Celebrate the holiday season with a dessert that combines elegance, flavor, and festive charm! This White Chocolate Peppermint Cheesecake offers a creamy, dreamy filling atop a buttery graham cracker crust, finished with a sprinkle of peppermint candies. Whether for holiday gatherings or special occasions, this cheesecake is sure to impress your guests and satisfy every sweet craving.

Advertisements

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup white chocolate, melted
½ cup sour cream
1 tsp peppermint extract
1 tsp vanilla extract
¼ cup crushed peppermint candies (for garnish)

Substitutions & Variations:

Use gluten-free graham crackers for a gluten-free option.
Replace sour cream with Greek yogurt for a lighter cheesecake.
Swap white chocolate with dark chocolate for a richer, more intense flavor.

Instructions

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool.

Step 2: Make the Filling

Beat cream cheese in a large bowl until smooth.
Gradually add sugar and mix until creamy.
Add eggs one at a time, mixing on low speed after each.
Stir in melted white chocolate, sour cream, peppermint extract, and vanilla until fully combined.

Step 3: Bake the Cheesecake

Pour filling over cooled crust.
Bake 50–60 minutes until edges are set but center slightly jiggles.
Turn off oven and leave cheesecake inside for 1 hour to cool gradually.

Step 4: Chill and Garnish

Remove from oven, cool to room temperature.
Refrigerate at least 4 hours or overnight.
Sprinkle crushed peppermint candies before serving.

Pro Tips

Use room temperature ingredients to prevent lumpy batter.
Avoid overmixing to reduce cracking.
Chill thoroughly for perfect texture.

Why This Recipe Works

Creamy, rich filling balanced with refreshing peppermint flavor.
Buttery crust that complements the smooth cheesecake perfectly.
Festive and visually stunning for holiday tables.

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare a day before serving for flavors to meld.
Refrigerate: Up to 5 days in an airtight container.
Freeze: Wrap tightly in plastic wrap and foil; freeze up to 3 months.

Serving Ideas

Top with whipped cream for extra indulgence.
Drizzle with chocolate or peppermint syrup.
Pair with peppermint tea or hot chocolate for a cozy dessert.

Nutrition (Per Serving Estimate)

Calories: 350
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 210mg
Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 20g
Protein: 5g

Frequently Asked Questions

Q1: Can I make this cheesecake ahead of time?
Yes! Making it a day in advance enhances the flavors and improves texture.

Advertisements

Q2: How do I know when the cheesecake is done?
Edges should be set while the center remains slightly jiggly.

Q3: Can I swap the white chocolate for another type?
Absolutely! Dark or milk chocolate can be used for variation.

Advertisements

This White Chocolate Peppermint Cheesecake is a festive, creamy dessert perfect for holidays or special occasions. With its rich white chocolate filling, refreshing peppermint notes, and elegant presentation, it’s sure to wow everyone. Try this recipe, and watch it become a new holiday favorite!