Description
This Peppermint White Chocolate Cheesecake is a festive and creamy dessert perfect for the holiday season. With a rich white chocolate filling infused with peppermint and a crunchy chocolate cookie crust, it’s a show-stopping treat for any celebration.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo cookies, without filling)
- 1/4 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs
- 8 oz white chocolate, melted and slightly cooled
- 1/2 cup sour cream
For the Topping (Optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies or candy canes
- White chocolate shavings
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix chocolate cookie crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8-10 minutes, then let cool while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Add vanilla extract, peppermint extract, and eggs one at a time, mixing well after each addition.
- Stir in melted white chocolate and sour cream until fully combined.
- Bake the Cheesecake:
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill:
- Remove the cheesecake from the oven and run a knife around the edges to prevent cracking. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Topping (Optional):
- In a chilled bowl, whip heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish with crushed peppermint candies, candy canes, or white chocolate shavings.
- Serve:
- Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Notes
- For a smoother filling, ensure all ingredients are at room temperature before mixing.
- To melt white chocolate, use a microwave in 15-second intervals or a double boiler, stirring frequently to avoid burning.
- To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water on the oven rack below the cheesecake.