Best White Chocolate Peppermint Cheesecake Recipes

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WHITE CHOCOLATE PEPPERMINT CHEESECAKE



White Chocolate Peppermint Cheesecake image

Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.

Provided by Rick Fields

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 11h25m

Yield 16

Number Of Ingredients 17

22 chocolate sandwich cookies (such as Oreo®)
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces white chocolate-flavored almond bark, melted
1 ½ tablespoons all-purpose flour
1 ½ tablespoons heavy whipping cream
2 teaspoons peppermint extract
¼ teaspoon salt
3 eggs
¾ cup creme de menthe baking chips (such as Andes®)
½ cup peppermint crunch baking chips (such as Andes®)
½ (8 ounce) package cream cheese, softened
2 ounces white chocolate-flavored almond bark, melted
½ cup frozen whipped topping (such as Cool Whip®), thawed
1 ½ tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
  • Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
  • Bake in the preheated oven until just set, 8 to 10 minutes.
  • Reduce the oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
  • Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
  • Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
  • Chill for 4 hours, to overnight.
  • Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
  • Remove the sides of the springform pan. Cut into slices and enjoy.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 39.8 g, Cholesterol 98.6 mg, Fat 31.2 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 294.9 mg, Sugar 25.9 g

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



Philadelphia White Chocolate-Peppermint Cheesecake image

Make and share this Philadelphia White Chocolate-Peppermint Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups graham wafer crumbs
1/4 cup butter, melted
4 (250 g) packages philadelphia brick cream cheese, softened
1 cup sugar
1/4 teaspoon peppermint extract
1 cup sour cream
4 squares baker's white chocolate, melted
4 eggs
1 cup Cool Whip Topping, thawed
16 miniature candy canes

Steps:

  • Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix graham crumbs and butter; press firmly onto bottom of pan.
  • Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

Nutrition Facts : Calories 400.4, Fat 32.5, SaturatedFat 19.7, Cholesterol 145.8, Sodium 281.1, Carbohydrate 21.1, Fiber 0.2, Sugar 15.2, Protein 7.5

WHITE CHOCOLATE PEPPERMINT CHEESECAKE



White Chocolate Peppermint Cheesecake image

Bits of pretty mint candies dot every slice of this velvety cheesecake. You'll turn to this classic dessert time and again.-Grenville Samson, Oswego, New York

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon brown sugar
1 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 large eggs, lightly beaten
1 cup white baking chips
1 cup crushed peppermint candies, divided

Steps:

  • Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 430 calories, Fat 29g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 257mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



PHILADELPHIA White Chocolate-Peppermint Cheesecake image

The candy canes are cute, but they're really just for show. The serious peppermint flavor in this white chocolate cheesecake comes from the extract.

Provided by My Food and Family

Categories     Dairy

Time 5h35m

Yield 16 servings

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
  • Use foil handles to remove cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 6 g

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE image

Categories     Cake     Cheese     Bake

Yield 16

Number Of Ingredients 10

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 squares BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

  • HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends extending over sides of pan. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane just before serving.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE!



White Chocolate Peppermint Cheesecake! image

With a subtle mint flavor and darling pink color, it was love at first bite for us! Perfect for Valentine's Day, Christmas or any day when a sweet treat is called for.

Provided by Beth Colon

Categories     Other Desserts

Number Of Ingredients 11

CRUST
1 box Nilla wafers
1 stick butter, melted
4 oz Ghiradelli vanilla dream white chocolate
CHEESECAKE
3 pkg cream cheese (8 oz. packages) for a total of 24 oz
1 1/2 c sugar
6 eggs
4 oz Ghiradelli vanilla dream white chocolate
16 oz sour cream
25 starlight mints

Steps:

