Un-Wine'd →

This peppermint white chocolate cheesecake makes a delicious holiday treat

a white chocolate cheesecake with whipped cream on the side on a black plate
Photo by Shari Pennington

Cook up some holiday joy with this peppermint white chocolate cheesecake with a coconut crust. The recipe pairs well with white wine, such as the Canvas White from 868 Estate Vineyards, and appears in “Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 12 oz coconut cookies (can be replaced with graham crackers or vanilla wafers)
  • 1 stick butter, melted
  • 20 oz full-fat cream cheese (2 and ½ 8 oz packages)
  • ½ c. sugar
  • 1 t. peppermint extract
  • ½ c. sour cream
  • 3 large eggs at room temperature
  • 1 ½ t. cornstarch
  • 1 ½ c minced white chocolate, melted
  • Mixer
  • 9” cake pan
  • Bowl
  • Spatula

Directions:

Step 1: Preheat the oven to 350 F (325 if using convection).

Step 2: Ground the cookies up in a food processor or by putting them in a plastic bag and beating them with a mallet.

Step 3: Mix the cookie crumbs and melted butter together in a bowl. Then put the mixture into a springform pan that has been well greased and pat the mixture down. Set aside.

Step 4: In a mixing bowl, mix the cream cheese and a cup of sugar until the combination is well blended. Use a low to medium speed throughout to prevent the batter from taking on too much air.

Step 5: Then add the peppermint extract to the bowl, and then the eggs one at a time, mixing thoroughly after each addition to incorporate well.

Step 6: Place the sour cream and cornstarch in the mixing bowl.

The cornstarch is a stabilizer and helps keep the cheesecake crack-free.

Step 7: Gently mix in the chocolate until well incorporated.

Step 8: Then pour the batter into the cake pan. Using a spatula, smooth the top.

Step 9: Place the pan on the middle rack of the pre-heated oven. Bake for 45 minutes or until the middle of the cheesecake is starting to solidify - there’s no major movement in the center if moved.

Step 10: Turn off the heat, open the door of the oven slightly and let the cheesecake rest in the oven for 90 minutes.

Step 11: Remove from the oven and cool completely before cutting.

Serves 12