Candy Cane Swirl Cheesecake

Create a show stopping dessert for the holiday table. This candy cane cheesecake features swirls of plain and pink-tinted white chocolate peppermint batter.

Serves: 12
  • Chocolate Crumb Crust:
  • Cheesecake Filling:
20 mins Prep time 55 mins Cook time
20 mins Prep time
55 mins Cook time
  • Preheat oven to 325°F. For the Crust, mix chocolate wafer crumbs, butter and sugar in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.

  • For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream, flour and peppermint extract; mix well. Remove 1/2 cup of the batter. Add food color; mix until well blended. Alternately drop plain and tinted batters by spoonfuls into prepared crust. Cut through batter with knife several times for marble effect.

  • Bake 55 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.

  • Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

Cooking tip

Serving Suggestion: Serve cheesecake topped with whipped cream, crushed candy cane or shaved chocolate.

Nutrition information

(Amount per serving)

  • 478Calories: 478Cholesterol: 151mg
  • Sodium: 385mgProtein: 8g
  • Total Fat: 34gFiber: 1g
  • Carbohydrate: 35g