Make the holiday’s best, most festive dessert with this cool and creamy peppermint cheesecake! It sits on top of a chocolate cookie crust, studded with crushed peppermint candy and smooth white chocolate, with a wintery cover of whipped cream.
This post is sponsored by Hood.
Cheesecake is always a hit for holiday parties, but it becomes even more festive and special when you introduce creamy, cozy white chocolate and wintery peppermint. Peppermint extract infuses the cheesecake with just the right amount of mintiness to offset the tangy cream cheese and keep the whole cake tasting cool and fresh. Crushed candy canes or peppermint candies add a sparkly red and white crunch throughout.
To make the cheesecake filling, you’ll need all the usual ingredients: cream cheese as the base, granulated sugar to sweeten, eggs to bind it all together, extracts like vanilla and peppermint for flavor, chopped white chocolate and crushed peppermint candies for pops of flavor and crunch…and sour cream for a lighter, softer texture.
If you don’t traditionally add sour cream to your cheesecakes, here’s why it’s a good idea to start: First, sour cream has a similar tang to cream cheese, so you won’t be disturbing the overall flavor. Second and more importantly, because sour cream is wetter and less dense than cream cheese, it adds just enough moisture to make the filling soft and smooth but not heavy. Hood Sour Cream is perfect for baking…