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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
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.