White Chocolate Peppermint Cheesecake

5 from 1 review

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.

Prep Time45

Cook Time1 20

Chilling Time6

Total Time8 5

Servings: slices

Calories: 289kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

3 cups Oreo crumbs 35 Oreos
6 TBSP Unsalted butter melted

White Chocolate Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
8 oz White chocolate bars melted I used Lindt
1/2 cup Sour cream room temperature
1 tsp Pure vanilla extract
1/4 tsp Salt
4 Large eggs room temperature
1 1/2 cups Andes peppermint chips

Whipped Cream

1 cup Heavy cream
2 TBSP Powdered sugar
1 tsp Pure vanilla extract

US - Metric

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 TBSP 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, 3/4 cup White granulated sugar
Add in the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until combined.
1/2 cup Sour cream, 1 tsp Pure vanilla extract, 1/4 tsp 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 1/2 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 TBSP Powdered sugar, 1 tsp Pure vanilla extract
Take the pan off the cheesecake and remove the parchment paper. Spread the whipped cream on top of the cheesecake.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition