White Chocolate Candy Cane Cheesecake Recipe

Name: White Chocolate Candy Cane Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; ¾ cup sugar, plus; 3 tablespoons sugar, divided; 3 tablespoons butter, melted; 3 (8 ounce) packages cream cheese, softened; 3 eggs; 4 white chocolate baking squares, melted; ¼ teaspoon peppermint extract; 1 (8 ounce) container whipped topping, thawed; ½ cup chopped candy cane

Servings: persons

1
PREHEAT oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Mix crumbs, 3 tablespoons of the sugar and the butter; press firmly onto bottom of pan.
3
Bake 10 minute.
4
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
5
Add eggs, one at a time, mixing on low speed after each addition just until blended.
6
Stir in melted chocolate and the extract; pour over crust.
7
BAKE 45 to 50 minute or until center is almost set.
8
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9
Refrigerate 4 hours or overnight.
10
Top with the whipped topping and chopped candy canes just before serving.
11
Store leftover cheesecake in refrigerator.

1272

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup graham cracker crumbs, ¾ cup sugar, plus, 3 tablespoons sugar, divided, 3 tablespoons butter, melted, and more.

Yes, White Chocolate Candy Cane Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Candy Cane Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions