Description
Dazzle your holiday guests with this decadent Candy Cane Cheesecake! It features a rich, dark Oreo cookie crust and an ultra-creamy, peppermint-infused filling with chunky candy cane pieces. This impressive, no-fail baked cheesecake is the ultimate festive centerpiece, offering a perfect blend of tangy cream cheese, cool mint, and rich chocolate in every silky slice.
Ingredients
For the Oreo Cookie Crust
- 1 1/2 cups (6oz) Oreo cookie crumbs (about 15 cookies)
- 3 tablespoons (1.5oz) unsalted butter, melted
For the Cheesecake Filling
- 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
To Decorate
- Whipped cream
- Crushed candy cane pieces, to taste
Instructions
Prepare the Crust
Preheat your oven to 350°F (176°C). Prepare a 9-inch springform pan by spraying it generously with non-stick cooking spray. In a bowl, combine the Oreo crumbs and melted butter. Press the mixture firmly into the pan, extending the crust about 1 inch up the sides. Bake the crust for 10 minutes, then remove and cool completely on a wire rack.
Mix the Filling
Ensure all ingredients are at room temperature. In 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 light and fluffy, scraping down the sides and bottom of the bowl frequently.
Add Sugars and Liquids
With the mixer on low speed, slowly add the granulated sugar and flour. Once combined, mix on medium speed for 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 fully incorporated.
Add Eggs and Candy
Reduce the mixer speed to low and add the three large eggs, one at a time, mixing only until each is just fully incorporated. Do not overmix. 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.
Bake the Cheesecake
Pour the batter into the cooled crust and gently tap the pan on the counter to release any air bubbles. Place the cheesecake in the preheated oven and bake at 350°F (176°C) for 15 minutes. Without opening the oven door, reduce the temperature to 200°F (93°C) and bake for an additional 50–55 minutes, until the edges are set and the center jiggles slightly.
Cool Slowly and Chill
Turn off the oven and slightly crack the oven door open. Allow the cheesecake to cool inside the oven for 30 minutes. Remove the cheesecake from the oven 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) until completely set.
Decorate and Serve
Once the cheesecake is completely set, decorate the top by piping or spreading whipped cream and sprinkling with additional crushed candy cane pieces to taste. For perfect slices, run a large chef’s knife under hot water, wipe it clean, and slice. Repeat this process for every cut.
Notes
Prevent Cracking: Do not overmix the batter, especially after adding the eggs, as this introduces too much air. Following the slow, two-temperature baking method and cooling the cheesecake in the turned-off oven prevents sudden temperature changes that cause cracks.
Storage Instructions: The finished, un-decorated cheesecake stores well in an airtight container in the refrigerator for up to 1 week. Once decorated, it is best consumed within 3-4 days.
Pro Slicing Tip: Always use a large chef’s knife dipped in hot water and wiped clean between every cut. This is the secret to getting professional, clean, non-sticking slices.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 475
- Sugar: 39g
- Sodium: 281mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 109mg
Keywords: candy cane cheesecake, peppermint dessert, holiday cheesecake, Oreo crust, Christmas baking, baked cheesecake, mint chocolate dessert, festive centerpiece