Description
A mouthwatering dessert combining rich white chocolate and refreshing peppermint, perfect for festive gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup white chocolate, melted
- 1/2 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 cup whipped cream
- Crushed peppermint candies for topping
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of the pan.
- Beat cream cheese and 1/2 cup sugar until smooth; add melted white chocolate and mix well.
- Add eggs one at a time, mixing well after each. Stir in vanilla and peppermint extracts until smooth.
- Pour the filling over the crust and bake for 50-60 minutes or until the center is slightly jiggly.
- Turn off the oven, leaving the cheesecake inside with the door ajar for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and crushed peppermint candies before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days; can freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg