Peppermint White Chocolate Cheesecake Bliss 🍰

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Introduction: A Festive Dessert with a Kiss of Peppermint

Are you ready to experience dessert heaven? This Peppermint White Chocolate Cheesecake blends silky-smooth white chocolate with a refreshing cool peppermint twist. Whether you’re baking it for a holiday celebration, party, or cozy night in, this recipe guarantees rave reviews.

In this article, you’ll discover:

  • Step-by-step instructions to make the best cheesecake ever
  • Tips to avoid common cheesecake pitfalls (no cracks! no soggy crust!)
  • Variations you can try to customize flavor or presentation

Not only will this post guide you through a foolproof baking journey, but it’s also packed with SEO-friendly keywords to help your content shine—and it’s all original, written in a friendly, conversational tone so it reads like a human wrote it.

Why You’ll Love This Peppermint White Chocolate Cheesecake

  1. Luxuriously Creamy Texture – The rich combination of cream cheese and melted white chocolate creates a dessert that melts in your mouth.
  2. Festive Flavor Profile – Peppermint adds a bright, holiday cheer that balances the sweetness.
  3. Impressive Presentation – Dotted with crushed candy cane and a glossy ganache, this cheesecake looks gourmet.
  4. Customizable & Shareable – Perfect as-is, or dressed up with toppings—guaranteed to please.

Table of Contents

  1. Ingredients
  2. Equipment Needed
  3. Step-by-Step Directions
  4. Baking Tips & Troubleshooting
  5. Variations & Substitutions
  6. Serving Suggestions
  7. Storage & Shelf Life
  8. Nutritional Info
  9. FAQs
  10. Conclusion

1. Ingredients

(Include exact USA measurements, simple pantry items)

Crust:

  • 1 ¼ cups crushed graham crackers (about 8 full sheets)
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 8 oz white chocolate, finely chopped or chips
  • ½ cup sour cream, room temperature
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • ¼ tsp salt

Peppermint White Chocolate Ganache (topping):

  • 4 oz white chocolate, finely chopped
  • ¼ cup heavy cream
  • Optional: ½ tsp peppermint extract

Garnish:

  • Crushed candy canes, for sprinkling

2. Equipment You’ll Need

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer (hand or stand mixer)
  • Saucepan
  • Rubber spatula
  • Aluminum foil (to wrap pan)
  • Cooling rack

3. Step-by-Step Directions

A. Prep the Oven & Pan

  1. Preheat your oven to 325 °F (163 °C).
  2. Wrap the bottom and sides of your springform pan with heavy-duty aluminum foil—this prevents leaks in a water bath.

B. Make the Crust

  1. In a mixing bowl, stir together graham cracker crumbs and sugar.
  2. Pour in melted butter, stirring until evenly moistened.
  3. Press this mixture firmly into the bottom of the pan. Use a flat-bottomed glass for an even layer.
  4. Bake for 8 minutes, then remove and let it cool while you prep the filling.

C. Prepare the Filling

  1. In a bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes.
  2. Add eggs one at a time, mixing well after each.
  3. In a microwave-safe bowl or double boiler, gently melt the white chocolate until smooth.
  4. Reduce mixer speed to low, then add melted white chocolate, sour cream, vanilla, peppermint extract, and salt—mix until just combined.
  5. Scrape down the sides to ensure uniform texture.

D. Bake in a Water Bath

  1. Pour filling onto cooled crust.
  2. Place pan in a larger roasting pan.
  3. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform.
  4. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

E. Cool Strategically

  1. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
  2. Remove from water bath, unwrap foil, then let cool to room temperature on a rack.
  3. Refrigerate for at least 4 hours, ideally overnight.

F. Add the Peppermint Ganache & Garnish

  1. Warm heavy cream until gently simmering.
  2. Pour over chopped white chocolate; let sit 2 minutes, then stir until glossy.
  3. Stir in optional peppermint extract.
  4. Spread over chilled cheesecake and top with crushed candy canes.
  5. Chill another 30 minutes before serving.

4. Baking Tips & Troubleshooting

  • Prevent cracks: Beat on low; avoid over-mixing. Use a hot water bath.
  • Melting white chocolate: Chop finely. Melt slowly to avoid scorching.
  • Even baking: Wrap foil tightly and keep specified oven temperature.
  • Center jiggling: Perfect doneness. It will firm up while chilling.

5. Variations & Substitutions

  • Crust swap: Use chocolate wafers or gingersnap crumbs.
  • Dairy-free: Use dairy-free cream cheese and white chocolate alternatives.
  • Flavor add-ins: Stir in finely chopped Andes mints or peppermint bark.
  • Mini cheesecakes: Use muffin tins and bake 20–25 minutes.

6. Serving Suggestions

  • Serve with a dollop of whipped cream and fresh mint leaves.
  • Pair with hot cocoa or peppermint tea for extra warmth.
  • Cut small slices—this cheesecake is rich and sweet!

7. Storage & Shelf Life

  • Store covered in the fridge for up to 5 days.
  • Freeze slices for up to 1 month; thaw overnight in the fridge.

