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Here are the ingredients you need for the Peppermint White Chocolate Cheesecake. Each item plays a key role in creating a rich, creamy dessert with a delightful minty flavor. - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup white chocolate chips, melted - ½ cup powdered sugar - 2 large eggs - 1 teaspoon peppermint extract - 1 cup heavy whipping cream - Crushed peppermint candies for garnish Each ingredient contributes to the cheesecake's taste and texture. The graham cracker crumbs create a crunchy crust. The melted butter helps bind the crust, while the sugar adds sweetness. Cream cheese gives the cheesecake its creamy base. White chocolate adds rich flavor, and powdered sugar sweetens it further. Eggs help set the filling, and peppermint extract brings that fresh, minty taste. Finally, the heavy whipping cream creates a light topping, while crushed peppermint candies add a festive touch. Make sure all your ingredients are ready before you start. This preparation ensures a smooth cooking process. Enjoy the journey of making this festive cheesecake! {{ingredient_image_2}} 1. Preheat your oven to 325°F (160°C). 2. In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. 3. Mix the ingredients until they look like wet sand. 4. Firmly press this mixture into the bottom of a 9-inch springform pan. 5. Bake for 10 minutes until the crust is lightly golden. 6. Remove it from the oven and let it cool. 1. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed. 2. Mix until it is smooth and creamy, about 2-3 minutes. 3. Gradually add 1 cup of melted white chocolate, mixing until combined. 4. Slowly add ½ cup of powdered sugar while mixing on low speed. 5. Add in 2 large eggs one at a time, mixing just enough to blend each time. 6. Finally, incorporate 1 teaspoon of peppermint extract for that festive flavor. 1. Carefully pour the cheesecake filling over the cooled crust in the springform pan. 2. Use a spatula to smooth the top. 3. Bake in the preheated oven for 50-60 minutes. The edges should set, but the center should still jiggle slightly. 4. Once baked, turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 1 hour to help prevent cracks. 1. After the hour is up, take the cheesecake out of the oven. 2. Refrigerate it for at least 4 hours, or ideally, overnight. This allows the cheesecake to set and develop a richer flavor. To avoid cracks in your cheesecake, follow a few key steps. First, bake your cheesecake at a low temperature. This helps it cook evenly. Second, let your cheesecake cool slowly in the oven. After baking, turn off the heat and crack the door open for an hour. This method helps keep the moisture in and prevents cracks. Using room temperature ingredients is very important too. Softened cream cheese mixes better, creating a smooth filling. Cold ingredients can lead to lumps. Make sure your eggs and cream cheese sit out for about 30 minutes before you start mixing. When it comes to presentation, serve your cheesecake on decorative plates. A drizzle of melted white chocolate adds a lovely touch. For a festive look, sprinkle extra crushed peppermint candies over the top. This not only looks great but also adds a pop of flavor. Pair your cheesecake with a warm drink like hot cocoa or coffee. The mint flavor goes well with these beverages. You can also serve it with a scoop of vanilla ice cream for a delightful treat. Garnishing enhances your cheesecake's appeal. Crushed peppermint candies are a perfect choice. They add color and crunch. Just sprinkle them over the whipped cream before serving. Drizzling melted white chocolate is another fun idea. Melt some white chocolate chips and let it cool slightly. Then, use a spoon to drizzle it over the cheesecake. This adds a sweet touch and makes your dessert look more gourmet. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother filling and prevents lumps. Prevent Cracking: Allow the cheesecake to cool slowly in the oven with the door ajar after baking. This gradual cooling process helps prevent cracks on the surface. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight. It allows the flavors to meld together and results in a firmer slice. Decorative Drizzle: For an elegant presentation, melt some extra white chocolate and drizzle it over the top before adding whipped cream and crushed peppermint. {{image_4}} You can change the flavor of your cheesecake easily. Instead of peppermint extract, try using vanilla or almond extract. These swaps give a warm and nutty taste. You can also use orange or lemon zest for a fresh twist. Each flavor adds its own charm, making your cheesecake unique. Adding chocolate swirls brings a rich flavor to your cheesecake. To do this, melt some chocolate and fold it into your cheesecake batter. Use a skewer or knife to create swirls in the filling. This not only looks pretty but also adds a delightful chocolate taste to each bite. You can switch up the crust for fun. Instead of graham crackers, use crushed Oreo cookies for a chocolatey base. If you want a nutty flavor, try a crust made from ground almonds or walnuts. Both options give a nice crunch and pair well with the creamy filling. To keep your cheesecake fresh, store it in the fridge. Place the cheesecake in an airtight container. If you don’t have one, cover it well with plastic wrap. This way, it won’t absorb any strong smells from the fridge. Your peppermint white chocolate cheesecake lasts for about 5 to 7 days in the fridge. It’s best to eat it within this time for the best taste and texture. If you want to freeze your cheesecake, here’s how to do it: 1. Cool the Cheesecake: Make sure your cheesecake is fully cooled and set before freezing. 2. Wrap It Up: Wrap the cheesecake tightly in plastic wrap. Then, add a layer of aluminum foil for extra protection. 3. Label and Date: Write the date on the foil before placing it in the freezer. You can freeze it for up to 2 months. When you’re ready to serve, thaw the cheesecake. To do this, move it from the freezer to the fridge. Let it sit for about 6 to 8 hours. If you’re in a hurry, you can thaw it at room temperature for about 1 to 2 hours. Just be sure not to leave it out too long! Yes, you can make this cheesecake ahead. I suggest making it a day or two before your event. This gives the cheesecake time to set and flavors to deepen. Just keep it in the fridge until you are ready to serve. Look for these signs to know if your cheesecake is done: the edges should be firm, and the center should still jiggle a bit. This slight jiggle means it will set nicely as it cools. Remember, it will continue to cook a little after you take it out. You can use low-fat items, but the texture and flavor might change. Low-fat cream cheese will make it less creamy. The cheesecake may also not be as rich. I recommend using full-fat for the best taste and texture. If you need a substitute for heavy cream, try half-and-half or whole milk. You can also use coconut cream for a dairy-free option. Just know it may not whip up as fluffy. This blog post guides you through making a delicious cheesecake. You learned about the key ingredients, step-by-step instructions, and helpful tips for a perfect texture. We also explored fun variations and storage methods. In conclusion, mastering this cheesecake is simple and rewarding. Whether you stick to the classic recipe or try something new, enjoy the process and the tasty results. Happy baking!

