White Chocolate Peppermint Cheesecake

This White Chocolate Peppermint Cheesecake is a creamy, indulgent dessert that’s perfect for the holiday season. The smooth, velvety cheesecake base is infused with white chocolate and a hint of peppermint, creating a festive and elegant flavor profile. A chocolate cookie crust adds a crunchy contrast, while crushed candy canes on top bring that classic holiday touch.

It’s perfect for entertaining, holiday dinners, or even as a special treat to enjoy by the fireplace. This recipe produces a rich yet airy cheesecake, easy to slice, and visually stunning with its snowy peppermint topping.

✨ Why You’ll Love This Recipe

• Festive & Decadent: Perfect for Christmas or holiday parties.
• Creamy Texture: White chocolate adds a silky richness.
• Make Ahead Friendly: Chill overnight for best flavor and texture.
• Eye-Catching Presentation: Crushed candy canes make it photogenic and fun.

🛒 Ingredients

Crust

• 1 ½ cups chocolate cookie crumbs
• ¼ cup unsalted butter, melted

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 8 oz white chocolate, melted and slightly cooled
• 1 tsp peppermint extract
• ½ cup sour cream
• 2 tbsp all-purpose flour

Topping

• ½ cup whipped cream
• ¼ cup crushed candy canes

👩‍🍳 Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine chocolate cookie crumbs and melted butter; press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Add eggs one at a time, beating after each addition.
5. Fold in melted white chocolate, peppermint extract, sour cream, and flour until fully combined.
6. Pour filling over cooled crust, smoothing the top.
7. Bake for 50–60 minutes until edges are set but center slightly jiggles.
8. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside oven to prevent cracking.
9. Refrigerate for at least 4 hours or overnight for best results.
10. Top with whipped cream and crushed candy canes before serving.

💡 Tips & Variations

• Prevent Cracks: Use a water bath for a smoother top.
• Extra Peppermint Flavor: Drizzle melted white chocolate and sprinkle peppermint on top.
• Serving Suggestion: Pair with hot chocolate or coffee for a cozy holiday dessert.
• Make Mini Cheesecakes: Use a muffin pan for individual portions for parties.

White Chocolate Peppermint Cheesecake

A creamy white chocolate cheesecake with a chocolate cookie crust, infused with peppermint and topped with crushed candy canes, perfect for the holidays.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 5 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American, Holiday

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1.5 cups chocolate cookie crumbs
• 0.25 cup unsalted butter melted

Filling

• 3 packages cream cheese 8 oz each, softened
• 1 cup granulated sugar
• 4 eggs large
• 8 oz white chocolate melted and cooled
• 1 tsp peppermint extract
• 0.5 cup sour cream
• 2 tbsp all-purpose flour

Topping

• 0.5 cup whipped cream
• 0.25 cup crushed candy canes

Equipment

• Mixing bowls
• Electric mixer
• Springform pan
• Spatula
• Saucepan
• Oven

Method

 

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine cookie crumbs and melted butter; press into pan. Bake 10 minutes and cool.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, beating after each.
5. Fold in melted white chocolate, peppermint extract, sour cream, and flour.
6. Pour filling over cooled crust and smooth top.
7. Bake 50–60 minutes until edges set and center slightly jiggles.
8. Turn off oven, crack door, and cool 1 hour inside.
9. Refrigerate at least 4 hours or overnight.
10. Top with whipped cream and crushed candy canes before serving.

Notes

Chill overnight for best texture. Optional: drizzle melted white chocolate on top.