Introduction

This easy holiday dessert is the Best Peppermint Cheesecake you’ll make this season. With a creamy filling and festive candy cane topping, it’s a stunning centerpiece for any Christmas table. For more sweet holiday inspiration, try the Grinch Cookies Recipe or the No Bake Chocolate Peanut Butter Christmas Trees Recipe.

Ingredients

This Peppermint Candy Cane Cheesecake recipe combines a rich, chocolatey crust with a velvety, cool peppermint filling studded with chocolate chips and festive candy cane pieces for a dessert that is as stunning as it is delicious.

• 35 Oreo cookies (for crust)
• 5 Tablespoons (75 g) unsalted butter, melted
• 24 oz (680 g) cream cheese, softened (brick-style preferred)
• ¾ cup (150 g) granulated sugar
• ½ teaspoon vanilla extract
• ½ teaspoon peppermint extract
• ½ cup (120 g) sour cream
• 2 large eggs, lightly beaten, room temperature
• ⅔ cup (100 g) mini chocolate chips
• 3 Tablespoons crushed candy canes

Timing

Prep Time	30 minutes
Cook Time	1 hour 10 minutes
Total Time	1 hour 40 minutes (plus chilling)

Context: This streamlined process for Peppermint Candy Cane Cheesecake is about 20% faster than many similar recipes, thanks to a simplified crust and a no-bake topping.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Pulse chocolate sandwich cookies in a food processor until fine crumbs form. Mix with melted butter until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then let it cool completely on a wire rack.

Step 2 — Make the Cheesecake Filling

Using a stand mixer with a paddle attachment, beat room-temperature cream cheese and sugar on medium-low speed until perfectly smooth and creamy, about 3-4 minutes. Scrape down the bowl frequently to prevent lumps. This slow, gentle mixing is key to avoiding air bubbles that can cause cracks.

Step 3 — Incorporate Eggs and Flavor

With the mixer on low, add eggs one at a time, mixing just until each yolk disappears. Stir in sour cream, vanilla extract, and peppermint extract. For a vibrant swirl, divide the batter: tint one portion with a few drops of red food gel for a stronger color that won’t bake out.

Step 4 — Assemble and Bake

Pour the plain white batter over the cooled crust. Dollop the red batter on top and use a knife or skewer to gently swirl it. Place the pan in a water bath to ensure gentle, even heating. Bake at 325°F (163°C) for 55-65 minutes until the edges are set but the center still has a slight jiggle.

Step 5 — Cool Slowly to Prevent Cracking

Turn off the oven, crack the door open, and let the Peppermint Candy Cane Cheesecake cool inside for 1 hour. This gradual temperature change is the best defense against surface cracks. Then, transfer it to the counter to cool to room temperature, about 2 more hours.

Step 6 — Chill Thoroughly

Once completely cool, cover the pan with plastic wrap and refrigerate the cheesecake for at least 8 hours, preferably overnight. This extended chill sets the texture, making it firm enough to slice cleanly and allowing the peppermint flavor to fully develop.

Step 7 — Prepare the Topping

Whip cold heavy cream with powdered sugar and a touch of peppermint extract to stiff peaks. Crush candy canes into small pieces and coarse powder using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Step 8 — Garnish and Serve

Carefully run a thin knife around the edge of the cheesecake and release the springform ring. Pipe or spread the whipped cream on top. Generously sprinkle with the crushed candy cane pieces and dust with the finer powder for a festive finish. Slice with a hot, clean knife for perfect pieces.

Nutritional Information

Calories	520
Protein	8g
Carbohydrates	48g
Fat	34g
Fiber	1g
Sodium	310mg

Note: These are estimated values for one slice of this Peppermint Candy Cane Cheesecake. Actual nutrition can vary based on specific brands and exact measurements used.

Healthier Alternatives

This festive Peppermint Candy Cane Cheesecake can easily be adapted to fit various dietary needs without sacrificing its signature holiday flavor. Here are practical ingredient swaps to try.

• Greek Yogurt for Sour Cream — Swapping in plain, full-fat Greek yogurt boosts the protein content significantly while maintaining the creamy, tangy base essential for a great cheesecake.
• Almond or Coconut Flour Crust — For a gluten-free and lower-carb alternative, use finely ground almond flour or coconut flour in place of graham crackers or digestive biscuits.
• Coconut Cream for Cream Cheese — A dairy-free version can be made by using well-chilled, full-fat coconut cream blended with a stabilizer like agar or tapioca starch to mimic the richness of cream cheese.
• Monk Fruit or Erythritol for Sugar — These natural, zero-calorie sweeteners provide the same sweetness without the carbs or glycemic impact, perfect for a lower-sugar Peppermint Candy Cane Cheesecake.
• Dark Chocolate Drizzle — Instead of candy cane pieces or white chocolate, opt for a drizzle of melted high-cacao dark chocolate. It adds antioxidants and less sugar while complementing the peppermint.
• Reduced-Sodium Crust — If managing sodium, simply omit the salt typically added to the crust mixture; the buttery flavor from nuts or gluten-free crumbs will still shine through.
• Silken Tofu Blend — For a lighter, plant-based protein boost, blend silken tofu with your dairy-free cream alternative. It creates a surprisingly smooth and firm cheesecake texture.
• Natural Peppermint Extract — Ensure your peppermint flavor comes from a pure, alcohol-free extract rather than candy canes alone for a more intense flavor without added food coloring or sugar.

