White Chocolate Peppermint Cheesecake

Try this White Chocolate Peppermint Cheesecake recipe, or contribute your own.

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Try this White Chocolate Peppermint Cheesecake recipe, or contribute your own.

Preparing Time: 30 minutes
Total Time: 1 hour
Served Person: 0

vegetarian white meat free tree nut free nut free gluten free red meat free contains fish shellfish free contains dairy contains eggs pescatarian

Carbohydrate 160.073437500011 g
Cholesterol 322.549375039243 mg
Fat 155.118563764805 g
Fiber 0.44800000667572 g
Protein 32.1921012501551 g
Saturated Fat 95.670405009376 g
Serving Size 1 1 recipe (1025g)
Sodium 56818.7581605181 mg
Sugar 159.625437493335 g
Trans Fat 10.6806307510364 g
Calories 2135 calories

desserts

Step-by-step

Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill halfway with water. Position a rack just above the pan, in the middle of the oven.
To make the crust, use a food processor to chop up the 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Optionally, you can use your hands or a rolling pin to crush the cookies.
Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, white chocolate, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary.
Add the eggs one at a time, beating in between.
Scoop out a cup of the cheesecake mixture and place in a separate bowl, then pour the remaining cheesecake over the crust.
To the small bowl add the peppermint extract (or peppermint oil) and red food coloring, stir until combined. Add more food coloring if desired.
Spoon the mixture over the top of the cheesecake into an even layer.
Carefully place in the oven and bake for 70 to 75 minutes, or until the center of the cheesecake is only slightly jiggly.
Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours.
Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
Add the heavy cream and 2 to 3 drops of peppermint oil to a bowl and beat with the whisk attachment until light and fluffy. Sweeten with the powdered sugar and beat until combined.
Serve the whip cream on top of the cheesecake with a candy cane on top.

My Festive Peppermint White Chocolate Cheesecake Adventure

The holidays are upon us, and what better way to celebrate than with a decadent dessert that’s as visually stunning as it is delicious? This year, I decided to tackle a White Chocolate Peppermint Cheesecake, and let me tell you, it was a journey – a delicious, slightly stressful, but ultimately rewarding journey. I’m not a professional baker by any stretch of the imagination; I'm just a regular woman who loves baking for my family and friends. This recipe felt like a step up, a real challenge, and honestly, I was a little intimidated.

The first hurdle? Finding the right recipe. I scoured countless websites, recipe blogs, and even consulted my trusty grandmother's handwritten cookbook (which, by the way, is a treasure trove of culinary wisdom – but sadly lacks any cheesecake recipes that incorporate peppermint!). I finally settled on a recipe that seemed manageable yet ambitious enough to make it a truly memorable holiday treat. The ingredient list itself felt like a Christmas wish list: cream cheese, white chocolate, peppermint extract... pure holiday indulgence!

The process was surprisingly therapeutic. The precise measuring, the careful mixing, the anticipation of the creamy, dreamy texture… it was a meditative experience, almost like creating a piece of art. And speaking of art, the finished product was breathtaking. The swirl of the peppermint mixture on top looked almost too pretty to eat (almost!). But don't worry, we overcame the "too pretty to eat" hesitation and indulged wholeheartedly.

Baking the cheesecake was a tense affair. Checking for doneness became an obsession. Was the center jiggling just enough? Or was it underbaked? The wait after taking it out of the oven, letting it cool slowly, felt like an eternity. But then, the moment of truth arrived: the first slice. The texture was perfect – creamy, smooth, and oh-so-rich. The taste? A delightful explosion of white chocolate sweetness balanced beautifully by the refreshing coolness of peppermint. A perfect symphony of flavors and textures that made all the effort completely worth it.

The cheesecake was a huge success at our holiday gathering. My family and friends raved about it; it was the star of the dessert table. I received so many compliments and requests for the recipe. The feeling of sharing something I made with so much love was incredible. It made me realize that baking isn't just about creating delicious food; it’s about making memories, sharing moments of joy, and fostering connections with loved ones.

This White Chocolate Peppermint Cheesecake is more than just a dessert; it's a testament to the joy of creating something special, a symbol of the festive season, and a delicious reminder of why I love baking. So, if you're looking for a challenging yet incredibly rewarding holiday project, give this recipe a try. And remember, even if it doesn't turn out exactly as planned (it's okay if it does!), the experience of creating it with love is what truly counts. Happy holidays, and happy baking!