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White Chocolate Peppermint Cheesecake

 White Chocolate Peppermint Cheesecake
Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.—Grenville Samson, Oswego, New York
16 ServingsPrep: 30 min. Bake: 75 min. + cooling


  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon brown sugar
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon peppermint extract
  • 6 eggs, lightly beaten
  • 1 cup white baking chips
  • 1 cup crushed peppermint candies, divided


  • Place a greased 10-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a large bowl, combine the cracker crumbs, sugar and butter. Press
  • onto the bottom and 1-in. up the sides of prepared pan. Bake at
  • 325° for 10 minutes. Cool on a wire rack.

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White Chocolate Peppermint Cheesecake (continued)

Directions (continued)

  • In a large bowl, beat cream cheese and sugars until smooth. Beat in
  • the sour cream, flour and extracts. Add eggs; beat on low speed just
  • until combined. Fold in chips and 3/4 cup crushed candies. Pour into
  • crust. Sprinkle with remaining candies.
  • Place springform pan in a large baking pan; add 1 in. of hot water to
  • larger pan.
  • Bake at 325° for 1-1/4 hours or until center is just set and top
  • appears dull. Remove springform pan from water bath. Cool on a wire
  • rack for 10 minutes. Carefully run a knife around edge of pan to
  • loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of
  • pan. Yield: 16 servings.
Nutritional Facts: 1 slice equals 430 calories, 29 g fat (17 g saturated fat), 153 mg cholesterol, 257 mg sodium, 35 g carbohydrate, trace fiber, 7 g protein.