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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.
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Prep Time 50 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
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.