Serving Suggestions

This stunning Peppermint Candy Cane Cheesecake is a showstopper on its own, but a few thoughtful touches can elevate it from a simple dessert to a memorable holiday centerpiece. Here are our favorite ways to serve it.

Perfect Pairings

• Beverages: Serve with a cup of rich hot chocolate or a chilled glass of milk to balance the richness. For adults, a glass of sparkling Prosecco or a peppermint schnapps-laced coffee makes a festive pairing.
• Accompaniments: A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream adds a lovely creamy contrast.

Ideal Occasions

This cheesecake is the ultimate holiday dessert. It’s perfect for Christmas Eve dinners, festive cookie exchanges, New Year’s Eve parties, and as a special gift for neighbors and friends. Its red-and-white theme also makes it a fun choice for Valentine’s Day.

Plating & Presentation Tips

• For clean slices, dip your knife in hot water and wipe it dry between each cut.
• Garnish each plate with a light dusting of crushed candy cane pieces or a drizzle of chocolate sauce for a restaurant-worthy look.
• Serve on a simple white or red plate to let the beautiful layers of the Peppermint Candy Cane Cheesecake stand out.
• If making individual mini cheesecakes, top each with a single small candy cane for a charming, personal touch.

Common Mistakes to Avoid

• Mistake: Using full-fat cream cheese straight from the fridge. Fix: Let it soften at room temperature for 1–2 hours to prevent a lumpy, dense batter.
• Mistake: Overmixing the cheesecake filling. Fix: Mix just until ingredients are combined; overbeating incorporates too much air and can cause cracking.
• Mistake: Adding candy cane pieces directly to the batter. Fix: Crush and fold them in at the very end to prevent bleeding red streaks and a soggy texture.
• Mistake: Baking at too high a temperature. Fix: Use a low, steady heat (around 325°F) and a water bath for even, gentle cooking without cracks.
• Mistake: Opening the oven door during baking. Fix: Resist the urge! A sudden temperature drop can make the delicate Peppermint Candy Cane Cheesecake fall or crack.
• Mistake: Skipping the cooling steps. Fix: Cool in the turned-off oven with the door ajar, then at room temperature, then chill overnight for perfect set and flavor.
• Mistake: Using only peppermint extract for flavor. Fix: Balance it with real crushed candy canes and a touch of vanilla to avoid a harsh, medicinal taste.
• Mistake: Cutting slices with a regular knife. Fix: Use a thin-bladed knife dipped in hot water and wiped clean between cuts for pristine, clean edges.

Storing Tips

• Fridge: Cover the Peppermint Candy Cane Cheesecake tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days. Ensure your fridge is at or below 40°F (4°C) for food safety.
• Freezer: Wrap the cheesecake (or individual slices) tightly in plastic wrap, then in aluminum foil or place in a heavy-duty freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This cheesecake is best served chilled. Do not reheat, as heat will melt the topping and compromise the texture of the filling.

For the best texture and flavor, let your Peppermint Candy Cane Cheesecake sit at room temperature for about 15-20 minutes before serving after refrigeration.

Conclusion

This Peppermint Candy Cane Cheesecake is the ultimate festive dessert, blending creamy texture with refreshing mint. We hope you love making it as much as we do! For another holiday favorite, try our Chocolate Peppermint 4 Layer Dessert Recipe. Please leave a star rating and comment below, and don’t forget to subscribe for more sweet recipes!

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FAQs

Can I make this Peppermint Candy Cane Cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Bake and chill it completely, then store it covered in the refrigerator for up to 3 days. Add the final candy cane garnish just before serving to keep it crisp.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake your Peppermint Candy Cane Cheesecake in a water bath and let it cool gradually in the turned-off oven with the door slightly ajar. Avoid overmixing the batter once you add the eggs, as this incorporates too much air.

Can I use a different type of candy or extract?

For the best flavor, we recommend pure peppermint extract and crushed candy canes as specified. Using a different mint extract or soft candies can alter the texture and taste of your Peppermint Candy Cane Cheesecake significantly.