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Cheesecake recipe with chocolate and peppermint.

White Chocolate Peppermint Cheesecake

Course Dessert
Cuisine American

Ingredients
  

(Great for the holidays!)

  • 1 1/2 cups graham cracker crumbs (or chocolate graham cracker crumbs)
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 4 pkg. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1/4 teaspoon peppermint extract
  • 1 cup sour cream
  • 4 squares white chocolate, melted
  • 4 eggs
  • 1 cup thawed whipped topping
  • 16 miniature candy canes

Instructions
 

  • Directions:
    Preheat oven to 325°. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham cracker crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 min.
    Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
    Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of whipped cream and candy cane.
Keyword chocolate cheesecake, white chocolate cheesecake