Introduction: A Taste of Holiday Magic in Every Bite
The holidays are here. This means good food and good times with family and friends. This year, make a dessert everyone will love: Candy Cane Cheesecake with Chocolate Ganache. It is much better than dry fruitcake. This dessert will be the star of your holiday table.
Why Make This Recipe
This dessert has many good things about it:
- Great Holiday Flavor: The peppermint taste from candy canes goes well with rich cheesecake and chocolate ganache. It tastes like the holidays.
- Looks Amazing: This cheesecake looks beautiful. It has many layers. It will be the center of attention at your holiday party.
- Easy to Make: It looks fancy, but it is easy to make. Anyone can do it.
- Satisfies Sweet Cravings: This dessert is comforting. It will make everyone happy.
How to Make Candy Cane Cheesecake with Chocolate Ganache
Making this cheesecake is simple. Follow the steps carefully for a perfect dessert.
Ingredients of : Candy Cane Cheesecake with Chocolate Ganache
Here is what you need:
- For the Oreo Crust:
- 30-35 Oreo cookies, crushed
- Unsalted butter, melted
- For the Peppermint Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Full-fat sour cream
- Vanilla extract
- Peppermint extract (start with a little, add more if you like)
- Large eggs
- Finely crushed candy canes
- Red gel food coloring (use if you want pink swirls)
- For the Decadent Chocolate Ganache:
- Semi-sweet chocolate chips (use good quality for best taste)
- Heavy cream
- Unsalted butter (optional, for extra shine)
- For Garnishing (Optional but Recommended):
- Whipped cream
- More crushed candy canes
- Chocolate shavings or curls
Directions of : Candy Cane Cheesecake with Chocolate Ganache
Follow these steps:
- Step 1: Prepare the Crust & Pan
- Heat the oven. Get a springform pan ready.
- Mix crushed Oreos and melted butter.
- Press this mixture into the bottom of the pan.
- Bake the crust until it is firm. Let it cool completely.
- Step 2: Craft the Peppermint Dreams
- Beat softened cream cheese and sugar until smooth.
- Mix in sour cream, vanilla extract, and peppermint extract.
- Beat in eggs one by one. Mix just until combined. Do not overmix.
- Gently fold in the finely crushed candy canes.
- Optional: Add a few drops of red food coloring for a pink color.
- Step 3: The Water Bath & Baking
- Pour cheesecake batter over the cooled crust.
- Prepare a water bath. Wrap the pan in foil.
- Bake until the edges are firm but the middle still jiggles a little.
- Turn off the oven. Let the cheesecake cool slowly inside.
- Take it out of the oven. Cool it completely on a wire rack. Then chill it well (best to chill overnight).
- Step 4: The Luxurious Chocolate Ganache
- Heat heavy cream until it simmers. Pour it over the chocolate chips.
- Let it sit for a few minutes. Then stir until smooth.
- Stir in butter, if you want it shiny.
- Let the ganache cool a bit. It should be warm enough to pour but not hot.
- Step 5: Assemble & Adorn Your Masterpiece
- Carefully take the chilled cheesecake out of the pan.
- Pour the slightly cooled chocolate ganache over the top. Let it drip down the sides.
- Decorate with whipped cream, more crushed candy canes, and chocolate shavings.
How to Serve Candy Cane Cheesecake with Chocolate Ganache
Serve your cheesecake in these ways:
- With Coffee: Enjoy a slice with a cup of coffee or espresso.
- Hot Chocolate Bar: It is great with a hot chocolate bar at holiday parties.
- Festive Platter: Put slices on a platter with fresh mint sprigs for a nice look.
How to Store Candy Cane Cheesecake with Chocolate Ganache
Store leftover cheesecake covered in the refrigerator for up to 3-4 days. You can freeze slices for up to a month. Thaw them in the refrigerator before eating.
Tips to Make Candy Cane Cheesecake with Chocolate Ganache
Learn these tips for best results:
- Room Temperature Ingredients: Make sure cream cheese and eggs are at room temperature. This makes a smooth batter.
