White Chocolate Peppermint Cheesecake
This White Chocolate Peppermint Cheesecake is rich and creamy, perfect for the holidays.
Equipment
- Springform pan
- Mixing bowl
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup white chocolate, melted
- ½ cup sour cream
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ¼ cup crushed peppermint candies (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate, sour cream, peppermint extract, and vanilla extract until fully combined.
- Pour the filling over the crust and smooth the top. Bake in the preheated oven for 60 minutes.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving. Garnish with crushed peppermint candies.
Notes
Ensure the cheesecake is fully cooled before garnishing. You can also use chocolate shavings as an alternative topping.