White Chocolate Peppermint Cheesecake: A Perfect Holiday Dessert with an Oreo Crust

White Chocolate Peppermint Cheesecake

This white chocolate peppermint cheesecake is a Christmas dessert built on an Oreo crust. The filling is a baked white chocolate cheesecake that has Andes peppermint chips folded in. Then it is finished with whipped cream and crushed candy canes.

The article presents it as balancing sweet white chocolate with peppermint. It is a creamy textured way to use Christmas candy canes that is meant to impress guests.

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I have made this for my own holiday gatherings, and the contrast between the cool peppermint and the rich white chocolate always gets compliments. The Oreo crust adds a chocolatey crunch that balances the creamy filling.

Here is why peppermint cheesecake is so good

The white chocolate cheesecake layer is described as sweet and pairing well with peppermint. Peppermint chips and crushed candy canes give the dessert its candy cane flavor. The article calls the cheesecake creamy and suitable for a special event.

Every bite tastes like Christmas. I find that the combination of creamy cheesecake and crunchy peppermint bits keeps everyone coming back for more. It is festive without being complicated, and it looks beautiful on a holiday table.

The peppermint flavor is bright and refreshing, while the white chocolate adds a luscious sweetness. If you are looking for a dessert that feels celebratory but still approachable, this one fits the bill.

It is also a great way to use up leftover candy canes after the holidays. The texture is rich and velvety, and the peppermint keeps it from feeling too heavy. It is the kind of dessert that makes a holiday meal feel extra special.

Tips for making white chocolate cheesecake

Here are four tips that make this cheesecake turn out perfectly. First, bring your dairy ingredients to room temperature before mixing. This helps them blend smoothly and prevents clumps of cream cheese.

Second, beat the cream cheese on high speed for a full 2 minutes. That extra time ensures a silky texture and further avoids clumps. Third, mix the eggs only as long as needed, and keep the mixer on low speed.

Extra air bubbles can make the cheesecake rise quickly and then collapse, which leads to cracks. Fourth, because of all the white chocolate, this cheesecake needs a longer bake than many cheesecakes.

I learned that lesson the hard way when I first started baking cheesecakes, so now I always plan for the extra time.

My biggest tip: do not rush the chill time. A cold cheesecake slices cleanly and tastes even better the next day.

Water Bath Tips

A water bath creates a moist, steamy environment that helps prevent cracks from a dry oven. Both water bath methods use a roasting pan filled with hot steaming water. In the first method, set the springform pan inside a 10 inch cake pan.

Place that cake pan in the roasting pan and add hot water to about halfway up the cake pan. The article prefers this method because no water can reach the crust. In the second method, wrap the springform pan tightly in foil twice.

Set it in the roasting pan and fill with hot water halfway up the springform pan. This method risks water getting in and making the crust soggy. I always use the first method because I hate a soggy crust.

How to decorate this peppermint cheesecake

Let the cheesecake cool completely before decorating. Removing it from the pan before it has fully set can make it fall apart. To unmold, remove the sides of the springform pan.

Then tilt the cheesecake on its side to detach and remove the bottom. Peel off the parchment paper from the bottom while it is tilted up. Spread the whipped cream across the top of the cheesecake.

Use the back of a spoon to smooth and even the layer. For extra decoration, sprinkle crushed candy canes on top. Other options include chocolate curls, white chocolate chips, mini marshmallows, or similar.

I like to add a few extra candy cane pieces for a pop of color.

For more holiday recipes, check out my

If you enjoy this cheesecake, you might also like my other holiday recipes. Try my Peppermint Brownies, Sugar Cookie Cheesecake, Christmas Tree Cookies, Gingerbread Cinnamon Rolls, and Chocolate Peppermint Cookies. Each one brings festive flavor to your table.

These recipes are all festive and crowd pleasing. Whether you need a last minute dessert or a showstopper for a party, you will find something here. I often make a batch of these for cookie exchanges and potlucks. They always disappear quickly.

Ingredients

This recipe has three parts. Make sure your cream cheese and eggs are truly at room temperature. This is not a step to skip if you want a smooth filling.

Oreo Crust:

• 3 cups Oreo crumbs (about 35 Oreos)
• 6 TBSP melted unsalted butter

White Chocolate Cheesecake:

• 24 oz room temperature cream cheese
• 3/4 cup white granulated sugar
• 8 oz melted white chocolate bars (the source used Lindt)
• 1/2 cup room temperature sour cream
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 4 large room temperature eggs
• 1 1/2 cups Andes peppermint chips

Whipped Cream:

• 1 cup heavy cream
• 2 TBSP powdered sugar
• 1 tsp pure vanilla extract

Instructions

For the Oreo crust:

1. Preheat the oven to 325°F. Spray a 9 inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
2. Using a food processor, blend the Oreos into a fine crumb. In a small bowl, mix the Oreo crumbs and melted butter using a fork.
3. Pour the crumbs into the pan and use your hands to press the crust halfway up the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
4. Bake for 11 minutes.