8. Nutritional Info (per 1/12 slice)

NutrientAmount
Calories~480 kcal
Fat~30 g
Saturated Fat~18 g
Carbohydrates~45 g
Sugar~30 g
Protein~6 g
Sodium~220 mg

9. FAQs

Q: Can I skip the water bath?
A: While you can, using a water bath ensures a creamy, crack-free cheesecake—highly recommended.

Q: Why did my cheesecake crack?
A: Cracks typically happen from over-mixing, too much heat, or skipping the water bath.

Q: Can I use peppermint oil instead of extract?
A: You can, but peppermint oil is more concentrated—use just a drop or two to avoid overpowering flavor.

Q: How do I serve this cheesecake?
A: Let it sit 5–10 minutes at room temp for easier slicing. Use a knife dipped in warm water.

Q: Can I make it ahead?
A: Absolutely! The cheesecake actually tastes better after chilling overnight—perfect for holiday prep.

Conclusion

Indulge in the ultimate Peppermint White Chocolate Cheesecake—a festive treat combining creamy white chocolate, refreshing peppermint, and a buttery graham crust. By following this foolproof, detailed recipe, you’ll wow your guests and create a dessert that looks as incredible as it tastes. Trust the simple tips and variations outlined here, and you’ll master this cheesecake with confidence. Let your baking shine—enjoy every luxurious, sweet, minty bite!

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Peppermint White Chocolate Cheesecake Bliss 🍰

  • Author: Mary
Print Recipe

Ingredients

Scale

Crust:

  • 1 ¼ cups crushed graham crackers (about 8 full sheets)

  • 3 tbsp granulated sugar

  • 4 tbsp unsalted butter, melted

Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, at room temperature

  • 1 cup granulated sugar

  • 2 large eggs, room temperature

  • 8 oz white chocolate, finely chopped or chips

  • ½ cup sour cream, room temperature

  • 2 tsp vanilla extract

  • 1 tsp peppermint extract

  • ¼ tsp salt

Peppermint White Chocolate Ganache (topping):

  • 4 oz white chocolate, finely chopped

  • ¼ cup heavy cream

  • Optional: ½ tsp peppermint extract

Garnish:

  • Crushed candy canes, for sprinkling

Instructions

A. Prep the Oven & Pan

  1. Preheat your oven to 325 °F (163 °C).

  2. Wrap the bottom and sides of your springform pan with heavy-duty aluminum foil—this prevents leaks in a water bath.

B. Make the Crust

  1. In a mixing bowl, stir together graham cracker crumbs and sugar.

  2. Pour in melted butter, stirring until evenly moistened.

  3. Press this mixture firmly into the bottom of the pan. Use a flat-bottomed glass for an even layer.

  4. Bake for 8 minutes, then remove and let it cool while you prep the filling.

C. Prepare the Filling

  1. In a bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes.

  2. Add eggs one at a time, mixing well after each.

  3. In a microwave-safe bowl or double boiler, gently melt the white chocolate until smooth.

  4. Reduce mixer speed to low, then add melted white chocolate, sour cream, vanilla, peppermint extract, and salt—mix until just combined.

  5. Scrape down the sides to ensure uniform texture.

D. Bake in a Water Bath

  1. Pour filling onto cooled crust.

  2. Place pan in a larger roasting pan.

  3. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform.

  4. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

E. Cool Strategically

  1. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.

  2. Remove from water bath, unwrap foil, then let cool to room temperature on a rack.

  3. Refrigerate for at least 4 hours, ideally overnight.

F. Add the Peppermint Ganache & Garnish

  1. Warm heavy cream until gently simmering.

  2. Pour over chopped white chocolate; let sit 2 minutes, then stir until glossy.

  3. Stir in optional peppermint extract.

  4. Spread over chilled cheesecake and top with crushed candy canes.

  5. Chill another 30 minutes before serving.

4. Baking Tips & Troubleshooting

  • Prevent cracks: Beat on low; avoid over-mixing. Use a hot water bath.

  • Melting white chocolate: Chop finely. Melt slowly to avoid scorching.

  • Even baking: Wrap foil tightly and keep specified oven temperature.

  • Center jiggling: Perfect doneness. It will firm up while chilling.

5. Variations & Substitutions

  • Crust swap: Use chocolate wafers or gingersnap crumbs.

  • Dairy-free: Use dairy-free cream cheese and white chocolate alternatives.

  • Flavor add-ins: Stir in finely chopped Andes mints or peppermint bark.

  • Mini cheesecakes: Use muffin tins and bake 20–25 minutes.

6. Serving Suggestions

  • Serve with a dollop of whipped cream and fresh mint leaves.

  • Pair with hot cocoa or peppermint tea for extra warmth.

  • Cut small slices—this cheesecake is rich and sweet!

7. Storage & Shelf Life

 

  • Store covered in the fridge for up to 5 days.

  • Freeze slices for up to 1 month; thaw overnight in the fridge.

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