Candy Cane Swirl Cheesecake Recipes

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

CANDY CANE CHEESECAKE

Steps:

• Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside. , In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers. , Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer., Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers.

CANDY CANE SWIRL CHEESECAKE

Steps:

• Heat oven to 350 degrees.
• Prepare Cookie Crumb Crust:.
• Stir together cookie crumbs and 1 Tbs. sugar in a medium bowl.
• Blend in 1/4 cup melted butter.
• Press mixture onto bottom and 1/2 inch up side of a 9-inch springform pan.
• Bake 8 minutes; cool.
• Filling:.
• Beat cream cheese, sugar and vanilla in large bowl until nice and smooth.
• Add eggs, one at a time, beating well after each addition.
• Remove 1/4 cup batter and set aside.
• Add the 1/2 cup mini chocolate chips to the remaining batter in the bowl.
• Spread the remaining batter in the prepared crust.
• Remove wrappers from candies.
• Place 30 candies and milk in a medium microwave-safe bowl.
• Microwave on high 1 minute; stir. If necessary, microwave on high 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended.
• Gradually blend reserved cheesecake batter into candy mixture.
• Drop candy mixture by tablespoonfuls onto vanilla batter.
• Gently swirl with a knife to create a marbled effect.
• Bake 45 to 50 minutes or until the center is almost set.
• Remove from oven to a wire rack.
• With knife, loosen cake from the side of the pan.
• Cool completely; remove side of pan.
• Cover and refrigerate until chilled.
• Garnish with sweetened whipped cream, remaining candy cane mint kisses, and crushed candy cane or chocolate curls.
• Refrigerate any leftovers (if there are any!).

CANDY CANE CHEESECAKE

Steps:

• Preheat oven to 325*F.
• Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
• Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
• Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!

KISSES CANDY CANE SWIRL CHEESECAKE

Steps:

• Heat oven to 350°F. Prepare COOKIE CRUMB CRUST BELOW.
• Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.
• Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
• Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers. 10 to 12 servings.
• COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.
• Notes from the kitchen : Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
• Avoid over-baking. Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.