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 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!


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 - 8 oz 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
Instructions
- 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!
Nutrition Information:
Yield:
16Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
