White Chocolate Peppermint Cheesecake Recipe

Publisher Photo

White Chocolate Peppermint Cheesecake Recipe

Be the first to add a review
Publisher Photo
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
Recommended: 19 Red Velvet Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 75 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 75 min. + cooling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 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 vanilla extract
  • 1 teaspoon peppermint extract
  • 6 eggs, lightly beaten
  • 1 cup white baking chips
  • 1 cup crushed peppermint candies, divided

Directions

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.
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.
Originally published as White Chocolate Peppermint Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p64

Nutritional Facts

1 slice: 430 calories, 29g fat (17g saturated fat), 153mg cholesterol, 257mg sodium, 35g carbohydrate (27g sugars, 0 fiber), 7g protein.

Popular Videos

  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 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 vanilla extract
  • 1 teaspoon peppermint extract
  • 6 eggs, lightly beaten
  • 1 cup white baking chips
  • 1 cup crushed peppermint candies, divided
  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  5. 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.
Originally published as White Chocolate Peppermint Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p64

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhite Chocolate Peppermint Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review