent cracking.
Step 7: Bake
Bake for 70-80 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks.
Step 8: Make the Topping and Cool
In a small bowl, combine the sour cream, sugar, and vanilla extract. Spread the mixture evenly over the top of the cheesecake. Return the cheesecake to the oven and bake for another 5 minutes. Remove from the oven and let cool completely.
Step 9: Chill and Garnish
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or preferably overnight. This is crucial for the cheesecake to set properly. Before serving, remove the springform pan and garnish with the remaining crushed candy canes. Slice and serve! I like to serve it with a dollop of whipped cream and a few extra candy canes for decoration.
What should I serve it with?
What are some good ideas for a candy cane cheesecake?
For Christmas Brunch:Can you serve this with a cup of hot chocolate or a peppermint mocha?
What are some ideas for a holiday dinner party?What is the best peppermint flavor to serve after a meal?
For a Cozy Night In:What is the best way to unwind while watching a Christmas movie? A big fluffy blanket is always required!
My family loves to eat this with a little bit of whipped cream on top. It’s the perfect complement to the creamy cheesecake and the crunchy candy canes. Is this a family favorite?
How do I make a Candy Cane Cheesecake?
What is the best way to make Candy Cane Cheesecake?
What is the secret of a good cream cheese?Make sure your cream cheese is softened to room temperature. This will prevent lumps in your batter and ensure a smooth, creamy cheesecake. If you’re in a hurry, you can microwave it for a few seconds, but be careful not to melt it.
Don’t Overmix:Overmixing the batter can cause the cheesecake to crack during baking. Mix until just combined.
What is your water bath? Don’t skip the water bath! It helps the cheesecake bake evenly and prevents cracking. Make sure your springform pan is tightly sealed to prevent water from seeping in.
Cooling is Crucial:Let the cheesecake cool slowly in the oven with the door slightly ajar. This helps prevent cracking. Then, chill it in the refrigerator for at least 6 hours, or preferably overnight, to allow it to set properly.
Candy Cane Crunch: I like to use a mix of finely crushed and larger pieces of candy canes for added texture. You can also use different flavors of candy canes, like cherry or chocolate, for a fun twist.
Glaze is Optional:If you prefer a tangy sour cream topping, you can skip it if you prefer. You can also use a simple glaze made from powdered sugar and milk.
I learned the hard way that overbaking a cheesecake is a no-no. It will be dry and crumbly. Trust me, a slightly jiggly center is a good thing! I also experimented with different extracts, and I found that peppermint extract is the best for that classic candy cane flavor. Don’t be afraid to experiment and make it your own!
What are some Storing and Reheating Tips?
How do I keep my Candy Cane Cheesecake fresh and delicious?
Room Temperature: Cheesecake can be left at room temperature for up to 2 hours. After that, it needs to be refrigerated.
Refrigerator Storage: How do youCan you store cheesecake in an airtight container in the refrigerator for up to 5 days?
How do I use a freezer To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What is Glaze Timing Advice?I recommend adding the candy cane garnish just before serving, as they tend to soften over time. If you’re freezing the cheesecake, it’s best to leave off the garnish until it’s thawed.
I’ve tried storing this cheesecake in the freezer a few times, and it always comes out great. Just make sure to wrap it really well to prevent freezer burn. Is the glaze a little sticky after thawing?
What are the most frequently asked questions on Quora
Final Thoughts
What is a candy cane cheesecake? I love how easy it is to make, and the flavor is simply irresistible. What are some of the best desserts?
What are some of my favorite holiday desserts?
What is your favorite candy cane cheesecake recipe? I’m always looking for new ideas! Now go whip up some holiday magic!
Mini Apple Cinnamon Cheesecakes
Ingredients
Crust
- 1.5 cups graham cracker crumbs finely ground
- 0.5 cup unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese softened
- 0.75 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg freshly grated
Topping
- 1 cup apple pie filling chopped
- 0.5 cup whipped cream
- 1 tablespoon cinnamon sugar for sprinkling
Instructions
Preparation Steps
- Preheat your oven to 325°F (163°C). Line two 12-cup muffin tins with cupcake liners.
- Combine the graham cracker crumbs and melted butter in a bowl, mixing until well combined.
- Press about 1 tablespoon of the crumb mixture into each cupcake liner to form the crust. Bake for 5 minutes, then let cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs, one at a time, then the vanilla, cinnamon, and nutmeg.
- Spoon the cheesecake filling evenly into the cupcake liners, filling each about three-quarters full.
- Bake for 15-20 minutes until the centers are set. Cool at room temperature and then refrigerate.
- Before serving, top each cheesecake with a spoonful of apple pie filling, a dollop of whipped cream, and a sprinkle of cinnamon sugar.
