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White Chocolate Peppermint Cheesecake

A velvety cheesecake combining creamy white chocolate and refreshing peppermint, perfect for holiday gatherings and cozy family dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cups white chocolate chips, melted Use high-quality white chocolate for best flavor.
  • 3 large eggs Should be at room temperature.
  • 0.5 cups sour cream
  • 0.5 teaspoon peppermint extract
  • as needed Crushed peppermint candies, for topping Sprinkle on top before serving.

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C). In a bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
  2. Press it firmly into the bottom of a springform pan to form an even crust.
  3. Bake for 8-10 minutes, then set aside to cool.
Mix the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the sugar and mix until creamy. Stir in the melted white chocolate and vanilla extract until well combined.
Incorporate Eggs and Sour Cream
  1. Add the eggs one at a time, mixing well after each addition.
  2. Finally, add the sour cream and peppermint extract, mixing until smooth and creamy.
Bake the Cheesecake
  1. Pour the cheesecake filling over the crust in the springform pan.
  2. Bake for 50-60 minutes or until the edges are set, but the center is slightly jiggly.
  3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
Cool and Chill
  1. Remove from the oven, let it cool completely, and chill in the refrigerator for at least 4 hours, preferably overnight.
Garnish and Serve
  1. Before serving, top with crushed peppermint candies for a festive crunch.
  2. Slice and delight in every creamy, minty bite!

Notes

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. Individual slices can be frozen for later enjoyment. Thaw overnight in the refrigerator before serving.