Candy Cane Cheesecake

Author Sam Merritt



  • 22 Oreo cookies
  • 4 Tbsp butter melted


  • 4 8- oz packages of cream cheese softened to room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cups sour cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • Red food coloring about 3 drops of gel food coloring
  • 1/4 cup + 1 Tbsp crushed candy canes

Chocolate ganache

  • 1 1/3 cups dark chocolate chips
  • 1/2 cup heavy cream
  • 2 Tbsp crushed peppermint candy for sprinkling


  • Preheat oven to 350F.
  • In food processor, pulse cookies until fine crumbs form.
  • Add butter and pulse until well-combined.
  • Press cookie crumbs evenly into the bottom of a 10” springform pan. Sprinkle 1 Tbsp of crushed candy cane over the crust.
  • In KitchenAid, beat cream cheese until smooth.
  • Add sour cream and sugar and stir on medium-low until well-combined, pausing to scrape down sides.
  • Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl after each addition.
  • Add vanilla and stir until combined.
  • Split the batter by transferring half to a clean bowl.
  • To one half, add ¼ cup crushed candy canes, peppermint extract, and red food dye until desired color is reached (caution: too much dye can give the cheesecake a bitter flavor. If not using color, there is no need to divide the batter, simply stir the crushed candy into the original bowl).
  • Layer the cheesecake over the prepared crust, alternating colors (first an even layer of the white batter, using about 1/3 of that batter, then spread about 1/3 of the red batter over that, repeating until all batter is used).
  • Bake on 350 for 40-45 minutes, until center is set.
  • Allow to cool at room temperature completely before transferring to fridge and allowing to chill 6 hours (or overnight).
  • Once chilled, prepare ganache by heating chocolate and heavy cream in small saucepan over medium-heat, stirring frequently until chocolate is melted and the mixture is smooth.
  • Remove from heat and allow to cool 2-3 minutes. Pour over cheesecake, lightly nudging mixture over the edges as desired. Sprinkle with the 2 Tbsp crushed candy canes. Allow ganache to harden in fridge for at least 15 minutes before cutting and serving.