CANDY CANE CHEESECAKE
This pepperminty cheesecake says "Christmas" at first sight and first bite. The recipe earned me a dairy producer's scholarship. Now, it regularly wins compliments at seasonal parties and teas.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 233 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 166mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
WHITE CHOCOLATE CANDY CANE CHEESECAKE
I found this recipe online and it looks like a tasty way to use up those candy canes! Update 12/18/06 - I made this to serve at a cookie exchange and made the crust with chocolate graham cracker crumbs. Everyone said that the recipe is a "keeper". Hope you enjoy it too!
Provided by Chicagopm
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
- Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minute.
- BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Stir in melted chocolate and the extract; pour over crust.
- BAKE 45 to 50 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 434.4, Fat 32.1, SaturatedFat 19.4, Cholesterol 139.4, Sodium 282.6, Carbohydrate 30.7, Fiber 0.2, Sugar 25.2, Protein 7.6
WHITE CHOCOLATE-CANDY CANE CHEESECAKE
Present a show-stopping dessert with our White Chocolate-Candy Cane Cheesecake. White Chocolate-Candy Cane Cheesecake is a beautiful, minty delight.
Provided by My Food and Family
Categories Chocolate Recipes
Time 6h10m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese and remaining sugar with mixer until well blended. Add chocolate and extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with COOL WHIP and chopped candy just before serving.
Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 230 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 22 g, Protein 5 g
CHOCOLATE CHEESECAKE II
Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard.
Provided by Diane Young
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
- In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
- To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
- In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
- To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.
Nutrition Facts : Calories 539.5 calories, Carbohydrate 47.6 g, Cholesterol 132.1 mg, Fat 37.9 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 22.5 g, Sodium 298.7 mg, Sugar 36.6 g
CANDY CANE CHEESECAKE
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Provided by CARRIELOVESKEITH
Categories Desserts Cakes Holiday Cake Recipes
Time P1DT2h40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 52.4 g, Cholesterol 143.2 mg, Fat 34.5 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 377.5 mg, Sugar 41.7 g
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