Candy Cane Cheesecake Poke Cake

Course Cakes, Dessert

Cuisine American

Keyword candy-cane-cheesecake, candy-cane-poke-cake, poke-cake-recipes

Prep Time 15 minutes

Cook Time 30 minutes

Chilling time 4 hours

Servings pieces

Calories 385kcal

Author Melissa Sperka

1 15.25 oz box white or yellow cake mix, plus ingredients to prepare (eggs, water, oil)
2 3.4 oz boxes instant cheesecake pudding mix
3 cup half and half or whole milk
1 8 oz block cream cheese, softened
8 medium size candy canes crushed and divided
1 8 oz container frozen whipped topping, thawed or 3 cup fresh whipped cream
3 tablespoon grated white chocolate

Prepare the cake per the directions in a 13 x 9-inch cake pan. Test the center for doneness with a toothpick.
While the cake bakes, use a hand mixer to beat together both boxes of cheesecake pudding mix and half & half. Beat for 2 minutes or until it begins to thicken.
Add the cream cheese and beat until smooth. By hand mix in the crushed candy canes reserving ¼ cup for garnishing. Stir well until the mixture becomes a pale pink.
When the cake is done, remove from the oven and poke large holes all over the cake using the back of a wooden spoon or similar. Spread the cheesecake filling over the cake gently pressing into the holes. Cool completely.
Frost the top with whipped topping and sprinkle with the remaining crushed candy canes and grated while chocolate.
Store chilled.