Peppermint White Chocolate Cheesecake Pie

Now that we’re all tired of pumpkin spice everything, it’s peppermint season.  A friend passed this recipe onto me and I knew it would be perfect for this month.  It is definitely more of a cheesecake made in a pie crust, so there’s no need to invest in a springform pan for this one.  It is super easy to put together.  The hardest part is crushing the candy canes!  I think the next time I make it (and there will be a next time) I’ll try chocolate graham crackers for a twist. 

Peppermint White Chocolate Cheesecake Pie

  • 12 sheets graham crackers
  • 4 candy canes, finely crushed, plus more for garnish (about 1/3 cup)
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted
  • 8 ounces white chocolate, chopped
  • 1 1/3 cups heavy cream, divided
  • 1 (8-ounce) package cream cheese, softened
  • ½ teaspoon pure peppermint extract
  • 2 drops red gel food coloring
  1. Finely crush graham crackers in a zip-top bag or food processor.  Transfer to a medium bowl.  Add crushed candy canes, salt, and melted butter and stir to combine.  Press evenly on bottom and up sides of a 9-inch pie plate.  Freeze 15 minutes or overnight.
  2. Combine chocolate and 1/3 cup heavy cream in a microwave-safe bowl.  Microwave on high, stirring every 30 seconds, until melted and smooth, about 1 minute.  Cool for 15 minutes.
  3. Beat remaining cup heavy cream with an electric mixer at medium-high speed until stiff peaks form, about 1 minute.  Beat cream cheese, peppermint extract, and a pinch of salt in a second bowl until smooth, about 30 seconds.  Add cooled chocolate mixture and food coloring; beat just until combined.  Fold in whipped cream.  Spoon filling into prepared crust.  Cover with plastic wrap and chill until set, 4 hours or up to 12 hours.
  4. Just before serving, remove plastic wrap and sprinkle additional crushed candy canes on top of the pie.