White Chocolate Peppermint Cheesecake
White Chocolate Peppermint Cheesecake is the perfect dessert for a Christmas get-together. Covered with a layer of dark chocolate, peppermint candies and whipped cream, this decadent cheesecake will impress all your friends and family this holiday season.
Makes: 12 servings
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 12 hours
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 12 hours
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
Crust:
- 3 cups chocolate sandwich cookies
- 4 tablespoons unsalted butter, melted
Filling:
- 32 ounces (4 packages) cream cheese, room temperature
- 1 ¼ cup sugar
- ¾ cup sour cream, room temperature
- 8 ounces white chocolate, melted
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 3 eggs, room temperature
- ¼ cup crushed peppermint candies, plus more for topping
Optional Toppings:
- 5 ounces dark chocolate
- Whipped cream
Instructions
- Preheat oven to 350 degrees and grease a 9-inch springform pan.
- In a food processor or blender, crush the cookies until they become fine crumbs. Place in a bowl and mix with the melted butter. Press crumb mixture into the bottom of the pan and about 1 inch up the sides. Bake for 10 minutes. Remove from oven and lower the temperature to 325 degrees.
- In a large bowl, mix together the cream cheese, sugar and sour cream with a hand or stand mixer on low speed until combined. Scrape down the sides of the bowl and add the white chocolate, peppermint and vanilla extracts, and salt. Mix to combine. Add the eggs 1 at a time, mixing between each addition until incorporated. Using a spatula, fold in the crushed candies.
- Pour the cheesecake batter in the crust and bake for 60 to 70 minutes, or until only the middle of the cheesecake is a little wobbly. Turn off the oven and allow cake to cool to room temperature inside the oven (approximately 1 hour). Allow to cool on the counter for an additional 30 to 60 minutes, then chill in the refrigerator for at least 8 hours, or until ready to serve.
- Before serving, melt the dark chocolate and pour, spread or drizzle it over the cheesecake, if desired. Sprinkle with additional crushed candies and allow chocolate to set before slicing. Top each serving with whipped cream, if desired.
Nutrition Information
Serving size: 1 slice (1/12 of cake)|Calories: 689|Sodium: 510mg|Fat: 46.5g|Carbohydrates: 60.3g|Fiber: .8g|Protein: 10.7g|
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