It’s incredible how tantalizing this cheesecake is, thinking about the combination of white chocolate and peppermint together in a New York style cheesecake harmony on a chocolate crust, then topped with more white chocolate ganache and peppermint. Hello, sugar coma.
This time of year is perfect for a sugar coma, especially 2020. Am I right?! Are we in 2021 yet?? So close. Maybe we can make it through the rest of the year in a sugar coma. YES, that sounds like a solid plan to me.
White Chocolate Peppermint Cheesecake
For the Crust:
1 ¼ cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
For the Filling:
4 (8 oz.) packages cream cheese, softened
¼ cup cornstarch
1 2/3 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon peppermint extract
¾ cup heavy cream
10 oz. white chocolate chips
1/2 cup crushed peppermints
For the Topping:
2/3 cup white chocolate chips
1/4 cup heavy cream
white chocolate peppermint bar, chopped
Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place graham cracker crumbs and 2 tablespoons sugar in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.
Heat ¾ cup heavy cream in microwave for 45-60 seconds, or until it starts to boil. Pour over 10 oz. white chocolate chips in a small mixing bowl and whisk together until melted, set aside. In a standing mixer (or in a mixing bowl using an electric mixer), add 8 oz. cream cheese, cornstarch, and 2/3 cups sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar and continue to beat until smooth. Add remaining cream cheese and granulated sugar, one at a time, until smooth. Slow mixer to stirring speed, add extracts, and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add melted chocolate just until mixed in (do not overmix). Gently stir in crushed peppermints. Spoon mixture into springform pan on top of crust and spread into an even layer.
Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 25 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.
Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan. Release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down on a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate. Heat 1/4 cup heavy cream in a microwave safe dish for 45 seconds, until it starts to boil. Pour over 2/3 cup white chocolate chips in a small mixing bowl and whisk together until melted. Spread into an even layer on top of cheesecake and let set.
Cut into slices with a sharp, straight edged knife, wiping knife between each cut. Garnish with crushed peppermints and chocolate bar, if desired. Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 3 months.
Spiked Hot Chocolate