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White Chocolate Peppermint Cheesecake
I remember the first Christmas when I made White Chocolate Peppermint Cheesecake for my family. The kitchen filled with the sweet, creamy smell of white chocolate, and the refreshing hint of peppermint danced in the air. My kids were buzzing with excitement as we prepared for the holidays. In those moments, I felt the warmth of family and the joy of sharing something special. This recipe has become a cherished tradition in our home. Each slice brings back memories of laughter, love, and a few delicious crumbs left on plates. It blends the festive spirit with rich, creamy goodness that everyone enjoys, making it an essential part of our celebration.
why make this recipe
This White Chocolate Peppermint Cheesecake is more than just a dessert; it is a delightful experience. The combination of creamy white chocolate and refreshing peppermint creates a flavor that is both festive and comforting. When you serve this cheesecake, you bring a touch of joy to any gathering. Imagine your family and friends gathered around, smiles on their faces as they taste this delicious treat! It’s perfect for holidays, parties, or simply as a sweet end to a busy day.
Furthermore, this cheesecake is surprisingly easy to make. With just a few ingredients, you can create a stunning cake that impresses everyone. You’ll feel proud as you watch your loved ones savor every bite. Additionally, the versatility of this recipe makes it a winner. You can enjoy it for any occasion, whether it’s a holiday feast, a birthday party, or a cozy night in. Your loved ones will rave about this decadent dessert for days to come!
how to make White Chocolate Peppermint Cheesecake
Ingredients
- 3 large Eggs
- 1 1/3 cup Granulated sugar
- 1 tsp Peppermint extract
- 1 tsp Vanilla extract
- 1 cup White chocolate
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup unsalted Butter
- 16 oz Cream cheese
- 1/2 cup Sour cream
- 1/4 cup Peppermint candies
Directions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter; press the mixture into the bottom of a springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in peppermint extract, vanilla extract, and sour cream.
- Melt the white chocolate and let it cool slightly; then mix it into the batter.
- Pour the cheesecake mixture over the crust.
- Bake for 45-50 minutes or until set; the center may be slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, top with crushed peppermint candies.
how to serve White Chocolate Peppermint Cheesecake
Serving this White Chocolate Peppermint Cheesecake is a lovely experience. You can present it directly in the springform pan or transfer it to a beautiful serving platter. For the best taste, serve it chilled after refrigerating. It is delightful on its own; however, you might consider adding a dollop of whipped cream for extra creaminess. If you want to be festive, sprinkle additional crushed peppermint candies on top for a beautiful touch.
This cheesecake shines during holiday gatherings. It also pairs wonderfully with a hot cup of cocoa or coffee. You can serve it as a small dessert after a large meal or as an indulgent snack with friends. Offering slices alongside seasonal fruits adds a nice touch, giving layers of flavor and texture.
how to store White Chocolate Peppermint Cheesecake
Storing your White Chocolate Peppermint Cheesecake is easy and helps maintain its flavor. First, make sure the cheesecake has cooled completely. Then, cover it with plastic wrap or aluminum foil. It will last in the refrigerator for about 4-5 days. If you want to keep it longer, consider freezing it. Wrap the cheesecake well in plastic wrap, then place it in a freezer-safe container. When frozen properly, it can last up to 3 months.
When you are ready to serve it again, simply let it thaw overnight in the refrigerator. This slow thaw keeps the creamy texture intact. Before serving, feel free to add a fresh sprinkle of crushed peppermint candies for that festive look and flavor.
Tips to Make White Chocolate Peppermint Cheesecake
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Use room-temperature ingredients: This is key for a creamy texture. Let your cream cheese, eggs, and sour cream sit out for about 30 minutes before mixing. This small step helps the ingredients blend smoothly.
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Melt the chocolate gently: Use a double boiler or the microwave to melt the white chocolate carefully. If you melt it too quickly, it can seize up. Stir often to keep it from burning.
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Don’t overmix: When adding eggs, mix just until combined. Overmixing can lead to cracks in your cheesecake. You want a creamy consistency without overdoing it.
