If you have a soft spot for festive desserts that feel like a hug on a chilly day, you’re going to adore this Peppermint Cheesecake with Chocolate Ganache Recipe. I seriously can’t get enough of the creamy peppermint-infused filling paired with that rich, luscious chocolate ganache — it’s the kind of treat that makes every bite feel like a celebration. Whether you’re making it for the holidays or just want a special dessert to wow your friends, this recipe nails the balance between refreshing minty notes and indulgent chocolate without feeling too heavy. Stick around because I’m sharing everything you need to nail it perfectly at home!

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Why This Recipe Works

Perfectly Balanced Flavors: The cool peppermint pairs beautifully with a rich, creamy cheesecake base and smooth chocolate ganache.
Moisture-Controlled Cheesecake: Using sour cream and a water bath ensures a silky texture and crack-free surface every time.
Decadent Oreo Crust: The crushed Oreos add a delightful chocolatey crunch that complements the smooth filling.
Festive Finishing Touch: Candy cane garnish brings colorful crunch and that classic holiday vibe.

Peppermint Cheesecake with Chocolate Ganache, peppermint cheesecake, holiday cheesecake, festive dessert recipes, easy cheesecakes - 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

Every ingredient in this Peppermint Cheesecake with Chocolate Ganache Recipe plays a key role in making the final dessert indulgently creamy and bursting with peppermint-chocolate harmony. Choosing the right cream cheese and fresh eggs, plus finishing with a smooth ganache, are essential for success.

Peppermint Cheesecake with Chocolate Ganache, peppermint cheesecake, holiday cheesecake, festive dessert recipes, easy cheesecakes - Flat lay of a stack of whole Oreo cookies arranged neatly, a small white ceramic bowl with melted unsalted butter, several cubes of full-fat brick-style cream cheese, a small white bowl filled with granulated sugar, a small white bowl of smooth sour cream, a small white bowl with sifted cornstarch, a small white bowl containing clear peppermint extract, three whole uncracked brown eggs, two additional whole uncracked eggs placed side by side, a simple pile of finely chopped semi-sweet chocolate pieces, a small white bowl of heavy cream, and a few crushed candy canes, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo Cookies: Use both wafers and creme filling for a flavorful, sturdy crust that holds up well when baked.
Unsalted Butter: Melted butter binds the Oreo crumbs perfectly and adds richness without overpowering.
Cream Cheese: Full-fat, brick-style cream cheese is a must for that silky, dense texture—don’t try low-fat!
Granulated Sugar: Sweetens the cheesecake filling without masking the peppermint’s cool flavor.
Sour Cream: Adds moisture and a subtle tang, keeping the texture lush and smooth.
Cornstarch (or Flour): A small amount thickens the filling just right to prevent cracks and maintain creamy firmness.
Peppermint Extract: The star for that refreshing holiday aroma—taste as you go to avoid overpowering.
Eggs and Egg Yolks: They give structure and richness, so be gentle when mixing them in.
Semi-Sweet Chocolate: Finely chopped for smooth ganache, providing the perfect bittersweet balance.
Heavy Cream: Creates the luscious, glossy ganache that envelops the cheesecake in chocolate goodness.
Candy Canes: Crushed for a festive crunch and a pop of peppermint flavor on top.
Whipping Cream: Optional for decorating, adding a light touch to each slice.

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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

I love how flexible this Peppermint Cheesecake with Chocolate Ganache Recipe is. You can easily dial up or down the peppermint, swap the Oreo crust for a graham cracker base, or even swap heavy cream for coconut cream for a dairy tweak. Making it your own really adds to the fun.

Extra Peppermint Kick: Once, I accidentally added a teaspoon too much peppermint extract, and honestly, it was so festive and bold that my guests loved it—just go slow and taste as you mix!
Graham Cracker Crust: If Oreos aren’t your thing, crushed graham crackers with a bit of brown sugar make a buttery, traditional alternative.
Dairy-Free Version: Use plant-based cream cheese and coconut cream for a non-dairy spin, though the texture varies slightly.
Chocolate Variations: Dark chocolate ganache adds intensity, while milk chocolate makes it sweeter and creamier—choose your favorite!

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

Step 1: Prep Your Pan Like a Pro

First thing’s first: wrap the outside of your 9-inch springform pan tightly with an oven bag and then several layers of foil. This trick is my secret weapon to prevent water from the water bath from seeping in and ruining your cheesecake crust. Trust me, it’s easier than dealing with a soggy mess later.

Step 2: Make the Oreo Crust

Throw those Oreos (yes, including the creamy filling!) into your food processor and pulse until fine crumbs form. No processor? No problem—pop them in a ziplock bag and crush with a rolling pin. Mix in melted butter until everything looks like wet sand, then firmly press it into the bottom of your pan, creating a slight edge. A quick 10-minute bake at 325°F (170°C) will set it perfectly.

Step 3: Whip Up the Cheesecake Filling

In a large bowl, beat your room temperature cream cheese and sugar until smooth and creamy, scraping the bowl often. Add in sour cream, sifted cornstarch, peppermint extract, and just a drop or two of red food coloring if you want that subtle holiday blush. Beat until smooth, then add your eggs a little at a time on low speed to avoid overmixing. This part is key: stop as soon as no egg pieces remain, and don’t overbeat or you might end up with cracks.

