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!

🍬 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. (Hint: if you want to add even more mint flavor, use mint Oreos instead of regular!) This decadent cheesecake doesn’t need anything else, but if you want to gild the lily, add a drizzle of hot fudge sauce or warm ganache right before serving.

If you’re ready to put candy canes on absolutely EVERYTHING now, try our popular Candy Cane Mousse Cake, Chocolate Candy Cane Cake, Chocolate Peppermint Kiss Cookies or super cute Candy Cane Cups. You can check out our full list of holiday recipes here!

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: a springform pan is a MUST for making cheesecakes. Unlike most cake pans, the sides of this pan expand so you can easily remove the cheesecake from the pan without damaging it. This recipe calls for an 8-inch pan, but you can also use a 9-inch pan to make a shorter cheesecake.
• Mixer: a hand mixer or stand mixer will both work in this recipe.
• Food processor:a food processor is another one of my must-have kitchen tools. It will make short work of chopping the Oreo cookies for this recipe, and so much more in the future!

📋 How to Make Candy Cane Cheesecake

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

To make the Oreo cookie 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.
• 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

• 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.
• Slowly add the sugar and flour until combined, then mix for an additional 1-2 minutes.

• Add the peppermint extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until combined.

• 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! 

• Lastly, fold in the crushed candy cane pieces until evenly distributed through the batter. 
• 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:

• Make the crust with mint-flavored Oreos for a double (triple??) dose of mint flavor.
• Drizzle with chocolate fudge sauce.
• Sprinkle crushed Oreos on top.
• Embellish with round peppermint candies or whole candy canes.
• Add a bit of mint extract to the whipped cream on top.
• Serve with a delicious cup of Peppermint Hot Chocolate, Slow Cooker Hot Chocolate or Peppermint Affogato!

💡 Tips 

• Use cream cheese bricks. You want full-fat cream cheese bricks for the best texture. “Whipped” or “light” cream cheese won’t have the same effect.
• Use room temperature ingredients. Make sure to bring the cream cheese and eggs to room temperature before using them in the cheesecake. This ensures that everything incorporates together easily.
• Add the eggs last and don’t overmix. You want to mix only just until the yolk disappears otherwise the texture of the cheesecake will be affected.
• To check if the cheesecake is done, gently wiggle the pan. If the edges are set but the center jiggles slightly, it is done.
• Cool slowly. After the initial 50 minutes of bake time, turn the oven off but do not take the cheesecake out. Instead, crack the oven door and let it 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.
• To get the perfect slice of cheesecake, run a large chef’s knife under hot water on both sides until warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.

Storage Instructions

Leftover baked cheesecake will last for up to 1 week in the fridge. It can also be frozen for up to 3 months.

To freeze cheesecake, wrap it in plastic wrap followed by foil, then place it in a ziplock bag and store it in the freezer. Thaw overnight in the fridge before serving.

❤️ More minty dessert recipes

• Candy Cane Mousse Cake
• Peppermint Affogato
• Chocolate Candy Cane Cake
• Peppermint Hot Chocolate
• Candy Cane Cups
• Peppermint Mocha Mousse Cake
• Peppermint Lava Cakes

🤍Try one of these cheesecake recipes

• 10-Flavor Cheesecake Sampler
• Pumpkin Spice Cheesecake
• Chocolate Peanut Butter Cheesecake
• Candy Bar Cheesecake
• Caramel Cheesecake-Topped Brownies