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White Chocolate and Peppermint Marble Cheesecake



  • 1 sleeve digestive cookies
  • 1/4-1/2 c unsalted butter


  • 3 block of cream cheese
  • 3/4 c sugar
  • 4 eggs
  • 1/2 tsp vanilla essence
  • 1/2 tsp peppermint extract
  • 1/2 c white choc chips
  • Green and red food coloring optional


  • In a food processor, processor cookies until fine crumbs
  • Dump cookies onto 8inch spring form pan
  • Pour melted butter, mix, and pat firmly
  • Bake on preheated 325 F for 5 mins
  • Meanwhile, beat cream cheese with sugar until completely combined
  • Beat in 3 eggs, one at a time, until completely combined
  • Beat in the last egg, until just combined
  • Divide batter into three
  • Melt choc chips on 30 secs intervals in microwave
  • Add vanilla essence to one, peppermint extract to another and melted choc chips to the last
  • Add food coloring, red to one, green to other, leave the last as is
  • Drop spoonful of each batter, alternating each time, creating marble effect
  • Bake on preheated 325 F until center is almost set, at least 40 mins
  • Run a knife on sides, cool on rack inside the pan to room temperature
  • Chill cake still in the pan for at least 4 H, best overnight, before serving