White Chocolate Peppermint Cheesecake

Make the holiday’s best, most festive dessert with this cool and creamy peppermint cheesecake! It sits on top of a chocolate cookie crust, studded with crushed peppermint candy and smooth white chocolate, with a wintery cover of whipped cream.

White Chocolate Peppermint Cheesecake - Smooth and creamy white chocolate cheesecake infused with cool peppermint flavor, a substantial chocolate cookie crust, and a cloud cover of whipped cream make this cheesecake recipe the holiday season’s best, most beautiful dessert!

This post is sponsored by Hood.

Cheesecake is always a hit for holiday parties, but it becomes even more festive and special when you introduce creamy, cozy white chocolate and wintery peppermint. Peppermint extract infuses the cheesecake with just the right amount of mintiness to offset the tangy cream cheese and keep the whole cake tasting cool and fresh. Crushed candy canes or peppermint candies add a sparkly red and white crunch throughout.

White Chocolate Peppermint Cheesecake - Smooth and creamy white chocolate cheesecake infused with cool peppermint flavor, a substantial chocolate cookie crust, and a cloud cover of whipped cream make this cheesecake recipe the holiday season’s best, most beautiful dessert!

To make the cheesecake filling, you’ll need all the usual ingredients: cream cheese as the base, granulated sugar to sweeten, eggs to bind it all together, extracts like vanilla and peppermint for flavor, chopped white chocolate and crushed peppermint candies for pops of flavor and crunch…and sour cream for a lighter, softer texture.

White Chocolate Peppermint Cheesecake - Smooth and creamy white chocolate cheesecake infused with cool peppermint flavor, a substantial chocolate cookie crust, and a cloud cover of whipped cream make this cheesecake recipe the holiday season’s best, most beautiful dessert!
White Chocolate Peppermint Cheesecake - Smooth and creamy white chocolate cheesecake infused with cool peppermint flavor, a substantial chocolate cookie crust, and a cloud cover of whipped cream make this cheesecake recipe the holiday season’s best, most beautiful dessert!

If you don’t traditionally add sour cream to your cheesecakes, here’s why it’s a good idea to start: First, sour cream has a similar tang to cream cheese, so you won’t be disturbing the overall flavor. Second and more importantly, because sour cream is wetter and less dense than cream cheese, it adds just enough moisture to make the filling soft and smooth but not heavy. Hood Sour Cream is perfect for baking because it’s made with high-quality Hood Milk and Cream. It’s a product that can be trusted for all of your holiday baking needs—from coffee cakes to cheesecakes like this one. And conveniently, it’s available in the dairy aisle of your local grocery store in 16 and 24-ounce tub containers or a 12-ounce squeeze bottle.

Tips to Make a Peppermint Cheesecake:

-Make sure your oven rack is set in the middle position of your oven. You don’t want to bake your cheesecake on the lower or upper rack because it will bake unevenly.

-The cookie crumb crust is as easy as can be—just mix crushed cream-filled chocolate sandwich cookies with a little butter to bind them and use the flat bottom of a measuring cup to firmly and evenly pack the crumbs into the bottom of your springform pan.

-Temperature is crucial when it comes to cheesecake. Make sure that your cream cheese, eggs, and sour cream are at room temperature before baking (the cream cheese should be soft enough that you can press a finger through it with very little resistance).

-When adding the crushed peppermint candies to your cheesecake filling, stir quickly and minimally because the peppermint bits will begin to tint the batter pink.

White Chocolate Peppermint Cheesecake - Smooth and creamy white chocolate cheesecake infused with cool peppermint flavor, a substantial chocolate cookie crust, and a cloud cover of whipped cream make this cheesecake recipe the holiday season’s best, most beautiful dessert!

-A springform pan is essential here. No other cake pan or deep-dish pie plate will make it possible for you to cleanly and easily remove the cheesecake. The latchable collar that forms the sides of a springform pan makes it a cinch to remove the pan from the cake while leaving it intact.

-Allow enough time to chill your cheesecake after baking—at least 6 hours or overnight.

-To achieve the perfect slice, dip a large chef’s knife into a cup filled with hot water, dry it with a kitchen towel, then slice. Clean and dip your knife between slices.

-Cheesecake will keep, covered, in the refrigerator for up to 4 days.

White Chocolate Peppermint Cheesecake - Smooth and creamy white chocolate cheesecake infused with cool peppermint flavor, a substantial chocolate cookie crust, and a cloud cover of whipped cream make this cheesecake recipe the holiday season’s best, most beautiful dessert!

Visit Hood.com for more delicious holiday recipes and inspiration.

white chocolate peppermint cheesecake for the holidays
Print Recipe
5 from 5 votes

White Chocolate Peppermint Cheesecake

Smooth and creamy white chocolate cheesecake infused with cool peppermint flavor, a substantial chocolate cookie crust, and a cloud cover of whipped cream make this cheesecake recipe the holiday season’s best, most beautiful dessert!
Prep Time30 mins
Cook Time1 hr 30 mins
Chilling Time8 hrs
Total Time10 hrs
Course: Dessert
Keyword: holiday dessert, peppermint cheesecake
Servings: 16
Calories: 309kcal
Author: Andie Mitchell

Ingredients

Crust

  • 22 cream-filled chocolate sandwich cookies (not double-stuffed), broken in half
  • 3 tbsp unsalted butter, melted

Filling

  • 3 8-oz packages cream cheese, softened
  • cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 cup Hood Sour Cream
  • 4 oz white chocolate, chopped
  • cup crushed candy canes or peppermint candy like starlight mints, plus more for topping

