Name: White Chocolate Peppermint Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 10 h 10 min
Cuisine: American
Ingredients: 22 cream-filled chocolate sandwich cookies (not double-stuffed), broken in half; 3 tbsp unsalted butter, melted; 3 (8-oz) packages cream cheese, softened; 1¼ cups granulated sugar; 3 large eggs, at room temperature; 1 tsp vanilla extract; 1 tsp peppermint extract; 1 cup Hood sour cream; 4 oz white chocolate, chopped; ⅓ cup crushed candy canes or peppermint candy like starlight mints, plus more for topping; 1 cup heavy whipping cream; 1 tsp vanilla extract; 3 tbsp powdered sugar

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If you’ve been searching for a dessert that’s as festive as it is decadent, I can’t wait to share this White Chocolate Peppermint Cheesecake Recipe with you. Imagine a perfectly creamy cheesecake infused with cool peppermint and studded with crunchy candy cane bits, all resting on a buttery chocolate cookie crust. The smooth white chocolate adds a subtle sweetness that balances beautifully with the refreshing peppermint, making it an absolute showstopper for any holiday gathering or special occasion. Trust me, once you try this recipe, it will quickly become your new favorite indulgence to share with friends and family.

Ingredients You’ll Need

A round, light brown baked cake with a smooth top sits inside a silver metal springform pan, which is placed on a white crocheted cloth. The pan is on a white marbled surface. In the blurred background, there are stacked white plates and transparent glass bowls. To the right side, part of a textured white cloth is visible. The scene looks soft and bright with natural light. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is simple, but each one plays a crucial role in building the luscious texture and vibrant flavors of this cheesecake. From the rich cream cheese to the crunchy peppermint candy, every component is essential for the perfect combination of taste, texture, and festive color.

22 cream-filled chocolate sandwich cookies: These form the chocolatey, crunchy crust, so choose a standard, non-double-stuffed variety for the best texture.
3 tbsp unsalted butter, melted: Helps bind the cookie crumbs together and adds a rich, buttery flavor to the crust.
3 8-oz packages cream cheese, softened: The creamy, smooth base that makes this cheesecake irresistibly silky.
1¼ cups granulated sugar: Sweetens the cheesecake filling just enough for balance without overpowering the peppermint.
3 large eggs, at room temperature: Provide structure and richness to the filling while keeping it velvety.
1 tsp vanilla extract: Enhances the overall flavor and adds warmth to the peppermint punch.
1 tsp peppermint extract: The star flavor that brings that unmistakable cool, refreshing essence to the cheesecake.
1 cup Hood Sour Cream: Adds a slight tang and moisture, keeping the cheesecake tender and luscious.
4 oz white chocolate, chopped: Melts into the batter to give subtle sweetness and creamy texture throughout.
⅓ cup crushed candy canes or peppermint candies: Sparkling bursts of crunchy peppermint that add festive color and texture inside the cheesecake.
1 cup heavy whipping cream: For the light, airy whipped cream topping that complements the rich filling.
1 tsp vanilla extract (for whipped cream): Builds another layer of flavor in the topping, tying everything together.
3 tbsp powdered sugar: Sweetens and stabilizes the whipped cream topping for a perfect finish.

How to Make White Chocolate Peppermint Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350 degrees and greasing your 9-inch springform pan. Crush the chocolate sandwich cookies finely in a food processor, then mix with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of the pan—packing it tightly with the bottom of a measuring cup works like a charm. Bake the crust for about 10 minutes until it smells wonderfully fragrant and feels set. Let it cool completely on a wire rack so it’s ready for the filling.

Step 2: Make the Cheesecake Filling

Lower the oven temperature to 300 degrees and switch to whipping up the creamy filling. Beat softened cream cheese with sugar until it’s smooth as silk. Add eggs one by one, mixing just enough to incorporate—not overbeating ensures a dense, creamy texture. Blend in the sour cream, vanilla, and peppermint extracts for that festive peppermint punch. Fold in the chopped white chocolate and crushed peppermint candies swiftly; this step is quick because the candies can tint the batter a pretty pink shade. Pour this divine mixture evenly over your cooled crust, and gently tap the pan on the counter to release any lurking air bubbles.

Step 3: Bake and Chill

Bake your cheesecake for about 1 hour and 20 minutes to 1 hour and 30 minutes. You’ll know it’s ready when the edges are set and golden and the center still jiggles slightly with a gentle shake. After baking, run a knife along the edge of the pan to loosen the cheesecake, then cool it completely on a wire rack for 2 hours. Refrigerate it uncovered for at least 6 hours or overnight—this part of the process lets all those beautiful flavors meld and the texture fully set.

