White Chocolate Peppermint Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
