White Chocolate Peppermint Cheesecake Recipe

Introduction

Indulge in the festive flavors of this White Chocolate Peppermint Cheesecake, a creamy and refreshing dessert perfect for holidays or special occasions. Rich white chocolate combined with cool peppermint creates a delightful treat that’s both elegant and easy to make.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup white chocolate, melted
• ½ cup sour cream
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• ¼ cup crushed peppermint candies (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Step 2: In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined. Add the eggs one at a time, mixing on low speed after each addition.
3. Step 3: Stir in the melted white chocolate, sour cream, peppermint extract, and vanilla extract until the mixture is smooth and creamy.
4. Step 4: Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes until the center is set but still slightly jiggly.
5. Step 5: Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
6. Step 6: Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
7. Step 7: Before serving, sprinkle the top with crushed peppermint candies for a festive touch.

Tips & Variations

• Use gluten-free graham crackers to make this dessert gluten-free.
• Substitute sour cream with Greek yogurt for a healthier option.
• Replace white chocolate with dark chocolate for a richer flavor.
• Avoid overmixing to prevent cracks in the cheesecake.
• Make the cheesecake a day ahead to let flavors develop fully.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Absolutely! Making the cheesecake a day in advance actually enhances the flavor and allows it to set perfectly.

How do I know when the cheesecake is done baking?

The edges should be set and slightly firm, while the center remains just a bit jiggly to the touch. This ensures a creamy texture once cooled.

White Chocolate Peppermint Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 98 reviews

This White Chocolate Peppermint Cheesecake is a festive and creamy dessert perfect for holiday celebrations. It features a crunchy graham cracker crust, a smooth white chocolate and cream cheese filling infused with peppermint and vanilla extracts, and a delightful topping of crushed peppermint candies for a refreshing touch.

• Author: liam
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup white chocolate, melted
• ½ cup sour cream
• 1 tsp peppermint extract
• 1 tsp vanilla extract

For garnish:

• ¼ cup crushed peppermint candies

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.
2. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until well combined. Add eggs, one at a time, mixing on low speed after each addition. Stir in melted white chocolate, sour cream, peppermint extract, and vanilla extract until smooth and creamy.
3. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
4. Chill and Garnish: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results. Before serving, sprinkle the top with crushed peppermint candies for a festive touch.

Notes

• Use gluten-free graham crackers to make this recipe gluten free.
• Substitute sour cream with Greek yogurt for a healthier alternative.
• Dark chocolate can be used in place of white chocolate for a richer flavor.
• Avoid overmixing the batter to prevent cracks in the cheesecake.
• Ensure all ingredients are at room temperature for a smooth batter.
• Allow proper chilling time for the best texture and flavor development.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Keywords: White Chocolate Peppermint Cheesecake, holiday dessert, peppermint cheesecake, white chocolate dessert, festive cheesecake recipe