If you want to make something that looks festive and tastes like the holidays, this Peppermint Candy Cane Cheesecake is it.
It’s creamy, cool, and has the perfect little crunch from crushed candy canes.
This is the dessert I bring when I really want to impress without too much fuss.
You can make it ahead, and the peppermint flavor only gets better overnight.
It’s like Christmas in every bite.
Why I Love This Recipe
This cheesecake is a total showstopper at any holiday table. It’s creamy and rich, with a cool peppermint finish that feels so festive. The candy cane crunch on top? Just enough texture to keep it fun. I first made this for a small holiday dinner and had no leftovers—everyone wanted seconds.
- Creamy, silky texture with the perfect hint of peppermint
- Beautiful holiday presentation with minimal effort
- Can be made ahead and stored in the fridge
- No water bath needed (yay!)
- The crushed candy cane topping adds a perfect crunch
Servings: 10–12
Total Time: 1 hour 10 minutes (plus 4–6 hours chill time)
Bake Time: 55–60 minutes
Chill Time: 4–6 hours or overnight
What You’ll Need
For the crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, crushed)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream, room temp
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 tbsp all-purpose flour
- ½ cup crushed candy canes
For the topping:
- ½ cup white chocolate chips, melted
- ¼ cup crushed candy canes
Pro Tips
- Use room temp cream cheese and eggs — it mixes smoother
- Crush your candy canes ahead of time, but not too fine — you want bits, not dust
- Don’t overbake; it should still jiggle slightly in the center
- Let it cool completely before chilling or it might crack
- For clean slices, dip your knife in hot water before each cut
Tools Needed
- 9-inch springform pan
- Hand or stand mixer
- Rubber spatula
- Mixing bowls
- Measuring cups and spoons
- Food processor or rolling pin for cookie crumbs
- Parchment paper
- Aluminum foil
Substitutions and Variations
- Swap chocolate cookie crust for graham crackers if you prefer
- Use mint extract instead of peppermint for a milder flavor
- Add a swirl of red gel food coloring in the batter for a marbled look
- Use dark chocolate drizzle on top instead of white
Make Ahead Tips
- Bake the cheesecake 1–2 days in advance.
- Chill fully in the fridge, then add topping just before serving.
- Store in springform pan covered in plastic wrap.
How to Make Peppermint Candy Cane Cheesecake
Step 1: Prep the crust
In a bowl, mix 1 ½ cups chocolate cookie crumbs, 5 tbsp melted butter, and 2 tbsp granulated sugar until it looks like wet sand.
Step 2: Press crust into pan
Press the crust mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper.
Step 3: Mix the filling
In a large bowl, beat 24 oz softened cream cheese with 1 cup sugar until smooth. Add ¾ cup sour cream, 3 eggs, 1 tsp vanilla, 1 tsp peppermint extract, and 2 tbsp flour. Mix until fully combined and silky. Gently stir in ½ cup crushed candy canes.
Step 4: Pour and smooth
Pour the cheesecake filling over the crust in the pan. Smooth the top with a spatula.
Step 5: Bake the cheesecake
Place the pan in a preheated oven at 325°F. Bake for 55–60 minutes until the edges are set and the center slightly jiggles.
Step 6: Cool and chill
Let the cheesecake cool in the pan for 1 hour on the counter. Then chill in the fridge for at least 4 hours or overnight.
Step 7: Decorate and serve
Drizzle ½ cup melted white chocolate on top and sprinkle ¼ cup crushed candy canes just before serving.
Leftovers and Storage
Store leftovers covered in the fridge for up to 5 days. For best texture, let slices sit out for 10 minutes before eating. You can also freeze slices — wrap tightly and freeze up to 2 months.
Why This Recipe Works (Quick Science)
Cream cheese and sour cream create a rich, tangy base that holds together with help from the eggs and a little flour. The flour stabilizes the batter to prevent cracks. Crushed candy canes melt just slightly during baking, giving a burst of minty flavor without messing with the texture.
Common Mistakes
- Overmixing the batter adds too much air, which can cause cracks. Mix just until smooth.
- Cold ingredients make the batter lumpy — always bring to room temp.
- Skipping the chill time means a runny cheesecake. It needs hours to set.
- Opening the oven while baking can cause the cheesecake to collapse or crack.
What to Serve With
- Hot cocoa or peppermint mocha
- A scoop of vanilla ice cream
- Fresh berries (adds a tart contrast)
- Coffee or espresso after dinner
FAQ
Can I use low-fat cream cheese?
You can, but it won’t be as rich and might not set as well.
Can I make this gluten-free?
Yes! Just use gluten-free chocolate cookies and gluten-free flour.
Do I need a water bath?
Nope — this recipe is designed to bake without one. Just don’t overbake it.
What if my cheesecake cracks?
No worries — the white chocolate drizzle and candy canes cover it perfectly.
Can I use peppermint oil instead of extract?
Only if it’s food-grade and very diluted. It’s super strong, so start with a toothpick drop.
Hope you give this a try and fall in love with it like I did. If you make it, let me know how it turned out in the comments — I’d love to hear from you!
