Candy Cane Cheesecake

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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!

Candy Cane Cheesecake on a white plate with candy cane and a green napkin in the background.

🍬 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!

🧾 What You’ll Need

Ingredients

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

  • Cream cheese: This is extremely important: be sure to use full fat blocks of cream cheese for the best results. Avoid “light” and “whipped” cream cheese, and any cream cheese sold in a tub. Some of these products have additives or stabilizers that will negatively impact your cheesecake’s texture. I recommend using Philadelphia brand cream cheese when possible–I have had mixed experiences with store brands. Also, make sure your cream cheese is at room temperature before you begin. This will give you the smoothest, creamiest results.
  • Cream: Heavy cream will get you the best results – the high fat content adds to the creaminess of the cheesecake. But whipping cream or half-and-half will also work. I do not recommend substituting milk for the cream.
  • Eggs: You’ll want to use large eggs at room temperature.
  • 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! Crushing up candy canes is a huge pain–it’s a mess, they’re sticky, and they get candy dust everywhere. Not to mention, they start to stick together as soon as they’re crushed! Buying candy cane bits is the easy solution–just measure out what you need and you’re good to go. Plus, they don’t get sticky nearly as quickly.
  • Peppermint extract: Peppermint extract adds great peppermint flavor to your desserts. 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.
  • Oreo crumbs: Since Oreo crumbs can be difficult to find, we’ll be using Oreo cookies to make make our own for the crust.

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: 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:hand mixer or stand mixer will both work in this recipe.
  • Food processor: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.

Two photo collage showing how to make the Oreo crust for a Candy Cane Cheesecake.

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.

Slice of Candy Cane Cheesecake on a white plate, with a bite taken out of it.
Gingerbread Cheesecake
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Slice of Gingerbread Cheesecake on a white plate with a bite removed on a fork.
New York Style Cheesecake
This rich and creamy New York-Style Cheesecake recipe is what classic cheesecake should be! With a buttery graham cracker crust and a lightly sweetened cream cheese filling, it’s perfect on its own, or topped with your favorite dessert sauce.
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Slice of New York Style Cheesecake on a white plate with strawberry sauce on top.

Don’t miss the step-by-step tutorial showing how to make Candy Cane Cheesecake check out the web story here!

Leave a review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Candy Cane Cheesecake on a white plate with candy cane and a green napkin in the background.

Candy Cane Cheesecake

5 from 6 votes
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!
Prep Time 30 mins
Cook Time 1 hr 10 mins
Cooling Time 6 hrs
Total Time 7 hrs 40 mins
Yield 12 servings
Calories 477 kcal

Ingredients
 

For the Oreo cookie crust:

  • 6 oz Oreo cookie crumbs, (1 ½ cups), about 15 cookies
  • 1.5 oz unsalted butter, (3 TBSP)

For the filling:

To decorate:

CUSTOMIZE: 12 servings

Instructions
 

To make the Oreo cookie crust:

  • Preheat your oven to 350° F (176° C). Prepare a 9” springform pan by spraying it generously with non-stick cooking spray, and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well.)
  • Add Oreo cookies to a food processor and pulse until they are in fine crumbs. You should end up with 6 oz (1 ½ cups) of crumbs.
  • Add melted butter to the processor bowl, and pulse until well combined.
  • Pour the crumbs into the prepared springform pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1 inch up the sides. Bake for 10 minutes. Remove and allow to cool on a wire rack.

To make the filling:

  • Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. Mix the cream cheese for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
  • With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and 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. Increase the mixer to high speed for about 1 minute. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds before moving on to the next step.
  • 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.
  • Pour the prepared batter into the springform pan and gently tap to release any air bubbles.
  • Bake at 350° F for 15 minutes then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks watery, bake for an additional 5–10 minutes checking often. However, remember the cheesecake will set up more while cooling.)
  • Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 30 minutes before removing.
  • Remove from the oven after 30 minutes, and allow the cheesecake to cool to room temperature. Transfer to the refrigerator to chill for at least 6 hours (overnight is even better!) to allow the cheesecake to completely set.
  • Once the cheesecake is set, pipe whipped cream around the top of the cheesecake and add a sprinkling of crushed candy cane pieces.
  • Refrigerate until ready to serve.

To serve:

  • To remove the cheesecake from the springform pan, take a long spatula or butter knife, dip it in warm water, and slide it around the sides of the pan to release the cake.
  • To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s 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.
  • Store any leftovers in an airtight container in the refrigerator for up to a week.

Recipe Notes

Use full-fat bricks of cream cheese only. I recommend Philadelphia brand for the best results. Do not use cream cheese in a tub, “whipped” cream cheese, or “light” cream cheese.

MEASURING TIPS

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.

Nutrition

Calories: 477 kcal | Carbohydrates: 29 g | Protein: 7 g | Fat: 38 g | Saturated Fat: 22 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 0.1 g | Cholesterol: 142 mg | Sodium: 313 mg | Potassium: 166 mg | Fiber: 0.5 g | Sugar: 22 g | Vitamin A: 1381 IU | Vitamin C: 0.1 mg | Calcium: 94 mg | Iron: 2 mg
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2 photo collage of Candy Cane Cheesecake for with text overlay for Pinterest.

About Elizabeth LaBau

I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media:

What You'll Need:
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

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