Candy Cane Cheese Cake Recipe

Candy Cane Cheese Cake

 

Candy Cane Cheese Cake

This Candy Cane Cheese Cake is the ultimate dessert for new year's eve, made of biscuits ( either Graham Cracker or Digestive biscuits) filling with the cream cheese and crushed candy cane, peppermint flavor makes it awesome, and I have topped it with freshly whipped cream. I would advise  if you plan to make this cake for the occasion of new year's eve make it in advance and keep it in the fridge till serving.

This cake is no doubt rich, creamy, full of the freshness of peppermint flavor, garnished with whipped cream with the perfect sweetness. you can also experiment with the flavor; gingerbread flavor can also be made.

The measurement 1 sleeve of graham crackers can be confusing, one may think of the amount or the number of the crackers one has to crush for the crumb, the rule of thumb is one sleeve of crackers means 9 sheets of the crackers which would be about 1n1/2 cups of crumbs, so for the 1 cup of the crumbs, you will need 4n1/2 graham cracker sheets.

A sheet of graham cracker is 4 crackers, a big rectangle sheet with the perforated lines can be divided into 4 crackers. One sleeve of cracker is 9 sheets of crackers that would be 36 crackers, as simple as that, now there is no confusion for the measurement no need to get into the soup after an intensive reading you would be able to figure out the nicety. Make this cake and share your experiences with me also try Genoise Cake.

Total Time: 8-10 hours

Prep Time: 30 minutes

Yields: 8-10

Ingredients 

For The Cheese Cake

3 8 oz Cream Cheese bars, Soften

1 cup sugar

2 tbsp all-purpose flour

3 eggs

1/4 sour cream

1/2 cup canes candy crushed

1 tbsp salt

1 tsp peppermint extract

For The Crust

1 Sleeve (1 1/2 cups) Graham Cracker, finely crushed

5 tbsp butter, melted

1/4 cup powdered sugar

pinch of sat

For The Topping

1 cup whipped cream

1 tbsp candy cane, crushed

Directions:

Preheat the oven to 325 degrees F and grease the 8" pan with cooking spray, wrap the bottom of the pan with aluminum foil, and place on a baking sheet. 

 

 To Make the crust: in a bowl, mix the graham cracker crumb with melted butter, add sugar, and the salt mix to combine well. Transfer the mixture into the prepared pan and press to make layer.

 

 To Make the Filling: In a bowl, using the hand mixer or stand whichever is available beat the cream cheese and sugar together, add the eggs one at a time, and after each addition, mix to combine, then add the remaining ingredients; sour cream, flour, peppermint extract, and salt, lastly gently add in the crushed candy canes. 

 

 Pour the batter of the cream cheese over the crust, slightly giggle to make the surface even, bake for about 1hour and 30 minutes. After the time turn off the oven and let the cake cool in the oven for at least 1 hour, then remove aluminum foil and chill the cake in the refrigerator into the pan till firm for about 5 hours or over the night.

 

 Add the dollops of whipped cream or garnish as you wish, sprinkle the crushed candy cane. Enjoy rich candy cane cake on new year's eve. This candy cane cheesecake can be kept in the fridge for about 3 days in an airtight container.