Decadent White Chocolate Peppermint Cheesecake Recipe for Holidays
Indulge in a creamy white chocolate peppermint cheesecake. Perfect for holidays, festive gatherings, and holiday dessert tables.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ granulated sugar
- ½ unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 arge 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)
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.
Notes
- Best served chilled.
- Crushing peppermint candies adds a festive crunch.
- Can be adapted to suit dietary preferences.