Introduction

This White Chocolate Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. With a rich Oreo crust, luscious white chocolate filling studded with peppermint chips, and a light whipped cream topping, it’s sure to impress your guests and satisfy your sweet tooth.

The image shows a close-up side view of a three-layered cheesecake on a white plate. The bottom layer is a dark, crumbly chocolate crust. The middle layer is a creamy, pale yellow cheesecake with bright red swirls mixed throughout. The top layer is a thick, smooth white whipped cream spread evenly, sprinkled with small pieces of crushed red and white candy. The background has a white marbled surface with some blurry green foliage on the left side. In the front, there are red and white candy canes slightly out of focus. 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
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

Step 1: Preheat your oven to 325℉ (163℃). Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, and spray again.
Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with the melted butter until combined.
Step 3: Pour the Oreo crumb mixture into the pan. Press the crust halfway up the sides using your hands and compact the bottom firmly with the bottom of a measuring cup. Bake for 11 minutes, then remove from the oven.
Step 4: Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
Step 5: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes, then scrape down the bowl with a spatula.
Step 6: Add melted white chocolate, sour cream, vanilla, and salt to the cream cheese mixture. Mix on medium speed until combined.
Step 7: Add the eggs one at a time, mixing on low speed until just combined. Remove the bowl and fold in the peppermint chips with a spatula.
Step 8: Pour the cheesecake batter over the crust in the springform pan.
Step 9: Prepare a water bath using one of these methods:
- Place the springform pan inside a 10-inch cake pan, then set the cake pan in a large roasting pan. Fill the roasting pan with hot water halfway up the cake pan to prevent water from reaching the cheesecake.
- Alternatively, wrap the springform pan twice in aluminum foil, place it in the roasting pan, and fill with hot water halfway up the springform pan. This may sometimes allow water into the crust.
Step 10: Bake for 75–85 minutes until the edges are set and the center has a slight jiggle. Then, turn off the oven, crack the door open, and cool for 30 minutes.
Step 11: Transfer the cheesecake to a cooling rack and let cool completely. Wrap the pan in foil and refrigerate for at least 6 hours or overnight.
Step 12: To make the whipped cream, beat heavy cream, powdered sugar, and vanilla in a chilled metal bowl with a whisk attachment on high speed until medium peaks form.
Step 13: Remove the cheesecake from the springform pan, peel off the parchment paper, and spread the whipped cream evenly on top before serving.

Tips & Variations

Use room temperature dairy ingredients to ensure a smooth, creamy batter without lumps.
For a mintier flavor, add a few drops of peppermint extract to the cheesecake batter, but be careful not to overpower the white chocolate.
If you don’t have Andes peppermint chips, chopped peppermint bark or crushed candy canes can be used as a substitute.
To avoid overbaking, start checking the cheesecake at 75 minutes; the center should still have a slight jiggle when gently shaken.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, tightly wrap and freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and serve chilled. Avoid microwaving to preserve texture.

How to Serve

A slice of layered cheesecake on a white plate shows three clear layers: the bottom layer is a dark, crumbly chocolate crust; the middle layer is creamy yellow cheesecake speckled with bright red swirls; the top layer is thick white whipped cream decorated with small crushed red and white peppermint pieces. The background features a white marbled texture with some out-of-focus greenery on the side and blurred candy canes in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different kind of crust?

Yes, you can substitute the Oreo crust with a classic graham cracker crust or chocolate cookie crust, depending on your preference.

Do I need to use a water bath?

While not absolutely required, a water bath helps prevent cracks in the cheesecake by providing gentle and even heat, resulting in a smooth, silky texture.