Go Back

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
Cook Time 1 hour 35 minutes
Cooling and chilling 10 hours 10 minutes
Total Time 12 hours 15 minutes
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.