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White Chocolate Peppermint Cheesecake Recipe

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★★★★★

4.8 from 83 reviews

This White Chocolate Peppermint Cheesecake is a delightful holiday dessert featuring a rich Oreo crust, creamy white chocolate-infused cheesecake filling, and refreshing Andes peppermint chips. Topped with fluffy whipped cream, this cheesecake combines festive flavors with a smooth, velvety texture perfect for winter celebrations.

Ingredients

Scale

Crust

  • 3 cups Oreo crumbs (35 Oreos)
  • 6 TBSP Unsalted butter (melted)

Cheesecake Filling

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 8 oz White chocolate bars (melted, Lindt recommended)
  • 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

Whipped Cream Topping

  • 1 cup Heavy cream
  • 2 TBSP Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions

  1. Oreo Crust Preparation: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray and line the bottom with a parchment paper circle, spraying it again to prevent sticking.
  2. Make Oreo Crumbs: Using a food processor, blend the Oreos into fine crumbs. Transfer to a small bowl and mix with melted butter thoroughly using a fork.
  3. Press Crust: Pour the Oreo crumb mixture into the prepared pan. Use your hands to press crumbs halfway up the sides. Then press down the bottom firmly using the bottom of a measuring cup to compact it evenly.
  4. Bake Crust: Bake in the preheated oven for 11 minutes to set the crust. Remove and let it slightly cool.
  5. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate by microwaving in 20-second intervals, stirring well between intervals until fully melted and smooth.
  6. Beat Cream Cheese Mixture: Use a mixer to beat the cream cheese and sugar on high speed for 2 minutes until smooth and creamy. Scrape down the sides with a rubber spatula to ensure even mixing.
  7. Add Flavorings: Mix in the melted white chocolate, sour cream, vanilla extract, and salt on medium speed until combined evenly.
  8. Add Eggs and Peppermint Chips: Add the eggs one at a time and mix on low speed just until combined; avoid overmixing. Remove mixer and fold in the Andes peppermint chips gently with a spatula.
  9. Pour Cheesecake Batter: Pour the batter evenly over the pre-baked Oreo crust in the springform pan.
  10. Prepare Water Bath: To prevent cracks during baking, use a water bath: either place the springform pan in a 10-inch cake pan inside a large roasting pan filled halfway with hot water (without touching the crust), or wrap the springform pan tightly in aluminum foil twice and place it directly inside the roasting pan with hot water halfway up the pan.
  11. Bake Cheesecake: Bake at 325℉ for 75-85 minutes, until the edges are set and the center still has a slight jiggle.
  12. Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent cracking from rapid temperature changes.
  13. Cool Completely: Remove the cheesecake from the oven and transfer to a cooling rack. Allow it to cool completely at room temperature.
  14. Chill Cheesecake: Wrap the cheesecake pan tightly in foil and refrigerate for at least 6 hours or overnight to set fully.
  15. Prepare Whipped Cream: Using a metal mixing bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
  16. Decorate Cheesecake: Remove the springform pan sides and the parchment paper from the bottom. Spread the whipped cream evenly over the top of the cheesecake as a finishing touch.

Notes

  • Ensure all dairy ingredients are at room temperature for a smoother cheesecake batter and to prevent lumps.
  • Be careful not to overmix once eggs are added to avoid incorporating too much air, which can cause cracks.
  • The water bath step is crucial to help maintain moisture and prevent cracks during baking.
  • Use a sturdy springform pan and make sure to wrap it well in foil if using the water bath method that immerses the pan to avoid leaks.
  • The cheesecake is best chilled overnight for optimal texture and flavor development.
  • If Andes peppermint chips are unavailable, crushed peppermint candies or chocolate mint chips can be substituted.

Keywords: white chocolate peppermint cheesecake, peppermint cheesecake recipe, Oreo crust cheesecake, holiday cheesecake, white chocolate dessert

Find it online: https://platedbyemma.com/white-chocolate-peppermint-cheesecake-recipe/