White Chocolate Peppermint Cheesecake (Recipe for Printing)
This white chocolate peppermint cheesecake is a festive dessert ideal for December celebrations. Smooth cream cheese, peppermint chips, and Oreo crust combine. Save & click.
# What You Need:
→ Crust
01 -
3 cups Oreo cookie crumbs
02 -
6 tablespoons unsalted butter, melted
→ Filling
03 -
24 ounces cream cheese, softened to room temperature
04 -
3/4 cup white granulated sugar
05 -
8 ounces white chocolate, melted
06 -
1/2 cup sour cream, at room temperature
07 -
1 teaspoon pure vanilla extract
08 -
1/4 teaspoon salt
09 -
4 large eggs, at room temperature
10 -
1 1/2 cups Andes peppermint chips
→ Topping
11 -
1 cup heavy cream
12 -
2 tablespoons powdered sugar
13 -
1 teaspoon pure vanilla extract
# How to Make It:
01 -
Combine Oreo crumbs and melted butter until evenly mixed. Press the mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
02 -
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add melted white chocolate, sour cream, vanilla extract, and salt; mix thoroughly. Incorporate eggs one at a time, mixing well after each addition. Gently fold in peppermint chips.
03 -
Pour the filling over the prepared crust. Bake at 325°F (163°C) for approximately 25 minutes or until the edges are set. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
04 -
In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
05 -
Spread or pipe the whipped cream over the chilled cheesecake. Garnish with additional peppermint chips if desired. Slice and serve chilled.
# Extra Tips:
01 -
Chill the assembled cheesecake for at least 4 hours to ensure best texture and flavor.