Ingredients (and Why They Matter)
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Graham cracker crumbs create the classic, buttery base that contrasts the smooth white chocolate filling. Melted butter binds the crumbs into a firm crust that holds up during chilling. Granulated sugar adds subtle sweetness to balance the tangy cheesecake.
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, chopped
- 1 teaspoon peppermint extract
- 1 cup heavy cream
Softened cream cheese forms the rich, tangy foundation that defines cheesecake texture. Powdered sugar sweetens smoothly without graininess. Vanilla extract provides classic depth, while peppermint extract gives festive holiday flavor.
White chocolate melted and folded in creates luxurious creaminess and mild sweetness that sets this apart from regular cheesecakes. Heavy cream whipped to stiff peaks and folded in lightens the filling into airy mousse texture.
Topping
- ½ cup crushed candy canes
Crushed candy canes add crunch, peppermint flavor, and festive red-white color contrast.
Step-by-Step Instructions
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar, stirring until the mixture resembles wet sand and holds together when pressed. Press firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass or measuring cup for even thickness, coming slightly up the sides if desired.
Bake the crust for 10 minutes until lightly golden and fragrant, then remove from the oven and let cool completely on a wire rack—this sets the butter without over-browning.
Chop 8 ounces white chocolate into small pieces for even melting. In a microwave-safe bowl, melt in 30-second intervals, stirring well between each until completely smooth and glossy, about 1–2 minutes total. Let cool slightly while preparing the filling to avoid curdling the cream cheese.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes, scraping sides as needed. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
Pour in the slightly cooled melted white chocolate and peppermint extract, mixing on low until fully incorporated and the batter looks uniform. In a separate chilled bowl, whip the heavy cream with clean beaters until stiff peaks form, about 2–3 minutes.
Gently fold the whipped cream into the cream cheese mixture in three additions using a rubber spatula, turning the bowl and cutting through the center until no white streaks remain—this preserves the airy texture. Pour the filling over the cooled crust and smooth the top with an offset spatula or back of a spoon.
Refrigerate the cheesecake uncovered for at least 4 hours, preferably overnight, until completely firm to the touch. The long chill allows flavors to meld and structure to set properly.
Before serving, run a thin knife around the edge of the springform pan and release the ring. Sprinkle the crushed candy canes evenly over the top, pressing lightly so they stick. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.