Have we all started permanently wearing our stretchy pants for the Thanksgiving to Christmas holiday party bonanza? I miss the days when I actually had to wear spandex to work. What do you think would happen if I showed up in tights and a leotard at my East End Glasgow school? Can we sit on the floor? Desks are for suckers.
This whole moving debacle is putting a a massive wrench in my plan to cook all the things. I might maybe sort of be co-hosting a waffle party this weekend, but I’m about to put most of the stuff in my kitchen into a box. I may not know who I am for a while.
Before moving madness hit, I made you a cheesecake. Actually, I made you a White Chocolate Peppermint Cheesecake that you can serve as your Christmas dessert this year. Prepare to be loved by everyone.
This cheesecake has a chocolate cookie base and creamy white chocolate peppermint cheesecake studded with peppermint bark, then the whole thing is topped off with a white chocolate mousse and scattered with crushed candy canes. Not only is it festive and beautiful, but it’s one of the best cheesecake’s I’ve ever eaten.
If you can’t get peppermint bark where you live, you can make your own. It’s pretty easy. Here’s the peppermint bark recipe I used. Don’t worry about fancy molds. Just spread the chocolate out on a parchment lined baking sheet. Oh, and you only need half of this for the cheesecake. You can only make half or save the other half for snacking.
I can’t wait until I can invite the world over for dinner in our new place. Until then, please please please make this White Chocolate Peppermint Cheesecake. It’s so very awesome.
White Chocolate Peppermint Cheesecake
White Chocolate Peppermint Cheesecake had better be in your face very very soon, like now.
- 2 cups (around 20 cookies) chocolate cookie crumbs (like oreos or bourbon biscuits)
- 3 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup sugar
- 4 ounces white chocolate, melted
- 1-1/2 tablespoons flour
- 1-1/2 tablespoons heavy cream
- 1/4 teaspoon salt
- 2 teaspoons peppermint extract
- 3 eggs
- Approximately 1-1/2 cups pepermint bark pieces
- 1/2 cups cool whip, thawed
- 4 ounces cream cheese, softened
- 2 ounces white chocolate, melted
- 1-1/2 tablespoons sugar
- 1/2 teaspoons vanilla
- Crushed peppermint candies, optional
- Preheat your oven to 350F (175C). Prepare your 9-inch springform pan by wrapping the outside with plastic wrap and then foil to keep any water from seeping in when you put it in a water bath.
- Use your food processor to crush up your cookies into fine crumbs. (If you don't have a food processor, you can put the cookies in a zip top bag and and smash them with a rolling pin or other heavy object.)
- Add the melted butter to the bread crumbs and pulse until your crumbs resemble wet sand.
- Pour your crumb mixture into your springform pan, and press the crumbs evenly into the bottom of the pan. Bake your crust for 10 minutes, then set aside to cool while you get on with your cheesecake filling.
- Reduce oven heat to 325.
- In a large bowl, use an electric mixer to beat your cream cheese until smooth. Next beat in the sugar, then scrape down the sides of the bowl with a rubber spatula.
- Beat in the melted white chocolate, flour, heavy cream, salt, and peppermint extract, and give the bowl another scrape.
- Beat the eggs in one at a time. Scrape and beat once more to make sure the mixture is completely smooth.
- Scatter your peppermint bark pieces evenly over your crust. Pour your cheesecake mixture over the crust and peppermint bark.
- Place your springform pan into a large roasting pan. Place the whole thing in the oven. Pull the rack out a bit so you can reach it easier. Pour hot water into the roasting pan until it's about halfway up the side of the springform pan. Gently push the oven rack back into place, close the door, and bake your cheesecake for an hour.
- When the hour is up, turn off the oven, but don't open the door. Leave the cheesecake in the oven for another 45 minutes.
- Remove the springform pan from the water bath and allow the cheesecake to cool on the counter for an hour. Transfer the cheesecake to the fridge to cool for at least four hours before adding the mousse.
- To make the white chocolate mousse, add all the ingredients to a mixing bowl, and beat together until thick and smooth.
- Carefully spread the mousse over the top of the cheesecake, and return it to the fridge for another four hours at least.
- To add a bit of festive cheer, crush up a candy cane, and sprinkle the bits over your cheesecake just before serving. They'll be crunchy the first time around, but they'll melt in the fridge. It' fine. They make a cool watercolor effect and still impart peppermint flavor.
Adapted from Baked by Rachel