Description
A creamy white-chocolate cheesecake with a cool peppermint crunch — the perfect holiday showstopper that combines rich flavor and festive flair.
Ingredients
Crust
- 1 ½ cups chocolate cookie crumbs
- ¼ cup melted butter
Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 6 oz (170 g) white chocolate, melted
- ½ tsp peppermint extract
Topping
- Crushed candy canes or peppermint candies
- Whipped cream (optional)
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake evenly.
- Prepare crust: Mix the chocolate cookie crumbs with melted butter until well combined, then press the mixture firmly into the bottom of a springform pan to form an even crust layer.
- Beat cream cheese and sugar: In a bowl, beat the softened cream cheese and sugar until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Add eggs: Add the eggs one at a time into the cream cheese mixture, blending well after each addition to maintain a smooth batter.
- Mix filling ingredients: Incorporate the sour cream, melted white chocolate, and peppermint extract into the batter, mixing thoroughly to combine all flavors.
- Bake cheesecake: Pour the filling over the prepared crust in the springform pan and bake in the preheated oven for 45 to 50 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours to set fully and develop flavors.
- Garnish and serve: Before serving, top the cheesecake with whipped cream if desired and sprinkle crushed candy canes or peppermint candies on top for a festive crunch.
Notes
- Use high-quality white chocolate for the best texture and flavor in the cheesecake.
- For a no-bake version, use gelatin as a setting agent and skip the baking step.
- Prep Time: 25 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
