Irresistible Holiday Delight: Crushed Candy Cane Explosion with Decadent Fudgy Ganache!

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This baked chocolate peppermint cheesecake is the ultimate Christmas dessert! Packed with crushed candy canes and topped with a fudgy chocolate ganache, this indulgent showstopper is the perfect way to end any holiday celebration!

Our festive chocolate peppermint cheesecake recipe features a buttery Oreo cookie crumb crust and a creamy chocolate filling studded with crushed candy canes. And it’s all topped with a smooth chocolate ganache for a wonderfully decadent finish!



  • 24 Oreo cookies, finely crushed
  • 4 tablespoons (55 g) unsalted butter, melted

Cheesecake Filling

  • 10 ounces (280 grams) semisweet chocolate, finely chopped
  • ⅔ cup (160 ml) heavy cream
  • 32 ounces (900 grams) full-fat cream cheese, room temperature
  • 1 ¼ cup (250 grams) granulated sugar
  • 3 tablespoons (22 grams) unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 1 cup (240 grams) sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 4 large eggs
  • ¾ cup (160 grams) peppermint candies (such as candy canes), finely crushed


  • ¾ cup (180 ml) heavy cream
  • 6 ounces (170 grams) semi-sweet chocolate, finely chopped
  • ¼ cup (50 grams) peppermint candies (such as candy canes), finely crushed



  1. Preheat oven to 325°F (160°C) and lightly grease a 9-inch (23 cm) springform pan.
  2. In a small bowl combine the finely crushed Oreos and melted butter. Mix until the cookie crumbs are completely coated. Firmly press the mixture into the bottom of the pan and slightly up the sides to form the crust.
  3. Bake for 10 minutes, then remove and let cool completely before adding the cheesecake filling.

Cheesecake Filling

  1. Prepare the ganache. Place the chopped chocolate in a heat-resistant bowl. Place the heavy cream in a small saucepan over medium heat. Cook until the mixture begins to simmer. Pour the heavy cream over the chocolate, cover and set aside for 3 minutes. Whisk the mixture until smooth, cover and set aside.
  2. Beat the cream cheese with an electric mixer on medium-low speed until completely smooth. Scrape down the sides and bottom of the bowl as needed.
  3. Add the sugar, cocoa powder and salt. Continue beating until well combined.
  4. Mix in the sour cream, vanilla extract and peppermint extract until fully incorporated.
  5. Add the eggs one at a time, beating after each addition until just combined. Don’t overmix here!
  6. Gently fold in the chocolate ganache and the crushed peppermint candies.
  7. Pour the cheesecake batter into the cooled crust.
  8. With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any leakage, you can also place the cheesecake on a rimmed pan. Bake for 30 minutes.
  9. Reduce heat to 250°F (120°C). Slightly crack the oven door for the first several minutes to help the oven cool more quickly. Bake for 35-40 minutes or until the internal temperature of the cheesecake reaches 145°F (63°F) with an instant read thermometer. The edges will be mostly set, but the center will still be quite jiggly.
  10. Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for 30 minutes.
  11. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan and adding the ganache.


  1. Place the chopped chocolate in a heat-resistant bowl.
  2. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Immediately pour the heavy cream over the chocolate, cover and let sit for 3 minutes.
  3. Whisk the mixture until smooth. Pour the ganache onto the cheesecake and spread the mixture evenly over the top.
  4. Once the ganache has set, sprinkle with crushed peppermint candies.


  • Internal temperature: Use an instant read thermometer to ensure your cheesecake doesn’t overbake. The cheesecake should be at 145°F (63°C) when you turn off the oven. Resting in the warm oven will bring it up to the perfect internal temperature of 150°F (66°C).
  • Make ahead: I recommend making this cheesecake a day before serving, as it takes at least 8 hours to set.
  • Storage: The cheesecake will keep covered in the fridge for up to 5 days or frozen for up to 3 months.


Serving Size: 12Calories: 895.3Sugar: 64.2gSodium: 397.6mgFat: 64.1gSaturated Fat: 36.6gUnsaturated Fat: 14.3gTrans Fat: 1.4gCarbohydrates: 81.2gFiber: 4.2gProtein: 12.1gCholesterol: 192mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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