White Chocolate Peppermint Cheesecake
A New York cheesecake swirled with white chocolate and crushed peppermint on a chocolate crust, finished with a white chocolate ganache topping.
- Prep Time
- 45 min
- Cook Time
- 1 hr 32 min
- Total Time
- 2 hr 17 min
- Servings
- 12 servings
White chocolate and peppermint together in a New York cheesecake, on a chocolate crust, topped with more white chocolate and crushed peppermint — it's basically a sugar coma waiting to happen, and I mean that as a compliment.
This one's on constant rotation the second the holidays roll around. It's rich, festive, and exactly the kind of make-ahead dessert that lets you relax at your own party instead of fussing in the kitchen.
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3/4 cup heavy cream
- 10 oz. white chocolate chips
- 1/2 cup crushed peppermints
For the Topping
- 2/3 cup white chocolate chips
- 1/4 cup heavy cream
- Crushed peppermints, for garnish
- White chocolate peppermint bar, chopped, for garnish
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil and set inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs with the sugar, add the melted butter, and mix with your hands until combined. Press evenly into the bottom of the springform pan and bake for 7 minutes. Remove and set aside.
- 3Heat 3/4 cup of the heavy cream until just boiling, pour over the 10 oz. of white chocolate chips, and whisk until melted and smooth. Set aside.
- 4In a stand mixer, beat 8 oz. of the cream cheese with the cornstarch and 2/3 cup of the sugar until smooth. Add the remaining cream cheese and sugar in batches, beating until smooth after each addition.
- 5Slow the mixer, add the extracts and eggs one at a time, scraping down the sides, then slowly mix in the melted chocolate just until combined (do not overmix). Gently stir in the crushed peppermints. Spoon the batter over the crust and spread into an even layer.
- 6Set the springform pan inside the larger pan and pour in warm water to create a water bath at least 1 inch up the sides. Bake for about 1 hour 25 minutes, until lightly browned on top.
- 7Cool on a rack for about 4 hours, then remove the foil, cover, and freeze for at least 4 hours, preferably overnight. Unmold onto a serving plate.
- 8Heat the remaining 1/4 cup cream until just boiling, pour over the remaining 2/3 cup white chocolate chips, and whisk until melted. Spread over the top of the cheesecake and let set.
- 9Cut with a sharp, straight-edged knife, wiping the blade between cuts. Garnish with crushed peppermints and chopped chocolate bar, if desired. Store in the refrigerator for up to 7 days, or in the freezer for 3 months.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
