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White Chocolate Peppermint Cheesecake

Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.—Grenville Samson, Oswego, New York
  • Total Time
    Prep: 30 min. Bake: 75 min. + cooling
  • Makes
    16 servings


  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon brown sugar
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 6 large eggs, lightly beaten
  • 1 cup white baking chips
  • 1 cup crushed peppermint candies, divided


  • Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts
1 slice: 430 calories, 29g fat (17g saturated fat), 153mg cholesterol, 257mg sodium, 35g carbohydrate (27g sugars, 0 fiber), 7g protein.

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