Peppermint White Chocolate Cheesecake

When I lift the roasting pan from the oven, the cheesecake’s edges look settled while the middle gives a gentle tremble. That small movement is exactly what I want for…

By Ava
•
November 14, 2026
•
Reading time: 10 min

Save to Pinterest



Print

Tip: save now, make later.

When I lift the roasting pan from the oven, the cheesecake’s edges look settled while the middle gives a gentle tremble. That small movement is exactly what I want for this Peppermint White Chocolate Cheesecake; a center that looks completely firm in the oven can turn dense after chilling. The slow bake and gradual cool leave the filling creamy, with a buttery graham cracker base underneath.

I keep the mixing gentle and give the cheesecake time to cool in stages. White chocolate brings sweetness and a smooth, rich texture, while peppermint extract keeps each bite fresh rather than heavy. After a long chill, it slices neatly and gets a cloud of whipped cream and crushed candy canes just before serving. It’s a cool, creamy cheesecake with a crisp mint finish.

Why the Water Bath Keeps the Edges From Overbaking

A cheesecake is thick enough that its outside and center don’t cook at the same pace. In a dry oven, the edges heat first and can turn firm before the middle has finished setting. The roasting pan of hot water buffers that heat, giving the filling a gentler, more even bake.

That matters especially here because the white chocolate adds richness to an already dense cream cheese filling. If the outside gets too hot while the center catches up, the contrast can be a dry outer ring around a softer middle. The bath helps narrow that gap, so the finished cheesecake has a consistent creamy texture from edge to center.

The water bath also makes the cooling transition less abrupt. It isn’t a shortcut, and it doesn’t remove the need to cool the cheesecake slowly, but it gives you more room for the middle to finish setting without pushing the edges too far. The result should feel substantial when sliced and still melt softly on the fork.

What the White Chocolate and Sour Cream Bring to the Filling

• Graham cracker crumbs and butter — Fine, evenly sized crumbs make a base that presses into a compact layer instead of breaking into loose patches. Melted butter binds them; press the mixture firmly across the pan bottom so it holds together after chilling.
• Cream cheese — Use softened blocks rather than spreadable tub cream cheese. The blocks give the filling its structure, and softening them before mixing makes it easier to get a smooth batter without working it aggressively.
• White chocolate — Choose white chocolate you enjoy eating on its own, since its sweetness comes through clearly. Finely chopping it helps it melt evenly, and letting it cool before it goes into the batter keeps the mixture smooth.
• Sour cream and eggs — Room-temperature sour cream blends more readily into the cream cheese, and the eggs help the filling set as it bakes. Bring both to room temperature so cold ingredients don’t leave the batter lumpy or make the melted chocolate firm up too quickly.
• Peppermint extract — This is what carries the mint through the filling; crushed candy canes on top are a crunchy garnish, not a replacement for the extract. Measure carefully, because a little too much can drown out the white chocolate.
• Heavy cream and candy canes — Cold heavy cream whips to medium-stiff peaks for a topping that holds its shape. Crush the candy canes close to serving time so the pieces stay crisp against the whipped cream.

From a Firm Crust to a Gently Set Cheesecake

Press and prebake the graham crust

Heat the oven to 325°F, line the bottom of a 9-inch springform pan with parchment, and wrap the outside in two layers of heavy-duty foil. Stir the graham cracker crumbs with the melted butter until evenly moistened, then press the mixture firmly over the pan bottom. Bake for 10 minutes and set the crust aside to cool slightly. An even, well-packed layer gives the filling a steady base.

Make a smooth, low-air filling

Melt the finely chopped white chocolate in the microwave at 50% power, using 20-second bursts and stirring after each, then let it cool for 10 minutes. Beat the softened cream cheese and granulated sugar on medium-low speed, scraping the bowl as needed until smooth. Mix in the sour cream, melted white chocolate, vanilla, peppermint extract, and salt on low. Add the eggs one at a time and mix on low just until each is incorporated; stop as soon as the batter is uniform.

