A Winter Wonderland on Your Plate: Introducing Our Festive Candy Cane Cheesecake

Ah, the holidays! That magical time of year when homes fill with the scent of pine, twinkling lights adorn every corner, and our hearts yearn for something truly special. For me, nothing quite captures the spirit of the season like a delicious treat – something that evokes warmth, joy, and a touch of nostalgic wonder. And this year, I’m absolutely bursting to share a recipe that perfectly embodies all those feelings: our incredible Candy Cane Cheesecake with Chocolate Ganache. Get ready to create a showstopper that will enchant your taste buds and impress everyone at your festive gatherings!

Why You’ll Fall Head Over Heels for This Candy Cane Cheesecake

This isn’t just any cheesecake; it’s a celebration in itself! Here’s why this Candy Cane Cheesecake with Chocolate Ganache will quickly become your new favorite holiday dessert:

Festive Flavor Fusion: This recipe has a perfect balance of cool, minty candy cane with rich, creamy cheesecake and decadent chocolate.
Show-Stopping Presentation: This recipe is visually stunning with its vibrant red and white swirls and glossy chocolate topping. It is guaranteed to be the star of any dessert table.
Surprisingly Easy to Make: Do not be intimidated by its elegance; our step-by-step guide makes it achievable for bakers of all levels.
The Ultimate Holiday Comfort: This dessert brings warmth, joy, and a touch of yuletide magic to every single bite.
Perfect for Sharing (or Not!): This recipe is ideal for holiday parties, family gatherings, or a luxurious treat just for yourself.

How to Make Candy Cane Cheesecake with Chocolate Ganache

Get ready to embark on a delicious journey to create the most incredible Candy Cane Cheesecake with Chocolate Ganache!

Ingredients of: Candy Cane Cheesecake with Chocolate Ganache

For the Oreo Crust:
Oreo cookies (or similar chocolate sandwich cookies)
Unsalted butter, melted
Pinch of salt
For the Candy Cane Cheesecake Filling:
Cream cheese, softened
Granulated sugar
Large eggs
Sour cream
Vanilla extract
Peppermint extract
Crushed candy canes (ensure they are finely crushed)
Red gel food coloring (optional, for vibrant swirls)
For the Decadent Chocolate Ganache:
High-quality semi-sweet chocolate chips (or finely chopped chocolate)
Heavy cream
Unsalted butter (optional, for extra shine)
For Garnish:
Additional crushed candy canes
Fresh mint sprigs
White chocolate shavings

Directions of: Candy Cane Cheesecake with Chocolate Ganache

Prepare the Crust:
Preheat oven and prepare springform pan.
Process Oreos into fine crumbs.
Combine crumbs with melted butter and salt.
Press firmly into the bottom of the springform pan.
Bake until set, then cool completely.
Whip Up the Candy Cane Cheesecake Filling:
Beat softened cream cheese and sugar until smooth and creamy.
Beat in eggs one at a time, mixing until just combined.
Stir in sour cream, vanilla extract, and peppermint extract.
Divide cheesecake mixture into two bowls.
In one bowl, gently fold in crushed candy canes.
In the second bowl, add red gel food coloring (if using) and mix well.
Assemble and Bake:
Alternately spoon dollops of the white and red candy cane cheesecake batter over the cooled crust.
Gently swirl with a knife or skewer for a marbled effect.
Prepare a water bath for baking.
Bake until edges are set but the center still jiggles slightly.
Turn off oven and let cool slowly inside with the door ajar.
Refrigerate for at least 6-8 hours, preferably overnight.
Craft the Chocolate Ganache:
Place chocolate chips in a heatproof bowl.
Heat heavy cream until simmering, then pour over chocolate.
Let stand for a few minutes, then whisk until smooth and glossy.
Stir in butter (if using) until melted.
Finishing Touches:
Pour cooled ganache over the chilled Candy Cane Cheesecake.
Spread evenly to the edges.
Garnish with additional crushed candy canes, mint sprigs, or white chocolate shavings.
Return to the refrigerator to allow ganache to set.

Tips to Make Candy Cane Cheesecake with Chocolate Ganache

Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
Do Not Overmix: Overmixing eggs introduces too much air, leading to cracks.
Water Bath is Key: A water bath prevents cracking and ensures even baking.
Cool Slowly: Allowing the cheesecake to cool gradually prevents sudden temperature changes that can cause cracks.
Chill Thoroughly: Patience is a virtue! A fully chilled cheesecake slices cleanly and has the best texture.
Crushing Candy Canes: For best results, use a food processor or place in a zip-top bag and crush with a rolling pin.

How to Serve Candy Cane Cheesecake with Chocolate Ganache

This Candy Cane Cheesecake with Chocolate Ganache is already a showstopper, but here are some ways to make it even more unforgettable:

Coffee & Cocoa Pairing: Serve with warm mugs of hot cocoa or a festive peppermint mocha.
Ice Cream Dream: A scoop of vanilla bean ice cream or an extra sprinkle of crushed candy canes makes for a delightful addition.
Festive Platter: Arrange slices on a beautiful holiday platter surrounded by fresh berries or small gingerbread cookies.