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Watch the baking time: Each oven is different. Start checking the cheesecake at 45 minutes. It’s done when the edges are firm, but the center still has a slight jiggle. It will set as it cools.
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Let it cool gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps minimize cracks caused by sudden temperature changes.
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Top wisely: For delicious flavor and presentation, crush peppermint candies just before serving. This keeps them fresh and vibrant on top of the cheesecake.
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Experiment with crusts: While the graham crackers are fantastic, try using Oreo cookies for a chocolatey twist or even a nut-based crust for a gluten-free option.
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Enhance flavors: Consider adding a pinch of salt to your batter. This enhances the sweetness and balances the flavors well.
Variation
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Chocolate Peppermint Cheesecake: For a richer dessert, you can add cocoa powder to the crust or swirl melted dark chocolate into the cheesecake batter before baking. The combination of chocolate and peppermint creates a delicious treat for chocolate lovers.
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Fruity Peppermint Cheesecake: Incorporate crushed raspberries or strawberries into the batter for a fruity twist. These fresh flavors pair beautifully with the white chocolate and peppermint, adding a vibrant touch.
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Nutty Peppermint Cheesecake: Add finely chopped nuts like pecans or walnuts into the crust or sprinkle them on top. This will give a crunchy texture to the creamy cheesecake while adding rich flavor.
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Lower sugar version: Substitute some of the granulated sugar with a sugar alternative like Stevia or Erythritol. This allows you to enjoy a guilt-free version of the festive cheesecake while maintaining its delightful flavor.
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Holiday Spiced Cheesecake: Add spices like cinnamon or nutmeg to the cheesecake batter for a cozy twist. This variation introduces warm flavors that evoke the spirit of the season.
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Cookie Crust Variation: Swap out graham cracker crumbs for crushed Oreo cookies or chocolate wafers in the crust. This creates a beautiful contrast with the creamy white chocolate and adds a touch of extra sweetness.
FAQs Of White Chocolate Peppermint Cheesecake
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How long does White Chocolate Peppermint Cheesecake last in the fridge?
The cheesecake can last about 4-5 days in the refrigerator. Be sure to cover it well to keep it fresh. You can use plastic wrap or a container for proper storage. -
Can I freeze White Chocolate Peppermint Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can last up to 3 months in the freezer. Thaw it in the refrigerator overnight before serving. -
What can I substitute for cream cheese in this recipe?
If you’re looking for a lighter option, consider using Greek yogurt or mascarpone cheese. These alternatives maintain creaminess and a rich texture while slightly changing the flavor. -
What is the best way to serve this cheesecake?
Serve the cheesecake chilled, right from the refrigerator. You can add a dollop of whipped cream and sprinkle crushed peppermint candies on top for a festive touch. Pair it with coffee or hot chocolate for a lovely experience. -
How do I prevent my cheesecake from cracking?
To prevent cracks, avoid overmixing the batter. Also, cooling the cheesecake gradually after baking helps. Leaving it in the oven with the door ajar for a while after baking can be very helpful. -
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. Prepare it a day or two before your event, allow it to chill, and it will be ready to serve when you are! It can taste even better after sitting in the fridge for a day.
White Chocolate Peppermint Cheesecake
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and festive cheesecake featuring creamy white chocolate and refreshing peppermint, perfect for holiday gatherings.
Ingredients
Scale
- 3 large Eggs
- 1 1/3 cup Granulated sugar
- 1 tsp Peppermint extract
- 1 tsp Vanilla extract
- 1 cup White chocolate
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup unsalted Butter
- 16 oz Cream cheese
- 1/2 cup Sour cream
- 1/4 cup Peppermint candies
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter; press the mixture into the bottom of a springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in peppermint extract, vanilla extract, and sour cream.
- Melt the white chocolate and let it cool slightly; then mix it into the batter.
- Pour the cheesecake mixture over the crust.
- Bake for 45-50 minutes or until set; the center may be slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, top with crushed peppermint candies.
Notes
For the best flavor, serve chilled and consider adding whipped cream and extra crushed peppermint on top.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, holiday dessert, peppermint, white chocolate, Christmas
