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white chocolate peppermint cheesecake

(17 ratings)
bethcolon avatar
Blue Ribbon Recipe by
Beth Colon
@bethcolon
Spring Hill, FL

Sinfully delicious!! My husband's favorite things are white chocolate, peppermint, and cheesecake. So... why not combine them? This amazing cheesecake is what I came up with. This is seriously the best cheesecake we have ever tasted. Try it... You won't be sorry!

Blue Ribbon Recipe

With a subtle mint flavor and darling pink color, this white chocolate peppermint cheesecake was love at first bite! It's creamy and decadent just as a cheesecake should be. If you like more peppermint flavor, add 1/2 to 1 teaspoon peppermint extract to the batter. Perfect for Christmas, Valentine's Day, or any event where a sweet treat is called for.

— The Test Kitchen @kitchencrew
(17 ratings)
yield 10 -12
prep time 30 Min
cook time 5 Hr 40 Min
method Bake

Ingredients For white chocolate peppermint cheesecake

  • 1 box
    Nilla wafers (15 ounces)
  • 1/2 c
    butter (1 stick), melted
  • 8 oz
    Ghirardelli vanilla dream white chocolate, divided
  • 3 pkg
    cream cheese (8 ounces each)
  • 1 1/2 c
    granulated sugar
  • 6 lg
    eggs
  • 16 oz
    sour cream
  • 25
    Starlight peppermints, crushed

How To Make white chocolate peppermint cheesecake

  • Nilla wafer crust baking in the oven.
    1
    Preheat oven to 350 degrees F. Add the wafers to a food processor and pulse until finely crumbled. Pour in melted butter and combine until no more dry crumbs are left. Pour into a 10-inch springform pan and press against the bottom of the pan and halfway up the sides. Place in oven and bake for 10 minutes.
  • Melted white chocolate spread on the bottom of the baked crust.
    2
    Meanwhile, melt 4 ounces of the white chocolate in a double boiler on the stovetop. When the crust comes out of the oven, pour the white chocolate on the bottom of the crust. Smooth it out so it covers the entire bottom. (This step and the baking of the crust ensures that there will be a solid bottom of the cheesecake. If you like your bottom less firm, omit this step.) Place in the refrigerator to harden.
  • Folding crushed peppermint candies into the cheesecake filling.
    3
    Melt the remaining white chocolate in a double boiler and set aside to cool slightly. Cream together the cream cheese and the sugar. Add the eggs, one at a time, mixing until smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Fold in the crushed peppermints.
  • Cheesecake baking in the oven with a pan of water.
    4
    Reduce the oven temperature to 300 degrees F. Pour the cheesecake filling into the prepared, cooled pan. Fill within a 1/2 inch from the top. The cake will rise but shouldn't overflow. Place a baking pan half filled with hot water on the bottom rack of the oven. Place the cheesecake pan on a baking sheet (in case the springform pan leaks) and place it on the rack above the pan holding the water. Bake for 1 1/2 hours.
  • White Chocolate Peppermint Cheesecake after it bakes.
    5
    After 1 1/2 hours, turn off the oven and let the cheesecake sit for 4 hours. Then, take it out of the oven and refrigerate overnight. When you are ready to serve, run a knife around the edges of the cake to loosen. Then remove the outer ring of the springform pan. You can smooth the sides of the cheesecake with a damp butter knife if needed. Enjoy!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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