This exquisite White Chocolate Peppermint Cheesecake, nestled on a rich chocolate crust and crowned with a luscious semi-sweet peppermint ganache, is a symphony of flavors. The creamy, smooth cheesecake harmonizes the luxurious taste of white chocolate with the refreshing zing of peppermint, creating a dessert that is as delightful to the palate as it is to the eyes.
Why You'll Love This:
- Indulgent Flavor Combination: White chocolate and peppermint blend for a festive, rich taste.
- Textural Contrast: The crunchy chocolate crust complements the creamy cheesecake beautifully.
- Aromatic Peppermint Ganache: The semi-sweet peppermint ganache adds a layer of decadence.
- Perfect for Special Occasions: Ideal for holiday celebrations or as a luxurious treat.
- Customizable: Add optional toppings like whipped cream, white chocolate, and candy canes for extra flair.
Ingredients:
For the Crust:
- 1 sleeve chocolate graham crackers, finely ground
- 5 tbsp melted butter
For the Cheesecake:
- 24 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1 1/2 tsp peppermint extract
- 1/2 cup room temperature sour cream
- 3 large eggs, at room temperature
- 6 oz white chocolate chips (1 cup)
- 1/2 tsp coconut oil
- 3 candy canes, finely crushed
For the Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 tsp peppermint extract
Optional Toppings:
- Whipped cream
- Chopped white chocolate
- Crushed candy canes
Directions:
- Preheat oven to 350°F (175°C). Mix crushed graham crackers and butter, press into a 9-inch springform pan. Bake for 12 minutes.
- In a bowl, beat cream cheese, sugar, peppermint extract, and sour cream just until blended. Add eggs, mixing just until incorporated.
- Melt white chocolate with coconut oil (use a double boiler or microwave in 20-second intervals). Fold melted chocolate and crushed candy canes into the batter.
- Lower oven temperature to 325°F (163°C). Pour batter into the crust. Place cheesecake on the center oven rack. Put a larger pan filled halfway with water on the lower rack (as a water bath).
- Bake 50-55 minutes until edges are slightly brown and the center is slightly jiggly. Turn off the oven, slightly open the door, and leave the cheesecake inside for 1 hour.
- Remove, cool completely, then refrigerate for at least 8 hours.
- For the ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream to a low boil, pour over chocolate. After 4 minutes, whisk together. Pour over the cheesecake (you may not need all the ganache).
- Garnish with optional toppings if desired.
Enjoy this heavenly White Chocolate Peppermint Cheesecake, a perfect blend of elegance and festive flavor! 🍰🎄✨