Step 4: Bake in a Water Bath and Cool Slowly

Pour the filling over the crust and place your springform pan inside a large roasting pan. Add hot water to create a water bath halfway up the springform’s sides. Baking in this bath at 325°F (170°C) for 50-60 minutes gently cooks the cheesecake, giving it that creamy, no-crack texture. The middle should wobble softly like pudding when done. Then, let it cool in the bath to room temperature before chilling in the fridge for at least 6 hours — patience here is your best friend!

Step 5: Make and Pour the Chocolate Ganache

While your cheesecake chills, finely chop your semi-sweet chocolate and place it in a heatproof bowl. Heat the cream until almost boiling, pour over the chocolate, and let it sit for 2 minutes before stirring into a smooth ganache. Pour this glossy chocolate over your chilled cheesecake and let it set in the fridge.

Step 6: Garnish and Serve

Right before serving, sprinkle crushed candy canes over the ganache for a festive crunch and an extra minty punch. Use a thin, sharp knife dipped in hot water for clean slices. Be sure to cut through that thick crust—no cheating here!

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Pro Tips for Making Peppermint Cheesecake with Chocolate Ganache Recipe

Room Temperature Ingredients: I always take cream cheese, sour cream, and eggs out of the fridge about 30 minutes ahead—this helps everything blend together much smoother.
Don’t Overmix the Eggs: Adding eggs too fast or beating too long can add excess air, causing cracks; slow and steady wins here.
Water Bath Wrapper Trick: Wrapping your springform pan first with an oven bag and then foil multiple times prevents leaks and soggy bottoms—game changer!
Add Candy Canes Just Before Serving: This keeps them crunchy and colorful instead of soggy or faded—so your cheesecake looks and tastes fantastic.

How to Serve Peppermint Cheesecake with Chocolate Ganache Recipe

Peppermint Cheesecake with Chocolate Ganache, peppermint cheesecake, holiday cheesecake, festive dessert recipes, easy cheesecakes - A slice of dessert with three distinct layers sits on a white plate with scalloped edges; the bottom layer is a dark, crumbly crust, the middle layer is a thick, smooth pink mousse, and the top layer is a glossy dark chocolate coating sprinkled with crushed red-and-white candy pieces. The slice is garnished with more crushed candies at the base and is accompanied by a silver fork placed nearby. In the background, parts of the full dessert and another slice on a white plate with floral patterns rest on a white marbled surface, accented by a red cloth. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cheesecake with freshly whipped cream swirled on top and a sprinkle of crushed candy canes for that perfect crunch and festive look. If I’m feeling extra festive, a few mini peppermint candies or chocolate shavings also add a nice touch.

Side Dishes

Since this cheesecake is pretty rich, I often serve it alongside fresh berries or a light fruit salad to balance things out. A cup of strong coffee or peppermint tea is my go-to drink pairing to complement the dessert’s flavors beautifully.

Creative Ways to Present

For parties, I like slicing the cheesecake into mini squares and placing each on individual dessert plates, topped with a small dollop of whipped cream and a peppermint leaf or sprig of mint. It instantly elevates the presentation and makes it easy for guests to grab and enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover peppermint cheesecake? No problem. Keep it tightly covered in the fridge, ideally with plastic wrap directly on the surface to prevent any drying out or fridge odors. It stays fresh and delicious for up to 4 days (though it rarely lasts that long in my house!).

Freezing

I’ve frozen this cheesecake a couple of times with success. Wrap individual slices tightly in plastic wrap and then foil, or store the whole cheesecake in an airtight container. Thaw overnight in the fridge before serving; the texture remains surprisingly good!

Reheating

Cheesecake is best served cold, so I don’t recommend reheating. But if you want it slightly less chilled, just leave slices out at room temperature for 15-20 minutes before serving to soften up a bit and let the flavors shine.

FAQs

Can I use regular vanilla extract instead of peppermint?

You absolutely can substitute vanilla extract, but keep in mind that it will change the classic peppermint-chocolate flair of this cheesecake. Vanilla will make it more of a traditional chocolate cheesecake, which is delicious but less festive.
Do I really need to bake the crust before filling it?

Yes, baking the Oreo crust helps bind it firmly and gives it a slightly toasted flavor. It also prevents sogginess when you add the moist cheesecake filling. Ten minutes at 325°F is all it takes!
Why do you bake the cheesecake in a water bath?

The water bath gently regulates oven temperature and adds moisture during baking, which prevents cracks and helps create a velvety smooth texture. It’s an essential step to get that classic cheesecake consistency.
Can I make this cheesecake vegan or dairy-free?

Making this exact version vegan or dairy-free is tricky due to the cream cheese and eggs. However, you can experiment with plant-based cream cheeses and coconut cream, and find egg replacers, though the texture and flavor might differ from the original.
How do I get the ganache extra shiny and smooth?

Use finely chopped, good-quality semi-sweet chocolate and warm the cream just until it’s nearly boiling. Let the hot cream sit on the chocolate for a couple of minutes before stirring gently to avoid incorporating air bubbles. This technique makes your ganache glossy and smooth.

Final Thoughts

This Peppermint Cheesecake with Chocolate Ganache Recipe holds a special place in my kitchen rotation during the holidays — it’s like a little festive magic in every slice. The creamy texture, refreshing peppermint, and decadent chocolate make it a standout, and the great news? It’s totally doable for any home baker with some patience and love. I can’t wait for you to try it and see those smiles around your table. Seriously, your holiday dessert game just leveled up!