Go Back

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
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.