White Chocolate Peppermint Cheesecake Recipe

Name: White Chocolate Peppermint Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 sour cream; 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 6 large eggs, lightly beaten; 1 cup white baking chips; 1 cup crushed peppermint candies, divided

Servings: persons

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 sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 large 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 325u00b0 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 325u00b0 until center is just set and top appears dull, about 1-1/4 hours. 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.

1373

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 cup butter, melted, 3 packages (8 ounces each) cream cheese, softened, and more.

Yes, White Chocolate Peppermint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Peppermint Cheesecake

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