If you’re looking for a dessert that’s both festive and utterly indulgent, you’re going to love this Peppermint Cheesecake with Chocolate Ganache Recipe. It’s like a holiday party in your mouth — creamy, minty, with just the right amount of chocolate richness. Honestly, this is one of those recipes that instantly makes any occasion feel special, and I’m super excited to walk you through it step-by-step so you can nail it on your first try.

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Why This Recipe Works

Perfect Flavor Balance: The peppermint extract adds a refreshing lift while the chocolate ganache brings luscious depth.
Oreo Crust Base: Using Oreos instead of a standard graham cracker crust adds extra chocolatey crunch and flavor.
Water Bath Baking: This technique ensures the cheesecake is silky smooth and crack-free every time.
Make-Ahead Friendly: The cheesecake tastes even better after a good chill, making it perfect for holiday prep.

Peppermint Cheesecake with Chocolate Ganache, festive peppermint cheesecake, holiday dessert recipes, mint chocolate cheesecake, easy peppermint dessert - The image shows a round dessert with three clear layers placed on a white marbled surface. The bottom layer is dark brown, almost black, with a crumbly texture, likely a cookie or chocolate crust. Above this is a thick, soft, and airy pink layer that looks creamy. The top layer is a smooth, glossy dark chocolate coating with slight swirls and some melted edges dripping over the pink layer. This chocolate layer is sprinkled with pieces of crushed red and white peppermint candy, adding texture and color contrast to the dark surface. The dessert sits on a white plate with a scalloped edge. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient is chosen to build layers of texture and flavor — from the creamy filling to the crunchy crust and rich topping. I recommend grabbing full-fat cream cheese and good quality peppermint extract for the best results.

Oreo cookies: The classic cookie with filling creates a rich and chocolaty crust without any fuss.
Unsalted butter: Helps bind the crust and adds a buttery flavor that balances the sweetness.
Cream cheese (full-fat, brick style): Full-fat is key for the smooth, creamy texture you want in cheesecake — don’t use low-fat or whipped types.
Granulated sugar: Sweetens the filling perfectly without overpowering the mint or chocolate.
Sour cream: Adds slight tanginess and a silky texture that makes the cheesecake wonderfully moist.
Cornstarch (or all-purpose flour): A little thickener that helps the filling hold its shape.
Peppermint extract: The star of the show! Use your nose and taste as you go to get this just right.
Red food coloring (optional): Makes the cheesecake a gorgeous festive pink, but it’s purely for fun if you want a natural look.
Eggs and egg yolks: Provide structure and richness; mixing carefully avoids curdling.
Semi-sweet chocolate: For the ganache, choose good quality for smooth, glossy coverage.
Heavy cream: Combines with chocolate for the luscious ganache topping.
Candy canes: Crushed and sprinkled on top, they add crunchy peppermint bursts that are so festive.
Whipping cream (for decorating): Adds fluffiness and a pretty finish if you like a bit of extra decadence.
Hot water (for water bath): Essential for gentle baking that keeps your cheesecake creamy and prevents cracks.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Peppermint Cheesecake with Chocolate Ganache Recipe is how flexible it is. Feel free to adjust the peppermint intensity or try a different crust for your own spin. I love swapping candy canes for more decadent chocolate shavings during Valentine’s too!

Extra Minty Variation: I sometimes add a bit more peppermint extract (just a few drops at a time) for an extra-cooling finish that’s perfect after rich meals.
Dairy-Free Twist: Use dairy-free cream cheese and coconut cream instead — it changes the texture a bit but keeps that mint-chocolate vibe.
Chocolate-Only Crust: Swap Oreos for crushed chocolate graham crackers if you want a less sweet, more rustic base.
Festive Food Coloring: Try green food coloring or swirl red and green together for a holiday-ready centerpiece.

Step-by-Step: How I Make Peppermint Cheesecake with Chocolate Ganache Recipe

Step 1: Prepare the Oreo Crust

First things first, grab those Oreos and toss them in a food processor. If you don’t have one, a ziplock bag and rolling pin work just fine — just crush them until you get fine crumbs. Mix those crumbs with melted butter until everything’s evenly coated. Press this into the springform pan, making a little lip around the edge so the filling has a nice home. Pop it in the oven for 10 minutes — this sets the crust and ensures it won’t get soggy. Wrapping your pan well with foil and oven bags is a lifesaver here for the water bath later; trust me on this.

Step 2: Make the Creamy Cheesecake Filling

Mixing the cheesecake filling is where the magic begins. I always start by beating cream cheese and sugar until silky smooth — scrape the bowl often so there are no lumps hiding there. Sifting in the cornstarch avoids clumps too. Then, stir in sour cream, peppermint extract, and the optional food coloring. Taste the batter here! I sometimes add a touch more peppermint if I want that cooling punch. Whisk eggs separately, then add them slowly to keep the texture perfect — overmixing can ruin that silky consistency. Pour the batter onto the crust, smoothing the top gently.

