Introduction

This White Chocolate Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season or any special occasion. With a rich Oreo crust, smooth white chocolate filling, and refreshing peppermint chips, it offers a delightful combination of flavors and textures.

A close-up image of a slice of cheesecake with three main layers on a white plate with a white marbled background. The bottom layer is a thick, dark, crumbly chocolate crust. The middle layer is creamy, pale yellow cheesecake mixed with bright red swirls of fruit or candy pieces, giving it a marbled look. The top layer is a thick, white whipped cream topped with crushed red and white peppermint candy bits. The slice is cut cleanly, revealing all the layers clearly. In the blurred foreground, a red and white striped peppermint candy is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Oreo crumbs (about 35 Oreos)
6 tablespoons unsalted butter (melted)
24 ounces cream cheese (room temperature)
3/4 cup white granulated sugar
8 ounces white chocolate bars (melted, I used Lindt)
1/2 cup sour cream (room temperature)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 large eggs (room temperature)
1 1/2 cups Andes peppermint chips
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat and prepare the pan: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, and spray the paper again.
Make the Oreo crust: Use a food processor to blend the Oreos into fine crumbs. In a small bowl, mix the crumbs with melted butter using a fork.
Form the crust: Pour the crumb mixture into the pan, pressing it halfway up the sides with your hands. Use the bottom of a measuring cup to firmly compact the crust.
Bake the crust: Bake for 11 minutes, then set aside to cool slightly.
Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring well between, until smooth.
Beat the cream cheese and sugar: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes, scraping down the sides with a spatula as needed.
Add remaining cheesecake ingredients: Mix in the melted white chocolate, sour cream, vanilla, and salt on medium speed until combined.
Incorporate eggs and peppermint chips: Add eggs one at a time, mixing on low speed until just combined. Finish mixing by hand with a spatula and fold in the peppermint chips.
Pour filling and prepare water bath: Pour the batter over the crust. For the water bath, either place the springform pan inside a 10-inch cake pan set inside a roasting pan filled halfway with hot water, or wrap the springform pan twice in foil and place in a roasting pan with hot water halfway up the sides.
Bake the cheesecake: Bake for 75-85 minutes until the edges are set and the center has a slight jiggle.
Cool in oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
Finish cooling and chill: Transfer to a cooling rack to cool completely. Wrap tightly in foil and refrigerate for at least 6 hours or overnight.
Prepare whipped cream: Beat the heavy cream, powdered sugar, and vanilla in a metal bowl with a whisk attachment on high speed until medium peaks form.
Decorate and serve: Remove the springform pan and parchment paper. Spread the whipped cream evenly over the top of the cheesecake before serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.
To prevent water from leaking into the crust during the water bath, double-wrap the springform pan tightly with aluminum foil.
For an extra festive touch, sprinkle crushed peppermint candies on top of the whipped cream.
You can substitute Andes peppermint chips with chopped peppermint bark or candy canes.

Storage

Store the cheesecake tightly wrapped in the refrigerator for up to 4 days. For longer storage, freeze it for up to 1 month—thaw overnight in the refrigerator before serving. The whipped cream topping is best added just before serving to maintain its texture.

How to Serve

A round cheesecake with three visible layers: the bottom layer is a thick dark brown crust, the middle layer is a light yellow creamy cheesecake, and the top layer is a thick white whipped cream spread unevenly, covered with small red and white crushed candy pieces scattered across it. The cheesecake is sliced into several pieces, with one slice being lifted by a metal spatula from underneath. The whole cake sits on a white plate, placed on a white marbled textured surface with candy canes and a candy wrapper nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute white chocolate with regular milk or dark chocolate, but it will change the flavor profile and color of the cheesecake. Adjust sweetness as needed.

How do I know when the cheesecake is done baking?

The edges should be set and firm, while the center will have a slight jiggle when you gently shake the pan. Overbaking may cause cracks, so remove it once these signs appear.