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A slice of pink peppermint cheesecake with chocolate ganache and chopped candy canes on top.

Peppermint Cheesecake

This creamy peppermint cheesecake has an Oreo cookie crust and chocolate ganache topping. The texture is smooth and velvety without being too dense, and the flavor is a delicious creamy peppermint that's perfect for the holidays. 
Course Dessert
Cuisine American
Keyword Peppermint Cheesecake
Prep Time 45 minutes
Cook Time 50 minutes
Chilling 6 hours
Total Time 7 hours 35 minutes
Servings 14 pieces
Calories 544kcal


  • 9-inch springform pan
  • Large Roasting Pan


Oreo Crust

  • 30 Oreo cookies wafers and filling
  • ¼ cup unsalted butter melted

Cheesecake Filling

  • 24 oz cream cheese* full-fat, brick-style
  • 1 cup white sugar
  • 1 tablespoon corn starch or 2 tablespoons all-purpose flour
  • 1 cup sour cream*
  • 1-2 teaspoons peppermint extract to taste
  • 2-4 drops red food coloring optional
  • 3 large eggs*

Chocolate Ganache

  • 6 oz semi-sweet chocolate* finely chopped
  • cup heavy cream
  • 2 crushed candy canes
  • whipping cream for decorating

For the Waterbath

  • hot water


  • Preheat the oven to 350F degrees.
  • Wrap the outside a 9-inch springform pan with aluminum foil at least 3 times so that the bottom and sides are covered with no seems are showing.

Oreo Crust

  • Add the Oreo cookies (wafers and filling) to a food processor and process until fine crumbs. (Or place in a ziploc bag and crush with a rolling pan).
  • Mix in the melted butter.
  • Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.
  • Bake for 10 minutes in the preheated oven. Remove from the oven to cool, but keep the oven turned on).

Cheesecake Filling

  • In a large bowl, beat the cream cheese until soft.
  • Mix in the sugar and cornstarch.
  • Beat in the sour cream, 1 teaspoon peppermint extract and red food coloring (adding a little at a time). If the cheesecake isn't quite minty enough for you, beat in a little extra peppermint extract.
  • Beat in the eggs 1 at a time until the mixture is just combined.
  • Pour the cheesecake batter into the springform pan on top of the crust.

Baking & Cooling the Cheesecake

  • Place the cheesecake in the middle of a large roasting pan.
  • Pour water into the roasting pan so there's about ½ - 1 inch of water in it.
  • Place the entire contraption in the oven, and bake for 55-65 minutes, or until the top looks just set (not shiny) except for in the very middle, and if you give the cheesecake a nudge it has a slight wobble in it.
  • Remove the entire contraption from the oven.
  • Cool the cheesecake in the waterbath until it's room temperature. Remove the cheesecake from the roasting pan (still in the springform pan), cover and place in the fridge to chill for at least 6 hours.

Chocolate Ganache

  • Add the finely chopped chocolate to a heatproof bowl.
  • Add the heavy cream to a microwave safe measuring cup, and microwave for 30 second intervals until almost boiling.
  • Pour over the chopped chocolate and leave for 2 minutes. Then whisk until smooth.
  • Pour over the cheesecake, allow the ganache to drip over the sides.
  • Sprinkle the cheesecake with chopped candy canes, and return to the fridge for the ganache to set.


*Cream cheese, sour cream and eggs should be room temperature before getting started. Take them out of the fridge about 30 minutes prior to making the cheesecake.
Makeahead and Storage Instructions
  • Because the cheesecake needs to chill for at least 6 hours in the fridge, I typically make the cheesecake the day before I want to serve it. 
  • Store the cheesecake covered in the fridge for up to 4 days. 


Calories: 544kcal | Carbohydrates: 48g | Protein: 7g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 238mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1053IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg