Description
This White Chocolate Peppermint Cheesecake is a festive and decadent dessert perfect for the holiday season. Featuring a chocolate cookie crust, creamy peppermint-infused cheesecake with chunks of white chocolate and crushed candy canes, and topped with fluffy whipped cream and extra peppermint pieces, this 16-serving cheesecake offers a delightful balance of sweet and minty flavors. Baked to creamy perfection with a slight jiggle in the center, it’s an impressive treat that’s sure to please a crowd.
Ingredients
Crust
- 22 cream-filled chocolate sandwich cookies (not double-stuffed), broken in half
- 3 tbsp unsalted butter, melted
Cheesecake Filling
- 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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan. In a food processor, pulse the chocolate sandwich cookies until finely ground, about 30 seconds. Add melted butter and pulse 6 to 8 times until combined. Press the crumb mixture evenly into the bottom of the prepared pan using your hands or the bottom of a dry measuring cup. Bake the crust until fragrant and set, about 10 minutes. Let it cool completely on a wire rack.
- Make the cheesecake filling: Lower the oven temperature to 300°F (150°C). In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar until smooth, about 1 minute, scraping down the bowl as needed. Add eggs one at a time, beating just until incorporated, about 30 seconds total. Scrape down bowl sides. Add sour cream, vanilla extract, and peppermint extract; beat just until combined, about 15 seconds. Gently fold in chopped white chocolate and crushed peppermint bits quickly to prevent the bits from tinting the batter pink.
- Assemble and bake the cheesecake: Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles and pop any bubbles on the surface. Bake the cheesecake at 300°F for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set and slightly golden and the center jiggles slightly when the pan is gently shaken. Run a knife around the edges of the pan rim after baking. Cool completely on a wire rack, about 2 hours. Then refrigerate uncovered until fully chilled, about 6 hours or overnight.
- Unmold and prepare topping: To remove the cheesecake from the pan, run a small, sharp knife around the sides to loosen, then unlock the springform sides and release the pan. Optional: use a thin metal spatula to loosen the crust from the base before transferring to a serving platter. In a large bowl, beat heavy whipping cream, vanilla extract, and powdered sugar with an electric mixer until stiff peaks form. Spread half of the whipped cream evenly over the cheesecake. Spoon the remaining whipped cream into a plastic bag, snip a bottom corner, and pipe small circles around the edges of the cake. Garnish with additional crushed peppermint candy.
Notes
- Use room temperature eggs and cream cheese for a smooth batter and to prevent lumps.
- Do not overmix the filling once the peppermint bits are added to avoid discoloration.
- Allow cheesecake to chill thoroughly to set properly and develop flavor.
- If you don’t have a springform pan, use a regular cake pan lined with parchment paper, but removing the cheesecake will be more difficult.
- Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American