“I found this recipe online and it looks like a tasty way to use up those candy canes! Update 12/18/06 - I made this to serve at a cookie exchange and made the crust with chocolate graham cracker crumbs. Everyone said that the recipe is a "keeper". Hope you enjoy it too!”
1hr 10mins

Ingredients Nutrition


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

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