Peppermint White Chocolate Cheesecake

A festive cheesecake featuring creamy white chocolate and a hint of peppermint, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup white chocolate chips, melted
  • 0.5 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 1 cup heavy whipping cream
  • 1 cup crushed peppermint candies for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes until lightly golden, then remove from the oven and allow the crust to cool.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it becomes smooth and creamy, about 2-3 minutes. Gradually add the melted white chocolate, mixing until fully incorporated and smooth. Gradually add the powdered sugar while mixing on low speed. Then, add in the eggs one at a time, mixing just enough to combine after each addition. Finally, mix in the peppermint extract until the filling is velvety and well-blended.
  • Carefully pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to smooth the top. Bake in the preheated oven for 50-60 minutes or until the edges are set but the center still jiggles slightly when you nudge the pan. Once done, turn off the oven and crack the door open to allow the cheesecake to cool slowly in the oven for 1 hour—this helps prevent cracking.
  • After cooling, refrigerate the cheesecake for a minimum of 4 hours, or ideally, overnight so that it sets fully and develops a richer flavor.
  • Just before serving, in a mixing bowl, whip the heavy cream on medium-high speed until soft peaks form. Spread or pipe the whipped cream generously over the top of the chilled cheesecake for an airy and fluffy finish.
  • Finish the cheesecake with a sprinkle of crushed peppermint candies over the whipped cream for a bright and festive touch.

Notes

For an extra touch, drizzle melted white chocolate and sprinkle crushed peppermint on top before serving.
Keyword cheesecake, holiday dessert, peppermint, white chocolate