White Chocolate Candy Cane Cheesecake

I’m so excited to share this cheesecake with you guys because it’s not only my favourite cheesecake, but also my favourite holiday recipe! I first made it last December and was told by multiple people that it was their favourite thing I’d ever made, so there was no question that I was making it again this year (and you should too)!

I think the secret to this cheesecake’s success is the melted white chocolate in the batter. While others might not detect it, it gives the filling a rich taste and creamy texture, and also pairs perfectly with the peppermint. I mixed crushed candy canes into the batter instead of using peppermint extract because the red and green sparkles gave the cake more of a festive look, but if you want to make sure that enough peppermint flavour comes through, you can add some extract too. 

The original recipe calls for a graham cracker crust but I think Oreo is the perfect match here. And my favourite part of the cake is the Cool Whip topping – not just because it adds to the festive, snowy look of the cake but also because it covers up any cracks or mistakes it may have (not that my cheesecakes ever end up with Grand Canyon-sized cracks, of course, not at all…)

I had to give this cake away immediately so that I didn’t end up eating the whole thing myself, but I soon regretted that decision – after all, the holidays are meant for indulgence, right? 

White Chocolate Candy Cane Cheesecake

Adapted from Kraft

Ingredients:

1 cup Oreo cookie crumbs

3/4 cup plus 2 tablespoons sugar, divided

3 tablespoons unsalted butter, melted

3 bricks (8 oz. each) cream cheese, softened

3 large eggs

4 squares Baker’s White Chocolate (or 4 oz white chocolate), melted

1/4 teaspoon peppermint extract (optional for a stronger peppermint flavour)

1-2 cups thawed Cool Whip frozen whipped topping

1/2 cup chopped candy canes, divided

Directions:

Preheat oven to 325°F.

Mix Oreo cookie crumbs with 2 tablespoons of sugar and the melted butter. Press into the bottom of a 9-inch springform pan and bake in the preheated oven for 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar with an electric mixer until well blended. Add the eggs one at a time, mixing on low speed after each addition until just blended. Stir in the melted chocolate and peppermint extract, if using. Gently stir in 1/4 cup finely crushed candy canes. Pour batter over the pre-baked crust.

Bake cheesecake for 45 to 50 minutes, or until center is almost set. Run a knife around the rim of the pan to loosen the cake so that it doesn’t crack as it cools. Let cool at room temperature, then refrigerate for at least 4 hours.

Immediately before serving, spread Cool Whip over the top of the cheesecake and sprinkle remaining chopped candy canes on top. This should be done before serving as the candy canes start to bleed their colour into the cool whip if left to sit for a while.