Candy Cane Cheesecake
Candy Cane Cheesecake - this peppermint cheesecake is your Christmas dream come true. Baked candy cane cheesecake recipe that will be loved by everyone this jolly season. We have tested this holiday cheesecake recipe over and over again so you can make a perfectly smooth and delicious Christmas baked cheesecake.
Ingredients
- 5 large eggs
- 3 egg yolks
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes
- 3 large blocks cream cheese (300g each)
- 2 cups graham cracker crumbs
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/3 cup granulated sugar
- 7 tbsp unsalted butter
- whipped cream
- extra candy canes for decorating
Instructions
- Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray or butter. Wrap bottom of pan with aluminum foil (we will use the water bath for this recipe) and place on a baking sheet.
- Make crust : In a large bowl, mix together graham cracker crumbs, melted butter, and granulated sugar. Press evenly mixture into prepared pan
- Make cheesecake filling : In a large bowl using a stand mixer using the paddle attachment, beat cream cheese and sugar. Add in eggs, one at a time, then sour cream, peppermint extract, and salt. Gently fold in crushed candy canes. (You can also use hand mixer).
- Pour filling over crust.
- Place the prepared pan in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles. It will take about 1 hour and 30 minutes.
- Let cheesecake cool in a turned-of oven for 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours. For the best results - refrigerate cheesecake overnight.
- Add whipped cream along the border of cheesecake and sprinkle with crushed candy canes.