Candy Cane Swirl Cheesecake

Create a show stopping dessert for the holiday table. This Candy Cane Swirl Cheesecake features swirls of plain and pink-tinted white chocolate peppermint batter.

Prep: 20 min | Bake: 55 min | Yield: 12 servings

Ingredients

Chocolate Crumb Crust

• 1 1/2 cups chocolate wafer crumbs, (about 27 chocolate wafers)
• 1/3 cup butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling

• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 2 ounces white chocolate, melted
• 4 eggs
• 1 cup sour cream
• 2 tablespoons all-purppose flour
• 1/2 teaspoon McCormick® Pure Peppermint Extract
• 10 drops McCormick® Red Food Color

Instructions

1. Heat oven to 325 degrees F.

Chocolate Crumb Crust

1. Mix chocolate wafer crumbs, butter and sugar in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.

Cheesecake Filling

1. Beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended.
2. Add melted white chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
3. Add sour cream, flour and peppermint extract; mix well.
4. Remove 1/2 cup of the batter.
5. Add food color; mix until well blended. Alternately drop plain and tinted batters by spoonsful into prepared crust. Cut through batter with knife several times for marble effect.
6. Bake for 55 minutes or until center is almost set.
7. Turn off oven. Leave cheesecake in oven 2 hours or until cooled.
8. Remove from oven.
9. Refrigerate for 4 hours or overnight.
10. Run small knife around sides of pan to loosen crust; remove sides of pan.
11. Store leftover cheesecake in refrigerator.
12. Serve cheesecake topped with whipped cream, crushed candy cane or shaved chocolate.

Nutrition

Per serving: Calories: 478 Sodium: 385mg Fat: 34g Carbohydrates: 35g Cholesterol: 151mg Protein: 8g Fiber: 1g

Attribution

Recipe and photo used with permission from: McCormick