Snowy White Chocolate Peppermint Cheesecake

We’ve gotten some recent requests for the following recipe, a holiday tradition in my house since I found it several years ago. For cheesecake novices: this is a very easy and truly mah-velous one to make. Rich, creamy white chocolate cheesecake is studded with crunchy bits of peppermint candy and capped with a bit o’ whipped topping – simply sublime.


1 c. graham cracker crumbs
3 Tbsp. melted butter
3 Tbsp. sugar
3 8-oz pkg. cream cheese
3 eggs4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes
whipped topping
red and green sugar (optional)


Mix graham cracker crumbs, 3 Tbsp. sugar and melted butter together to make crust. Press mixture into bottom of 10″ springform pan. Bake crust at 325°F for 10 minutes. Cool. Mix cream cheese and 3/4 c. sugar until just blended. Add eggs, one at a time, mixing after each until blended. Melt white chocolate in double boiler and stir into cream cheese mixture. Gently fold in crushed candy canes. Pour mixture over cooled crust. Bake 45-50 minutes at 325°F or until center is almost set. Cool completely, then refrigerate for (at least) 4 hours. When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with more crushed candy canes and red and green sugar.