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White chocolate chips, Oreos, and peppermint come together in this delightful, unique White Chocolate Peppermint Cheesecake.
Cheesecake.
Subtle peppermint, smooth New York style cheesecake, a crunchy Oreo crust, this cheesecake is the perfect addition to your Christmas dinner!
I don’t LOVE peppermint. I feel like it’s such a strong flavor, it takes over any recipe it is in. This White Chocolate Peppermint Cheesecake recipe is the exception to this, though. The peppermint is subtle, and pairs beautifully with the smooth cream cheese filling, and the sweet, chocolatey crust. These flavors were made for each other.
This confection is heavenly, served with coffee (I recommend decaf in the evening), or as your after-dinner dessert. Rich, smooth, creamy, sweet. The peppermint offers a cool aftertaste on the back of the throat. It truly is a delight to eat! If you’re looking for the perfect treat, this is the one for you!
Decorate this White Chocolate Peppermint Cheesecake with my homemade whipped topping(recipe below) and crushed peppermint candies or grated white chocolate.
Give it a try!
What you’ll need:
- 9″ Springform pan
- 10″ Round cake pan
- Roasting pan
- Electric Hand Mixer
- Food processor (or gallon zip back and rolling pin)
*TIP: Use 10″ cake pan, instead of wrapping the springform in heavy duty aluminum foil. This is WAY easier, works just as well(or better than) the aluminum foil, and completely prevents liquid from leaking in. I do this with ALL my cheesecakes.
Ingredients:
- Oreos
- Butter, melted
- Philadelphia cream cheese, full-fat
- Fine granulated sugar
- Sour cream
- Heavy cream
- Vanilla
- All-purpose flour
- White chocolate chips
- Peppermint oil (or peppermint extract)
- Red food coloring
Steps:
1. Butter/grease 9″ springform pan.
2. In a food processor, pulse Oreos until finely ground.
3. Add melted butter and pulse 30 seconds more.
4. Pour Oreo mixture into springform pan, and press evenly around the pan.
5. Using a bain marie(or double boiler), melt the chocolate chips, then set aside.
6. In a mixing bowl, using an electric hand mixer on low speed, cream together the cream cheese, granulated sugar, sour cream, and heavy cream.
7. Add vanilla and flour, beating about 30 seconds more.
8. Beat in eggs one at a time, until each egg is just incorporated.
9. Using a rubber spatula, fold in the melted white chocolate.
10. Divide batter into two bowls, equally.
11. In one bowl, add peppermint oil (or extract) and a few drops of food coloring(to desired color), and mix in with a spatula. Don’t use a hand mixer for this part, we don’t want to over mix.
12. Preheat the oven to 325 degrees.
13. Using 1/3C-1/2C increments, alternate adding batter from each bowl into the center of the springform pan. (Ex. 1/3C white batter, 1/3C pink batter, repeat.)
14. Alternate colors in the center of the springform until all the batter has been added to the springform.
15. Bang the pan on the countertop to remove any air bubbles that might be trapped in the batter.
16. Place the springform pan into the cake pan, then place the cake pan in the center of the roasting pan.
17. Carefully fill the roasting pan with water, avoiding splashing water onto the cheesecake, until the water is deep enough to go halfway up the cake pan.
18. Carefully place roasting pan into the oven, and bake cheesecake for 1 1/2 hours.
19. When timer beeps, turn the oven off and leave the cheesecake in the oven for an hour, letting it cool down with the oven.
20. After the hour, remove the cheesecake from the oven, run a butter knife around the edges of the cheesecake, and allow to cool at room temperature for at least 2 hours before placing in the fridge to cool at least 4 hours more(preferably overnight).
21. Once fully chilled and set, serve and enjoy!
I love how alternating the batter colors creates this beautiful marbled/zebra print effect.
*I use the whipped topping to decorate my cheesecakes.
Notes:
For gluten free, use GF Oreos and remove all-purpose flour from the batter.
For mini cheesecakes, line muffin tins with cupcake liners. Place a whole Oreo in each liner, then add cheesecake batter, alternating each color. I added 1/2tsp(heaping) of each color, alternating until I had used each color 5 times, per Oreo. Bake on 350 degrees for 20-22 minutes. Remove from oven immediately, and let cool at room temp. for at least 30 minutes before transferring to refrigerator to fully set(30mins-1hr).
Whipped Topping Recipe:
- 1 1/2 cups heavy cream(chilled)
- 1/3 cup powdered sugar
- 2 tsp vanilla
- 1 1/2 tbsp powdered milk (helps stabilize the whipped topping)
Add all the ingredients to a stand mixer (or mixing bowl and electric hand mixer, if you don’t have a stand mixer) and whip on high till stiff peaks form. Don’t over-whip, this will cause the cream to curdle.
White Chocolate Peppermint Cheesecake
Equipment
- 1 9" Springform pan
- 1 10" Round cake pan
- 1 Roasting pan
- 1 Electric Hand Mixer
- 1 Food processor (or gallon zip back and rolling pin)
Ingredients
Crust
- 25 Oreos
- 5 tbsp butter, melted
Cheesecake
- 4 8oz. blocks Philadelphia cream cheese, room temp.
- 1 1/2 cups fine granulated sugar
- 1 cup sour cream, room temp.
- 1/2 cup heavy cream
- 1 1/2 tsp vanilla
- 3 tbsp all-purpose flour
- 4 eggs, room temp.
- 8 oz. white chocolate chips, melted and somewhat cooled
- 1/4 tsp peppermint oil (or 1 tsp peppermint extract)
- red food coloring(to desired color)
Instructions
- Butter/grease 9" springform pan.
- In a food processor, pulse Oreos until finely ground.
- Add melted butter and pulse 30 seconds more.
- Pour Oreo mixture into springform pan, and firmly press around the pan, evenly.
- Using a Bain Marie(or double boiler), melt the chocolate chips, then set aside.
- In a mixing bowl, using an electric hand mixer on low speed, cream together the cream cheese, granulated sugar, sour cream, and heavy cream.
- Add vanilla and flour, beating about 30 seconds more.
- Beat in eggs one at a time, until each egg is just incorporated.
- Using a rubber spatula, fold in melted white chocolate.
- Divide batter into two bowls, equally.
- In one bowl, add peppermint oil (or extract) and a few drops of food coloring(to desired color), and mix in with a spatula. Don't use a hand mixer for this part, we don't want to over mix.
- Preheat the oven to 325 degrees.
- Using 1/3C-1/2C increments, alternate adding batter from each bowl into the center of the springform pan. (Ex. 1/3C white batter, 1/3C pink batter, repeat.)
- Alternate colors in the center of the springform until all the batter has been added to the springform.
- Bang the pan on the countertop to remove any air bubbles that might be trapped in the batter.
- Place the springform pan into the cake pan, then place the cake pan in the center of the roasting pan.
- Carefully fill the roasting pan with water, avoiding splashing water onto the cheesecake, until the water is deep enough to go halfway up the cake pan.
- Carefully place roasting pan into the oven, and bake cheesecake for 1 1/2 hours.
- When timer beeps, turn the oven off and leave the cheesecake in the oven for an hour, letting it cool down with the oven.
- After the hour, remove the cheesecake from the oven, run a butter knife around the edges of the cheesecake, and allow to cool at room temperature for at least 2 hours before placing in the fridge to cool at least 4 hours more(preferably overnight).
- Once fully chilled and set, serve and enjoy!