White Chocolate Peppermint Cheesecake

Festive, fun, tasty peppermint cake
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Rest 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the Crust

  • 1 pkg 11.78 oz Thin Mint Oreos
  • 5 TBS melted butter

For the Filling

  • 3 pks 8-oz lite cream cheese, softened
  • 1 cup granulated sugar
  • ½ tsp salt
  • 1½ TBS all-purpose flour
  • 2 large eggs
  • ¼ cup lite sour cream
  • 1½ tsp peppermint extract
  • 1½ tsp vanilla extract
  • 1 cup white chocolate chips melted, cooled
  • 1 pkg 4.75 oz candy canes(chopped)

For the Topping

  • 10½ oz non-fat plain yogurt 2 small cartons
  • ½ tsp vanilla extract
  • 1 TBS of caster sugar
  • Garnish drizzle: Hershey’s chocolate syrup

Instructions
 

  • Preheat oven to 350ºF and spray an 8-9″ springform pan with cooking spray.
  • Put candy canes/pieces in food processor and crush into fine pieces. Set aside.
  • In same food processor, crush Oreos into fine crumbs. Stir with melted butter until completely moist. Add crust to bottom of pan and pack tightly.
  • In a large bowl use a hand mixer to beat cream cheese with sugar, salt and flour. Add eggs one at a time, then sour cream, peppermint and vanilla extracts. Gently fold in melted white chocolate and candy cane pieces.
  • Pour filling into springform pan and place on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hr.
  • Turn off oven. Let cheesecake cool in oven 1 hr. Refrigerate cheesecake overnight.
  • Add topping to cheesecake and return to refrigerator.
  • Drizzle with Hershey’s chocolate syrup before serving.