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White Chocolate Peppermint Cheesecake

Irresistible White Chocolate Peppermint Cheesecake Bliss

This White Chocolate Peppermint Cheesecake combines creamy white chocolate with refreshing peppermint, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 4 hours
Total Time 5 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oreo Crust
  • 24 cookies Oreo Cookies Substitution: Use chocolate graham crackers for a different flavor profile.
  • 5 tablespoons Unsalted Butter Use salted butter if preferred, but reduce additional salt in the recipe.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it's at room temperature for easy mixing.
  • 1 cup White Granulated Sugar Brown sugar can be used for a slight depth in flavor.
  • 8 ounces White Chocolate Bars Lindt or a similar high-quality brand recommended.
  • 1 cup Sour Cream Greek yogurt can be substituted for a lighter option.
  • 1 teaspoon Pure Vanilla Extract Use high-quality extract for best results.
  • 1 pinch Salt Reduce or omit if using salted butter.
  • 3 large Eggs Ensure they are at room temperature.
  • ½ cup Andes Peppermint Chips Use crushed candy canes for a similar flavor and presentation.
For the Topping
  • 1 cup Heavy Cream Can substitute half-and-half for a less rich option.
  • 2 tablespoons Powdered Sugar Can be omitted for unsweetened cream if desired.

Equipment

  • Oven
  • Food processor
  • microwave
  • 9-inch springform pan
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.
  2. In a food processor, blend about 24 Oreo cookies into fine crumbs. Melt 5 tablespoons of unsalted butter and mix it with the crumbs until thoroughly combined. Press firmly into the springform pan and bake for 11 minutes. Let cool.
  3. In a microwave-safe bowl, melt 8 ounces of white chocolate until smooth. In another bowl, beat 16 ounces of cream cheese and 1 cup of sugar until creamy, then add melted white chocolate, 1 cup of sour cream, 1 teaspoon of vanilla extract, and a pinch of salt, mixing well.
  4. Add 3 large eggs to the mixture one at a time, mixing on low speed after each addition. Gently fold in ½ cup of Andes peppermint chips.
  5. Wrap the springform pan with foil and set in a larger baking pan. Fill the outer pan with hot water halfway up the sides of the springform pan.
  6. Bake for 75 to 85 minutes until edges are set and the center is slightly jiggly.
  7. Turn off the oven, crack the door, and let the cheesecake cool for about 30 minutes. Refrigerate for at least 4 hours or overnight.
  8. For the whipped cream, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until medium peaks form.
  9. Remove the cheesecake from the springform pan, spread the whipped cream on top, and sprinkle crushed candy canes. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for smooth mixing. Watch for overbaking to avoid a dry texture. Allow cheesecake to cool gradually in the oven to prevent cracks. Use a sharp knife for clean slices.

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