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Peppermint Panache Cheesecake

Peppermint Panache Cheesecake

Candy canes atop the cake hint at the crushed peppermints found in each slice.

Oxmoor House JANUARY 1995

  • Yield: one 9" cheesecake


  • 2 1/4 cups cream-filled chocolate sandwich cookie crumbs
  • 2 tablespoons butter or margarine, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 1/2 cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup coarsely chopped cream-filled chocolate sandwich cookies
  • 1/3 cup coarsely crushed hard peppermint candies
  • 10 ounce premium white chocolate, finely chopped
  • 1/3 cup whipping cream
  • Garnish: small candy canes


Combine 2 1/4 cups cookie crumbs and butter; stir well. Firmly press onto bottom and 2" up sides of a 9" springform pan. Bake at 350° for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 325°.

Beat cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add 1/2 cup whipping cream, flour, and vanilla; beat well. Add eggs, one at a time, beating after each addition. Stir in 1 cup chopped cookies and 1/3 cup crushed peppermint candies. Pour batter into prepared crust.

Bake at 325° for 1 hour or until almost set. Remove to a wire rack; let cool completely. Cover and chill at least 8 hours. Remove sides of springform pan.

Bring water to a boil in bottom of a double boiler; remove from heat. Combine white chocolate and 1/3 cup whipping cream in top of double boiler; place over hot water. Heat until chocolate is melted and smooth, stirring constantly with a rubber spatula. Let mixture cool slightly (3 to 5 minutes).

Spread white chocolate mixture over top and sides of cheesecake. Garnish with candy canes.


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Peppermint Panache Cheesecake Recipe