Candy Cane Cheesecake

Candy Cane Cheesecake

By April 6, 2012

  • Prep Time : 20 minutes
  • Cook Time : 60 minutes
  • Yield : 14

Ingredients

Instructions

 

Crust

Make your Gingersnaps cookie crumbs by using a food processor or simply place Gingersnaps in a plastic bag and crush using a rolling pin.  Mix Gingersnaps, melted butter and sugar in a small bowl.  Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side.  Put in freezer and allow to hardened.

Filling

  • Preheat Oven at 350°F Using an electric mixer blend cream cheese on low speed in a mixing bowl.   Use spatula to scrape sides and paddle of mixer.  Add in the cup sugar slowly, and continue to beat until creamy.  Add in extracts mix until well blended.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.  Mix in crushed Candy Cane.
  • Pour the mixture into your crust and use offset spatula to smooth out the batter.  Bake for 1 hour or until center jiggles.  Remove from oven and let cool on a wire rack.
  • Sprinkle remaing crushed Candy Cane on top of cheesecake.  Place in the refrigerator and allow to set before removing sides.  Serve and enjoy your Candy Cane Cheesecake.
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candycane cheesecake

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2 Responses to Candy Cane Cheesecake

  1. Yesica

    I know this doesn’t sound Christmas-y, but every year I make these chewy chocolate chrrey cookies. I got the recipe from Cooking Light, so I make them and bring them to parties so I can eat something a little less fattening and everyone loves them!

  2. Logan

    This is our favorite sugar cokoie1 cup butter3oz cream cheese1 cup sugar1 egg yolk1/2 tsp vanilla extract1/4 tsp almond extract (I sometimes just use all vanilla since I’m not that big of a fan of almond)2 1/4 cup flour1/2 tsp salt1/4 tsp baking sodaIn a mixing bowl, cream butter, cream cheese & sugar. Beat in egg yolk & extracts. In separate bowl combine flour, salt & baking soda. Gradually add to creamed mixture. Cover & refrigerate for 3 hours or until easy to handle. On a lightly floured surface, roll out dough & cut with cokoie cutters. Place 1 inch apart on ungreased cokoie sheet. Bake 275 for 8-10 minutes. Cool for 2 minutes & remove to wire rack to cool.

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