Cream Cheese Candy Cane Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix butter, cream cheese and egg. Add cake mix, mix until well blended. Divide dough in half. Add food coloring to half of dough.
• For each cookie, measure 1 tsp white dough and 1 tsp red dough. Roll out each into 4 inch ropes. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet. Shape each to resemble candy cane.
• Bake at 350 degrees for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.

Steps:

• Preheat oven to 350.
• In large bowl, combine butter, cream cheese, egg; blend well.
• Add cake mix; mix until well blended.
• Divide dough in half.
• Add coloring to half of dough; blend well for even red color.
• For each cookie, measure 1 teaspoon white and 1 teaspoon red dough.
• Roll out each into 4 inch ropes.
• Place ropes side by side.
• Lightly roll together; twist.
• Place 2 inches apart on ungreased cookie sheet; shape each to resemble a candy cane.
• Bake at 350 for 7 to 9 minutes.
• Immediately remove from cookie sheets.

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

Steps:

• In medium bowl, beat cream cheese until smooth. Beat in yogurt until blended. Stir in candies.
• Serve immediately, or cover and refrigerate until serving time. Serve with wafer cookies.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.