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White Chocolate Peppermint Cheesecake

Irresistible White Chocolate Peppermint Cheesecake to Impress

This White Chocolate Peppermint Cheesecake blends creamy sweetness with refreshing mint, making it a must-have holiday dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free option.
  • 3 tablespoons Sugar Can be replaced with coconut sugar for a less refined option.
  • 5 tablespoons Melted Butter Use unsalted butter or coconut oil for a dairy-free alternative.
Filling
  • 16 ounces Cream Cheese Ensure it's at room temperature for easy mixing or use vegan cream cheese for a dairy-free version.
  • 8 ounces White Chocolate Feel free to substitute with white chocolate chips if you can’t find bars.
  • 1 cup Sour Cream Replace with Greek yogurt for a tangy twist.
  • 1 teaspoon Peppermint Extract Peppermint oil can be used for a bolder taste.
  • 1 teaspoon Vanilla Extract Can be omitted if needed.
  • 3 large Eggs For a vegan option, use flax eggs.
Garnish
  • 1 cup Crushed Peppermint Candies Swap with chocolate shavings if you're feeling indulgent.

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • Electric Mixer
  • Spatula

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden, then let cool completely.
Make the Filling
  1. In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, then incorporate eggs one at a time. Blend in melted white chocolate, sour cream, peppermint extract, and vanilla until well combined.
Bake the Cheesecake
  1. Pour the filling into the cooled crust, spreading evenly. Bake for 50-60 minutes until the center is set but slightly jiggly. Cool inside the oven for 1 hour.
Chill and Garnish
  1. After cooling to room temperature, refrigerate for at least 4 hours or overnight. Before serving, sprinkle with crushed peppermint candies.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

Soften cream cheese to avoid lumps. Cool cheesecake gradually to prevent cracks. Chill overnight for best flavor and texture.

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