White Chocolate Peppermint Cheesecake!

Recipe Rating:	17 Ratings4
Categories:	Cakes, Other Desserts
Collections:	Cheesecake
Keywords:	sour cream, nilla wafers, Ghiradelli, vanilla bean
Serves:	10-12

Ingredients

CRUST
1 box	Nilla wafers
1 stick	butter, melted
4 oz	Ghiradelli vanilla dream white chocolate
CHEESECAKE
3 pkg	cream cheese (8 oz. packages) for a total of 24 oz
1 1/2 c	sugar
6	eggs
4 oz	Ghiradelli vanilla dream white chocolate
16 oz	sour cream
25	starlight mints

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Beth Colon

Full Flavored

Columbus, GA (pop. 189,885)

bethcolon

Member Since Jul 2011

Beth's Notes:

Sinfully delicious!! My husband's two favorite things are white chocolate, peppermint and cheesecake so... why not combine them? This amazing cheesecake is what I came up with. This is seriously the best cheesecake we have ever tasted. Try it... you won't be sorry!

(See Beth's Original Version of Recipe)

Comments from the Test Kitchen:

With a subtle mint flavor and darling pink color, it was love at first bite for us! Perfect for Valentine's Day, Christmas or any day when a sweet treat is called for.

Directions

Preheat oven to 350* Pour the box of wafers into food processor and pulse until they are finely crumbled. Pour in melted butter and combine until no more dry crumbs are left. Pour into spring form pan and press against bottom of pan and half way up the sides. Place in oven and bake crust for 10 minutes.

While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top.

When crust comes out of the oven, pour the white chocolate on the bottom of crust and smooth out so that it covers the entire bottom (This step and the baking of the crust ensures that there will be solid bottom of the cheesecake. If you like your bottom less firm, omit this step)

Place in refrigerator to harden.

For the cheesecake, melt remaining white chocolate in double boiler and set aside to cool slightly. Cream together all of the cream cheese (room temperature) and the 1 1/2 cups of sugar. Add eggs one at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well.

Smash the starlight mints into a fine powder and fold into the cheesecake mixture.

Reduce oven temp to 300*

Pour cheesecake mix into prepared, cooled pan. Fill within a 1/2 inch from top. Cake will rise but shouldn't overflow.

Place a baking pan half filled with hot water on bottom rack of oven.

Place cheesecake pan on a baking sheet (in case the spring form pan leaks) and place on the rack above the pan holding the water.

Bake for 1 1/2 hours.

After 1 1/2 hours, turn off oven and let the cheesecake sit for 4 hours. Take out of oven and refrigerate overnight. When you are ready to serve, run knife around the edges of the cake to loosen and then remove the outer ring of the spring form pan. You can smooth the sides of the cheesecake with a damp butter knife if needed. Enjoy!!!

Comments

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Beth Colon bethcolon

Beth Colon [bethcolon] has shared this recipe with discussion groups:
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Quit Smoking!!!

Doreen Fish dfish

Jan 10, 2012

Yum....LOVE cheesecake...thank u!!

Beth Colon bethcolon

Jan 11, 2012

You're welcome! This cheesecake is seriously mmmmhhummmmm good, if I do say so myself

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

Beth Colon bethcolon

Feb 7, 2012

Thank you SOOO much Kitchen Crew!!! Glad you liked it as much as we did!

deb baldwin messinthekitchen

Feb 11, 2012

Beth, Congratulations on your first blue ribbon..a save for me!

Beth Colon bethcolon

Feb 12, 2012

Thank you Deb, I was very surprised, lol. Come back if you try it and let me know what you think. I hope you like it as much as we did. take care

deb baldwin messinthekitchen

Feb 12, 2012

You know what? I have a spring form pan I have never used, and I put your recipe on my shopping list (love this feature), so I can have the ingredients on hand for later...you just never know..

Suzi McNutt suzicookscheesecake

Feb 14, 2012

3 questions. What size springform pan does this need? What size box of vanilla wafers? What are starlight mints? Thanks.

Beth Colon bethcolon

Feb 14, 2012

Sorry it took me a while to get back to you all. I have been writing papers for the last two days for school (blah...)
Deb, it sounds like you need to christen that spring form pan and this is THE recipe to do it with, lol!! And if you have all of the ingredients on hand, you know that they are just going to keep calling your name until you make it, lol. It really is an easy recipe to make. And mmmm SO good and decadent!

Suzi,I just checked my spring form pan and there is no size on it. I think that it is a 9"? Its about the size of a round cake pan, if that helps. It really doesn't matter. If you have one that is slightly smaller then you will have extra crust on hand and if you don't have one that's bigger your cheesecake won't come out as thick but will still be just as good. When I bought it, there was a box that had three different sizes and then there was one by itself. I bought the one by itself. I think this is considered the "regular size"? idk
For the Nilla Wafers, I just bought the regular sized box. Again I'm sorry. Next time I go to the store I will check all of this out for you and make it clear for other readers.
And starlight mints are the red and white peppermint hard candies. You might find them under another name. You could also use candy canes, if you can get your hands on them. But really any hard mint with that flavor will do. I hope I answered your questions. If I haven't or if you have anymore, please let me know. Take care