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Sliced white chocolate cheesecake topped with chocolate glaze and crushed peppermint candy.

White Chocolate Peppermint Cheesecake

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Aliana Recipes
This creamy White Chocolate Peppermint Cheesecake combines a rich Oreo crust with a smooth, minty filling and a chocolate ganache drizzle. The crushed candy canes add a festive crunch that balances the velvety texture beautifully.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 9 hours 20 minutes
Servings:12 slices
Course:Dessert
Cuisine:American
Calories:520kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 whole chocolate sandwich cookies (like Oreos) Crushed into fine crumbs
  • ¼ cup unsalted butter, melted Binds the crust
  • 24 oz cream cheese, softened Full fat bricks work best
  • ¾ cup granulated sugar Sweetens the filling
  • ½ cup sour cream Adds tang and creaminess
  • 8 oz white chocolate, melted and cooled Use a baking bar
  • 3 large eggs Room temperature
  • 1 teaspoon peppermint extract Adjust for stronger mint flavor
  • 1 teaspoon vanilla extract Enhances the white chocolate
  • ½ cup heavy cream For the ganache topping
  • ½ cup semi-sweet chocolate chips For the ganache topping
  • ¼ cup crushed candy canes For garnish

Equipment

  • 1 9-inch springform pan Essential for cheesecake
  • 1 stand mixer Or hand mixer
  • 1 roasting pan For the water bath
  • 1 Aluminum foil To wrap the pan
  • 1 Spatula For scraping the bowl

Method
 

  1. Preheat your oven to 325°F (163°C) and wrap the bottom of a 9-inch springform pan securely with aluminum foil.
  2. Mix the crushed cookies and melted butter in a bowl until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer.
  4. Beat the softened cream cheese and sugar in a large bowl until the mixture looks fluffy and completely smooth.
  5. Add the sour cream, melted white chocolate, peppermint extract, and vanilla, mixing until just combined and creamy.
  6. Stir in the eggs one at a time on low speed, stopping as soon as the yellow streaks disappear to avoid over-mixing.
  7. Pour the batter over the crust and place the pan into a larger roasting pan filled with an inch of hot water.
  8. Bake for 60–70 minutes until the edges are set but the center still jiggles slightly like gelatin.
  9. Turn off the oven and crack the door open, letting the cheesecake cool inside for one hour to prevent cracking.
  10. Chill the cheesecake in the refrigerator for at least 6 hours or overnight until it feels firm to the touch.
  11. Heat the heavy cream and pour it over the semi-sweet chocolate chips, stirring until the ganache is glossy and smooth.
  12. Drizzle the ganache over the chilled cheesecake and sprinkle immediately with crushed candy canes before serving.

Nutrition

Serving: 160gCalories: 520kcalCarbohydrates: 48gProtein: 7gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 290mgPotassium: 180mgFiber: 1gSugar: 38gVitamin A: 15IUCalcium: 8mgIron: 6mg

Notes

Use a high-quality white chocolate bar rather than chips for smoother melting; chips often contain stabilizers that can make the batter grainy. If you notice cracks forming, cover them with the whipped cream topping before serving.