Irresistible Peppermint White Chocolate Cheesecake Recipe

Indulge in the sweet harmony of Peppermint White Chocolate Cheesecake, where creamy delight meets a refreshing mint twist. Imagine a velvety cheesecake with hints of peppermint, topped with a drizzle of white chocolate that melts in your mouth—pure bliss. snickers poke cake recipe mint chocolate cheesecake brownies.

This dessert is like a holiday hug for your taste buds, perfect for festive gatherings or cozy nights in. Just one slice and you’ll be transported to a winter wonderland, where the aroma of peppermint fills the air and your heart sings with joy.

I once brought this cheesecake to a holiday party, and let me tell you, it vanished faster than I could say “cheesecake.” Friends were begging for the recipe before they even finished their slices! pistachio cake recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Choose finely crushed crumbs for a smooth crust that holds together perfectly.

• Unsalted Butter: Melted butter is essential for binding the crust; use unsalted to control saltiness.

• Cream Cheese: Soften at room temperature for easy mixing; it creates that luscious cheesecake texture.

• Sugar: Granulated sugar sweetens the cheesecake beautifully; adjust based on your sweetness preference.

• White Chocolate Chips: Use high-quality chips that melt smoothly into the filling for extra creaminess.

• Peppermint Extract: A little goes a long way—this gives your cheesecake that refreshing minty kick.

• Heavy Cream: Whipped into peaks, it adds lightness and fluffiness to your cheesecake filling.

• Eggs: Room temperature eggs help create a creamy and cohesive batter when mixed in.

• Candy Canes (Optional): Crushed candy canes make an excellent garnish that adds crunch and festive flair.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs with melted butter until well mixed. Press this mixture evenly into the bottom of a springform pan.

Bake the Crust: Bake the crust in the preheated oven for about 10 minutes until golden and fragrant. Allow it to cool completely before adding the filling.

Create the Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar while continuing to mix until fully combined.

Melt White Chocolate: Gently melt white chocolate chips using a microwave or double boiler. Add cooled chocolate to the cream cheese mixture and blend well until smooth.

Add Peppermint Flavoring: Mix in peppermint extract carefully—taste as you go! You want just enough mintiness without overwhelming flavors.

Incorporate Eggs and Cream: Add eggs one at a time, mixing gently after each addition. Fold in whipped heavy cream until just combined; avoid overmixing for lighter texture.

Bake the Cheesecake: Pour filling over cooled crust. Bake at 325°F (160°C) for 55-60 minutes or until edges are set but center jiggles slightly. Turn off oven and leave cheesecake inside for one hour.

Cool and Chill: Remove from oven and let cool completely before refrigerating for at least four hours or overnight—this helps set flavors beautifully!

Enjoy every bite of your Peppermint White Chocolate Cheesecake! chocolate covered pretzels.

Perfecting the Cooking Process

Start by preparing the crust while preheating your oven; then mix the filling before baking to ensure even texture.

Add Your Touch

Feel free to swap white chocolate for dark chocolate or add crushed candy canes for extra crunch and holiday flair.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. No reheating required; it’s delicious cold!

Creating this Peppermint White Chocolate Cheesecake took me back to my childhood kitchen, where my mom would whip up treats that made every holiday feel magical. For more inspiration, check out this lemon cheesecake squares recipe.

FAQ

What makes Peppermint White Chocolate Cheesecake special?

The combination of creamy white chocolate and refreshing peppermint creates a unique dessert experience.

Can I make this cheesecake ahead of time?

Yes! It’s perfect for making one or two days ahead of your event.

How do I prevent cracks in my cheesecake?

Bake at a low temperature and avoid opening the oven door during baking to minimize cracks.

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Peppermint White Chocolate Cheesecake

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• Author: Sofia Valentina
• Total Time: 1 hour 30 minutes
• Yield: Serves 8

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Description

Savor the festive spirit with this Peppermint White Chocolate Cheesecake, a creamy delight that combines luscious cream cheese and refreshing peppermint notes, all drizzled with velvety white chocolate. Perfect for holiday gatherings or cozy nights, this dessert will leave your taste buds dancing with joy.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 cup white chocolate chips
• 1 tsp peppermint extract
• 1 cup heavy cream, whipped
• 3 large eggs, room temperature
• Crushed candy canes for garnish (optional)

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Instructions

1. Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.
2. Bake crust for 10 minutes until golden; let cool.
3. Beat cream cheese until smooth. Gradually add sugar and mix well.
4. Melt white chocolate chips and fold into the cream cheese mixture.
5. Mix in peppermint extract. Add eggs one at a time, mixing gently after each addition. Fold in whipped cream until just combined.
6. Pour filling over the cooled crust and bake for 55-60 minutes until edges are set.
7. Turn off oven and let cheesecake cool inside for an hour before chilling in the refrigerator for at least four hours or overnight.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (117g)
• Calories: 380
• Sugar: 25g
• Sodium: 230mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 95mg