Peppermint White Chocolate Cheesecake

$To make a delicious peppermint white chocolate cheesecake, gather these ingredients: - 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 If you need to swap out ingredients, here are some options: - Graham cracker crumbs: You can use cookie crumbs or crushed oats. - Unsalted butter: Coconut oil or vegan butter work well. - Cream cheese: Use vegan cream cheese or a soft tofu blend. - White chocolate chips: Try dairy-free chocolate chips for a vegan option. - Powdered sugar: You can blend regular sugar to make your own powdered sugar. - Eggs: Substitute with flaxseed meal mixed with water for a vegan option. - Heavy whipping cream: Use coconut cream for a dairy-free version. Using high-quality ingredients can really enhance your cheesecake. Here’s how: - Choose fresh cream cheese: Look for a brand with simple ingredients. - Select premium white chocolate: Higher cocoa butter content leads to better flavor. - Use pure peppermint extract: This adds a stronger, more natural taste. - Opt for organic eggs: They often have richer flavor and better texture. - Select fresh peppermint candies: These should be vibrant and flavorful for the best garnish. By focusing on quality, you will elevate your peppermint white chocolate cheesecake to a new level. {{ingredient_image_1}} To start, preheat your oven to 325°F (160°C). Grab a bowl and mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Get it nice and even. Bake the crust for 10 minutes, then take it out and let it cool. In a large mixing bowl, beat 16 oz of softened cream cheese until it's smooth. Next, slowly add 1 cup of melted white chocolate and mix it in well. Gradually add in ½ cup of powdered sugar, beating as you go. Now, add 2 large eggs, one at a time, mixing thoroughly after each. Finally, mix in 1 teaspoon of peppermint extract until the filling is silky and creamy. This mixture should smell amazing! Pour the creamy filling over your cooled crust in the springform pan. Smooth the top with a spatula for a nice finish. Bake in the preheated oven for 50-60 minutes. You want the edges to set, but the center should still jiggle just a little. Once done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. After that, refrigerate it for at least 4 hours, or even overnight, to let it set completely. To get a smooth and creamy cheesecake, start with room-temperature cream cheese. Cold cream cheese can create lumps in your filling. Beat it well until it's completely smooth. When you add eggs, mix them in one at a time. This helps keep the mixture light and fluffy. Remember to not overbeat once you add the eggs. Overmixing can make your cheesecake dense. Finally, bake it until the edges are set, but the center should still jiggle slightly. This ensures a creamy texture. For a beautiful look, top your cheesecake with whipped cream. I like to whip the cream until soft peaks form. Spread it evenly over the cheesecake. Then, sprinkle crushed peppermint candies for a festive touch. You can also drizzle melted white chocolate on top. This adds a sweet shine. Serve slices on decorative plates for a special touch. For extra fun, add a few more crushed candies around the plate. One big mistake is not cooling your cheesecake properly. After baking, let it cool in the oven for an hour. This helps prevent cracks. Another mistake is not chilling it long enough. Aim for at least four hours, but overnight is best. If you rush this step, the texture won't be right. Lastly, don’t skip the peppermint extract. It gives that holiday flavor. If you do, your cheesecake will taste flat. Pro Tips Cool Gradually: After baking, let the cheesecake cool in the oven with the door cracked. This helps prevent cracks on the surface by allowing it to cool gradually. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling. This helps achieve a silky texture without lumps. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight. This allows the flavors to meld and the cheesecake to firm up perfectly. Whipped Cream Variations: Experiment with flavored whipped cream, such as vanilla or chocolate, for an unexpected twist on the traditional topping. {{image_2}} You can mix flavors to change this cheesecake. Try using almond extract instead of peppermint. This gives a nice nutty taste. You can also add orange zest for a citrus twist. If you love chocolate, add cocoa powder to the filling. This makes a rich chocolate version. Each change brings a new fun taste to your cheesecake! To make a vegan version, swap cream cheese for a plant-based option. Use dairy-free white chocolate for a similar taste. Instead of eggs, try silken tofu. Blend it until smooth for the perfect texture. Use coconut cream instead of heavy cream for whipping. This keeps it rich and creamy without dairy. If you want a gluten-free crust, use almond flour or gluten-free graham crackers. Combine the flour with melted coconut oil and sugar. Press this mixture into your springform pan. This crust will be just as tasty and hold up well. A nice nutty flavor will make your cheesecake even better! To keep your peppermint white chocolate cheesecake fresh, store it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This helps prevent it from absorbing any strong smells from other foods. Make sure to place it on a flat surface to avoid any damage to the top or edges. You can freeze the cheesecake if you want to save some for later. First, let it chill in the fridge for at least four hours. Once it is set, wrap it tightly in plastic wrap, then in aluminum foil. This double layer protects it from freezer burn. When you’re ready to eat, let it thaw in the fridge for several hours or overnight. The cheesecake lasts about five to seven days in the fridge. After that, it may lose its taste and texture. If you see any signs of mold or it smells off, it’s best to throw it away. Keeping track of how long it’s been in the fridge helps ensure you enjoy it at its best. To slice cheesecake, use a sharp knife. Dip it in hot water for a clean cut. Wipe the knife after each slice. This keeps the edges neat and pretty. Aim for 10-12 slices for sharing. Yes, you can make this cheesecake a day or two ahead. It sets best after chilling overnight. This also helps flavors blend. Just cover it well in the fridge. Check the edges of the cheesecake. They should be firm, while the center has a slight jiggle. This means it will firm up as it cools. A toothpick inserted should come out clean, but not too dry. This blog post covered everything you need to make the best cheesecake. We explored ingredients, substitutions, and quality tips. I shared step-by-step instructions and essential tips for perfect texture. We also looked at fun variations, storage methods, and frequently asked questions to help you succeed. With these insights, you can make a delicious cheesecake that impresses. Enjoy each step and let your creativity shine in the kitchen!$

Peppermint White Chocolate Cheesecake

A festive cheesecake with a creamy white chocolate filling and a hint of peppermint, topped with whipped cream and crushed peppermint candies.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 5

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
to taste crushed peppermint candies for garnish

Instructions

Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the melted white chocolate and mix until fully incorporated. Slowly add the powdered sugar, then beat in the eggs one at a time. Finally, mix in the peppermint extract until the filling is silky and creamy.
Pour the cheesecake filling onto the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the edges are set, but the center still has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, for it to set completely.
Before serving, whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the top of the cheesecake for a fluffy crown.
Sprinkle crushed peppermint candies over the whipped cream for an added festive touch.

Notes

For best results, refrigerate overnight to allow the cheesecake to set completely.

Keyword cheesecake, dessert, holiday, peppermint, white chocolate