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