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Candy Cane Swirl Cheesecake
dessert

Candy Cane Swirl Cheesecake

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Create a show stopping dessert for the holiday table. This candy cane cheesecake features swirls of plain and pink-tinted white chocolate peppermint batter.
  • 20m

    prep time

  • 55m

    Cook Time

  • 478

    Calories

  • 11

    Ingredients

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Ingredients

12

Servings

Chocolate Crumb Crust

  • 1 1/2 cups chocolate wafer crumbs, (about 27 chocolate wafers)
  • 1/3 cup butter, melted
  • 2 tablespoons sugar

Cheesecake Filling

Instructions

  • 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.

Nutrition information (per Serving)

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