Peppermint White Chocolate Cheesecake Recipe

Peppermint White Chocolate Cheesecake is a festive dessert perfect for the holiday season or any special occasion. With a smooth and creamy white chocolate filling, a hint of peppermint, and a chocolate cookie crust, this cheesecake is both refreshing and indulgent. Topped with whipped cream, crushed peppermint candies, and even more white chocolate, it’s a show-stopping centerpiece for your dessert table.

Why You’ll Love This Recipe

• Holiday Flavor: The combination of peppermint and white chocolate is classic and perfect for winter festivities.
• Creamy and Decadent: The rich, silky cheesecake filling melts in your mouth.
• Beautiful Presentation: Garnished with crushed peppermint and white chocolate, it’s as stunning as it is delicious.
• Make-Ahead Friendly: Perfect for preparing in advance, making holiday hosting stress-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Chocolate sandwich cookies (crushed into crumbs)
• Unsalted butter (melted)

For the Filling:

• Cream cheese (softened)
• Granulated sugar
• White chocolate (melted and slightly cooled)
• Peppermint extract
• Vanilla extract
• Eggs
• Sour cream

For the Topping:

• Whipped cream
• Crushed peppermint candies or candy canes
• White chocolate shavings

Directions

this recipe

Make the Crust:

1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix crushed chocolate sandwich cookies and melted butter until combined.
2. Press into the pan: Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.

Make the Filling:

1. Melt the white chocolate: Melt the white chocolate in a microwave-safe bowl in 20-second increments, stirring between each, until smooth. Let it cool slightly.
2. Cream the cheese and sugar: In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
3. Add the flavorings and chocolate: Mix in the peppermint extract, vanilla extract, and melted white chocolate.
4. Incorporate the eggs: Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
5. Stir in the sour cream: Fold in the sour cream gently to ensure a smooth consistency.
6. Pour the filling: Pour the cheesecake batter over the cooled crust and smooth the top.

Bake the Cheesecake:

1. Prepare a water bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
2. Bake: Bake the cheesecake at 325°F for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.

Decorate and Serve:

1. Whip the topping: Pipe or spread whipped cream over the top of the chilled cheesecake.
2. Add garnishes: Sprinkle crushed peppermint candies and white chocolate shavings over the whipped cream.
3. Slice and enjoy: Slice the cheesecake with a sharp knife, wiping it clean between cuts for neat slices.

Servings and Timing

• Servings: 12–14 slices
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Chilling Time: At least 4 hours
• Total Time: Approximately 6 hours

Variations

• Chocolate Peppermint Twist: Add a thin layer of chocolate ganache on top before chilling for extra richness.
• Mini Cheesecakes: Use a muffin tin lined with cupcake liners for individual servings. Reduce baking time to 20–25 minutes.
• No-Bake Version: Skip the baking and use gelatin to set the filling for a no-bake option.
• Dairy-Free: Substitute dairy-free cream cheese, sour cream, and white chocolate for a plant-based version.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: This dessert is best served cold and does not require reheating.

FAQs

1. Can I use regular chocolate instead of white chocolate?

Yes, but it will alter the flavor profile. Regular chocolate pairs well with peppermint for a rich alternative.

2. How do I prevent cracks in the cheesecake?

Use a water bath, avoid overmixing the batter, and allow the cheesecake to cool gradually.

3. Can I skip the peppermint extract?

You can, but it’s essential for the classic peppermint flavor. Substitute with vanilla or almond extract if needed.

4. Can I use store-bought whipped topping?

Yes, but homemade whipped cream provides a fresher taste and texture.

5. How do I crush the peppermint candies?

Place them in a sealed plastic bag and crush them with a rolling pin for even pieces.

6. Can I use graham crackers instead of cookies for the crust?

Yes, a graham cracker crust works well, though chocolate cookies enhance the overall flavor.

7. What if I don’t have a springform pan?

Use a deep cake pan lined with parchment paper, but be cautious when removing the cheesecake.

8. Can I add food coloring?

Yes, a drop of red food coloring in the filling or whipped cream can create a festive pink hue.

9. What’s the best way to slice the cheesecake?

Use a hot, sharp knife and clean it between each slice for smooth, even cuts.

10. Can I make this cheesecake gluten-free?

Yes, use gluten-free chocolate cookies or graham crackers for the crust.

Conclusion

Peppermint White Chocolate Cheesecake is the ultimate holiday dessert, combining festive flavors with a creamy, decadent texture. With its stunning presentation and irresistible taste, it’s a dessert that will leave your guests asking for seconds. Make this show-stopping treat for your next gathering and watch it become a new holiday favorite!

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