Peppermint White Chocolate Cheesecake

This peppermint white chocolate cheesecake gets topped with crushed candy canes and a minty sour cream topping to create a showstopping dessert.

This White Chocolate Candy Cane Cheesecake is sure to become a festive favourite.

It starts off with the graham cracker crumb, creamy baked peppermint spiked cheesecake filling all topped off with a delicious sour cream topping sprinkled with crushed candy canes.

Tips for making the BEST Cheesecake!

When baking a cheesecake it is essential to use room temperature ingredients.

The cheesecake filling can turn out lumpy if you thrown in cold ingredients. Using room temperature ingredients ensures that you can cream your ingredients properly.

Also be careful not to over whip or your cheesecake will develop air pockets that can give it a weird appearance.

Make sure you bake your cheesecake in a water bath.

Be sure to carefully follow the instructions for the water bath. It helps to ensure even baking and helps prevent cracking.

It might feel like a lot of extra work but it is totally worth the extra steps to get a perfectly baked cheesecake each and every time.

Looking for more tasty Peppermint dessert recipes?

Check out some of my holiday recipes featuring peppermint desserts:

 
Peppermint Chocolate Cake Roll

Peppermint Mocha Cookies

Candy Cane Bundt Cake
 

Peppermint White Chocolate Cheesecake

Ingredients:

1 ¼ C crushed graham crackers
2 tbsp sugar
6 tbsp unsalted butter, melted
⅔ C sugar
2 tbsp cornstarch
1 tsp kosher salt
3 – 8oz cream cheese
2/3 C sour cream
3 Large Eggs
2 tsp pure peppermint extract
16 oz white chocolate chips, melted
Sour Cream Topping
¾ C sour cream
2 tbsp sugar
1 tsp pure vanilla extract

Directions:

Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray

Using a food processor, grind up 2 packages of graham crackers until sand like crumbs

Pour crumbs into bowl

Mix in the sugar and melted butter

Press the crust into the springform pan and up the sides of the pan

Preheat oven to 325 degrees and wrap the springform pan in multiple layers of foil

Using a small bowl, whisk together sugar, cornstarch and salt

Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy

Beat in the sugar mixture until combined

Beat in the sour cream and peppermint until combined

Beat in the eggs, 1 at a time until combined after each egg

Fold in the melted chocolate until combined

Pour the cheesecake batter into springform pan

Place the springform pan into a large baking pan and fill the pan halfway with hot water

Place into the oven and bake for 90 minutes

Turn off oven and leave the cheesecake in the oven for an additional 45 minutes

Remove cheesecake from oven and place onto the counter

Increase the oven temperature to 450 degrees

In a large bowl, whisk together the sour cream, sugar and vanilla until combined and smooth

Spread the sour cream mixture onto the cheesecake and smooth evenly

Place back into the oven for 7 minutes

Remove and allow to cool for 30 minutes on the counter

Place into the fridge overnight

Top with fresh whipped cream and crushed candy canes

Enjoy!