Did you know candy canes were originally created in order to keep children quiet in church?
According to the folklore story, the choirmaster at the Cologne Cathedral in Germany wanted to keep children quiet during a long performance at the Christmas Eve mass. He asked a local candy maker to make the sugar sticks and had them bent in the shape of a Shepard’s staff in honor of the Shepard’s that visited Jesus.
Whether or not you believe the story, I think we can all agree that candy canes and Christmas are synonymous. I know I love the taste of anything peppermint this time of year, especially when you couple it with some chocolate.
When I decided I wanted to make a dessert inspired by the candy cane I passed on cookies, cake and brownies. I went for cheesecake because it’s one of my favorites. With its creamy texture and the variety of different tastes you can create, there’s no denying cheesecake is one of my favorite desserts. Coupled with the cool, winter taste of peppermint and you have a dessert that will certainly keep little children quiet while they gobble it all up.
I made my recipe in a pressure cooker but feel free to use the base recipe and cook the cheesecake any way you want. Check out the full recipe below!
Candy Cane Cheesecake
- 7-inch spring form pan (This can be found on Amazon here. It is difficult to find in this size in the store.)
- Electric pressure cooker (I use an Instant Pot. Specifically, this one.)
- Cheesecake Crust Ingredients:
- 4-5 large graham crackers
- Three tablespoons of butter, melted
- Peppermint Cheesecake Filling Ingredients:
- Two 8 oz. packages of cream cheese, softened
- ¾ cups of sugar
- ⅓ cup sour cream
- ⅓ cup of heavy cream
- 2 Tbsp. of vanilla
- 1 Tbsp. of peppermint extract
- 2 Tbsp. of all-purpose flour
- 3 eggs at room temperature
- 6 drips of red or pink food coloring
- White Chocolate Topping:
- 1 cup of white chocolate chips, melted
- Crashed candy canes
- Crush your graham crackers. Make sure they are crushed to a very fine consistency and then add your melted butter.
- Press the mixture into the spring form pan and then put the crust in the freezer for 10 minutes.
- Combine your sour cream, heavy cream and cream cheese. Mix well.
- Add your sugar, flour and eggs and mix well. Make sure not to over mix though or you will get air bubbles in the cake, which doesn’t make much of a different in taste. It’s more of a look thing.
- Add vanilla and fold it into the mixture.
- Add your peppermint extract and food coloring and fold it into the mixture.
- Remove the pan from the freezer and use butter or olive oil to coat the edge.
- Pour the cheesecake filling into the pan and even it out with a spatula.
- Add one cup of water to your pressure cooker.
- Tent your cheesecake with tin foil.
- Use the stainless steel rack that comes with the pressure cooker and lower the cheesecake into the pot.
- Secure the lid and cook on high pressure for 33 minutes. Remember, you will need to allow time for the pot to come to pressure.
- When the timer is done, let the pot vent naturally for about 10-15 minutes. Then, release any final pressure.
- Take the tin foil off and let the cheesecake cool on the counter for about an hour. The, put the cheesecake in the refrigerator for at least three hours.
- Once it has had time in the fridge melt your white chocolate chips in the microwave. About 30 seconds should work. Crush your candy canes while it melts.
- Use a spoon to put the chocolate on top of the cake and then sprinkle the candy cane on top.
It may sound a bit complicated but it’s actually a really simple recipe. Oh and it’s delicious! Besides, it can’t be more complicated than keeping a bunch of kids quiet in church, right? 🙂