Bake until the center still trembles

Pour the filling over the cooled crust and smooth the top. Set the springform pan in a 12×16-inch roasting pan on the center oven rack, then carefully pour in 10 cups of boiling water until it reaches about 1 inch up the sides of the springform pan. Bake at 325°F for 70 to 85 minutes. Look for set outer 2 inches, a center that trembles slightly, and a thermometer reading of 160°F in the center.

Cool slowly, then add the topping

Turn off the oven, prop the door open about 1 inch, and leave the cheesecake in its water bath for 1 hour. Lift the springform pan out, unwrap it, and cool the cheesecake on a wire rack for 1 hour before covering the pan loosely and refrigerating it for at least 8 hours, until completely chilled. Run a thin knife around the inside of the pan before removing the springform ring. Beat the cold heavy cream with confectioners’ sugar to medium-stiff peaks, spoon or pipe it over the cake, and add the crushed candy canes just before serving.

Two Simple Ways to Adapt the Peppermint Cheesecake

Questions That Come Up When Baking This Cheesecake

Peppermint White Chocolate Cheesecake

Peppermint white chocolate cheesecake is baked in a water bath for a smooth, creamy texture and a gently trembling center. Finish each slice with whipped cream and crushed candy canes for a festive minty topping.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 35 minutes mins

Cooling and chilling 10 hours hrs 10 minutes mins

Total Time 12 hours hrs 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

For the crust

• 2 cups graham cracker crumbs
• 7 tbsp unsalted butter melted

For the filling

• 8 oz white chocolate finely chopped
• 4 block (8 oz) cream cheese softened
• 1 cup granulated sugar
• 1 cup sour cream room temperature
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 0.25 tsp kosher salt
• 3 eggs large, room temperature

For the water bath

• 10 cups water boiling

For the topping

• 1 cup heavy cream cold
• 2 tbsp confectioners' sugar
• 2 candy canes crushed

Equipment

• 1 9-inch springform pan
• 1 12x16-inch roasting pan
• 1 electric mixer
• 1 microwave

Method

 

Make the crust

1. Heat the oven to 325°F.
2. Line the bottom of a 9-inch springform pan with parchment paper, lock on the ring, and wrap the outside of the pan in two layers of heavy-duty foil.
3. Stir the graham cracker crumbs and melted butter together in a medium bowl until evenly moistened.
4. Press the crumb mixture firmly over the bottom of the pan.
5. Bake the crust at 325°F for 10 minutes, then set it aside to cool slightly.

Make the filling

1. Microwave the white chocolate at 50% power in 20-second bursts, stirring after each, until smooth.
2. Let the white chocolate cool for 10 minutes.
3. In a large bowl, beat the cream cheese and granulated sugar on medium-low speed until smooth, scraping the bowl as needed.
4. Beat in the sour cream, melted white chocolate, vanilla extract, peppermint extract, and salt on low speed until smooth.
5. Add the eggs one at a time, mixing on low just until each is incorporated.

Assemble and bake

1. Pour the filling over the cooled crust and smooth the top.
2. Set the springform pan in a 12x16-inch roasting pan on the center oven rack.
3. Carefully pour the 10 cups boiling water into the roasting pan to reach about 1 inch up the sides of the springform pan.
4. Bake at 325°F for 70 to 85 minutes, until the outer 2 inches are set, the center still trembles slightly, and a thermometer inserted in the center reads 160°F.

Cool the cheesecake

1. Turn off the oven and prop the door open about 1 inch.
2. Leave the cheesecake in the water bath for 1 hour.
3. Remove the roasting pan from the oven, then lift the springform pan out of the water bath.
4. Unwrap the springform pan and cool the cheesecake on a wire rack for 1 hour.
5. Cover the pan loosely and refrigerate for at least 8 hours, until completely chilled.

Make the topping

1. Run a thin knife around the inside of the pan and remove the springform ring.
2. Beat the heavy cream and confectioners' sugar to medium-stiff peaks.
3. Spoon or pipe the whipped cream over the cheesecake.
4. Sprinkle with the crushed candy canes just before serving.

Notes

For a smooth filling, use the cream cheese and sour cream at the stated temperatures and avoid overmixing after adding the eggs. Refrigerate covered for up to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs.