White Chocolate Peppermint Cheesecake (Printable Version)
Chewy dough with crushed candy canes, white chocolate chips, and creamy cheesecake centers for festive indulgence.
# Everything You’ll Need:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1/2 tsp peppermint extract
04 -
1 tsp vanilla bean paste or vanilla extract
→ Cookie Dough
05 -
1 1/3 cups all-purpose flour
06 -
1/2 tsp baking soda
07 -
1/4 tsp salt
08 -
1/2 cup unsalted butter, softened
09 -
1/4 cup granulated sugar
10 -
3/4 cup brown sugar, packed
11 -
2 large egg yolks, room temperature
12 -
1/2 tsp peppermint extract
13 -
1 tsp vanilla bean paste or vanilla extract
14 -
1/2 cup crushed candy canes (about 6 candy canes)
15 -
1/2 cup white chocolate chips
16 -
Additional granulated sugar for rolling dough balls
17 -
Extra crushed candy canes for garnish (optional)
# Steps to Cook:
01 -
Combine softened cream cheese, granulated sugar, peppermint extract, and vanilla in a small bowl. Beat with an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Portion into sixteen 2-teaspoon scoops onto parchment-lined tray. Freeze until firm.
02 -
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 -
Using an electric mixer, cream softened butter with granulated and brown sugar on high speed until light and fluffy, about 2 minutes. Scrape bowl sides as needed.
04 -
Mix in egg yolks, peppermint extract, and vanilla on medium speed for 1 minute until well combined and fluffy.
05 -
Add flour mixture to wet ingredients and blend on low speed until just combined.
06 -
Using a rubber spatula, fold crushed candy cane pieces and white chocolate chips evenly into the dough.
07 -
Divide dough into sixteen 2-tablespoon portions. Flatten each portion slightly, place a frozen cheesecake ball in the center, then wrap dough around to fully encase. Roll each ball in granulated sugar.
08 -
Place up to six dough balls on parchment-lined baking sheet. Bake in a preheated oven at 350°F for 12-14 minutes, until lightly golden. Cool on sheet for 10 minutes, then transfer to wire rack to cool completely. Sprinkle with additional crushed candy cane pieces before serving.
# Extra Suggestions:
01 -
Properly measuring flour by spooning into the cup and leveling ensures consistent texture. Fully freeze cheesecake balls to prevent filling leakage during baking.
02 -
Allow cookies to cool completely so cheesecake centers firm up.
03 -
For a perfect round shape, gently press around warm cookies with a large round cutter.