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White Chocolate Peppermint Cheesecake

White chocolate peppermint cheesecake has a chocolate sandwich cookie crust, a smooth white chocolate filling, and a whipped cream topping with crushed peppermint candies. A water bath and slow oven cool help the cheesecake bake gently before it chills until firm.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Oven rest and chilling 7 hours
Total Time 9 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 tsp unsalted butter softened, for the pan
  • 4 tbsp unsalted butter melted, for the crust
  • 2 cups chocolate sandwich cookies finely crushed, filling included (about 24 cookies)
For the filling
  • 4 packages (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 0.25 tsp kosher salt
  • 1 cup sour cream at room temperature
  • 8 oz white chocolate finely chopped
  • 0.5 tsp peppermint extract
  • 1 tsp vanilla extract
  • 3 eggs large, at room temperature
For the water bath
  • 8 cups water boiling
For the topping
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.33 cup peppermint candies crushed

Equipment

  • 1 9-inch springform pan
  • 1 12-by-16-inch roasting pan
  • 1 microwave
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Lightly butter the inside of a 9-inch springform pan with 1 teaspoon softened butter.
  3. Stir the cookie crumbs with the remaining 4 tablespoons melted butter.
  4. Press the mixture firmly over the bottom of the pan.
  5. Bake the crust for 10 minutes.
  6. Set it aside to cool while you make the filling.
Make the filling
  1. Microwave the white chocolate in a microwave-safe bowl at 50% power in 20-second intervals, stirring each time, until melted.
  2. Let it cool until barely warm.
  3. Beat the cream cheese, sugar, and salt in a large bowl on medium speed until smooth, scraping down the bowl as needed.
  4. Mix in the sour cream, melted white chocolate, peppermint extract, and vanilla extract until smooth.
  5. Add the eggs one at a time on low speed, mixing just until each is incorporated.
Bake the cheesecake
  1. Pour the filling over the cooled crust and smooth the top.
  2. Wrap the outside of the pan with two overlapping sheets of heavy-duty foil, folding the foil up the sides.
  3. Set the springform pan in a 12-by-16-inch roasting pan.
  4. Pour the boiling water around it.
  5. Bake at 325°F for 75 to 90 minutes, until the edges are set, the center barely jiggles, and the center reaches 160°F on an instant-read thermometer.
  6. Turn off the oven and crack the door open.
  7. Leave the cheesecake inside for 1 hour.
  8. Carefully lift the springform pan out of the water bath.
  9. Remove the foil.
  10. Cool the cheesecake on a rack until it reaches room temperature.
  11. Cover and refrigerate for at least 6 hours, or overnight, before removing the springform ring.
Finish the cheesecake
  1. Beat the cold heavy cream and powdered sugar in a chilled bowl until medium-stiff peaks form.
  2. Spread or pipe the whipped cream over the chilled cheesecake.
  3. Sprinkle with the crushed peppermint candies just before serving.

Notes

For a smooth filling and fewer cracks, mix the eggs on low speed just until incorporated and let the cheesecake cool gradually in the oven. Store covered in the refrigerator for up to 4 days; it freezes well. For a gluten-free option, use gluten-free chocolate sandwich cookies.