White Chocolate Peppermint Cheesecake

An impressive holiday dessert with a beautiful presentation! White chocolate and peppermint make this cheesecake fit for a winter wonderland.

Photo by ROBandSEAN ..

PREP TIME

--

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups graham cracker crumbs

  • 1/2

    cup butter, melted

  • 2 1/4

    cups sugar, divided

  • 2

    pounds cream cheese, at room temperature

  • 5

    large eggs, at room temperature

  • 2/3

    cup heavy whipping cream

  • 4

    ounces white chocolate, finely chopped and melted

  • 1

    teaspoon peppermint extract

  • 3/4

    cup flour, sifted

  • Peppermint candies, finely crushed

Directions

Preheat oven to 300°F with 2 racks set on lowest rungs. Combine crumbs, butter, and 1/2 cup sugar in a bowl. Press over bottom and up sides of a 10-in. springform pan; set aside. Blend cream cheese and remaining 1 3/4 cups sugar in the bowl of a stand mixer on low speed (do not whip or add air). Add eggs, 1 at a time, scraping bowl between additions. Pour in cream, chocolate, and extract and mix just to blend. Mix in flour. Pour into prepared pan. Put a rimmed baking sheet on bottom rack and fill halfway with water. Set cake on rack above it. Bake until top is set but center still jiggles slightly when shaken, 1 1/4 to 1 1/2 hours. Let cool on a rack 1 hour. Chill 3 hours and up to 3 days before serving. To serve, sprinkle with candies and cut with a hot, wet knife.

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