Topping

  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp powdered sugar

Instructions

  • Preheat your oven to 350 degrees. Grease bottom and side of 9-inch springform pan.
  • Process the cookies in a food processor until finely ground, about 30 seconds. Add the melted butter and pulse until combined, 6 to 8 pulses. Transfer the crumb mixture to prepared pan and use your hands to press the crumb mixture evenly into the bottom of the pan. Tip: Using the bottom of a dry measuring cup, firmly pack crust into pan. Bake until fragrant and set, about 10 minutes. Let cool completely on wire rack.
  • For the filling: Reduce the oven temperature to 300 degrees. In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth, about 1 minute, scraping down the bowl as needed. Add the eggs, one at a time, beating just until incorporated, about 30 seconds total. Scrape down the sides of bowl. Add the sour cream, vanilla, peppermint extract, and beat just until combined, about 15 seconds. Add the chopped white chocolate and the peppermint bits and fold into the cheesecake quickly (you want to mix quickly and minimally because the peppermint bits will begin to tint the batter pink).
  • Pour the cheesecake mixture over the crust. Lift and gently tap the pan on the counter to release any air bubbles. Pop any air bubbles that have risen to surface.
  • Bake the cheesecake until the edges are set and center jiggles slightly when shaken and (it Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour 20 minutes to 1 hour 30 minutes. Run a knife around edge of pan rim. Transfer to a wire rack and let cool completely, about 2 hours. Refrigerate, uncovered, until completely cold, about 6 hours or overnight.
  • To unmold the cheesecake, run a small sharp knife between around the sides of the pan, then unlock and release the sides. Optional: To loosen the crust from the pan, slide a thin metal spatula between the crust and the bottom, then slide the cheesecake onto your serving platter.
    For the topping, in a large bowl, beat the cream, vanilla, and powdered sugar with an electric mixer (handheld or stand mixer) until stiff peaks form. Spread half of the whipped cream over the cheesecake and spoon the remaining half into a large plastic bag, snip off one bottom corner of the bag with scissors and pipe the whipped cream in small circles around the edges of the cake. Sprinkle the top with more crushed peppermint candies.
  • Let the cheesecake stand at room temperature for 30 minutes before serving. It can be covered and refrigerated for up to 4 days.

Notes

-Make sure your oven rack is set in the middle position of your oven. You don’t want to bake your cheesecake on the lower or upper rack because it will bake unevenly.
-The cookie crumb crust is as easy as can be—just mix crushed cream-filled chocolate sandwich cookies with a little butter to bind them and use the flat bottom of a measuring cup to firmly and evenly pack the crumbs into the bottom of your springform pan.
-Temperature is crucial when it comes to cheesecake. Make sure that your cream cheese, eggs, and sour cream are at room temperature before baking (the cream cheese should be soft enough that you can press a finger through it with very little resistance).
-When adding the crushed peppermint candies to your cheesecake filling, stir quickly and minimally because the peppermint bits will begin to tint the batter pink.
-A springform pan is essential here. No other cake pan or deep-dish pie plate will make it possible for you to cleanly and easily remove the cheesecake. The latchable collar that forms the sides of a springform pan makes it a cinch to remove the pan from the cake while leaving it intact.
-Allow enough time to chill your cheesecake after baking—at least 6 hours or overnight.
-To achieve the perfect slice, dip a large chef’s knife into a cup filled with hot water, dry it with a kitchen towel, then slice. Clean and dip your knife between slices.
-Cheesecake will keep, covered, in the refrigerator for up to 4 days.
Share:

Subscribe!

13 thoughts on “White Chocolate Peppermint Cheesecake

  1. Pam

    Dear Andie, If you show pictures and talk about James we want receips. If you give us receipes we want James.

    Please give us both in the same blog.

    Love to all of you

    Reply
  2. Scarlette Walker

    5 stars
    This is one of the delicious cheesecakes i have ever made, thank you very much Andy. I also want to share with the readers here there’s that i was suffering from obesity from few years and then i found this thing 13 day “Card Pairing Trick” I don’t know acutally if it is good for my future health or not but i can surely see changes, please my friends if any one has any idea about i should continue it or not just go to the link and leave me reviews =>http://bit.ly/Top_weight_loss_solutions

    Reply
  3. Elisabeth

    5 stars
    Thank you Andie! I’m also want to share my grateful to found this http://tiny.cc/LoseWeightRN. Hopefully, you all too can find the best method for you to lose weight, or you all can try the same way as me! It helped me not only lose weight but keep it off, hope it helps some others!

    Reply
  4. Pingback: White Chocolate Peppermint Cheesecake - Andie Mitchell - Healthy Not Crazy

  5. Laura Smith

    I am glad i stumbled upon this blog. Thank you so much Andie, your recipes have been helping me lose weight on my weight loss journey. I have also been using this https://bit.ly/2RG0XzQ and it combined with the recipes helped me so much. I really hope others try these because they really work. Thank you so much, I hope I meet you one day.

    Reply
  6. munni

    Andie Mitchell is the BEST in making delicious food. I check this site every single day for new INGREDIENTS and I am happy that: http://bit.ly/fatlossmedicine has helped my process with loss weight as well with a fast AND affordable solution!

    I would recommend this website to my own family members as well!

    Reply
  7. Helen

    5 stars
    I’m in love with The Andie Mitchell blog! I always try her recipes with my mom, who was trying to lose weight for yeaaaars. The recipes are great. This blog really helped me and my mom. She also tried this one during her diet and she said that it definitely helped her, so go check this out!
    https://mmini.me/LoseWeightNowFast

    Reply

Leave a Reply

You have to agree to the comment policy.

This site uses Akismet to reduce spam. Learn how your comment data is processed.