White Chocolate Peppermint Cheesecake Recipe

Introduction

The White Chocolate Peppermint Cheesecake is a festive and creamy dessert that combines the sweetness of white chocolate with refreshing peppermint. Perfect for holiday celebrations, this cheesecake offers a smooth texture and a delightful peppermint crunch on top.

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, ⅓ cup sugar, and melted butter. Stir until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar, mixing until combined. Add eggs one at a time, mixing on low speed after each addition. Stir in the melted white chocolate, sour cream, peppermint extract, and vanilla extract until the filling is smooth and creamy.
3. Step 3: Pour the filling over the cooled crust. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
4. Step 4: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best texture. Before serving, sprinkle crushed peppermint candies over the top for a festive finish.

Tips & Variations

• Use gluten-free graham crackers to make the crust suitable for gluten-free diets.
• Substitute sour cream with Greek yogurt for a healthier, tangier option.
• Replace white chocolate with dark chocolate if you prefer a richer flavor.
• Do not overmix the batter to avoid cracks; mix just until ingredients are combined.
• Use room temperature ingredients for a smooth batter without lumps.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight 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 allows the flavors to meld together beautifully, improving the taste and texture.

How do I know when the cheesecake is done baking?

The edges of the cheesecake should be set and firm, but the center should still have a slight jiggle when gently shaken. This ensures a creamy and smooth consistency once cooled.

White Chocolate Peppermint Cheesecake Recipe

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★★★★★

4.5 from 88 reviews

A festive and creamy White Chocolate Peppermint Cheesecake that combines a buttery graham cracker crust with a smooth white chocolate and peppermint-infused cream cheese filling. Perfect for holiday celebrations, this cheesecake offers a refreshingly sweet and minty flavor topped with crushed peppermint candies for a delightful crunch.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 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 completely.
2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined. Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Stir in the melted white chocolate, sour cream, peppermint extract, and vanilla extract until the mixture is 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 edges are set and the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually and prevent cracking.
4. Chill and Garnish: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set properly. Before serving, sprinkle the top with crushed peppermint candies to add a festive, crunchy finish.

Notes

• Use gluten-free graham crackers for a gluten-free version.
• Substitute sour cream with Greek yogurt for a healthier option.
• Dark chocolate can replace white chocolate for a richer flavor.
• Do not overmix the batter to avoid cracks in the cheesecake.
• Ensure all ingredients are at room temperature before mixing for a smooth texture.
• Chilling the cheesecake is crucial for optimal texture and flavor.
• Store leftovers in an airtight container in the refrigerator 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