Candy Cane Cheesecake Cake is a festive holiday dessert featuring a moist red velvet cake layered with creamy cheesecake and finished with a homemade cream cheese frosting and crushed candy canes. The combination of tender cake, silky cheesecake, and cool peppermint topping makes this a standout dessert for holiday gatherings and winter celebrations.
We love combining cheesecake and cake for extra indulgence. Past favorites include Carrot Cake Cheesecake, Coffee Cake Cheesecake, and Bailey’s Cheesecake Cake. Each one highlights how well cheesecake layers pair with different cake flavors—this candy cane version brings seasonal peppermint flair and a bright red-and-white presentation.
Candy Cane Cheesecake
This dessert delivers bold flavor and an appealing look. The alternating swirls of red velvet and creamy cheesecake create a candy cane effect when sliced. The final touch of crushed candy canes on top adds color, texture, and a refreshing peppermint finish.
Ingredients:
- Red velvet cake mix (or your favorite homemade red velvet recipe)
- Eggs
- Flour (for the cheesecake batter)
- Oil (or canola)
- Sugar
- Vanilla
- Cream cheese (room temperature for cheesecake; soft for frosting)
- Unsalted butter (soft)
- Whole milk
- Crushed candy canes
How To Make A Cheesecake Cake
- Prepare the red velvet cake batter according to the box directions or your preferred homemade recipe.
- Make the cheesecake batter, beating cream cheese, sugar, eggs, flour, and vanilla until smooth.
- Layer the red velvet cake batter and cheesecake batter in the prepared pan, using dollops of cheesecake batter between cake layers to create distinct swirls.
- Bake until set, allow to cool, then refrigerate for several hours so the cheesecake fully firms.
- Make the cream cheese frosting, spread it over the chilled cake, and finish with crushed candy canes for a festive garnish.
If the cheesecake cracks slightly during baking, don’t worry—once cooled and chilled it will settle and any imperfections will be concealed by the frosting. Cracking is common with cheesecakes and does not affect flavor.
Tips
A 9-inch springform pan makes removing this dessert easy and keeps the edges clean. If your cheesecake top is browning too quickly in the oven, create a loose foil tent over the pan for the last 20–30 minutes of baking—leave space for the cake to rise slightly.
Allow the baked cheesecake cake to cool completely at room temperature before chilling in the refrigerator for at least four hours or overnight. Chilling ensures firm slices and the best texture when serving.
Use an offset spatula for a smooth frosting finish and press crushed candy canes gently into the frosting edge for a pretty, festive presentation.
Candy Cane Cheesecake Cake
Ingredients
Cake Ingredients:
- 1 box red velvet cake mix
- 1 1/4 C water
- 1/2 C canola oil
- 3 large eggs
Cheesecake Ingredients:
- 16 oz cream cheese, room temperature
- 1/2 C sugar
- 1 tsp vanilla
- 3 large eggs
- 2 TBSP flour
Frosting Ingredients:
- 4 oz cream cheese, soft
- 2 TBSP unsalted butter, soft
- 2 C powdered sugar
- 1 tsp vanilla
- 1 TBSP whole milk
- 1/2 C crushed candy canes
Instructions
Cake Directions:
- Preheat oven to 350°F (175°C).
- Prepare a 9-inch springform pan with baking spray or grease.
- Beat together the cake mix, water, oil, and eggs until smooth. Set aside.
Cheesecake Directions:
- In a medium bowl, beat the cream cheese and sugar until smooth.
- Add the eggs and flour and beat until combined and smooth.
- Stir in the vanilla until blended.
Steps to Assemble and Bake:
- Divide the red velvet cake batter in half. Spread the first half into the bottom of the prepared pan.
- Divide the cheesecake batter in half. Dollop the first half of cheesecake batter over the cake batter—do not spread or swirl.
- Spoon dollops of the remaining red velvet batter around the cheesecake dollops. Do not attempt to smooth the layers—the dollops create the swirled look.
- Add the remaining cheesecake batter on top and use an offset spatula to spread into an even layer.
- Bake at 350°F for 50–60 minutes. If the top browns too quickly, tent loosely with foil for the last 20–30 minutes.
- Expect the cheesecake to puff up during baking; it may crack slightly. Remove from oven when set and transfer to a wire rack to cool completely.
- Refrigerate the cooled cake for at least 4 hours or overnight to fully set the cheesecake layer.
Frosting Directions:
- Beat the cream cheese and butter until creamy and smooth.
- Gradually add powdered sugar while mixing until combined and smooth.
- Add vanilla and milk, mix until the frosting reaches a spreadable consistency.
- Run a thin knife around the chilled cake and release the springform ring.
- Spread the cream cheese frosting evenly over the top of the cake.
- Sprinkle crushed candy canes around the edge or over the top as desired, then cover and refrigerate until ready to serve.
Equipment
- 9-inch springform pan
- Baking spray or grease
- Large mixing bowl
- Medium bowl
- Electric mixer (stand or hand)
- Offset spatula
- Foil for tenting
Nutrition
Calories: 899 kcal |
Carbohydrates: 100 g |
Protein: 12 g |
Fat: 53 g |
Saturated Fat: 19 g |
Cholesterol: 208 mg |
Sodium: 724 mg
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