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Delicious Candy Cane Cheesecake with Chocolate Ganache dessert

Festive Peppermint Swirl Cheesecake with Dark Chocolate Ganache

Indulge in a decadent Festive Peppermint Swirl Cheesecake, featuring a rich Oreo crust, creamy peppermint-infused filling swirled with candy canes, and a luscious dark chocolate ganache topping. Perfect for holiday celebrations, this dessert is both stunning and delicious.
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Prep Time 50 minutes
Cook Time 1 hour 25 minutes
Total Time 10 hours 45 minutes
Servings 12 slices
Calories 520 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Roasting pan
  • Whisk
  • Offset spatula
  • Bowl
  • Wire rack
  • Small saucepan
  • Knife
  • Aluminum foil
  • Plastic wrap

Ingredients
  

For the Oreo Crust:

  • 1 1/2 cups crushed Oreo cookies
  • 1/4 cup melted unsalted butter

For the Peppermint Cheesecake Filling:

  • 2 (8-ounce) blocks full-fat cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 cup crushed candy canes for swirling
  • red gel food coloring optional, for vibrant swirls

For the Dark Chocolate Ganache Topping:

  • 1 cup high-quality semi-sweet chocolate chips or chopped dark chocolate
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter optional, for shine

For Garnish:

  • Additional crushed candy canes
  • Fresh mint leaves optional
  • Chocolate curls optional

Instructions
 

Prepare the Crust:

  • Combine crushed Oreos and melted butter, then press firmly into a 9-inch springform pan. Bake at 350°F (175°C) for 7-10 minutes until set, then cool completely.

Make the Cheesecake Filling:

  • Beat softened cream cheese and granulated sugar with an electric mixer until smooth.
  • Gradually beat in eggs one at a time, followed by sour cream, vanilla, and peppermint extracts until smooth.
  • Optionally, mix about 1 cup of batter with red gel food coloring and half of the crushed candy canes in a separate bowl.

Assemble and Bake:

  • Wrap the springform pan in foil, pour plain batter over the crust, then spoon dollops of red batter or scatter remaining candy canes.
  • Gently swirl the batters with a knife or skewer to create a marbled effect.
  • Place the pan in a water bath and bake at 325°F (160°C) for 60-75 minutes until edges are set, then cool for 1 hour in the oven with the door ajar.
  • Remove from water bath, cool completely on a wire rack, cover, and chill in the refrigerator for at least 6-8 hours or overnight.

Craft the Dark Chocolate Ganache:

  • Place chocolate chips in a heatproof bowl, then heat heavy cream until it simmers around the edges.
  • Pour hot cream over chocolate, let sit for 5 minutes, then whisk gently until smooth and glossy.
  • Stir in optional unsalted butter until melted, then let the ganache cool slightly to a pourable consistency.

Finish and Garnish:

  • Gently remove the chilled cheesecake from the pan, pour cooled ganache over the top, and spread evenly.
  • Decorate with additional crushed candy canes, fresh mint leaves, or chocolate curls.
  • Chill the cheesecake again for at least 30 minutes to set the ganache before slicing and serving.

Notes

To prevent cracks, avoid overmixing the cheesecake batter. Ensure the cheesecake is thoroughly chilled for at least 6-8 hours, or preferably overnight, for the best texture and easy slicing. The final chill after adding ganache is crucial for it to set properly.