White Chocolate Peppermint Bark Cheesecake

A festive dessert featuring a smooth, creamy white chocolate cheesecake with a crunchy peppermint topping, ideal for holiday celebrations!

Ingredients

For the Crust:

• 2 cups chocolate graham cracker crumbs
• 1/4 cup melted butter

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 8 oz white chocolate, melted
• 1/2 cup sour cream
• 1/2 cup crushed peppermint candies or candy canes

For the Topping:

• 6 oz white chocolate, melted
• 1/2 cup crushed peppermint bark or candy canes

Step-by-Step Instructions

1. Prepare the Crust:
   Preheat the oven to 325°F (163°C). Mix the chocolate graham cracker crumbs with melted butter until combined. Press this mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract, then mix in the eggs one at a time until fully incorporated. Gradually add the melted white chocolate and sour cream, mixing until smooth. Fold in the crushed peppermint candies.
3. Bake the Cheesecake:
   Pour the filling over the cooled crust, smoothing the top. Bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar. After one hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours.
4. Add the Topping:
   Once the cheesecake is fully chilled, spread the melted white chocolate over the top. Sprinkle with crushed peppermint bark or candy canes for a festive finish.

Additional Tips

• Crust Alternative: Use Oreo crumbs instead of graham cracker crumbs for an extra chocolatey crust.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Serving Suggestion: Serve with a dollop of whipped cream and extra peppermint for garnish.

FAQs About White Chocolate Peppermint Bark Cheesecake

1. Can I make this cheesecake ahead? Yes, this cheesecake can be made up to 2 days in advance.
2. Can I use regular graham crackers for the crust? Yes, though chocolate graham crackers enhance the holiday flavors.
3. What if I don’t have a springform pan? A deep cake pan can work, but a springform pan makes it easier to remove.
4. Is there a substitute for white chocolate? Try using a white chocolate-flavored baking chip or bar if needed.
5. Can I freeze this cheesecake? Yes, wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.

This White Chocolate Peppermint Bark Cheesecake is a perfect holiday dessert, combining creamy white chocolate and festive peppermint flavors in each delightful bite. Enjoy!