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Close-up of a White Chocolate Peppermint Cheesecake slice with a whipped cream swirl and crushed peppermint on top.

White Chocolate Peppermint Cheesecake

This indulgent White Chocolate Peppermint Cheesecake combines the rich flavors of white chocolate and peppermint, making it perfect for the holidays.
5 from 1 vote
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Course: Dessert, Sweet
Cuisine: American, Holiday
Keyword: cheesecake, holiday dessert, peppermint, Peppermint Cheesecake, white chocolate, White Chocolate Peppermint Cheesecake
Prep Time: 45 minutes
Cook Time: 1 minute
Chill Time: 6 minutes
Total Time: 52 minutes
Servings: 18 Slices
Calories: 289kcal
Cost: $15

Ingredients

Oreo Crust

  • 3 ⅓ cups Oreo crumbs 35 Oreos, crushed
  • 6 ½ tablespoon Unsalted butter melted For binding the crust

White Chocolate Cheesecake

  • 24 oz Cream cheese room temperature Softened for mixing
  • ¾ cup White granulated sugar Sweetener
  • 8 ½ oz White chocolate bars melted Used Lindt for best flavor
  • ½ cup Sour cream room temperature For creaminess
  • 1 teaspoon Pure vanilla extract Flavor enhancer
  • ¼ teaspoon Salt Balances sweetness
  • 4 Large eggs room temperature Ensure they are at room temperature
  • 1 ⅔ cups Andes peppermint chips For that peppermint crunch

Whipped Cream

  • 1 cup Heavy cream Cold for best whipping
  • 2 ¼ tablespoon Powdered sugar Sweetens the whipped cream
  • 1 teaspoon Pure vanilla extract Flavor enhancer

Instructions

  • Preheat the oven to 325°F. Spray a 9-inch springform pan with baking spray and line with parchment paper, then spray again.
  • In a food processor, blend the Oreos into fine crumbs. In a bowl, combine the Oreo crumbs and melted butter using a fork.
  • Press the crumb mixture into the pan, creating a crust that rises halfway up the sides. Compact the bottom with a measuring cup.
  • Bake for 11 minutes, then remove from oven and set aside.
  • Melt the white chocolate in a microwave-safe bowl, microwaving in 20-second intervals, stirring in between.
  • Using a mixer, beat the cream cheese and sugar on high for 2 minutes. Scrape down the sides of the bowl as needed.
  • Add the melted white chocolate, sour cream, vanilla, and salt to the cream cheese mixture. Beat on medium speed until smooth.
  • Add eggs one at a time, mixing on low speed until just combined. Finish mixing with a spatula. Stir in the peppermint chips.
  • Pour the batter into the prepared crust. Prepare the water bath using one of the two methods.
  • Place the springform pan in a 10-inch cake pan or wrap in aluminum foil. Pour hot water halfway up the sides. Bake for 75-85 minutes, until the edges are set, and the center is slightly jiggly.
  • Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Then transfer to a cooling rack to cool completely.
  • Wrap the cheesecake in foil and chill for at least 6 hours, preferably overnight.
  • To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla in a cold metal bowl using a whisk attachment. Beat until medium peaks form.
  • Remove the cheesecake from the pan and peel off the parchment paper. Spread the whipped cream on top of the cheesecake.

Notes

Perfect for celebrating Christmas or any festive occasion. This cheesecake pairs beautifully with a cup of hot cocoa or coffee.

Nutrition

Serving: 130g | Calories: 289kcal | Carbohydrates: 13g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 177mg | Potassium: 81mg | Fiber: 1g | Sugar: 12g | Vitamin A: 966IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.1mg