Candy Cane Cheesecake Candy Cane Cheesecake

Candy Cane Cheesecake 150 Image by: Candy Cane Cheesecake 150 Author: Canadian Living

Add restaurant pizzazz by drizzling chocolate sauce onto each plate before adding the cheesecake.

  • Portion size 20 servings
  • Credits : Canadian Living Special Issue: Holiday Baking 2006




Grease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set pan on large square of heavy-duty foil; press up side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, 10 minutes. Let cool on rack.

In large bowl, beat cheese until fluffy. Beat in sugar until smooth; beat in eggs, 1 at a time. Beat in sour cream, lemon juice and peppermint extract. Pour over crust.

Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides.

Bake cheesecake in centre of 325°F (160°C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1 hour.

Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Bake for 10 minutes. Turn off oven. Let stand in oven for 1 hour.

Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) To serve, sift candy to remove powder; sprinkle pieces around edge.

Nutritional facts Per serving: about

  • Sodium 171 mg
  • Protein 4 g
  • Calories 247.0
  • Total fat 18 g
  • Cholesterol 76 mg
  • Saturated fat 11 g
  • Total carbohydrate 18 g


  • Iron 7.0
  • Folate 6.0
  • Calcium 6.0
  • Vitamin A 17.0
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Baking & Desserts

Candy Cane Cheesecake