Best Ever Peppermint White Chocolate Cheesecake
  • Crust:
  • 2 Cups crushed shortbread or butter cookies
  • 1/4 cup butter, melted
  • Filling:
  • 2 Pkgs (8 oz. each) cream cheese, softened
  • 1 Cup Vanilla or White chips, melted and cooled
  • 2/3 Cup Sour Cream
  • 3/4 Cup Sugar
  • 1 tsp. Vanilla Ext.
  • 3 Eggs, lightly beaten
  • Topping:
  • 1 cup heavy whipping cream
  • 1/8- 1/4 cup confectioner's sugar
  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up sides (1/2 inch) of a greased 9-inch springform pan, set aside.
  2. In a large mixing bowl, beat cream cheese, chips, sour cream, sugar and vanilla until smooth.
  3. Add eggs, 1 at a time; Beat on low speed until just combined.
  4. Pour over crust. Place pan on a cookie sheet.
  5. Bake at 350' for 35-40 minutes or until center is almost set.
  6. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer covered with a clean towel. Refrigerate overnight.
  7. Chill beaters of a mixer in a refrigerate. Combine whipping cream and sugar for topping. Whip well. Decorate as desired.
  8. To create as pictured, using a shaped cookie cutter- fill cookie cutter (on a flat surface)with melted chocolate, white chocolate, etc. (peanut butter, butterscotch, etc.).
  9. Allow to cool or freeze/ refrigerate until set. Remove carefully from cookie cutter and place on cheesecake!
I love cheesecake and I am ALWAYS looking for one recipe to top the last one- This one definitely did NOT disapoint! It is a very smooth and creamy versatile cheesecake. You can add ingredients to it or top it with so many different things! I chose to make a light and creamy peppermint white Chocolate Cheesecake for Christmas! Have fun with this versatile recipe and use your imagination!