This creamy white chocolate cheesecake has bits of crushed peppermint candy stirred in then is topped with white chocolate ganache and piece of homemade peppermint bark. Delicious any time of the year!
Press into the bottom and part way up the sides of a 9 inch springform pan.
Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
Cheesecake
Preheat the oven to 375F.
Melt the white chocolate chips.
Set aside to cool to lukewarm.
Beat the cream cheese with paddle attachment on lowest speed until smooth.
Add the sugar and continue to beat at low speed.
Add the eggs, one at a time, beating well after each.
Remove bowl from mixer and fold in the melted white chocolate, vanilla, and sour cream.
Fold in until no streaks remain in the cream cheese mixture.
Fold in the crushed peppermint candy.
Pour filling into prepared springform pan and place it in another, larger pan.
Add boiling water slowly until it comes halfway up the sides of the springform pan. (this makes the bain marie)
Bake for 50 minutes.
Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
Remove from the bain marie, remove the aluminum foil, and let cool to room temperature.
Cover and refrigerate overnight.
Ganache
Just before serving remove the cheesecake from the springform pan by carefully running a knife around the edge and gently opening up the hinge.
Heat the heavy cream until bubbles form around the edge.
Add the chocolate and stir gently until it melts and the whole mixture is blended.
Spoon over the chilled cheesecake and smooth the top.
Peppermint Bark
Cover cookie sheet with parchment paper.
Place white chocolate in a microwavable bowl.
Microwave uncovered on High 1 to 2 minutes, stirring every 20 seconds, until almost melted.
Stir until smooth.
Spread melted white chocolate in a thin layer on the parchment paper.
Sprinkle with the crushed candy canes.
Place in refrigerator until hardened.
Break apart into smallish pieces and add to the top of the cheesecake.
Notes
Storage:Cover the cheesecake with plastic wrap, aluminum foil, or a cake dome or lid (the best option!) Because of the dairy content in the cheesecake filling, it must stay refrigerated at all times.You can also freeze cheesecake to make leftovers last longer—hooray! Seal the cake (or slices) tightly with plastic wrap. Freeze for up to three months, thawing in the fridge until soft again.Tips:
It might be tempting, but whatever you do, don't open the oven to check the cheesecake! If you live with curious people, put a note on the oven door instructing no one to open it.
Use regular Oreos for the crust, not double stuffed. The extra fluff in the middle can prevent the crust from holding together as well.
Make sure your ingredients (especially the sour cream and cream cheese) are at room temperature. They'll blend better together and keep the melted white chocolate from clumping, too.
Use full-fat cream cheese for the best results!
Don't overwhip the peppermint bark cheesecake base. Follow the directions carefully, using the paddle attachment at low speed.
Be careful not to splash any hot water onto the cheesecake or white chocolate layer when creating the water bath.
Whether you're melting chopped chocolate or chocolate chips, the quality matters! Plus, remember to heat it gently so it doesn't burn.
Stir the white chocolate ganache slowly, starting from the center and moving out as you go. This will keep it extra smooth and luscious!