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White Chocolate Peppermint Cheesecake
White Chocolate Peppermint Cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
685 minutes
Festive Peppermint White Chocolate Cheesecake with Cookie Crust and Fluffy Mousse Topping - a showstopper for holiday gatherings!
Ingredients:
  • 22 chocolate sandwich cookies (such as Oreo®)
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 4 ounces white chocolate-flavored almond bark, melted
  • 1.5 tablespoons all-purpose flour
  • 1.5 tablespoons heavy whipping cream
  • 2 teaspoons peppermint extract
  • 0.25 teaspoon salt
  • 3 eggs
  • 0.75 cup creme de menthe baking chips (such as Andes®)
  • 0.5 cup peppermint crunch baking chips (such as Andes®)
  • 0.5 (8 ounce) package cream cheese, softened
  • 2 ounces white chocolate-flavored almond bark, melted
  • 0.5 cup frozen whipped topping (such as Cool Whip®), thawed
  • 1.5 tablespoons white sugar
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by lining it with 2 sheets of aluminum foil.
  • Pulse chocolate cookies in a food processor until fine crumbs form. Mix in melted butter until fully incorporated. Press mixture into pan to form a uniform crust that covers the entire bottom.
  • Place in the preheated oven and bake until perfectly set, about 8-10 minutes.
  • Lower the oven temperature to 325 degrees F (165 degrees C).
  • In a large bowl or stand mixer, whip cream cheese until smooth. Add sugar, melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the sides after each addition. Mix in eggs one at a time on medium-low speed until smooth. Gently fold in creme de menthe and peppermint crunch baking chips.
  • Place the cooked crust in a large roasting pan. Pour the filling into the crust and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
  • Bake the cake in the center of the preheated oven for 1 hour until set. Turn off the oven and let the cake sit inside with the door shut for an extra 45 minutes. Remove and cool for at least 1 hour before chilling.
  • Refrigerate for at least 4 hours, or preferably overnight.
  • In a medium bowl, use an electric mixer to blend softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract until smooth and slightly thickened. Spread the mousse over the cheesecake and refrigerate for at least 4 hours before serving.
  • Unclip the sides of the springform pan, slice, and savor every bite.

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