A velvety white chocolate cheesecake swirled with peppermint pieces and chocolate bits sits on top of a buttery Oreo cookie crust and is topped with a luxurious white chocolate peppermint mousse, garnished with a vanilla whipped cream, and decorated with chocolate shavings and peppermint crunch. This creamy and decadent dessert may seem daunting at first, but is instead a relatively simple recipe that just requires planning and time management. This festive and fancy dessert will undoubtedly be a show stopper for the holidays.
Ingredients
Oreo Cookie Crust
24 Oreo cookies, finely crushed (about 2 ½ cups)
4 Tbsp salted butter, melted
Peppermint Cheesecake
6.5 oz white chocolate chips (good quality, otherwise they won’t melt properly)
½ cup heavy cream
28 oz full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs + 1 large egg yolk
1 ¼ tsp pure peppermint extract
1 tsp pure vanilla extract
¾ cup full-fat sour cream
½ cup mini semi-sweet chocolate chips
½ cup crushed candy canes
White Chocolate Peppermint Mousse
4 oz white chocolate chips (good quality, otherwise they won’t melt properly)
1 cup heavy whipping cream
3 Tbsp confectioners’ sugar
4 oz full-fat cream cheese, softened
½ tsp pure peppermint extract
Vanilla Whipped Topping
1 cup heavy whipping cream, cold
3 Tbsp confectioners’ sugar
1 tsp pure vanilla extract
Semi-sweet chocolate shavings, for decorating
Andes peppermint crunch baking chips, for decorating
Directions
Oreo Cookie Crust
Preheat oven to 350°F. Line the outside of a 9.5-inch springform pan with heavy duty aluminum foil.
In a small bowl, combine the cookie crumbs with the melted butter and stir until the crumbs are evenly coated. Firmly press the mixture into the bottom of the springform pan.
Bake the crust for 10 minutes, then remove to a wire rack until completely cooled.
Peppermint Cheesecake
Reduce oven temperature to 325°F. Lightly spray the sides of the springform pan with nonstick cooking spray.
In a small microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in the microwave on 50% power in 20 second increments, stirring between each interval, until the white chocolate is melted and smooth. Set aside to cool.
In a large bowl, use an electric mixer to beat together the cream cheese and sugar until smooth. Add in the eggs and egg yolk, one at a time, beating well after each addition until combined. Add in the extracts and sour cream, scraping down the sides of the bowl as needed, and then add in the melted white chocolate mixture, mixing until incorporated. Then tap the bowl on the counter a few times to release any air bubbles.
Using a rubber spatula, gently fold in the mini chocolate chips and crushed candy canes just until evenly distributed, ensuring not to overmix as the red coloring from the peppermints will bleed into the batter.
Pour the cheesecake batter into the prepared pan on top of the crust.
Place the cheesecake in a large roasting pan, then place the pan in the center of the oven. Carefully pour in boiling water around the outside of the springform pan until the water is halfway up the sides of the pan.
Bake the cheesecake for about 1 hour 20 minutes, or until the edges are set and very slightly golden, but the center is still jiggly. Carefully remove the roasting pan from the oven, and carefully remove the springform pan to a wire rack. Allow the cheesecake to cool on the wire rack for 45 minutes, then cover ¾ of the cheesecake with plastic wrap (leaving ¼ of the cheesecake uncovered for heat to escape) and refrigerate for at least 8 hours or overnight.
White Chocolate Peppermint Mousse
In a small microwave-safe bowl, heat the white chocolate chips on 50% power in 30 second increments, stirring between each interval, until the white chocolate is melted and smooth. Set aside to cool.
In a small bowl, use an electric mixer to whip the heavy cream and sugar until stiff peaks form.
In a separate bowl, use an electric mixer to beat the cream cheese until smooth. Add in the melted white chocolate and extract and mix until combined, ensuring there are no lumps. Using a rubber spatula, gently fold in the whipped cream.
Spread the mousse in an even layer on top of the chilled cheesecake, and refrigerate for another 1-2 hours.
Once chilled, run a sharp knife around the edges of the pan to loosen the cheesecake, then remove the exterior rim.
Vanilla Whipped Topping
Before making the vanilla whipped cream, place your bowl and beaters in the refrigerator for about 10 minutes to chill.
Once chilled, add the cream, sugar, and vanilla to the bowl and beat on high speed until stiff peaks form.
Use a piping bag and tip to pipe the vanilla whipped cream around the edges of the cheesecake. Then decorate as desired with chocolate shavings and Andes peppermint crunch baking chips.