Description
Creamy peppermint white chocolate cheesecake brings festive holiday magic to dessert tables with irresistible charm. Rich layers of smooth filling and cool mint create a delightful winter celebration dessert you’ll savor down to the last delectable crumb.
Ingredients
Scale
Main Ingredients:
- 3 8-ounce (226 grams) packages cream cheese, softened
- 3 large eggs
- 8 ounces (226 grams) white chocolate, melted and slightly cooled
Crust Ingredients:
- 1 ½ cups chocolate cookie crumbs (e.g., Oreo cookies, without filling)
- ¼ cup unsalted butter, melted
Topping and Flavoring Ingredients:
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup sour cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon peppermint extract
- Crushed peppermint candies or candy canes
- White chocolate shavings
Instructions
- Preheat the oven to 325F (163C) and prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
- Create the crust by thoroughly mixing chocolate cookie crumbs with melted butter until uniformly combined.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan, ensuring a compact base.
- Bake the crust for 8-10 minutes, then set aside to cool completely while preparing the filling.
- In a large mixing bowl, cream together cream cheese and sugar until achieving a smooth, silky consistency.
- Incorporate vanilla extract, peppermint extract, and eggs individually, thoroughly mixing after each addition to ensure even distribution.
- Gently fold in melted white chocolate and sour cream, stirring until the mixture is completely homogeneous.
- Transfer the filling onto the cooled crust, using a spatula to create an even, smooth surface.
- Place the springform pan on a baking sheet and bake for 50-60 minutes, looking for set edges and a slightly wobbly center.
- Once baking is complete, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for one hour.
- Carefully run a knife around the edges of the cheesecake to prevent potential cracking.
- Allow the cheesecake to reach room temperature before refrigerating for a minimum of 4 hours or overnight.
- Prepare the optional topping by whipping heavy cream with powdered sugar and peppermint extract until stiff peaks form.
- Decorate the chilled cheesecake with whipped cream, using a spread or piping technique.
- Embellish with crushed peppermint candies, candy canes, or delicate white chocolate shavings.
- Slice and serve the cheesecake chilled, storing any remaining portions in the refrigerator for up to 3 days.
Notes
- Crush cookies finely for a uniform, compact crust that holds together perfectly without crumbling when slicing the cheesecake.
- Use room temperature cream cheese and eggs to ensure smooth, lump-free filling and prevent over-mixing which can cause cracks.
- Swap regular cookies with gluten-free alternatives and use dairy-free cream cheese for a celiac or lactose-intolerant friendly version of this decadent dessert.
- Create mini cheesecakes by using a muffin tin instead of a springform pan, adjusting baking time to 15-20 minutes for individual portioned treats.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 391
- Sugar: 25 g
- Sodium: 229 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 102 mg