Introduction

This White Chocolate Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season or any special occasion. It features a rich Oreo crust, smooth white chocolate cheesecake, and a refreshing peppermint twist topped with fluffy whipped cream.

A slice of peppermint cheesecake with three visible layers sits on a white plate over a folded white cloth. The bottom layer is a dark chocolate cookie crust, firm and crumbly. Above it is a thick creamy cheesecake layer with small red and white peppermint pieces mixed inside. The top layer is light and fluffy white whipped cream, decorated with small white chocolate shavings and larger whole and crushed red and white peppermint candies. Additional peppermint pieces are scattered around the plate. In the background, blurred slices of the same cheesecake sit on white plates on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Oreo crumbs (35 Oreos)
6 TBSP Unsalted butter (melted)
24 oz Cream cheese (room temperature)
3/4 cup White granulated sugar
8 oz White chocolate bars (melted, I used Lindt)
1/2 cup Sour cream (room temperature)
1 tsp Pure vanilla extract
1/4 tsp Salt
4 Large eggs (room temperature)
1 1/2 cups Andes peppermint chips
1 cup Heavy cream
2 TBSP Powdered sugar
1 tsp Pure vanilla extract (for whipped cream)

Instructions

Step 1: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, and spray again.
Step 2: In a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with melted butter until combined.
Step 3: Press the crumb mixture evenly into the springform pan, extending halfway up the sides. Use the bottom of a measuring cup to firmly compact the crust.
Step 4: Bake the crust for 11 minutes, then remove from the oven and set aside.
Step 5: Melt the white chocolate in 20-second intervals in the microwave, stirring well between each, until smooth.
Step 6: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes, scraping down the bowl with a spatula as needed.
Step 7: Add the melted white chocolate, sour cream, vanilla, and salt to the cream cheese mixture. Mix on medium speed until combined.
Step 8: Add the eggs one at a time, mixing on low speed until just combined. Finish mixing gently with a spatula. Fold in the peppermint chips.
Step 9: Pour the cheesecake batter over the baked crust.
Step 10: Prepare a water bath by either placing the springform pan inside a 10-inch cake pan, then placing both in a larger roasting pan filled halfway with hot water, or wrap the springform pan twice with aluminum foil and place it directly in the roasting pan with hot water halfway up the sides.
Step 11: Bake the cheesecake for 75 to 85 minutes, until the edges are set but the center still has a slight jiggle.
Step 12: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then transfer to a cooling rack to cool completely.
Step 13: Wrap the pan in foil and chill the cheesecake in the refrigerator for at least 6 hours or overnight.
Step 14: To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
Step 15: Remove the cheesecake from the springform pan and peel off the parchment paper. Spread the whipped cream evenly over the top before serving.

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and even baking.
Andes peppermint chips add a nice texture, but you can substitute with crushed candy canes for extra crunch.
Wrap the pan well during the water bath to avoid water leaks that can spoil the crust.
For a stronger peppermint flavor, add a few drops of peppermint extract to the batter or whipped cream.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Re-whip the topping if needed after thawing.

How to Serve

A close-up of a slice of peppermint cheesecake showing three layers: at the bottom, a dark brown crumbly crust; in the middle, a creamy off-white cheesecake layer with small red peppermint bits; topped with a thick, fluffy white whipped cream layer. The top of the slice is decorated with whole red and white striped peppermint candies and small white chocolate shavings. The slice is on a clear glass cake server with wavy edges, sitting on a white marbled surface, with the rest of the cheesecake visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is best because it allows easy removal without damaging the sides. If using a regular pan, line it well with parchment and carefully invert the cheesecake to remove.

Why is a water bath necessary?

The water bath helps the cheesecake bake evenly and prevents cracks by keeping the temperature gentle and humid around the cake.