Description
This White Chocolate Peppermint Cheesecake is a festive and creamy dessert perfect for holiday celebrations. Featuring a crunchy chocolate cookie crust, a smooth cheesecake filling infused with peppermint extract and white chocolate chunks, and topped with whipped cream and crushed peppermint candies, this cheesecake combines classic flavors with a refreshing twist. It requires baking and chilling time for the perfect set and texture.
Ingredients
Crust
- 22 cream-filled chocolate sandwich cookies (not double-stuffed), broken in half
- 3 tbsp unsalted butter, melted
Filling
- 3 8-oz packages cream cheese, softened
- 1¼ cups granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup Hood Sour Cream
- 4 oz white chocolate, chopped
- ⅓ cup crushed candy canes or peppermint candy (such as starlight mints), plus more for topping
Topping
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan. Process the chocolate sandwich cookies in a food processor for about 30 seconds until finely ground. Add the melted butter and pulse 6 to 8 times until combined. Transfer the crumb mixture to the prepared pan and firmly press it evenly into the bottom using your hands or the bottom of a dry measuring cup. Bake the crust for about 10 minutes until fragrant and set. Let it cool completely on a wire rack.
- Make the cheesecake filling: Reduce the oven temperature to 300°F (150°C). In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar for about 1 minute until smooth, scraping down the bowl as needed. Add the eggs one at a time, beating just until combined (around 30 seconds total). Scrape down the sides of the bowl. Add the sour cream, vanilla extract, and peppermint extract, then beat just until incorporated, about 15 seconds. Fold in the chopped white chocolate and crushed peppermint bits quickly and gently to avoid tinting the batter pink.
- Assemble and bake the cheesecake: Pour the cheesecake filling evenly over the cooled crust. Gently lift and tap the pan on the counter to release any trapped air bubbles; pop any surface bubbles with a toothpick or knife. Bake for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set and just golden and the center jiggles slightly when gently shaken.
- Cool and chill: Run a knife around the edge of the pan rim to loosen the cheesecake. Transfer the pan to a wire rack and allow the cheesecake to cool completely, about 2 hours. Refrigerate the cheesecake uncovered until completely cold, at least 6 hours or overnight.
- Unmold and prepare the topping: To remove the cheesecake from the pan, run a small sharp knife around the edges again, unlock and release the sides. Optionally, loosen the crust by sliding a thin metal spatula between the crust and the bottom and transfer the cheesecake to a serving platter.
- Make the whipped cream topping: In a large bowl, beat the heavy whipping cream, vanilla extract, and powdered sugar with an electric or stand mixer until stiff peaks form. Spread half of the whipped cream evenly over the top of the cheesecake. Spoon the remaining whipped cream into a large plastic bag, snip off one corner, and pipe small circles around the edges. Sprinkle with additional crushed peppermint candies for garnish.
- Serve: Let the cheesecake sit at room temperature for 30 minutes before slicing and serving. Store covered in the refrigerator for up to 4 days.
Notes
- Make sure the cream cheese and eggs are at room temperature to ensure a smooth batter without lumps.
- Do not overmix the filling after adding the peppermint bits to avoid coloring the batter pink.
- You can substitute crushed candy canes with peppermint starlight mints as desired.
- Allowing the cheesecake to chill uncovered helps prevent excess moisture build-up.
- For clean slices, run a sharp knife under hot water, dry it, and then slice between servings.
