Christmas is fast approaching, so if there’s a perfect time to search for a cake recipe to try out for the holidays, it’s now. From the flavors and cake type to the colors and decorations, your Christmas cake must be as wonderful and festive-looking as the season. Sure, you can go for the usual chocolate or alcohol-infused fruit flavors, they are perfectly fine, but have you ever thought of trying something new? Presenting the Christmas Candy Cane Cheesecake.

This yuletide baked treat is a combination of the well-loved cheesecake and one of the most popular Christmas candies ever made. And here’s how you can make it.


*for the cheesecake

  • 1 cup of sugar
  • 1/2 cup of crushed candy canes
  • 1/4 cup of sour cream
  • 3 8-oz. of softened cream cheese bars
  • 3 large eggs
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of kosher salt
  • 1 teaspoon of peppermint extract

*for the crust

  • 1 sleeve of finely crushed graham crackers
  • 1/4 cup of sugar
  • 5 tablespoons of melted butter
  • A pinch of kosher salt

* for the topping

  • Extra candy crush canes for topping.
  • More whipped cream



  1. First, preheat your oven to 325 F.
  2. Next, use cooking spray to grease an 8” or 9” springform pan. Then cover the bottom of the pan with aluminum foil before placing it on a baking sheet. Set aside after.
  3. For the crust, combine your salt, sugar, melted butter, and crushed graham crackers in a large bowl then mix well. Once all ingredients are properly incorporated with one another, pour the mixture into the prepared pan and press it as tightly as you can.
  4. For the cheesecake, you can start by beating sugar and cream cheese together in a large bowl using a hand mixer or the stand version.
  5. Then, as you’re beating the butter and sugar, add the eggs one at a time. Once they are all in, pour your flour, peppermint extract, salt, and sour cream into the mixture.
  6. Fold in your crushed canes and mix until the tiny candy pieces are spread out properly.
  7. Now, pour the cheesecake batter over your crust.
  8. Pop the pan in the oven and allow it to bake for 1 hour and 30 minutes or until the cheesecake’s center jiggles slightly.
  9. Turn the heat off and open the oven’s door.
  10. Allow the pan to cool in the oven for at least 1 hour.
  11. After that, remove the aluminum foil and place the cheesecake in the fridge until it is completely formed. This should take around 5 hours to overnight.
  12. For finishing touches, pipe some whipped cream around the cheesecake and top it with more crushed candy canes.
  13. Serve and enjoy!


Note: Total time is (prep and cook) 8 hours and 30 minutes. The cake can yield 8 to 10 slices.