Step 4: Add the Whipped Cream Topping

Finally, whip the heavy cream with vanilla and powdered sugar until stiff peaks form—this luscious topping adds a fresh, fluffy contrast. Spread half of it over the cheesecake, then pipe the rest in pretty little rosettes along the edges using a plastic bag with a corner snipped off. This finishing touch makes the cheesecake look irresistible and adds extra creaminess in every bite.

How to Serve White Chocolate Peppermint Cheesecake Recipe

The image shows a round peppermint cheesecake cut into eight slices on a white plate with ruffled edges, placed on a white marbled surface. The cheesecake has three visible layers: a light brown crust at the bottom, a thick white middle layer of creamy cheesecake with small red specks, and a thick top layer of whipped cream. The top is decorated with white chocolate shavings mixed with crushed peppermint pieces along the edges, and there are whole red and white striped peppermints arranged in a line across the center. One slice is slightly pulled away from the rest, revealing the clean layers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing complements this cheesecake better than a sprinkle of crushed candy canes or peppermint candies on top of the whipped cream. You can also add a few white chocolate curls or a light dusting of cocoa powder to elevate the presentation while highlighting the flavors inside. These bright and sparkly garnishes make it visually festive and inviting, instantly turning your dessert into the centerpiece of any holiday table.

Side Dishes

This White Chocolate Peppermint Cheesecake Recipe pairs wonderfully with a simple cup of hot cocoa or peppermint tea, enhancing the peppermint theme without competing with its rich texture. For a more lavish dessert spread, try serving alongside fresh raspberries or a small scoop of vanilla bean ice cream—the tartness of berries or the cool creaminess of ice cream balances the rich cheesecake perfectly.

Creative Ways to Present

For an eye-catching presentation, consider slicing the cheesecake into generous wedges and serving each with a drizzle of chocolate sauce or a mini peppermint stick as a garnish. You can also plate individual servings with a dollop of whipped cream and a crushed candy cane sprinkle for a personal touch. Setting the cheesecake on a festive cake stand surrounded by evergreen sprigs or holiday lights makes your dessert look as magical as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake? No problem! Store it tightly covered with plastic wrap or in an airtight container in the refrigerator. Keeping it chilled preserves its creamy texture and keeps the peppermint flavor vibrant. It’s best enjoyed within 3 to 4 days, but the flavors sometimes even deepen after a day or two, so leftovers are totally worth savoring.

Freezing

If you want to keep your White Chocolate Peppermint Cheesecake Recipe for longer, freezing is a great option. Wrap the cheesecake tightly in plastic wrap followed by aluminum foil to prevent freezer burn and absorption of other odors. When properly wrapped, it can freeze well for up to two months. Just thaw it overnight in the refrigerator before serving to retain that perfect creamy texture.

Reheating

Cheesecake is best served chilled, so reheating is not typically recommended. However, if you prefer your slices slightly less cold, let them sit at room temperature for 15 to 20 minutes before serving. This subtle warming brings out the white chocolate and peppermint aroma beautifully without losing any of the decadent creaminess.

FAQs

Can I use regular chocolate instead of white chocolate in this White Chocolate Peppermint Cheesecake Recipe?

Absolutely! While white chocolate offers a creamy sweetness that pairs well with peppermint, using regular milk or dark chocolate could add a richer, slightly less sweet dimension if that’s your preference. Just keep in mind that it will change the flavor profile slightly.

What if I don’t have a springform pan? Can I use a regular cake pan?

A springform pan is ideal for cheesecakes because it allows you to remove the sides easily without damaging the cake. If you don’t have one, you can try lining a regular cake pan with parchment paper that extends over the edges for easy lifting, but be extra gentle when unmolding.

Why do I need to bake the crust before adding the filling?

Baking the crust sets it firmly so it won’t become soggy once the filling is poured over. It also helps release the cookie aroma and improves that satisfying crunch you want in every bite.

Can I omit the peppermint extract if I’m not a fan of peppermint?

Yes, you can skip the peppermint extract or substitute it with vanilla or almond extract. However, that fresh peppermint flavor is what makes this cheesecake truly special and festive, so I recommend trying it at least once!

How do I prevent cracks on the surface of the cheesecake?

To avoid cracks, make sure to mix the filling just until combined and avoid overbeating. Baking at a lower temperature and allowing the cheesecake to cool gradually by running a knife along the edges also helps it release from the pan smoothly, preventing cracks as it cools.

Final Thoughts

This White Chocolate Peppermint Cheesecake Recipe is a festive indulgence that brings joy to any table with its creamy texture, cool peppermint punch, and delightful crunch. It’s a dessert that’s sure to create lasting memories and smiles. So go ahead, treat yourself and your loved ones to this delicious masterpiece—you deserve it and everyone around you will be grateful.

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