Candy cane cheesecake

Prep Time: 30 minutes | Cook Time: 62 minutes | Total Time: 5h 30 min | Serves: 8

A new version of a classic Holiday dessert, easy to make and simply delicious from Chef Bruno Feldeisen (@brunofeldeisen)!



  • 1 ½ cup of crushed Graham crackers
  • ⅓ cup of light-brown sugar
  • 6 tbsp of unsalted butter, melted
  • ½ cup of white chocolate, chopped in small pieces
  • ½ tsp of powdered ginger
  • ½ tsp of powdered cinnamon

Candy Cane Cheesecake

  • 2 ½ cups of cream cheese
  • ¾ cup of light-brown sugar
  • 2 large eggs
  • ½ cup of sour cream
  • 1 cup of crushed candy cane

Sweetened Cranberries

  • ½ cup of frozen cranberries
  • 2 tsp of egg white
  • ¾ cup of powdered sugar


  1. Preheat oven to 200°F.
  2. In a small bowl, mix the egg white with the cranberries. Stir in the sugar. Spread the cranberries on a baking sheet covered with parchment paper. Put in the oven for 10 minutes. Remove the baking sheet from the oven, set it on a rack to cool at room temperature.
  3. Adjust oven temperature to 320°F.
  4. Line a springform pan with parchment paper. Cut out a band of parchment paper and place on the side of the springform pan.
  5. In a bowl, mix the crushed Graham crackers, the chopped white chocolate, the cinnamon, the ginger and the light-brown sugar. Add the melted butter and mix well. Spread and press evenly in the pan using a wooden spoon.
  6. Place the springform pan on a baking sheet. Bake 12 minutes or until lightly browned.
  1. Remove the pan from the oven and set it on a rack to cool at room temperature. Reduce oven temperature to 260°F.
  2. In a mixer, mix at low speed the cream cheese and light-brown sugar. Add the 2 eggs and sour cream. With the silicone spatula, scrape the sides of the bowl.
  3. Pour the blend through a fine strainer.
  4. Break the candy canes in small pieces and add to the creamy blend.
  5. Pour the mix on the crust and place the pan on baking sheet. Bake for about 40 minutes at 260°F or until the centre of the cake begins to rise slightly.
  6. Let it cool at room temperature for 2 hours.
  7. Put in the fridge at least 3 hours before serving.
  8. Garnish the cake with sweetened cranberries.

What you'll need

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