Cheesecake is hands down my favorite food on earth.
If I had to plan my last meal it would consist of any and every kind of cheesecake you could think of!
Considering how much I love it.... I rarely make it. There is something somewhat intimidating about making the perfect Cheesecake.
I had given up on making them because my Sister In law Lindsay makes the best cheesecakes known to man. In the past few years the few times I actually get to eat a slice is when she makes them for family events.
BUT last Christmas I gave it a whirl... I made a delish almond cheesecake that my Aunts and Uncles raved about at the family party and I was requested to make one again this year. What they didn't know was that cheesecake had a giant crack down the middle that I masked with a whipped cheese topping. Yes it tasted great... but it was NOT blog worthy.
This cheesecake is more than blog worthy.... it's the best one I have ever made. It consisted of a traditional graham crust, a cheesecake layer, a white chocolate peppermint cheesecake layer, then a sour cream whipped peppermint layer with teeny tiny bits of candy cane crunch.
White Chocolate Peppermint Cheesecake
Adapted from Hannafords Magazine Nov. 2010
2 cups graham cracker crumbs
2 tbs sugar
1/2 cup melted butter
5 (8 oz.) packages of cream cheese at room temp
1/4 cup sour cream
1 cup sugar
2 teaspoons vanilla extract
6 each eggs
1 oz of melted white chocolate
1/2 cup finely ground peppermint candy canes
1 cup heavy whipping cream
1/4 cup sugar
1/2 cup sour cream
1/4 cup coursly ground candy canes.
Preheat oven to 375 degrees.
Spray a 9-inch springform pan with vegetable cooking spray. Wrap the outside of the pan with aluminum foil. (This will keep water from getting in while the cheesecake bakes in a water bath.) Have ready a large roasting pan that will hold the springform pan.
In a medium bowl combine graham crumbs, sugar, and melted butter until well mixed. Pour into the prepared pan and press into an even, compact layer, going slightly higher (about 1 inch) on the sides. Chill until filling is ready.
In a large bowl, combine cream cheese, sour cream, and sugar and mix on high speed with an electric mixer until light and fluffy, about 1 minute. Beat in vanilla. Reduce speed to low and add eggs, one at a time, mixing thoroughly and scraping sides of bowl with a spatula after each addition.
Pour 2/3 of the batter into prepared pan.
Add finely ground candy canes to remaining batter and melted chocolate mix until well combined. Pour candy cane batter in an even layer on top of the first layer. Place pan in the larger roasting pan (like a turkey roaster) and fill with hot water about halfway up the side of the spring form pan (but not above the foil).
Bake 30 minutes, then reduce heat to 325. Continue to bake for about 30-40 more minutes. It is done when it is evenly browned on the top and slightly giggles. (if it cracks it is overcooked). Open oven door and let the cheesecake sit in the oven for about another 15-30 minutes. Remove and cool to room temp, run a sharp knife around the edges then refrigerate for 2 hours.
In your electric mixer on high speed whip 1 cup of heavy cream until soft peaks form. Add in 1/4 cup of sugar, 1/2 cup of sour cream whip until it is combined and the sugar dissolves. Add in your 1/4 cup of coarsely ground candy canes. Fold in with a rubber spatula. Spread over the cheesecake in an even layer and refrigerate at least another 2 hours.
I refrigerated mine for about 24 hours before adding the sour cream layer and then placed it back into the fridge for another 2 hours before serving.