For the white chocolate cheesecake:

1. Melt the white chocolate in a microwave safe bowl in the microwave. Microwave for 20 second intervals, mixing well in between, until melted.
2. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
3. Add in the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until combined.
4. Add in the eggs and mix on low speed until just combined. Take off the mixer and mix the batter using the spatula. Add in the peppermint chips and mix until combined.
5. Pour the batter on top of the crust. Start the water bath.
6. Water bath: Use one of these methods. Both use a large roasting pan and hot steaming water. Option 1: Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water from getting into the crust. Option 2: Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great but can sometimes leak water into the crust.
7. Bake for 75 to 85 minutes. Bake until the edges are set and the middle has a slight jiggle.
8. Turn off the oven, crack open the door, and let cool for 30 minutes. Then transfer the pan to a cooling rack and cool completely.
9. Wrap the pan in foil and chill for at least 6 hours or overnight.

For the whipped cream:

1. Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until medium peaks form.
2. Take the pan off the cheesecake and remove the parchment paper. Spread the whipped cream on top of the cheesecake.

Storage: Store the cheesecake in the fridge in an airtight container for up to 5 days. You can freeze individual slices, wrapped in an airtight container, for up to 30 days. Thaw them for 1 to 2 hours before eating.

You can also freeze the whole cheesecake before decorating. After it cools and chills in the fridge overnight, wrap it in plastic wrap and freeze for up to 30 days. Thaw for 1 to 2 hours before decorating.

Notes

Pull out your dairy ingredients 2 hours before baking. This helps everything mix smoothly and prevents lumps. If you remember, set a timer on your phone so you do not forget.

Recipe details

Prep time is 45 minutes. Cook time is 1 hour 20 minutes. Chilling time is 6 hours. Total time is 8 hours 5 minutes. The recipe makes 16 slices.

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White Chocolate Peppermint Cheesecake

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White Chocolate Peppermint Cheesecake This white chocolate peppermint cheesecake is a Christmas dessert built on an Oreo crust. The filling is a baked white chocolate cheesecake that has Andes peppermint chips folded in.

• Total Time: 485 min
• Yield: 16 slices 1x

Ingredients

Scale 1x2x3x

Oreo Crust
3 cups Oreo crumbs
6 TBSP Unsalted butter, melted

White Chocolate Cheesecake
24 oz Cream cheese, room temperature
3/4 cup White granulated sugar
8 oz White chocolate bars, melted
1/2 cup Sour cream, room temperature
1 tsp Pure vanilla extract
1/4 tsp Salt
4 Large eggs, room temperature
1 1/2 cups Andes peppermint chips

Whipped Cream
1 cup Heavy cream
2 TBSP Powdered sugar
1 tsp Pure vanilla extract

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Instructions

Oreo Crust
1-Preheat the oven to 325℉: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with parchment paper circle and spray again.
2-Using a food processor, blend the Oreos: Using a food processor, blend the Oreos into a fine crumb. In a small bowl, mix the Oreo crumbs and melted butter using a fork.
3-Pour the crumbs into the pan and: Pour the crumbs into the pan and use your hands to press the crust halfway up the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
4-Bake for 11 minutes: Bake for 11 minutes.

White Chocolate Cheesecake
5-Melt the white chocolate in a microwave: Melt the white chocolate in a microwave safe bowl in the microwave. Microwave for 20 second intervals, mixing well in between, until melted.
6-Using a mixer, beat the cream cheese: Using a mixer, beat the cream cheese and sugar. Beat on high speed for 2 minutes. Use a baking rubber spatula to scrape the bowl.
7-Add in the melted white chocolate, sour: Add in the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until combined.
8-Add in the eggs and mix on: Add in the eggs and mix on low speed until just combined. Take off the mixer and mix the batter using the spatula. Add in the peppermint chips and mix until combined.
9-Pour the batter on top of the: Pour the batter on top of the crust. Start the water bath.
10-Water bath: Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water. 1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust. 2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
11-Bake for 75-85 minutes: Bake for 75-85 minutes. Bake until the edges are set and middle has a slight jiggle.
12-Turn off the oven, crack open the: Turn off the oven, crack open the door, and let cool for 30 minutes. Then, transfer the pan to a cooling rack and cool completely.
13-Wrap the pan in foil and chill: Wrap the pan in foil and chill for at least 6 hours or overnight.

Whipped Cream
14-Using a metal bowl and whisk attachment,: Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until medium peaks form.
15-Take the pan off the cheesecake and: Take the pan off the cheesecake and remove the parchment paper. Spread the whipped cream on top of the cheesecake.

Last Step:

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• Prep Time: 45 min
• Cook Time: 80 min
• Method: bake

Nutrition

• Serving Size: 1 slice
• Calories: 289
• Sugar: 12g
• Sodium: 177mg
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 13g
• Protein: 3g
• Cholesterol: 75mg