Step 3: Bake the Cheesecake with a Water Bath

This is the secret to that creamy, crack-free cheesecake. Place your springform pan in a larger roasting pan and add hot water until it’s about an inch deep. This water bath distributes heat evenly and keeps the baking environment humid. After about 50-60 minutes in a 325°F oven, check your cheesecake — the edges should be set, but the center still wobble slightly like a soft pudding. That wobble is exactly right.

Step 4: Cool and Chill Thoroughly

Once out of the oven, leave the cheesecake in the water bath to cool to room temperature — this gradual cooling helps avoid cracks. Then, cover it and pop it in the fridge for at least 6 hours (overnight is best!). This resting time is crucial for the flavors to meld and the texture to firm up perfectly.

Step 5: Make and Pour the Chocolate Ganache

Chop your chocolate finely and warm the cream until just about to boil. Pour the cream over the chocolate and let it sit for a couple of minutes before whisking gently until it’s silky smooth. This ganache is like dessert velvet — spread it over your chilled cheesecake and let it drip down the sides for that gorgeous finish. I find chilling it again before serving makes slicing much cleaner.

Step 6: Add the Festive Candy Cane Crunch

Right before serving, crush candy canes with a rolling pin (or in a baggie) and sprinkle them over the ganache. This final touch adds sweetness, crunch, and vibrant holiday color that everyone loves.

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Pro Tips for Making Peppermint Cheesecake with Chocolate Ganache Recipe

Room Temperature Is Key: Always let your cream cheese, sour cream, and eggs warm up — it helps you avoid lumps and ensures smooth mixing.
Wrap the Pan Thoroughly: I wrap mine multiple times in foil and an oven bag so no water seeps in during the water bath — trust me, it pays off.
Don’t Overmix Eggs: Add them slowly and mix on low; overbeating can introduce too much air which leads to cracks.
Chill Overnight: The cheesecake slices cleaner and the flavors deepen after a good overnight rest, so plan ahead!

How to Serve Peppermint Cheesecake with Chocolate Ganache Recipe

Garnishes

I love keeping it classic with a swirl of whipped cream and crushed candy canes sprinkled on top. Sometimes, I add a few fresh mint leaves or even some shaved chocolate curls for an extra touch of elegance. These little accents make the dessert feel extra special and festive.

Side Dishes

This cheesecake pairs beautifully with a light berry compote or some fresh raspberries to cut through the richness. If you’re serving it after a holiday dinner, a hot cup of coffee or peppermint tea is the perfect way to round out the experience.

Creative Ways to Present

For holiday parties, I sometimes serve mini cheesecakes in individual jars topped with ganache and peppermint bits — guests love the single-serve presentation. Another time, I swirled the peppermint batter with melted dark chocolate before baking for a marbled effect that got tons of compliments!

Make Ahead and Storage

Storing Leftovers

I always cover leftover cheesecake tightly with plastic wrap and keep it in the fridge. It stays fresh for about 4 days, though honestly, it rarely lasts that long in my house! Be sure to slice carefully with a warm, sharp knife for neat pieces when reheating slices.

Freezing

If you want to freeze the cheesecake, wrap it really well with plastic wrap and aluminum foil, then thaw it overnight in the fridge. The texture is almost as good as fresh, but I recommend adding the ganache and candy canes after thawing for best results.

Reheating

I usually serve cheesecake chilled, but if you want to soften leftovers slightly, let slices sit at room temperature for 15-20 minutes before eating. Avoid microwaving as it can change the texture and make the chocolate ganache matte and grainy.

FAQs

Can I use regular graham crackers instead of Oreos for the crust?

Absolutely! Using graham crackers will give the crust a lighter, less chocolatey flavor. You can substitute crushed graham crackers and increase the sugar slightly for sweetness. Keep the butter amount the same for the right texture.
How do I avoid cracks in my cheesecake?

Cracks often happen from overmixing or sudden temperature changes. Using a water bath as in this recipe, mixing eggs slowly, and cooling the cheesecake gradually in the water bath before chilling helps keep it smooth and crack-free.
Can I use peppermint oil instead of extract?

Peppermint oil is much more concentrated than extract, so if you do use it, start with a very small amount—usually just a drop—and adjust carefully to avoid overpowering the cheesecake.
Is red food coloring necessary?

Nope! The food coloring is purely for festive visual appeal. The cheesecake tastes amazing with or without it, so feel free to skip if you prefer a natural white cheesecake.
How do I slice the cheesecake neatly?

Use a thin, sharp knife and dip it in hot water between slices to make clean cuts. Also, cutting when the cheesecake is well chilled helps maintain shape and prevents the ganache from smearing.

Final Thoughts

This Peppermint Cheesecake with Chocolate Ganache Recipe has become one of my go-to desserts when I want to impress without stressing. It’s approachable yet elegant, and the flavors just sing holiday joy. I hope you give it a try and enjoy every creamy, minty bite as much as I do. Trust me, once you make it, it’ll be a crowd favorite for years to come!