Name: Candy Cane Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 7 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups (6oz) Oreo cookie crumbs (about 15 cookies); 3 tablespoons (1.5oz) unsalted butter, melted; 32 ounces (4 blocks) full-fat cream cheese, at room temperature; 3/4 cup (5.25 oz) granulated sugar; 3 tablespoons (0.80oz) all-purpose flour; 1 teaspoon peppermint extract; 3/4 cup (6 fl oz) heavy whipping cream; 3 large eggs, at room temperature; 1/2 cup (3oz) crushed candy cane pieces; Whipped cream; Crushed candy cane pieces, to taste

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Get ready to dazzle your holiday guests with this decadent Candy Cane Cheesecake! We’ve taken a classic, perfectly creamy cheesecake and infused it with bright, pure peppermint extract and chunky bits of candy cane, all layered on a rich Oreo cookie crust. This is the ultimate festive centerpiece that captures the magic of the holiday season in every single slice.

With its dark chocolate crust, silky-smooth mint filling, and generous topping of whipped cream and crushed candy canes, this is the impressive, no-fail dessert that’s worth making time and time again.

Recipe Details

If you’ve never made a cheesecake before, this recipe guides you through the process of achieving that classic silky texture without a messy water bath.

Flavor Profile: Rich, tangy, and deeply creamy cream cheese flavor meets a burst of cool peppermint, perfectly grounded by the dark, chocolatey Oreo crust.
Texture: A firm, crunchy crust supports an incredibly smooth, dense, and velvety filling that melts in your mouth, finished with the satisfying crunch of crushed candy canes.
Time Commitment: Requires about 25 minutes of active prep time, 10 minutes for the crust, 65–70 minutes of baking time, and a minimum of 6 hours of essential chilling time to set completely.
Difficulty: Medium. Making a cheesecake requires precise measurements, room-temperature ingredients, and careful mixing, but we skip the traditional water bath technique for a simpler bake.

What You’ll Need

This recipe is divided into three satisfying parts: the sturdy, rich Oreo cookie crust, the ultra-creamy, peppermint-flavored cheesecake filling, and the final festive decorations. The filling utilizes four blocks of cream cheese for maximum density and heavy whipping cream for that luxurious, melt-away texture.

Ingredient Notes

Using the right ingredients at the right temperature is non-negotiable for a perfect cheesecake consistency!

Cream Cheese – You must use full-fat cream cheese, and it must be at room temperature. This is crucial for mixing it until light and fluffy without lumps, which is the foundation of a smooth filling.
Oreo Cookie Crumbs – The original recipe calls for 1 1/2 cups of fine crumbs (about 15 cookies). You need the full amount for a thick crust that goes up the sides of the pan.
Heavy Whipping Cream – Adding heavy whipping cream provides richness and helps produce that classic, dense yet silky consistency when the cheesecake bakes and chills.
All-Purpose Flour – Just a little bit of flour is added to the filling to act as a stabilizer, preventing the cheesecake from cracking as it cools and sets.
Crushed Candy Cane Pieces – These provide both flavor and texture. Ensure they are crushed into varying sizes some fine powder for flavor dispersion and some larger chunks for the crunch.

Add-ins and Substitutions

You can subtly customize this holiday favorite without altering the baking instructions:

Different Crust: You can substitute the Oreo crust with a vanilla wafer crust or even a plain graham cracker crust, keeping the same ratio of 1 1/2 cups of crumbs to 3 tablespoons of melted butter.
Chocolate Swirl: Melt 1/4 cup of semisweet chocolate and drizzle it over the top of the filling right before tapping, then gently swirl it in with a toothpick for a subtle chocolate ribbon.
Lighter Mint: If you prefer a milder mint flavor, reduce the peppermint extract from 1 teaspoon to 3/4 teaspoon.

Whole candy cane cheesecake on a white stand with a dark chocolate cookie crust, topped with tall swirls of whipped cream and crushed peppermint, with one slice removed to show the creamy interior. — Candy Cane Cheesecake

How to Make Candy Cane Cheesecake

Achieving a creamy, crack-free cheesecake requires patience, especially when it comes to cooling. Follow these steps precisely for success!

1. Prepare the Crust

Preheat your oven to 350° F (176° C). Prepare a 9” springform pan by spraying it generously with non-stick cooking spray (optional: add a parchment round to the bottom).

Make Cookie Crumbs: Use a food processor (or a plastic zipper bag and a rolling pin) to pulse the Oreo cookies until they form 1 1/2 cups of fine crumbs.
Add Butter: Add the melted unsalted butter to the crumbs and pulse until combined. The mixture should clump together when pressed.
Press into Pan: Press the crumb mixture into the prepared springform pan, extending the crust about 1 inch up the sides.
Bake and Cool: Bake the crust for 10 minutes. Remove it from the oven and let it cool completely on a wire rack.

2. Mix the Filling

Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before starting this section.

