White Chocolate Peppermint Cheesecake | Recipe Hub 97

 White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake is a festive and creamy dessert that's perfect for the holiday season. Here’s a detailed recipe to make this delicious treat:

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (about 24 chocolate sandwich cookies, crushed)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 8 ounces white chocolate, melted and slightly cooled
• 3 large eggs

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Crushed peppermint candies or candy canes
• White chocolate shavings (optional)

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
   • In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.

2. Prepare the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the granulated sugar and continue to beat until well combined.
   • Mix in the sour cream, vanilla extract, and peppermint extract until smooth.
   • Add the melted white chocolate and mix until fully incorporated.
   • Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.

3. Bake the Cheesecake:

   • Pour the cheesecake filling over the prepared crust in the springform pan.
   • Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
   • Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
   • Remove the cheesecake from the oven and let it cool completely at room temperature.
   • Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

4. Prepare the Topping:

   • In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream evenly over the top of the chilled cheesecake.
   • Sprinkle the crushed peppermint candies or candy canes over the whipped cream, and add white chocolate shavings if desired.

5. Serve:

   • Carefully remove the sides of the springform pan.
   • Slice and serve the cheesecake chilled.
   • Enjoy your White Chocolate Peppermint Cheesecake!

This White Chocolate Peppermint Cheesecake is sure to be a hit at your holiday gatherings with its creamy texture, festive flavors, and beautiful presentation. Enjoy!