White Chocolate Cheesecake W/ Thin Mint Crust & Peach Compote Topping

This White Chocolate Cheesecake W/ Thin Mint Crust & Peach Compote Topping got a mixed reviews from the family. My son and I loved it. The husband whom by the way suggested I should use thin mints instead of the oreos cookies (in his defense, he didn’t know I was making cheesecake when he suggested it) thought the crust was weird with the cheesecake and peach topping. The Princess only liked the cheesecake part.

I agree with my husband a little bit about the thin mints crust. This cheesecake would be so much better with just the regular graham crackers crust. If I didn’t add the peach compote, the thin crust would probably have been fine too. I actually knew that in the back of my head when I was just formulating the idea. But I love peaches and I just wanted to try cheesecake with peaches, instead of the typical strawberries or those other kinds of berries that are blue or red or black. Yah know. They’re good and all and I like them too but peach is one of my favorite fruits.

The two packs of Girl’s Scout Thin Mint Cookies. Turn them into crumbs using a Magic Bullet or regular blender.

Melt 1/2 stick of butter in the microwave. Pour it into the crushed cookies. Mix by pulsing a couple more times in the blender.

Take out your springform pan. Admire it for a few seconds then take a picture for posterity. You don’t have to if you don’t want to but if your springform pan is as pretty as my Pampered Chef Springform pan, you would take a picture too. The bottom is glass by the way. Uh huh!

Anyhoooo………..

Put the crumbs into the springform pan. Distribute the crumbs evenly while flattening it at the same time with the bottom of the glass and/or your hands too sometimes. Set the pan aside after doing this.

At this point, preheat the oven to 350 degrees.

Put 2 bricks of cream cheese and 1 cup of sugar into the mixer. Beat until light and fluffy.

Add the eggs (3). One at a time. Beating in between. Keep beating until well-incorporated. Scrape the sides a few times, then beat again.

Add 1/2 cup of sour cream. Continue to beat a few more minutes.

In a microwave-safe bowl, melt 3/4 cup of white chocolate chips in the microwave for 3 minutes. After 3 minutes, there would still be un-melted chips, no worries. Just stir the whole thing with a whisk or a fork. Be careful coz the bowl is hot so use a cooking mitten or cover your hand with a kitchen towel while you mix the chips to completely melt.

Pour the whole thing into the cheesecake mixture. Beat a few times to blend.

Pour the mixture into the springform pan.

Shake it gently to make the top smooth or just use a flat spatula to smooth out the top. Stick it in the oven to bake for 1 hour and 10 minutes

After baking, turn the oven off, then open the oven door. DO NOT TAKE THE CHEESECAKE OUT! Leave it in the opened oven for 10 minutes.

After that, take it out of the oven and let it sit in the counter to cool for about 10 minutes then stick it in the fridge for 4 hours. Overnight is so much better but if you can’t wait that long, try 4 hours. So it’s good to make this in the morning to have it ready for dessert after dinner. If you’re not doing the overnight cooling, of course.

Before serving dinner, while the cheesecake is cooling in the fridge, make the peach compote. Sadly, I wasn’t able to take pictures of the process.

Peel 4 fresh peaches. Cut in half to discard the pit. Cut of the red grainy things in the middle too. Then slice the peaches thinly, but not too thin.

In a pot, melt 1 stick of butter. Add the peach slices and 1/2 cup of butter. Just let that cook until the peach slices are soft.

In a sm bowl, combine 1 tbsp of cornstarch and 1/2 cup of water. Mix that together then pour over the peach mixture. Turn the stove off at this point. Just stir the peaches and cornstarch mixture. It should be thick in consistency.

Take the cheesecake out of the fridge. Gently pour the peach compote on top of the cheesecake then put it back in the fridge to continue cooling while the family eats dinner.

Serve each member of the family a slice (or two) of White Chocolate Cheesecake W/ Thin Mint Crust & Peach Compote Topping minutes after dinner.

This is a slice of cheesecake after being in the fridge overnight. More decadent than the night before. The cheesecake was delish but like I mentioned in the beginning of this post, use graham crackers as crust if you plan on adding the peach topping. If you want to try the thin mints crust, then I suggest you leave out the peaches. I don’t think you should add any other fruit topping either. But hey, it’s up to you. There’s nothing wrong with experimenting in your kitchen to find out what you would like for yourself.

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