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.

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Snowy White Chocolate Peppermint Cheesecake


Units Scale
  • 1 c. graham cracker crumbs
  • 3 Tbsp. melted butter
  • 3 Tbsp. sugar
  • 3 8oz pkg. cream cheese
  • 3 eggs
  • 4 1oz squares white baking chocolate
  • 3/4 c. sugar
  • 1/2 c. crushed candy canes
  • Whipped topping
  • Red and green sugar (optional)


  1. Mix graham cracker crumbs, 3 Tbsp. sugar and melted butter together to make crust. Press mixture into bottom of 10″ springform pan.
  2. Bake crust at 325°F for 10 minutes. Cool.
  3. Mix cream cheese and 3/4 c. sugar until just blended. Add eggs, one at a time, mixing after each until blended.
  4. Melt white chocolate in double boiler and stir into cream cheese mixture. Gently fold in crushed candy canes. Pour mixture over cooled crust.
  5. Bake 45-50 minutes at 325°F or until center is almost set.
  6. 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.


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