- Do Not Overmix: Overmixing adds too much air. This can cause cracks.
- Use a Water Bath: A water bath helps the cheesecake bake evenly. It prevents cracks.
- Crucial Chill Time: Chill the cheesecake completely. This helps it set perfectly.
- Fine Crushed Candy Canes: Crush candy canes finely. Large pieces can cause cracks when baking.
Variation
You can change this recipe:
- White Chocolate: Use white chocolate ganache instead of dark chocolate.
- Mint Chip: Add small chocolate chips to the cheesecake batter.
- Nutty Crust: Mix crushed pecans or almonds with the Oreo crumbs for a different crust.
FAQs
- Can I make this Candy Cane Cheesecake with Chocolate Ganache ahead of time?
- Yes, you can make this cheesecake a day or two before. It tastes better when the flavors blend. Store it covered in the refrigerator.
- Why did my Candy Cane Cheesecake crack?
- Cracks can happen if you overmix the batter, bake it too hot, or cool it too fast. Use a water bath and let it cool slowly in the oven to prevent cracks.
- Can I use pre-crushed candy canes for this Candy Cane Cheesecake?
- Yes, you can use pre-crushed candy canes. Make sure they are finely crushed so there are no lumps.
Festive Candy Cane Cheesecake with Decadent Chocolate Ganache
A rich and festive cheesecake featuring an Oreo crust, a creamy peppermint-infused filling with crushed candy canes, and topped with a luscious chocolate ganache, perfect for holiday celebrations.
Equipment
- 9-inch springform pan
- Medium bowl
- Wire rack
- Large bowl
- Electric mixer
- Whisk
- Knife
- Heavy-duty aluminum foil
- Roasting pan
- Small saucepan
- Heatproof bowl
Ingredients
For the Oreo Crust:
- 30-35 Oreo cookies crushed (approx. 2 1/2 cups)
- 1/2 cup unsalted butter melted
For the Peppermint Cheesecake Filling:
- 3 packages cream cheese softened
- 1 cup granulated sugar
- 1/2 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (start with 1/2 tsp, add more to taste)
- 3 large eggs at room temperature
- 1/2 cup finely crushed candy canes
- 2-3 drops red gel food coloring (optional, for pink swirls)
For the Decadent Chocolate Ganache:
- 1 cup semi-sweet chocolate chips (good quality for best taste)
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter (optional, for extra shine)
For Garnishing (Optional but Recommended):
- Whipped cream
- 1/4 cup crushed candy canes
- Chocolate shavings or curls
Instructions
Prepare the Crust & Pan
- Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan. Mix crushed Oreos and melted butter, then press firmly into the pan and bake for 8-10 minutes; let cool completely.
Craft the Peppermint Cheesecake Filling
- Beat softened cream cheese and sugar until smooth. Mix in sour cream, vanilla, and peppermint extract. Beat in eggs one at a time until just combined, then gently fold in crushed candy canes and optionally swirl in red food coloring.
The Water Bath & Baking
- Pour cheesecake batter over the cooled crust. Wrap the pan in foil and place it in a larger roasting pan, then pour hot water around it. Bake for 60-70 minutes until edges are set and the center slightly jiggles.
Cooling the Cheesecake
- Turn off the oven, prop the door open, and let the cheesecake cool slowly inside for 1 hour. Remove from water bath, unwrap, and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
The Luxurious Chocolate Ganache
- Heat heavy cream until it simmers, pour over chocolate chips, and let sit for 5 minutes. Whisk until smooth and glossy, then stir in butter if desired; cool for 10-15 minutes until pourable but slightly thickened.
Assemble & Adorn Your Masterpiece
- After chilling, release the cheesecake and pour cooled ganache over the top, letting it drip decoratively. Immediately garnish with whipped cream, additional crushed candy canes, and chocolate shavings or curls; serve chilled.
Notes
Consider starting with less peppermint extract and adding more to taste. Ensure the cheesecake is thoroughly chilled for the best texture and easy ganache application. The water bath is crucial for a smooth, crack-free cheesecake.