Print

Candy Cane Cheesecake with a Sugar Cookie Crust


Scale

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

  1. Step 1 – Fill your muffin tin with cupcake liners
  2. 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
  3. Step 3 – Bake for 12 minutes in a 350 oven
  4. 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.
  5. Step 5 – Add the egg, peppermint extract and salt and mix well.
  6. Step 6 – Add in the crushed candy canes (I saved a little back to garnish on top)
  7. Step 7 – After the Crust comes out of the oven, immediately add 2 Tablespoons to the top of each one.
  8. Step 8 – Place them back in the oven and bake for 20 minutes or until the tops are set.
  9. Step 9 – After they have cooled top with the whipped cream and candy cane. Enjoy!
shares