Peppermint Cheesecake (No Water Bath & Super Creamy)

5 from 1 vote

A smooth, creamy peppermint cheesecake filled with soft candy cane swirls. No water bath required, crack-free, and it's ideal for holiday gatherings.

Prep Time30

Cook Time1 50

Chill Time8

Servings: thick, bakery-style slices

24 oz (675 g) full-fat cream cheese (3 blocks) room temperature
1¾ cup (440 g) sour cream room temperature
1¼ cup (250 g) granulated sugar
1½ tablespoon (20 g) all-purpose flour
2 tablespoon lemon juice
1 tablespoon vanilla extract
½ teaspoon peppermint extract (up to ¾ teaspoon if stronger flavor desired)
5 large eggs room temperature
½ cup (50 g) finely crushed candy canes crushed into mostly 3–5 mm shards, with some finer dust

Get Recipe Ingredients

Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.
Preheat the oven to 265°F (130°C). Place the rack to lower ⅔.

Crush Oreo cookies into fine mixture. Mix with melted butter until the texture resembles damp sand. Press firmly into the base and 1 inch (2.5 cm) up the sides of the pan. Chill while making filling.
25 Oreo cookies or 2½ cups crumbs, ¼ cup salted butter

In a large bowl, beat the cream cheese on low speed just until smooth, about 30-40 seconds.
👉 Cue: stop as soon as there are no visible lumps. Over-mixing here traps air, which can cause cracks.
24 oz full-fat cream cheese (3 blocks)
Add and beat sugar, sour cream, flour, lemon juice, and vanilla on low until everything looks silky and glossy, about 1 minute.
1¾ cup sour cream, 1¼ cup granulated sugar, 1½ tablespoon all-purpose flour, 2 tablespoon lemon juice, 1 tablespoon vanilla extract, ½ teaspoon peppermint extract (up to ¾ teaspoon if stronger flavor desired)
In another bowl, whisk the eggs gently just until blended.
👉 Cue: no froth; you don't want air in the eggs.
5 large eggs
Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.
👉 Cue: batter should look smooth and pourable.
Place the candy canes in a zip-top bag, sandwich between a folded kitchen towel, and gently smash with a rolling pin until you get 3 to 5 millimeter shards. Fold in crushed candy canes last.

Pour filling into prepared crust. Tap pan gently to release any air bubbles. Bake at 265°F (130°C) for 1 hour 40-50 minutes until the outer 3 cm (about 1 inch) of the cheesecake looks set and slightly matte, while the center 5-6 cm (about 2 inches) still wobbles like soft Jell-O.
Let cheesecake cool completely at room temperature. Then cover and refrigerate overnight (at least 8 hours).

Whip cream, powdered sugar, and vanilla to medium-stiff peaks. Spread a smooth layer over the chilled cheesecake.
1½ cup cold heavy whipping cream, ¼ cup powdered sugar, ¼ teaspoon vanilla extract
Transfer remaining cream to a piping bag with a large star tip. Pipe large florets side by side, touching around the entire edge (festive crown).
Sprinkle crushed candy canes over the florets and surface.
extra crushed candy canes, for garnish

Room-temperature ingredients are key for a smooth batter. Cold cream cheese, sour cream, or eggs will create lumps.
Candy cane size: Crush candy canes into mostly 3–5 mm shards with some finer dust. Too fine melts into the batter, too chunky becomes chewy.
Peppermint flavor: Start with ½ teaspoon peppermint extract. Only go up to ¾ teaspoon if you want a stronger flavor, or it can taste toothpaste-y.
Whipped cream topping: Use about ⅔ of the whipped cream to cover the surface and ⅓ for the florets. Pipe big florets side by side for a festive crown.
Mix on low speed only. Over-mixing adds air, which can cause cracks later.
Use an oven thermometer. Slow, low baking depends on accurate heat, even a small difference can change the texture. A portable oven thermometer helps you hit that steady 265°F (130°C).
Cooling: let it cool completely at room temperature before refrigerating; chilling too soon can trap moisture and make the top sticky.
Decorating order: Remove the springform ring first, spread the cream layer, then pipe the florets. Add crushed candy canes right before serving for the best look (they tend to slowly melt as time passes).