White Chocolate Peppermint Cheesecake

There’s something about the holiday season that makes baking feel even more magical. The kitchen fills with warmth, the sweet smell of sugar and chocolate lingers in the air, and candy canes suddenly become more than just tree decorations. This White Chocolate Peppermint Cheesecake is one of those recipes that captures the holiday spirit in every creamy bite. With its velvety cheesecake base, luscious white chocolate, and festive peppermint crunch, it’s the ultimate show-stopper for Christmas gatherings, holiday parties, or just a cozy night in by the fire.

Imagine setting this cheesecake down on the dessert table: the soft sheen of white chocolate ganache gleaming under the twinkle lights, crushed candy canes sparkling like holiday confetti. Guests can’t help but lean in closer, eyes widening, and before you know it, everyone is reaching for a slice. It’s decadent, yes, but with a refreshing peppermint twist that keeps each bite light and perfectly balanced.

This cheesecake isn’t just dessert—it’s a holiday memory in the making.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 cup sour cream
• 1 1/2 cups white chocolate chips, melted and slightly cooled
• 1/2 cup heavy cream
• 1/2 cup crushed peppermint candies or candy canes (plus extra for garnish)
• Whipped cream, optional for topping

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine graham cracker crumbs with melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
5. Fold in sour cream and melted white chocolate until fully incorporated.
6. Pour batter into the cooled crust and smooth the top.
7. Bake for 55–65 minutes, until the edges are set and the center is slightly wobbly. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
8. Chill in the refrigerator for at least 4 hours or overnight.
9. Heat heavy cream until just simmering, then pour over remaining white chocolate chips to make ganache. Stir until smooth.
10. Pour ganache over chilled cheesecake, letting it drip down the sides. Sprinkle with crushed peppermint candies.
11. Top with whipped cream and extra candy cane pieces before serving, if desired.

White Chocolate Peppermint Cheesecake

Creamy white chocolate cheesecake infused with peppermint and topped with crushed candy canes for a festive holiday dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Holiday

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups graham cracker crumbs
• 0.5 cup unsalted butter melted
• 24 oz cream cheese softened
• 1 cup granulated sugar
• 3 eggs large
• 1 tsp vanilla extract
• 0.5 tsp peppermint extract
• 1 cup sour cream
• 1.5 cups white chocolate chips melted
• 0.5 cup heavy cream
• 0.5 cup crushed peppermint candies plus extra for garnish

Equipment

• Springform pan
• Mixing bowls
• Hand or stand mixer
• Spatula

Method

 

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs and melted butter. Press into the pan and bake for 10 minutes. Cool.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and peppermint extracts.
4. Fold in sour cream and melted white chocolate. Pour batter over crust.
5. Bake 55–65 minutes until edges are set. Cool in oven with door cracked for 1 hour.
6. Chill cheesecake at least 4 hours or overnight.
7. Make ganache by heating cream and pouring over white chocolate. Stir smooth and spread over cheesecake.
8. Top with crushed peppermint candies before serving.

Notes

Prepare ahead up to 2 days. Store chilled. Try an Oreo crust for variation.

Cozy Storytelling & Tips

This cheesecake is a labor of love that rewards you with rave reviews every single time. The crust is buttery and crisp, the cheesecake filling is ultra-smooth, and the ganache topping gives it that extra indulgent touch. What really makes it shine, though, is the peppermint crunch—it’s like holiday magic in candy form, scattered across the top.

If you’re hosting, you can prepare this cheesecake up to two days ahead, letting it rest in the fridge until party time. The flavor actually deepens as it chills, making it even more irresistible.

Want to switch things up? Try using an Oreo crust for a cookies-and-cream peppermint vibe, or add a swirl of red food coloring into the batter for a candy-cane stripe effect. For a lighter option, bake this recipe in muffin tins for individual peppermint cheesecake minis.

Pair each slice with a mug of hot cocoa or a peppermint latte for a cozy holiday dessert spread.