White Chocolate Peppermint Cheesecake
Get ready to wow your guests with White Chocolate Peppermint Cheesecake, a creamy, dreamy dessert perfect for the holiday season. Its silky texture, refreshing peppermint flavor, and festive candy cane topping make it a show-stopping centerpiece for Christmas parties, winter gatherings, or any special occasion.
This cheesecake combines velvety cream cheese with sweet white chocolate and a burst of peppermint, creating a flavor combination that feels like winter magic on a plate.
✨ Why You’ll Love This Cheesecake
- Smooth, creamy texture balanced by a crisp graham cracker crust.
- Festive peppermint flavor and candy cane crunch.
- A make-ahead dessert that gets even better after chilling overnight.
🎄 Best Occasions to Serve
- Christmas Parties: Its peppermint candy topping makes it a holiday standout.
- Winter Birthdays: A unique twist on classic cheesecake.
- New Year’s Gatherings: End the year with a show-stopping dessert.
🛠 Pro Tips
- Use room-temperature cream cheese for a smooth batter.
- Melt white chocolate slowly over a double boiler to prevent burning.
- Chill overnight for the best texture and flavor.
- Garnish just before serving to keep the candy cane topping crisp.
🎉 Creative Variations
- Chocolate Crust: Swap graham crackers for chocolate cookies.
- Peppermint Mocha: Add 1 tbsp espresso powder and a chocolate drizzle.
- Mini Cheesecakes: Bake in muffin tins for individual servings.
🧾 Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz white chocolate, melted and cooled
- 1 cup sour cream
- 1 tsp peppermint extract
- ½ cup crushed candy canes (plus extra for garnish)
📋 Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter; press into the bottom of the pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition.
- Mix in melted white chocolate, sour cream, and peppermint extract. Fold in ½ cup crushed candy canes.
- Pour batter into crust. Bake for 55–60 minutes, or until edges are set and the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Garnish with extra crushed candy canes before serving.
🧑🍳 Serving Suggestions
- Serve with a drizzle of white chocolate sauce.
- Add a dollop of whipped cream and a peppermint stick.
- Pair with a hot mocha or peppermint tea.
White Chocolate Peppermint Cheesecake
A creamy holiday cheesecake infused with white chocolate and peppermint, topped with crushed candy canes for a festive finish.
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C) and prepare a 9-inch springform pan.
- Mix crumbs and butter, press into pan, and bake for 10 minutes.
- Beat cream cheese and sugar until smooth, add eggs one at a time.
- Add white chocolate, sour cream, peppermint extract, and crushed candy canes.
- Bake for 55–60 minutes until edges are set. Cool and refrigerate overnight.
- Top with extra crushed candy canes before serving.
Notes
For cleaner slices, dip your knife in hot water and wipe dry between cuts.
🎁 Storage Tips
- Refrigerate covered for up to 5 days.
- Freeze (ungarnished) for up to 2 months. Thaw in the fridge overnight.
📊 Nutrition (Per Slice)
Approximate values: 410 calories, 26g fat, 38g carbs, 6g protein, 0.5g fiber.
