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Candy Cane Cheesecake with Chocolate Ganache on marble table

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.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 10 minutes
Servings 12 slices
Calories 580 kcal

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.