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White Chocolate Peppermint Cheesecake

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“I found this gem in the debbie Macomber christmas cookbook. It will be served on my christmas dessert buffet this year.. for the crust I used girl scout thin mints I had frozen”
1hr 35mins
1 cheesecake

Ingredients Nutrition


  1. to make the crust preheat oven to 350.
  2. wrap foil inside and around sides of 9 inch springform pan.
  3. in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
  4. press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
  5. for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
  6. gradually beat in sugar, flour, vanilla and peppermint.
  7. scrape down sides of bowl.
  8. add eggs one at a time beating after each addition.
  9. mix in sour cream until well blended.
  10. carefully pour filling into crust.
  11. place foil wrapped pan in a larger deep pan.
  12. heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
  13. bake for 1 hour and ten minutes until edges are set and center jiggles.
  14. transer to a wire rack to cool.
  15. loosesly cover cake and refrigerate until cold.
  16. for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
  17. remove from heat.
  18. whisk in confectioner's sugar and cream.
  19. drizzle glaze over cooled cake.
  20. artfully arrange peppermint pattys on top of cake.

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