Deck the halls and grab your candy canes!

The holidays this time of year are just my favorites so today we are turning out a classic favorite with some classic peppermint candy canes! So deck the halls and grab your candy canes. Hope you enjoy this delicious Chocolate Candy Cane Cheesecake as we do here at home.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Candy Cane Cheesecake

Candy Cane Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 5 hours
Total Time: 6 hours 50 minutes

Deck the halls and grab your candy canes!

Ingredients

  • 1 sleeve of graham crackers
  • 5 tablespoons of melted butter
  • 1/4 cup of white sugar *optional*
  • 3-8oz cream cheese bars at room temperature
  • 1 cup of white sugar
  • 3 eggs at room temperature
  • 1/4 cup of sour cream at room temperature
  • 1 teaspoon peppermint extract
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Red food gel coloring
  • 1 cup heavy cream at room temperature
  • 4 tablespoons of powdered sugar
  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips
  • 1 cup heavy cream
  • 1/4 cup sifted powdered sugar
  • 1/2 cup crushed candy canes
  • 2 full candy canes

Instructions

  1. Preheat oven to 325 degrees and prepare your springform pan. If you'd like to use the water bath technique, line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.

Cheesecake Crust

  1. In a large mixing bowl, mix together your graham cracker crumbs, melted butter, salt, and, if you're using, white sugar.
  2. Press mixture firmly into prepared cheesecake pan.


Cheesecake Filling

  1. Add your cream cheese and white sugar into your mixing bowl and beat on a high speed until smooth.
  2. Add in eggs, beating in after each addition.
  3. Follow by adding in peppermint extract, sour cream, flour, and salt. Then stir on a low speed.
  4. Gently fold in crushed candy canes. Feel free to save some for decorating.
  5. Pour cheesecake batter over crust in prepared pan.
  6. If you'd like to use the water bath method (see notes) place cheesecake pan into a much larger pan.
  7. Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
  8. Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a hour and a half. Check at the 1 hour mark. If your cheese cake wobbles in the center slightly when you jiggle it is done. If not, give it another 2 - 5 minutes in the oven.
  9. Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
  10. Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
  11. When ready to garnish, carefully remove the cheesecake from the pan(s).


Chocolate Ganache

  1. Place chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.


Whipped Cream

  1. Add ingredients to mixing bowl or stand mixer.
  2. Beat on a medium-high speed until cream forms stiff peaks, light, & fluffy.


Decorating

  1. With your cheesecake out of the pan, slowly pour on your melted ganache.
  2. Decorate around the edge of the candy cane cheesecake with whipped cream, crushed candy canes, and two full candy canes. I like to lay the candy canes so they form a heart because, well, the holidays.
  3. Slice and enjoy with a big cup of coffee!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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Posted by Man Cake on Wednesday, July 10, 2019

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