Candy Cane Cheesecake Recipe

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Candy Cane Cheesecake
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 144.39 Kcal (605 kJ)
Calories from fat 82.73 Kcal
% Daily Value*
Total Fat 9.19g 14%
Cholesterol 76.6mg 26%
Sodium 46.45mg 2%
Potassium 39.91mg 1%
Total Carbs 12.1g 4%
Sugars 9.51g 38%
Protein 2.66g 5%
Vitamin A 0.1mg 2%
Iron 0.3mg 2%
Calcium 20.3mg 2%
Amount Per 100 g
Calories 221.93 Kcal (929 kJ)
Calories from fat 127.17 Kcal
% Daily Value*
Total Fat 14.13g 14%
Cholesterol 117.75mg 26%
Sodium 71.4mg 2%
Potassium 61.35mg 1%
Total Carbs 18.6g 4%
Sugars 14.62g 38%
Protein 4.08g 5%
Vitamin A 0.1mg 2%
Iron 0.5mg 2%
Calcium 31.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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