How to Store Candy Cane Cheesecake with Chocolate Ganache

When properly stored in an airtight container in the refrigerator, your Candy Cane Cheesecake with Chocolate Ganache will last for 4-5 days. It is best enjoyed within the first 2-3 days for optimal freshness and texture.

Variation

White Chocolate Swirl: Instead of red food coloring, swirl in melted white chocolate for an extra creamy contrast.
Dark Chocolate Crust: Use a dark chocolate cookie for the crust for an even richer base.
Peppermint Bark Topping: Instead of plain ganache, melt peppermint bark and drizzle over the top for an extra layer of mint and chocolate.
Mini Cheesecakes: Bake in muffin tins with cupcake liners for individual portable treats.

FAQs About Candy Cane Cheesecake

Can I make the Candy Cane Cheesecake ahead of time?

Yes, you can! In fact, we highly recommend making your Candy Cane Cheesecake with Chocolate Ganache a day or two in advance. This allows it ample time to chill and set properly, resulting in the best texture and flavor. Just store it covered in the refrigerator.

Why did my Candy Cane Cheesecake crack?

Cracks in cheesecake happen for a few reasons, primarily sudden temperature changes or overbaking. Using a water bath, not overmixing the batter, and allowing the Candy Cane Cheesecake to cool slowly in the oven before refrigerating helps prevent cracking. Do not worry too much though, a delicious chocolate ganache topping can beautifully hide any imperfections!

What kind of candy canes should I use for my Candy Cane Cheesecake?

For the best results in your Candy Cane Cheesecake, use standard red and white striped candy canes. Ensure they are finely crushed to blend seamlessly into the batter and for garnish. You can use mini candy canes or regular-sized ones. Avoid soft peppermint candies, as they may dissolve differently.

Delicious candy cane cheesecake with chocolate ganache

Classic Candy Cane Cheesecake with Chocolate Ganache

This festive Classic Candy Cane Cheesecake features a crunchy Oreo crust, a creamy, peppermint-infused cheesecake filling with crushed candy canes, and is topped with a rich chocolate ganache. Perfect for holiday gatherings, it's garnished with extra candy canes, mint, and white chocolate shavings.

Print Recipe Pin Recipe

Prep Time 50

Cook Time 1 15

Total Time 2 5

Servings 12 slices

Calories 520 kcal

Equipment

Oven
9-inch springform pan
Food processor
Medium bowl
Wire rack
Electric mixer
Large bowl
Knife/skewer
Aluminum foil
Roasting pan
Small saucepan
Heatproof bowl
Whisk
Plastic wrap

Ingredients

For the Oreo Crust:

20 pieces Oreo cookies (or similar chocolate sandwich cookies)
1/4 cup unsalted butter melted
Pinch salt

For the Candy Cane Cheesecake Filling:

24 oz cream cheese softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup finely crushed candy canes
1/2 teaspoon red gel food coloring (optional)

For the Decadent Chocolate Ganache:

4 oz high-quality semi-sweet chocolate chips (or finely chopped chocolate)
1/2 cup heavy cream
1 tablespoon unsalted butter (optional, for extra shine)

For Garnish:

2 tablespoons additional crushed candy canes
Fresh mint sprigs
1 oz white chocolate shavings

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan. Process the Oreo cookies into fine crumbs, then combine with melted butter and salt in a medium bowl.
Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set, then remove and cool completely on a wire rack.

Whip Up the Candy Cane Cheesecake Filling

Reduce oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Beat in the eggs one at a time, mixing just until combined after each addition, then stir in the sour cream, vanilla extract, and peppermint extract until just incorporated.

Tint the Filling (Optional)

Divide the cheesecake mixture evenly into two bowls. Gently fold the finely crushed candy canes into one bowl.
If desired, add red gel food coloring to the second bowl and mix until a uniform red color is achieved.

Assemble and Bake

Alternately spoon dollops of the white and red cheesecake batter over the cooled Oreo crust. Gently swirl the batters together with a knife or skewer for a marbled effect.

Prepare Water Bath

Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the springform pan inside a larger roasting pan.
Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake the Cheesecake

Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.

Cool Slowly

Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks. Remove from the water bath and foil, then cool completely on a wire rack at room temperature.

Chill Thoroughly

Once completely cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, for the best texture and slicing.

Craft the Chocolate Ganache

Once the cheesecake is chilled, place semi-sweet chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until it just simmers, then pour over the chocolate chips.
Let it sit undisturbed for 5 minutes, then whisk until smooth and glossy. If desired, stir in the unsalted butter until melted.

Finishing Touches

Pour the cooled ganache over the chilled cheesecake, spreading it evenly to the edges and allowing some to drip decoratively. Garnish immediately with additional crushed candy canes, fresh mint sprigs, and white chocolate shavings.

Set Ganache

Return the cheesecake to the refrigerator for at least 30 minutes to allow the ganache to firm up before serving.

Serve

Carefully remove the sides of the springform pan. Dip a sharp knife in hot water and wipe it clean before each slice for clean cuts, then serve chilled.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing the cheesecake filling. Don't overmix the batter to prevent cracks. The long chilling time is crucial for a firm, sliceable cheesecake.

Candy Cane Cheesecake with Chocolate Ganache in 4 Ways