Candy Cane Cheesecake Recipe

Two finished candy cane cheesecakesCandy Cane Cheesecake

One of my favorite dessert recipes to make during the holidays is a candy cane cheesecake. I adapted the recipe from a 1988 edition of the Philadelphia Cream Cheese Cookbook put out by Kraft, Inc. Their cheesecake was relatively easy to make, but I cut corners and made it even easier. This is a great recipe to make ahead but as long as you have a few hours to chill it, this can be a last minute dessert recipe as well.


2 Keebler Chocolate Cookie Pie Crusts
1 envelope unflavored gelatin
¼ cup water
2 (8 oz) blocks of cream cheese softened
½ cup sugar
½ cup milk
4 large or 12 small candy canes crushed
1 cup heavy whipping cream
2 regular size Hershey chocolate bars finely chopped

Ingredients to make candy cane cheesecake


Stir gelatin into water over low heat until completely dissolved. At medium speed, combine sugar and cream cheese until smooth and well blended. Gradually add gelatin, milk and crushed candy canes mix until blended-will have chunks of candy. Pour into medium bowl and chill briefly but do not let set.

Whip cream until stiff peaks form. Gently stir into cream cheese mixture. Fold in the chopped chocolate. Divide between the two chocolate cookie pie crusts. Chill until serving.


Place unwrapped large candy canes or still wrapped small candy canes inside a plastic baggie. Use a rolling pin to crush the candy canes.

If making at the last moment, place candy cane cheesecakes into the freezer until ready to serve. The cheesecakes keep well in the freezer if you want to make ahead as well. I would suggest keeping in the refrigerator no longer than a week, but mine never last that long. This is a treat that many ask for the recipe and it really is quite simple to make. But I try not think about the calories.

Rolling pin to crush candy canes