Peppermint Cheesecake with Oreo Crust and Candy Canes

Peppermint cheesecake is a holiday showstopper that tastes like Christmas in every bite. A thick, chocolatey Oreo crust holds a smooth, creamy vanilla cheesecake flavored with peppermint extract and speckled with crushed candy canes. On top, it gets swirls of whipped cream and more sparkly peppermint pieces.

The cool mint and rich cream cheese are a perfect match, and the dark crust makes every slice look stunning. Bake it a day ahead and you have one less thing to worry about on the big day.

For more peppermint treats, try my peppermint Oreo truffle balls, these fudgy peppermint brownies, and melt-in-your-mouth peppermint meltaways.

JUMP TO

• Why You’ll Love This Peppermint Cheesecake
• What Is Peppermint Cheesecake?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Peppermint Cheesecake
• Expert Tips for Perfect Peppermint Cheesecake
• Delicious Variations
• What to Serve with Peppermint Cheesecake
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Peppermint Cheesecake

This cheesecake is creamy, cool, and festive.

Real Candy Cane Pieces

Crushed candy canes in the filling and on top.

Oreo Crust

Chocolate and mint are a classic pair.

Creamy Texture

Baked in a water bath for a smooth finish.

Make Ahead

It is best after an overnight chill.

Beautiful Slices

Red flecks against creamy white filling.

What Is Peppermint Cheesecake?

Peppermint cheesecake is a classic baked cheesecake flavored with peppermint extract and studded with crushed peppermint candy. It sits on a crust made from chocolate sandwich cookies.

It is a favorite holiday dessert because it is rich but refreshing at the same time.

Ingredients

this Idea!

Oreo Crust

Ingredient	Amount	Purpose
Oreo cookies, finely crushed	26	Chocolate crust
Unsalted butter, melted	5 tablespoons	Binds the crust

Peppermint Filling

Ingredient	Amount	Purpose
Cream cheese, softened	32 ounces	Creamy base
Granulated sugar	1 cup	Sweetness
Sour cream, room temperature	1 cup	Smooth texture
Eggs, room temperature	4 large	Sets the filling
Vanilla extract	2 teaspoons	Flavor
Peppermint extract	1 teaspoon	Mint flavor
Crushed candy canes	½ cup	Peppermint pieces

Topping

Ingredient	Amount	Purpose
Heavy whipping cream, cold	1 cup	Whipped cream
Powdered sugar	3 tablespoons	Sweetens the cream
Crushed candy canes	¼ cup	Garnish

Kitchen Equipment

• 9-inch springform pan
• Food processor
• Stand or hand mixer
• Roasting pan for the water bath
• Piping bag and star tip

Ingredient Tips

Soft Cream Cheese

Leave it out for 2 hours.

Peppermint Extract

Use peppermint, not mint extract.

Crush Candy Finely

Big chunks melt into pink pockets.

Add Candy Last

Fold it in so it does not dissolve.

Top Right Before Serving

Candy canes get sticky in the fridge.

How to Make Peppermint Cheesecake

Step 1: Make the Crust

Heat the oven to 325°F. Mix the Oreo crumbs and butter and press into the pan. Bake 10 minutes. Wrap the outside of the pan in foil.

Step 2: Beat the Cream Cheese

Beat the cream cheese and sugar until smooth.

Step 3: Add Sour Cream and Flavors

Beat in the sour cream, vanilla, and peppermint extract.

Step 4: Add Eggs

Add the eggs one at a time on low speed.

Step 5: Fold in Candy

Fold in ½ cup crushed candy canes.

Step 6: Bake

Pour over the crust, set in a water bath, and bake 70 to 80 minutes, until the center jiggles slightly.

Step 7: Cool and Chill

Turn off the oven and leave the door cracked 1 hour. Chill at least 6 hours or overnight.

Step 8: Decorate

Whip the cream with powdered sugar. Pipe rosettes around the edge and sprinkle with crushed candy canes.

Expert Tips for Perfect Peppermint Cheesecake

Low Speed Mixing

It prevents cracks.

Water Bath

It keeps the edges creamy.

Taste the Extract

Peppermint is strong; add a little at a time.

Hot Knife

Wipe between slices for clean cuts.

Chill Overnight

The flavor and texture improve.

Delicious Variations

Chocolate Peppermint

Swirl melted chocolate into the filling.

No-Bake Peppermint

Use a no-bake cheesecake filling.

Peppermint Bark Topping

Top with chopped peppermint bark.

Mini Cheesecakes

Bake in muffin liners 20 minutes.

White Chocolate

Add 4 ounces melted white chocolate.

What to Serve with Peppermint Cheesecake

Serve chilled slices with hot cocoa or coffee.

It is perfect for Christmas dinner and holiday parties.

Storage Instructions

Storage Method	How Long	Best Practice
Refrigerator	5 days	Covered, topping added later
Room Temperature	2 hours max	Keep chilled
Freezer	2 months	Without topping, wrapped tightly

Store covered in the fridge.

Add whipped cream and candy just before serving.

Can You Make It Ahead?

Bake 1 to 2 days ahead.

Decorate the day you serve.

Common Mistakes to Avoid

Overmixing

It causes cracks.

Cold Ingredients

Lumpy filling.

Too Much Extract

It tastes like toothpaste.

Topping Too Early

Candy canes bleed and get sticky.

Cutting Too Soon

It needs at least 6 hours to set.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	520
Carbohydrates	42g
Protein	8g
Fat	36g
Saturated Fat	20g
Fiber	1g
Sugar	32g
Sodium	390mg
Cholesterol	130mg

Estimate per slice, based on 12 slices.

Frequently Asked Questions

Conclusion

Peppermint cheesecake is creamy, minty, and beautiful on a holiday table. The Oreo crust and candy canes make it extra festive.

Bake it ahead and enjoy a stress-free Christmas.

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