Peppermint White Chocolate Cheesecake
I’ve always had a thing for white chocolate and peppermint. The cool minty touch of sweet chocolatey bliss is one of my favorite seasonal flavors and it has been relayed here on the blog in many forms. From this peppermint white hot chocolate to this peppermint white chocolate creme brûlée, I’ve always made sure to create one or two special desserts with these favorite flavors. This year, this peppermint white chocolate cheesecake tops the chart with its graham cracker crumbly crust and minty cool filling.
I don’t make a lot of cheesecake because my husband LOVES cheesecake. He refuses to share with anyone and he always ends up eating most of it over the week. But that means when I get to make one, he has to approve of it. He gets to choose the flavors and he suggested we add some crunch in this peppermint white chocolate cheesecake in the form of the peppermint bark.
The cheesecake starts with a simple crumbly graham cracker crust, that is filled with a creamy, decadent filling with a good dose of white chocolate and crunchy with peppermint bark chocolate. Once baked, it is all topped with whipped cream and crushed peppermint candies. It’s just perfection!!
This beauty is waiting for you my friends. It’s a holiday must and I am sure you will enjoy it as much as we did. My husband devoured most of it before I was able to share with some friends. I suggest you serve it with company!
For the crust:
- 2 cups Graham cracker cookie crumbs
- 5 tablespoons butter, melted
For the filling:
- 3 8 ounce cream cheese blocks, softened at room temperature
- 1 cup granulated sugar
- 4 ounces white chocolate, melted
- 1 ½ tablespoon all-purpose flour
- 1 ½ tablespoon heavy cream
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup peppermint chocolate bark (I used Ghirardelli), chopped
- Whipped cream
- Peppermint candies, crushed