Peppermint Panache Cheesecake

Candy canes atop the cake hint at the crushed peppermints found in each slice.


  • 2 1/4 cups cream-filled chocolate sandwich cookie crumbs
  • 2 tablespoons butter or margarine, melted
  • 32 ounces cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup coarsely chopped cream-filled chocolate sandwich cookies
  • 1/3 cup coarsely crushed hard peppermint candies
  • 10 ounces premium white chocolate, finely chopped
  • 1/3 cup whipping cream
  • Small candy bars for garnish


  1. Combine 2 1/4 cups cookie crumbs and butter, stir well. Firmly press onto bottom and 2 inches up sides of a (9-inch) springform pan.
  2. Bake at 350 degrees for 8 minutes.
  3. Remove to a wire rack; let cool.
  4. Reduce oven temperature to 325 degrees F.
  5. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
  6. Add 1/2 cup whipping cream, flour and vanilla extract; beat well.
  7. Add eggs, one at a time, beating after each addition.
  8. Stir in 1 cup chopped cookies and 1/3 cup crushed peppermint candies.
  9. Pour batter into prepared crust.
  10. Bake at 325 degrees F for 1 hour or until almost set.
  11. Remove to a wire rack; let cool completely.
  12. Cover and chill at least 8 hours.
  13. Remove sides of springform pan.
  14. Bring water to a boil in bottom of a double boiler; remove from heat.
  15. Combine white chocolate and 1/3 cup whipping cream in top of double boiler; place over hot water. Heat until chocolate is melted and smooth, stirring constantly with a rubber spatula.
  16. Let mixture cool slightly (3 to 5 minutes).
  17. Spread white chocolate mixture over top and sides of cheesecake.
  18. Garnish with candy canes.

Yield: 1 (9-inch) cheesecake

Source: Christmas with Southern Living 1995