White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake

Is it me, or does toffee make everything that much better?! This English Toffee Cheesecake starts with a buttery crust and a layer of toffee on top of a delightfully silky custard-like filling with a slight crunch.

This dreamy-creamy, whipped-meets-dense texture is the stuff dreams are made of. The sweet flavor of milk chocolate infused toffee with tart, tangy cream cheese makes this timeless dessert worth any- and everything to serve up after a meal.

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Ingredients

For the Crust:

• 2. c oz. chocolate graham crackers, finely crushed
• 3 tsp. butter, melted

For the Filling:

• 3-8 oz. packages cream cheese, room temperature
• 1 c. granulated sugar
• 4 oz. white chocolate, melted
• 1½ Tbsp. all-purpose flour
• 1½ Tbsp. heavy cream
• ¼ tsp. salt
• 2 tsp. peppermint extract
• 3 eggs, room temperature & slightly beaten
• 1½ c. peppermint bark, chunks
• 5 oz. semi-sweet chocolate, chopped + 3 oz. for topping
• 1 Tbsp. Imperial Sugar granulated sugar
• ½ tsp. ground cinnamon

For the Mousse:

• 2 oz. white chocolate, chopped
• 1 c. heavy cream
• 2 Tbsp. granulated sugar
• 4 oz. cream cheese, room temperature
• ¼ tsp. peppermint extract

Instructions

1. Preheat oven to 325°.

2. In a medium bowl, stir together chocolate cookies and melted butter until combined. Press mixture firmly on the bottom and of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside.

3. In a large mixing bowl, beat cream cheese until smooth. Add cup of sugar, melted white chocolate, flour, heavy cream, salt and peppermint extract; beat on medium speed until smooth. Stir in eggs.

4. Stir in peppermint bark chunks and chopped chocolate.

5. Pour the cheesecake mixture into the springform pan, spreading evenly.

6. Place the springform pan in a shallow baking pan.

7. Bake for 50-55 minutes or until a 2½-inch area around the outside edge appears set when gently shaken.

8. Turn off the oven. Leave the cheesecake in the oven for 30 minutes with the door closed. Do not open the door. After 30 minutes, crack the oven door and leave the cheesecake in for another 30 minutes. This cooling process helps to prevent cracking.

9. Remove from the oven and allow to cool in the springform pan on a wire rack for 15 minutes.

10. Using a butter knife, loosen the crust from the side of the pan. Cool for 30 minutes before removing the side of the pan.

11. Allow cheesecake to cool completely on the wire rack. Cover and chill at least 3 hours before adding mousse topping.