Beat Cream Cheese: Add the room-temperature cream cheese to a stand mixer (fitted with the paddle attachment) or a large bowl with a hand mixer. Beat the cream cheese for 5–6 minutes until it is light and fluffy. Be sure to stop and scrape down the sides and bottom of the bowl frequently.
Add Dry Ingredients: With the mixer on low speed, slowly add the granulated sugar and flour. Once combined, increase the speed to medium and mix for an additional 1–2 minutes.
Add Liquid Flavoring: Add the peppermint extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until fully incorporated. Increase the mixer to high speed for about 1 minute. Scrape the bowl again and mix for an additional 30 seconds.
Add Eggs: Reduce the mixer to low speed and add the three large eggs, one at a time, mixing until each is just fully incorporated.
Fold in Candy Bits: Lastly, use a spatula to gently fold in the 1/2 cup of crushed candy cane pieces until they are evenly distributed through the batter.

Pro Tip: Be careful not to overmix after adding the eggs! Overmixing develops too much air, which will cause the cheesecake to rise rapidly and then inevitably crack and fall in the center during cooling.

3. Bake and Cool Slowly

Pour the prepared batter into the cooled crust in the springform pan and gently tap it on the counter to release any air bubbles.

Bake: Place the cheesecake in the preheated oven and bake at 350° F (176° C) for 15 minutes.
Reduce Heat: Without opening the oven door, reduce the oven temperature to 200° F (93° C) and bake for an additional 50–55 minutes. The center should jiggle slightly (like Jell-o) while the edges are set. If the center still looks watery, bake for an additional 5–10 minutes, checking often.
Cool Slowly: Turn off the oven and slightly crack the oven door open. Allow the cheesecake to cool for 30 minutes inside the oven.
Chill: Remove the cheesecake from the oven after 30 minutes, and allow it to cool completely to room temperature on a wire rack. Transfer it to the refrigerator to chill for at least 6 hours (overnight is highly recommended) to allow the cheesecake to completely set.

4. Decorate and Serve

Once the cheesecake is completely set, decorate the top by piping or spreading whipped cream and adding a sprinkling of crushed candy cane pieces to taste. Refrigerate it until you are ready to serve.

Remove: To remove the cheesecake from the springform pan, dip a long spatula or butter knife in warm water and slide it around the sides of the pan to release the cake cleanly.
Slice: For perfect slices, run a large chef’s knife under hot water on both sides until it’s warm. Wipe it off with a clean paper towel, then make your first slice. Repeat this processwarm, wipe, slice for the remaining pieces.

Recipe Tips

Use Room Temperature Ingredients: The cream cheese, heavy cream, and eggs must be at room temperature to incorporate fully and avoid lumps in the batter.
Scrape the Bowl: While mixing the cream cheese, stop every few minutes to scrape the sides and bottom of the bowl. Cream cheese often hides unmixed lumps at the bottom.
No Peeking: Do not open the oven door during the first 50 minutes of the bake. The sudden change in temperature will cause the cheesecake to crack. The specified two-temperature bake helps prevent this.
Use The Hot Knife Trick: Wiping the knife with hot water between every slice is the secret to clean, non-sticking cuts.

FAQs

Q: How do I know if the cheesecake is done? A: The edges should look completely set and slightly puffed, but the very center (about 2–3 inches wide) should have a slight jiggle, similar to Jell-o. It will continue to firm up drastically while cooling.

Q: Can I use low-fat or neufchatel cream cheese? A: For the best results and texture, it is highly recommended to use full-fat cream cheese. Low-fat varieties can result in a thinner, less stable filling.

Q: Why did my cheesecake crack? A: Cracking is usually caused by overmixing the eggs (which introduces too much air) or cooling too quickly (which creates a sudden temperature contraction). Following the slow, two-step cooling process in the turned-off oven helps prevent this.

Two images of candy cane cheesecake with a dark chocolate cookie crust, fluffy whipped cream rosettes, and crushed peppermint, separated by a bold text banner reading “Candy Cane Cheesecake”. — Candy Cane Cheesecake

Serving Suggestions

This rich cheesecake pairs beautifully with simple, classic sides that let the mint and chocolate shine:

Fresh Berries: A light side of raspberries or strawberries adds a beautiful color contrast and acidic cut to the richness.
Chocolate Sauce: A light drizzle of simple, homemade warm chocolate syrup can enhance the chocolate crust.
Hot Beverages: Serve with a rich cup of espresso, a simple black tea, or a creamy mug of hot cocoa.
Simple Garnish: A sprig of fresh mint or a dusting of powdered sugar makes the presentation pop.

Make This Recipe in Advance

Cheesecake is the perfect make-ahead dessert!

The entire cheesecake, including the filling, must be made at least 6 hours in advance (or ideally, overnight) to ensure it is completely chilled and set. You can prepare and bake the Oreo crust up to three days ahead and store it, wrapped, at room temperature. The finished cheesecake (un-decorated) stores well in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 3 months if wrapped securely in plastic wrap and then foil.

Candy Cane Cheesecake