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White Chocolate Peppermint Cheesecake

A creamy holiday cheesecake infused with white chocolate and peppermint, topped with crushed candy canes for a festive finish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 8 oz white chocolate melted and cooled
  • 1 cup sour cream
  • 1 tsp peppermint extract
  • 0.5 cup crushed candy canes plus extra for garnish

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Double boiler or microwave-safe bowl

Method
 

  1. Preheat oven to 325°F (165°C) and prepare a 9-inch springform pan.
  2. Mix crumbs and butter, press into pan, and bake for 10 minutes.
  3. Beat cream cheese and sugar until smooth, add eggs one at a time.
  4. Add white chocolate, sour cream, peppermint extract, and crushed candy canes.
  5. Bake for 55–60 minutes until edges are set. Cool and refrigerate overnight.
  6. Top with extra crushed candy canes before serving.

Notes

For cleaner slices, dip your knife in hot water and wipe dry between cuts.