White Chocolate Peppermint Cheesecake (Print-Friendly Version)
A dreamy winter treat combining white chocolate, cooling peppermint, and buttery graham base, perfect for holiday parties. Smooth, festive, and simple to make. Tap & save.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups crushed graham crackers
02 -
1/3 cup white sugar
03 -
1/2 cup melted unsalted butter
→ Filling
04 -
16 ounces softened cream cheese
05 -
1 cup white sugar
06 -
3 large eggs
07 -
1 cup melted white chocolate
08 -
1 teaspoon mint extract
09 -
1 teaspoon pure vanilla extract
10 -
1/2 cup sour cream
→ Garnish
11 -
1/4 cup smashed peppermint candy pieces
# How to Make It:
01 -
Heat your oven to 350°F (175°C). Mix the graham cracker crumbs, sugar and melted butter in a bowl until everything looks wet. Push the mix firmly into the bottom of a 9-inch springform pan.
02 -
Put the pan in the middle of your oven and cook the crust for 8 minutes. Take it out and let it cool a bit.
03 -
Using a large bowl, mix the soft cream cheese with sugar until it's nice and creamy. Add the eggs one by one, mixing after each one just until they're combined.
04 -
Slowly fold in the melted white chocolate, mint extract, vanilla extract, and sour cream. Keep mixing until everything's combined and your batter looks smooth.
05 -
Pour your filling onto the cooled crust. Flatten the top with a spatula. Bake at 350°F (175°C) for about 25 minutes, or until the middle isn't completely firm and wiggles slightly.
06 -
Let your cheesecake cool down to room temperature. Then pop it in the fridge for at least 4 hours or until it's fully chilled.
07 -
Right before you serve it, scatter the crushed peppermint candy bits all over the top.
# Extra Suggestions:
01 -
Want neat slices? Dip your knife in hot water and wipe it clean between cuts.