This white chocolate peppermint cheesecake was made for Christmas. It has an Oreo crust, a white chocolate baked cheesecake with Andes peppermint chips mixed in. It is topped with whipped cream and crushed candy canes.
This holiday cheesecake is the perfect balance between sweet white chocolate and peppermint. It is a much more delicious way to enjoy your Christmas candy canes and it sure to impress your guests. This cheesecake has that perfectly creamy texture and looks cute, too!
Here is why peppermint cheesecake is so good
This cheesecake was made to be a celebration of Christmas.
- White chocolate cheesecake: The white chocolate cheesecake layer has a sweet and wonderful flavor. It pairs beautifully with the peppermint.
- Candy cane flavor: The peppermint chips and crushed candy canes make sure this dessert tastes just like Christmas in dessert form!
- Creamy cheesecake: A decadent cheesecake is the best dessert for a special event, and this one has that perfect texture to go with the Christmas flavors.
Every bite of this cheesecake tastes like Christmas in your mouth. It is a great way to get your family in the holiday spirit.
Tips for making white chocolate cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Get your dairy ingredients to room temperature to help make sure they mix in smoothly. Cream cheese clumps in your batter should be prevented.
- Tip 2: I beat the cream cheese on high speed for 2 minutes. We want to make sure it is thoroughly beaten to help prevent those cream cheese clumps as well.
- Tip 3: Make sure you don't mix the eggs in longer than needed as adding air bubbles to the eggs can cause the cheesecake to rise quickly and then collapse. This will leave cracks in the cheesecake. Keep the mixing speed on low as well to help.
- Tip 4: The cheesecake needs to bake for longer than many cheesecakes because of all the white chocolate.
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
How to decorate this peppermint cheesecake
Make sure to fully cool the cheesecake before moving on to decorating. If you remove a cheesecake from the pan before it sets completely it will cause it to fall apart.
First, take off the sides of your springform pan. Next, tilt it on its side so that the bottom can be removed. Remove the parchment paper from the bottom while it is up.
Spread the whipped cream over the top of the prepared cheesecake. Use the back of a spoon to smooth out the layer and make it even.
You finished the cheesecake! If you want to add more decoration then you can sprinkle crushed candy canes as decoration on top. You can use other decoration options too. I recommend chocolate curls, white chocolate chips, mini marshmallows, or similar options.
White Chocolate Peppermint Cheesecake FAQ's
Can I make this into mini cheesecakes?
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes.
What other pans can I use?
You can halve the recipe to make these into white chocolate peppermint cheesecake bars using 8X8 or 9X9 inch baking pan. You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, halve the recipe. Adjust the bake times as it bakes faster in a larger pan since it is thinner.
How to get the perfect slice?
First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
How do I store this cheesecake?
Store this white chocolate peppermint cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
You can freeze the cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before decorating.
For more holiday recipes, check out my
- Peppermint Brownies
- Sugar Cookie Cheesecake
- Christmas Tree Cookies
- Gingerbread Cinnamon Rolls
- Chocolate Peppermint Cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
White Chocolate Peppermint Cheesecake
Ingredients
Oreo Crust
- 3 cups Oreo crumbs 35 Oreos
- 6 tablespoon Unsalted butter melted
White Chocolate Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- 8 oz White chocolate bars melted I used Lindt
- ½ cup Sour cream room temperature
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- 4 Large eggs room temperature
- 1 ½ cups Andes peppermint chips
Whipped Cream
- 1 cup Heavy cream
- 2 tablespoon Powdered sugar
- 1 teaspoon Pure vanilla extract
Instructions
Oreo Crust
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with parchment paper circle and spray again.
- Using a food processor, blend the Oreos into a fine crumb. In a small bowl, mix the Oreo crumbs and melted butter using a fork.3 cups Oreo crumbs, 6 tablespoon Unsalted butter
- Pour the crumbs into the pan and use your hands to press the crust halfway up the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
- Bake for 11 minutes.
White Chocolate Cheesecake
- Melt the white chocolate in a microwave safe bowl in the microwave. Microwave for 20 second intervals, mixing well in between, until melted.8 oz White chocolate bars
- Using a mixer, beat the cream cheese and sugar. Beat on high speed for 2 minutes. Use a baking rubber spatula to scrape the bowl.24 oz Cream cheese, ¾ cup White granulated sugar
- Add in the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until combined.½ cup Sour cream, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt
- Add in the eggs and mix on low speed until just combined. Take off the mixer and mix the batter using the spatula. Add in the peppermint chips and mix until combined.4 Large eggs, 1 ½ cups Andes peppermint chips
- Pour the batter on top of the crust. Start the water bath.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 75-85 minutes. Bake until the edges are set and middle has a slight jiggle.
- Turn off the oven, crack open the door, and let cool for 30 minutes. Then, transfer the pan to a cooling rack and cool completely.
- Wrap the pan in foil and chill for at least 6 hours or overnight.
Whipped Cream
- Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until medium peaks form.1 cup Heavy cream, 2 tablespoon Powdered sugar, 1 teaspoon Pure vanilla extract
- Take the pan off the cheesecake and remove the parchment paper. Spread the whipped cream on top of the cheesecake.
David says
I credit chefreactions on X for pointing me at this and thanks to you, of course, for publishing the concept. It will be a Christmas dessert for us.
What do you suggest for a complimentary topping aside from whipped cream? My wife prefers something not “so obviously unhealthy”.
We have discussions each time I bake 😁. I give lip service to that request and she pretends it’s ok to eat it. Thanks in advance.