  • 1. Preheat oven to 350* Pour the box of wafers into food processor and pulse until they are finely crumbled. Pour in melted butter and combine until no more dry crumbs are left. Pour into spring form pan and press against bottom of pan and half way up the sides. Place in oven and bake crust for 10 minutes.
  • 2. While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top. When crust comes out of the oven, pour the white chocolate on the bottom of crust and smooth out so that it covers the entire bottom (This step and the baking of the crust ensures that there will be solid bottom of the cheesecake. If you like your bottom less firm, omit this step) Place in refrigerator to harden.
  • 3. For the cheesecake, melt remaining white chocolate in double boiler and set aside to cool slightly. Cream together all of the cream cheese (room temperature) and the 1 1/2 cups of sugar. Add eggs one at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Smash the starlight mints into a fine powder and fold into the cheesecake mixture.
  • 4. Reduce oven temp to 300* Pour cheesecake mix into prepared, cooled pan. Fill within a 1/2 inch from top. Cake will rise but shouldn't overflow. Place a baking pan half filled with hot water on bottom rack of oven. Place cheesecake pan on a baking sheet (in case the spring form pan leaks) and place on the rack above the pan holding the water. Bake for 1 1/2 hours.
  • 5. After 1 1/2 hours, turn off oven and let the cheesecake sit for 4 hours. Take out of oven and refrigerate overnight. When you are ready to serve, run knife around the edges of the cake to loosen and then remove the outer ring of the spring form pan. You can smooth the sides of the cheesecake with a damp butter knife if needed. Enjoy!!!

WHITE CHOCOLATE PEPPERMINT CHEESECAKE BITES



White Chocolate Peppermint Cheesecake Bites image

These cheesecake bites are my favorite holiday treat, perfect for large parties! A family favorite and one of my most requested recipes. You can also use this recipe to make the cheesecake whole instead of the bites, enjoy!

Provided by Amanda Heinrich

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 10

1 1/4 c graham cracker crumbs
3/4 c sugar, plus
1/4 c sugar, divided
5 Tbsp butter, melted
3 pkg (8 ounce) cream cheese, softened
3 eggs (room temperature)
4 oz white chocolate baking squares, melted
1/2 tsp peppermint extract
1 (8 ounce) container cool whip
1 bag andes red & white mints, chopped

Steps:

  • 1. Preheat oven to 325°F if using a 24 cup mini muffin pan.
  • 2. Mix crumbs, 1/4 cup of the sugar and the melted butter. Spray pan with nonstick cooking spray. Scoop about half a spoonful of the the crumb mixture into each mini muffin cup; press firmly using the bottom of a shot glass or similar object. Bake approximately 8 minutes.
  • 3. Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the peppermint extract. Fill each cup by transferring cheesecake mixture to a gallon size ziploc bag and cutting one of the corners.
  • 4. Bake 27 - 28 minutes or until set; cool completely before removing from pan. Use a knife to carefully pop out the bites from the pan. Refrigerate at least 4 hours or overnight.
  • 5. Top with the cool whip and chopped Andes mints. Store in refrigerator.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE



White Chocolate Peppermint Cheesecake image

I found this gem in the debbie Macomber christmas cookbook. It will be served on my christmas dessert buffet this year.. for the crust I used girl scout thin mints I had frozen

Provided by GingerlyJ

Categories     Cheesecake

Time 1h35m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 14

10 ounces mint flavored chocolate sandwich style cookies
4 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/3 cups granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
4 large eggs
2 tablespoons sour cream
2 ounces white chocolate chips
1 tablespoon unsalted butter
3/4 cup confectioners' sugar
2 tablespoons heavy cream
10 peppermint patty candies, halved

Steps:

  • to make the crust preheat oven to 350.
  • wrap foil inside and around sides of 9 inch springform pan.
  • in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
  • press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
  • for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
  • gradually beat in sugar, flour, vanilla and peppermint.
  • scrape down sides of bowl.
  • add eggs one at a time beating after each addition.
  • mix in sour cream until well blended.
  • carefully pour filling into crust.
  • place foil wrapped pan in a larger deep pan.
  • heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
  • bake for 1 hour and ten minutes until edges are set and center jiggles.
  • transer to a wire rack to cool.
  • loosesly cover cake and refrigerate until cold.
  • for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
  • remove from heat.
  • whisk in confectioner's sugar and cream.
  • drizzle glaze over cooled cake.
  • artfully arrange peppermint pattys on top of cake.

Nutrition Facts : Calories 447.2, Fat 29.9, SaturatedFat 16.1, Cholesterol 122.6, Sodium 295.1, Carbohydrate 40.2, Fiber 0.5, Sugar 33.5, Protein 6.3

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