White Chocolate Peppermint Cheesecake (Recipe for Printing)
A luscious winter dessert featuring white chocolate, peppermint, and a buttery graham crust, ideal for holiday gatherings. Creamy, festive, and easy to prepare. Save & click.
# What You Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 cup white chocolate, melted
08 -
1 teaspoon peppermint extract
09 -
1 teaspoon vanilla extract
10 -
1/2 cup sour cream
→ Garnish
11 -
1/4 cup crushed peppermint candies
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan.
02 -
Place pan on the middle rack and bake crust for 8 minutes. Remove from oven and allow to cool slightly.
03 -
In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, beating after each addition until just incorporated.
04 -
Gently blend in melted white chocolate, peppermint extract, vanilla extract, and sour cream. Mix until batter is homogenous and smooth.
05 -
Pour filling over the cooled crust. Smooth the top with a spatula. Bake at 350°F (175°C) for 25 minutes, or until the center is just set and slightly wobbly.
06 -
Allow cheesecake to cool to room temperature. Refrigerate for at least 4 hours or until well chilled.
07 -
Before serving, sprinkle crushed peppermint candies evenly over the top.
# Extra Tips:
01 -
For clean slices, dip the knife in hot water and wipe between cuts.