White Chocolate Peppermint Cheesecake: A Festive Delight!
A delightful cheesecake featuring white chocolate and peppermint, perfect for festive occasions.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour (including cooling time)
- Yield: 16 cheesecake balls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp peppermint extract
- 1 tsp vanilla bean paste or vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large egg yolks, room temperature
- 1/2 tsp peppermint extract
- 1 tsp vanilla bean paste or vanilla extract
- 1/2 cup crushed candy canes (about 6 candy canes)
- 1/2 cup white chocolate chips
- Additional granulated sugar for rolling dough balls
- Extra crushed candy canes for garnish (optional)
Instructions
- Combine softened cream cheese, granulated sugar, peppermint extract, and vanilla in a small bowl. Beat with an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Portion into sixteen 2-teaspoon scoops onto parchment-lined tray. Freeze until firm.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Using an electric mixer, cream softened butter with granulated and brown sugar on high speed until light and fluffy, about 2 minutes. Scrape bowl sides as needed.
- Mix in egg yolks, peppermint extract, and vanilla on medium speed for 1 minute until well combined and fluffy.
- Add flour mixture to wet ingredients and blend on low speed until just combined.
- Using a rubber spatula, fold crushed candy cane pieces and white chocolate chips evenly into the dough.
- Divide dough into sixteen 2-tablespoon portions. Flatten each portion slightly, place a frozen cheesecake ball in the center, then wrap dough around to fully encase. Roll each ball in granulated sugar.
- Place up to six dough balls on parchment-lined baking sheet. Bake in a preheated oven at 350°F for 12-14 minutes, until lightly golden. Cool on sheet for 10 minutes, then transfer to wire rack to cool completely. Sprinkle with additional crushed candy cane pieces before serving.
Notes
- Ensure cream cheese is softened for easier mixing.
- Adjust the amount of peppermint extract according to taste preference.
- Store the baked cheesecake balls in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg