Description
A creamy white chocolate peppermint cheesecake with an Oreo crust and whipped cream topping.
Ingredients
Scale
- Oreo Crust
- 3 cups Oreo crumbs, 35 Oreos
- 6 TBSP Unsalted butter, melted
- White Chocolate Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 8 oz White chocolate bars, melted
- 1/2 cup Sour cream, room temperature
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- 4 Large eggs, room temperature
- 1 1/2 cups Andes peppermint chips
- Whipped Cream
- 1 cup Heavy cream
- 2 TBSP Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- Mix Oreo crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add melted white chocolate, sour cream, vanilla extract, and salt; mix well.
- Incorporate eggs one at a time, blending after each addition.
- Fold in peppermint chips gently.
- Pour the cheesecake batter over the crust.
- Bake for 50-60 minutes or until set.
- Let cool and refrigerate for at least 4 hours.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe whipped cream on top before serving.
Notes
- Use room temperature ingredients for best results.
- Chill the cheesecake overnight for improved flavor.
- Garnish with extra peppermint chips if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: White Chocolate Peppermint Cheesecake