Forget sugar plums, visions of White Chocolate Peppermint Cheesecake are dancing in our heads this holiday season!
Homecook Beth Colon came up with this recipe to satisfy her husband’s sweet tooth. With a Nilla Wafer crust, white chocolate layer, and powdered Starlight mints in the cheesecake, this decadent dessert can’t be beat!
See step-by-step photos of Beth’s recipe plus thousands more from home cooks around the country at: www.justapinch.com/peppermint
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
1 box Nilla Wafers
1 stick butter, melted
8 oz. Ghiradelli Vanilla Dream White Chocolate
24 oz. cream cheese (3 pkg), room temp
1 1/2 c sugar
16 oz. sour cream
25 Starlight mints
Preheat oven to 350 degrees F. Finely chop wafers in food processor. Add melted butter. Pour into spring form pan and press against bottom and half way up sides. Bake for 10 min.
Meanwhile, melt 4 oz white chocolate in double boiler. When crust comes out of oven, pour white chocolate over bottom. Place in refrigerator to harden.
For cheesecake, melt remaining white chocolate in double boiler and set aside to cool slightly. Cream together cream cheese and sugar. Add eggs one at a time, mixing smooth after each addition. Add sour cream and cooled chocolate; mix well.
Smash mints into fine powder and fold into cheesecake mixture.
Reduce oven temp to 300 degrees F. Pour cheesecake mix into prepared pan. Fill within 1/2-inch from top.
Place a baking pan half filled with hot water on bottom rack of oven. Place cheesecake pan on baking sheet (in case spring form leaks) and place on rack above pan holding water.
Bake for 1 1/2 hours. After that, turn off oven and let cheesecake sit for 4 hours. Refrigerate overnight.
“This is seriously the best cheesecake we have ever tasted. Try it… you won’t be sorry!”
-Beth Colon, Columbus, Ga. (pop. 189,885)