Candy Cane Cheesecake

This Candy Cane Cheesecake recipe will be the star of your holiday table. It has a creamy peppermint cheesecake filling, an Oreo cookie crust, and lots of candy cane pieces inside and out!

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🍬 Festive Peppermint Cheesecake Recipe

Cheesecake gets a holiday makeover with the addition of LOTS of peppermint flavor! If you’re a mint lover like me, you’re going to want to make this creamy, dreamy Candy Cane Cheesecake ASAP.

This recipe is based on my beloved New York Style Cheesecake, a classic baked cheesecake with the perfect tangy flavor and dense-yet-smooth texture.

The cream cheese filling has both peppermint extract and candy cane pieces, for a double dose of minty goodness, and it’s decorated with big swirls of whipped cream and even more crushed candy canes. Instead of the traditional graham cracker crust, we’re using Oreo cookies to make a crisp chocolate base.

If you’re nervous about making homemade cheesecake, this is the perfect beginner cheesecake recipe because:

• no water bath needed (Score!)
• it doesn’t crack
• it has a failproof cooking method

This decadent cheesecake tastes amazing on its own, but if you want to gild the lily, add a drizzle of hot fudge sauce or warm ganache right before serving.

🧾What You’ll Need

Ingredients

Here are some things to keep in mind as you put together your grocery list for this cheesecake recipe. Full ingredient amounts are found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Oreo Crust

• Oreo cookie crumbs: Since Oreo crumbs can be difficult to find, we’ll be using Oreo cookies to make our own for the crust. You’ll need about 15 cookies to make enough crumbs. (Hint: If you want to add even more mint flavor, use Mint Oreos instead of regular!)
• Unsalted butter: Salted butter can be substituted if you don’t have unsalted.

For the Filling and Decorations

• Full-fat cream cheese: The key to making the smoothest, creamiest cheesecake is using room temperature full-fat blocks of cream cheese. Avoid “light” and “whipped” cream cheese, and any cream cheese sold in a tub. I recommend using Philadelphia brand cream cheese when possible–I have had mixed experiences with store brands.
• Granulated sugar
• All-pupose flour: Helps to make the cheesecake creamy and prevents cracking.
• Peppermint extract: It’s easy to find in grocery stores, usually in the baking or spices section. If you’re purchasing online, I prefer this Peppermint Bakery Emulsion from LorAnn over a traditional alcohol-based extract. It can stand up to high heat, so the flavor doesn’t evaporate during baking, and it produces consistent results, every time.
• Heavy whipping cream: Use heavy whipping cream with high fat content for the creamiest results. You can also use whipping cream or half-and-half, but I do not recommend substituting milk for the cream. If you plan to decorate the top with whipped cream, make sure to have extra cream on hand.
• Large eggs: Give yourself about 30 minutes to bring the eggs to room temperature before getting started.
• Candy cane bits: You can either crush up candy canes yourself, or purchase a bag of candy cane pieces. Sometimes called “Candy Cane Bits“, these little minty pieces are super convenient, and a great way to add candy cane taste and texture to your desserts!

Equipment

You won’t need much in the way of specialty equipment to make this cheesecake–just a few baking basics. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Springform pan: When making cheesecake, a springform pan is a MUST. Unlike most cake pans, the sides of this pan expand for easy cheesecake removal without damaging the cake. This recipe calls for a 9-inch pan.
• Mixer: You can use either a hand mixer or stand mixer for this recipe.
• Food processor: Another must-have kitchen tool is a food processor. It will make short work of chopping the Oreo cookies for this recipe, and so much more in the future!
• Large chef’s knife: You’ll need a large chef’s knife to cut the cheesecake. Check the FAQs for how to cut perfect slices.

📸Photo Tutorial: How to Make Candy Cane Cheesecake

Here’s a short overview of how to make Candy Cane Cheesecake. Full instructions are included in the recipe card above.

To make the Oreo cookie crust

1. Make the crust: Add Oreo cookies to a food processor and pulse until they’re in fine crumbs. Add melted butter to the processor bowl, and pulse until well combined.
2. Bake and cool: Pour the crumb mixture into a springform pan and gently press the crust into an even layer. Bake for 10 minutes, then cool on a wire rack while you prepare the filling.

To make the filling

3. Beat cream cheese: Add the room temperature cream cheese bricks to the bowl of a stand mixer and mix the cream cheese for 5-6 minutes or until light and fluffy.
4. Add sugar and flour: Slowly add the sugar and flour until combined, then mix for an additional 1-2 minutes.

5. Mix in extract and cream: Add the peppermint extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until combined.
6. Add eggs, one at a time: Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs! 

7. Fold in candy: Lastly, fold in the crushed candy cane pieces until evenly distributed through the batter. 
8. Fill pan: Then pour the prepared batter into the springform pan and gently tap to release any air bubbles.

💭Variations

This Candy Cane Cheesecake is delicious as-is, but if you’re looking to switch things up a bit, here are some other ideas:

• Use different cookies: Make the crust with mint-flavored Oreos for a double (triple??) dose of mint flavor.
• Add extra toppings. Drizzle with chocolate fudge sauce or sprinkle crushed Oreos on top. Embellish with round peppermint candies or whole candy canes.
• Flavor the cream topping: Add a bit of mint extract to the whipped cream topping.

💡Tips and FAQs for Success

• Use cream cheese bricks. For the best texture, use full-fat cream cheese bricks. “Whipped” or “light” cream cheese varieties often have additives or stabilizers that will negatively impact your cheesecake’s texture.
• Use room temperature ingredients. Make sure to bring the cream cheese and eggs to room temperature before using them in the cheesecake. This helps to prevent lumps and ensures that everything incorporates together easily.
• Add the eggs last and don’t overmix. Mix only just until the yolk disappears otherwise the texture of the cheesecake could be compromised.
• Test for doneness. To see if the cheesecake is done cooking, gently wiggle the pan. If the edges are set but the center jiggles slightly, it is done.
• Cool slowly. After the first 50 minutes of bake time, turn the oven off but do not take the cheesecake out. Instead, crack the oven door open and let the cake sit for another 20-30 minutes to allow it to cool down slowly. If it cools too quickly, cracks will form.
• Chill overnight. For the best results, let the cheesecake chill in the refrigerator overnight or for at least 6 hours before serving.