White Chocolate Peppermint Cheesecake
A luxurious cheesecake combining creamy white chocolate and refreshing peppermint, perfect for any festive occasion!
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
- Microwave-safe bowl
Ingredients
- 1 package (14.3 oz) Oreos
- ½ cup Unsalted Butter Melted
- 8 oz Ghirardelli White Chocolate Bar Chopped or white chocolate chips
- 1 ½ cups Heavy Whipping Cream Divided
- ½ cup Powdered Sugar
- 16 oz Full-fat Cream Cheese Softened
- ½ cup Granulated Sugar
- ½ teaspoon Peppermint Extract
- 1 cup Andes Mints Chopped
- 1 cup Heavy Whipping Cream
- ½ cup Powdered Sugar
Instructions
- Prepare a 9-inch springform pan by lightly greasing the edges and placing parchment paper at the bottom.
- Grind the Oreos into fine crumbs and mix with melted butter. Press this mixture into the bottom of the prepared pan and refrigerate.
- Melt the white chocolate with 4 tablespoons of heavy whipping cream in a microwave-safe bowl, stirring until smooth.
- In a separate bowl, whip the remaining heavy whipping cream until soft peaks form. Gradually add powdered sugar and whip until stiff peaks form.
- Blend the cream cheese with granulated sugar and peppermint extract until smooth. Fold in melted white chocolate, then gently fold in whipped cream and chopped Andes mints.
- Pour the filling into the chilled crust, smoothing the top. Cover and refrigerate for 3-4 hours until set.
- Make another batch of whipped cream and spread it on top of the cheesecake. Garnish with additional Andes mints or fudge sauce if desired.
- Keep refrigerated until ready to serve.
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Notes
Store leftovers in the refrigerator for up to a week.