Candy Cane Cheesecake with a Sugar Cookie Crust is my kind of dessert. I really love anything mint and with cheesecake, I’m in heaven.
This weekend is our first Christmas gathering with my hubby’s side of the family and I decided to change things up a little and instead of taking all cookies, I’m making some other dessert options.
I saw a lot of different Candy Cane Cheesecake recipes on Pinterest but they all had a chocolate cookie crust but my favorite Christmas cookie is the sugar cookie so I decided to use that instead. I also cut out a couple steps and used the Pillsbury Sugar Cookie dough as the crust, which worked fabulously and saved me a ton of time.
How to Make Candy Cane Cheesecake with Sugar Cookie Crust
Ingredients
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1 Package (24 count) Pillsbury Sugar Cookie Dough
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12 Ounces Cream Cheese (Room Temperature)
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1/2 Cup Sour Cream
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2/3 Cup Sugar
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1 Egg
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1 Teaspoon Peppermint Extract
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1/2 Teaspoon Salt
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Red Food Coloring
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Cool Whip
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5 Crushed Candy Canes
Instructions
Step 1 – Fill your muffin tin with cupcake liners
Step 2 – Take one Pillsbury Sugar Cookie and place in the cupcake liner, you might need to spread it out a bit so it fills the liner
Step 3 – Bake for 12 minutes in a 350 oven
Step 4 – While the crust is baking mix the cheesecake together by mixing the cream cheese and sour cream until it is light and fluffy.
Step 5 – Add the egg, peppermint extract and salt and mix well.
Step 6 – Add in the crushed candy canes (I saved a little back to garnish on top)
Step 7 – After the Crust comes out of the oven, immediately add 2 Tablespoons to the top of each one.
Step 8 – Place them back in the oven and bake for 20 minutes or until the tops are set.
Step 9 – After they have cooled top with the whipped cream and candy cane. Enjoy!
You could make these in mini muffin tins too so they would be bite sized little treats and they’d fit a cookie tray better for the holidays. I liked them this size though, they were perfect and I think I had 5 for breakfast. Yikes!
Be sure to check out more of our Easy Christmas Recipes on our Pinterest Board.
Candy Cane Cheesecake with a Sugar Cookie Crust
Ingredients
- 1 Package 24 count Pillsbury Sugar Cookie Dough
- 12 Ounces Cream Cheese Room Temperature
- 1/2 Cup Sour Cream
- 2/3 Cup Sugar
- 1 Egg
- 1 Teaspoon Peppermint Extract
- 1/2 Teaspoon Salt
- Red Food Coloring
- Cool Whip
- 5 Crushed Candy Canes
Instructions
- Step 1 – Fill your muffin tin with cupcake liners
- Step 2 – Take one Pillsbury Sugar Cookie and place in the cupcake liner, you might need to spread it out a bit so it fills the liner
- Step 3 – Bake for 12 minutes in a 350 oven
- Step 4 – While the crust is baking mix the cheesecake together by mixing the cream cheese and sour cream until it is light and fluffy.
- Step 5 – Add the egg, peppermint extract and salt and mix well.
- Step 6 – Add in the crushed candy canes (I saved a little back to garnish on top)
- Step 7 – After the Crust comes out of the oven, immediately add 2 Tablespoons to the top of each one.
- Step 8 – Place them back in the oven and bake for 20 minutes or until the tops are set.
- Step 9 – After they have cooled top with the whipped cream and candy cane. Enjoy!
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