Picture this: a rich, velvety chocolate cheesecake cradled in a crisp chocolate cookie crust, all topped with a cloud of fluffy whipped cream and a festive sprinkle of crushed candy canes. It’s the kind of dessert that looks like you fussed for hours but is actually a joy to put together. This Candy Cane Chocolate Cheesecake combines the classic, indulgent flavor of chocolate with the cool, minty zing of peppermint, making it the perfect centerpiece for your holiday spread. It’s a showstopper that’s guaranteed to earn you some serious compliments.
Why You’ll Love This Candy Cane Dessert
This cheesecake is the whole package. It’s decadent without being overly heavy, and the festive peppermint twist just screams Christmas cheer. But the best part? It’s surprisingly simple. You don’t need any fancy techniques or equipment—just a few bowls, a mixer, and a little bit of patience while it chills. It’s the perfect make-ahead dessert for your busy holiday schedule, freeing you up to enjoy your guests. And honestly, the combination of chocolate and peppermint is just so, so good. It’s a flavor combo that never gets old.
Ingredients
- For the Crust:
- 2 cups chocolate cookie crumbs (from about 24 Oreo cookies, filling scraped out)
- 6 tablespoons unsalted butter, melted (to bind the crumbs together)
- For the Filling:
- 24 ounces (three 8-oz blocks) full-fat cream cheese, softened to room temperature (for the creamiest, smoothest base)
- 1 cup granulated sugar (for sweetness and structure)
- 1 cup sour cream, at room temperature (adds tang and incredible richness)
- 3 large eggs, at room temperature (to set the filling)
- 8 ounces semi-sweet chocolate, melted and slightly cooled (for that deep chocolate flavor)
- 2 teaspoons pure vanilla extract (for warmth and depth)
- 1/4 teaspoon peppermint extract (for that essential holiday mint flavor)
- For the Topping:
- 1 1/2 cups heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely crushed candy canes (for that festive crunch and pop of color)
Step by Step Method
- Prep: Preheat your oven to 325°F (163°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil. This is crucial to prevent water from the water bath seeping in. Lightly grease the inside of the pan.
- Make the Crust: In a medium bowl, stir the chocolate cookie crumbs and melted butter together until the mixture resembles wet sand. Press firmly and evenly into the bottom and about halfway up the sides of the prepared springform pan. Bake for 10 minutes, then set aside to cool slightly.
- Make the Filling: Using a stand mixer or hand mixer with a paddle attachment, beat the softened cream cheese on medium speed until it’s completely smooth and no lumps remain, about 2-3 minutes. Scrape down the bowl.
- Add the sugar and beat for another minute until combined. Blend in the sour cream and vanilla and peppermint extracts. Add the eggs one at a time, beating on low speed just until each yolk disappears into the batter. Overmixing at this stage incorporates too much air and can cause cracking. Finally, pour in the slightly cooled melted chocolate and mix on low until the batter is uniform and a rich brown color. Pour the filling over the prepared crust.
- Bake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath creates a steamy environment for gentle, even baking. Bake for 60-75 minutes. The edges will look set, but the center will still have a slight jiggle—like Jell-O—when you gently shake the pan. That’s perfect! Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling also helps prevent cracks.
- Chill: Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Then, cover it and refrigerate for at least 6 hours, but preferably overnight. This patience is non-negotiable for the perfect sliceable texture.
- Top: Just before serving, make the topping. Whip the chilled heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe it over the chilled cheesecake and generously sprinkle with the crushed candy canes.
Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Large roasting pan (for the water bath)
- Heavy-duty aluminum foil
- Mixing bowls
- Measuring cups and spoons
Creative Variations for Candy Cane Chocolate Cheesecake
This recipe is wonderfully adaptable! For a fun twist, try folding 1/2 cup of mini chocolate chips into the batter before pouring it into the crust. If you’re a mint superfan, you can add a few drops of green food coloring to the filling for a festive look. Not a fan of a traditional crust? A simple press-in crust made from crushed pretzels would add a lovely salty-sweet contrast. And for a quicker version, you can always skip the water bath—just know the top might crack a little, but that’s what the beautiful whipped cream topping is for!
Storage Tips for Leftover Cheesecake
This cheesecake stores beautifully. Keep any leftovers covered tightly in the refrigerator for up to 5 days. The whipped cream topping is best enjoyed within a day or two, as it can start to weep a little. You can also freeze this cheesecake for longer storage. Wrap the chilled cheesecake (without the topping) tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before adding the whipped cream and candy cane topping and serving.
Serving Ideas & Pairings for Christmas Desserts
This Candy Cane Chocolate Cheesecake is a star all on its own, but it plays well with others too! For a truly decadent Christmas dessert spread, offer a pot of rich hot chocolate or coffee with a peppermint stick stirrer. A small scoop of vanilla bean ice cream on the side never hurt anybody either. If you’re planning a full Christmas brunch menu, its rich chocolate flavor is a fantastic finale after savory dishes like a cheesy egg casserole or smoked turkey sausage. It’s the ultimate crowd-pleasing holiday treat.
Crockpot Notes for Easy Holiday Baking
While this particular recipe is designed for the oven, you can absolutely use your slow cooker for other fantastic holiday appetizers and treats. It’s my go-to for keeping dips like spinach and artichoke warm, or for simmering a big batch of meatballs in a tangy cranberry sauce. For easy holiday baking, your crockpot is a lifesaver for keeping mulled apple cider warm or even making a simple bread pudding. It frees up your oven for the main event—like this gorgeous cheesecake!
FAQs About Candy Cane Chocolate Cheesecake
- Can I make this without a springform pan? It’s tricky, but not impossible. A deep 9-inch pie dish can work, but you’ll need to be very careful when removing slices. The springform pan’s removable sides are really ideal for a clean presentation.
- My cream cheese was a little lumpy. What happened? This almost always means your cream cheese wasn’t quite soft enough. For the smoothest filling, take the blocks out of the fridge a few hours before you start baking. If you’re short on time, you can microwave them on 50% power for 15-second intervals until soft but not melted.
- Can I use candy cane extract instead of peppermint? Absolutely! They are essentially the same thing. Just make sure you’re using pure extract and not imitation flavoring for the best taste. A little goes a long way, so don’t be tempted to add extra.
- What are some other easy Christmas treats I can make? During the holidays, I love keeping it simple with festive rice crispy treats dyed red and green, or an easy fudge. But for a real showstopper, this Candy Cane Chocolate Cheesecake is always my top choice for Christmas party food.