Description
Creamy white chocolate cheesecake with a peppermint twist, nestled on a chocolate cookie crust and topped with whipped cream and crushed candy canes. The perfect festive dessert centerpiece.
Ingredients
**For the Crust**
22 chocolate sandwich cookies (not double-stuffed), halved
3 tbsp unsalted butter, melted
**For the Filling**
3 (8 oz) packages cream cheese, softened
1¼ cups granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp peppermint extract
1 cup sour cream
4 oz white chocolate, chopped
⅓ cup crushed candy canes (plus more for topping)
**For the Topping**
1 cup heavy whipping cream
1 tsp vanilla extract
3 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Pulse cookies in a food processor to crumbs, mix with melted butter, and press into pan. Bake for 10 mins. Cool.
3. Lower oven temperature to 300°F.
4. Beat cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing well.
6. Mix in sour cream, vanilla, and peppermint extract.
7. Fold in white chocolate and crushed candy quickly.
8. Pour filling into crust. Tap pan gently to release air bubbles.
9. Bake 1 hr 20–30 mins until set around edges and slightly jiggly in the center.
10. Cool 2 hours at room temp, then chill at least 6 hours or overnight.
11. Unmold and make whipped topping by beating cream, vanilla, and sugar until stiff peaks form.
12. Spread half on cheesecake, pipe rest around edge. Top with extra peppermint.
13. Let stand 30 minutes before serving. Store in fridge up to 4 days.
Notes
Use room temperature cream cheese, eggs, and sour cream for the smoothest texture.
Fold in peppermint candy gently to avoid pink tinting.
Wrap your springform pan in foil or place on a baking sheet to catch leaks.
For clean slices, warm your knife with hot water and wipe between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 309
- Sugar: 31g
- Sodium: 112mg
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 66mg