If you really want to get people to smile in a holiday snapshot, don’t tell them to say “cheese”-tell them to say “cheesecake.” That’s a word that brings a smile to just about everyone’s face. And if you tell them to say “white chocolate cheesecake,” well, you’ll probably see grins from ear to ear.
I originally made this White Chocolate Cheesecake recipe for my husband’s birthday, but I think it also works really well for holiday parties. Cheesecake is always a great dessert choice for entertaining because it’s not fussy about timing.
Since it’s served chilled, it waits patiently in the fridge until you’re ready for it, so you can linger and chat over the main course as long as you like. Then, when it finally makes its appearance, it’s sure to be greeted with enthusiasm.
White Chocolate Cheesecake
- Lets start with the Crust! Preheat oven to 325 degrees F.
- Start by grinding crackers, almonds and sugar in a food processor.
- Move to a medium bowl and stir in melted butter until well combined.
- Press into the bottom of a 9-inch springform baking pan. Make sure your crust come up about half an inch up the sides. Bake in the oven for about 10 minutes, until lightly browned. Remove and let cool.
- 4. In a small sauce pan, combine white chocolate and heavy cream. Cook on low, stirring frequently, until the chocolate chips have melted and mixture is smooth. Set aside.
- Since we are going to be cooking this cheese cake in a water bath (prevents cracking) we need to wrap the pan to prevent any water from seeping in.Tightly wrap a couple layers of of foil around the bottom of the pan, making sure it is sealed well.
- Using mixer (I used a stand mixer), beat the cream cheese and sugar together until smooth. Next, add in one egg at a time. Once all eggs have been mixed in, add your vanilla.
- Lastly, mix in your chocolate mixture and mix just until combined.
- Pour the cheesecake mixture into the crust.
- Place cheesecake pan into a larger roasting pan. Before placing it into the oven, fill the outside pan with about 1 inch of boiling water.
- Place in the oven and bake the cheesecake at 325 F. for 1 hour and 20minutes. ( you want the cheesecake set 3 inches from edge, but have the center still slightly giggly when pan is gently shaken. ) Turn off the heat and prop the oven door open with a kitchen towel. Let the cheesecake completely cool in the oven, about an hour.
- Once cooled move cheesecake to the refrigerator for at least 2hours .Cheese cake can be stored COVERED for up to one week in the refrigerator or 2 to 3 months in the freezer.
- Serve as is or drizzle with a recommended topping or caramel or raspberry sauce.
More Desserts We Love!
- Rocky Road Fudge Bites
- Edible Cookie Dough Recipe {for two}
- Sugar Cookie Cake
- Caramel Tres Leche Cake
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
White Chocolate Cheesecake
Ingredients
CRUST:
- 1 cup graham cracker crumbs about 1 sleeve of crackers
- 1/4 cup almonds for nut allergies, this can be omitted
- 3 tablespoons white sugar
- 1/4 cup butter melted
Cheesecake
- 11 oz white chocolate chips
- ½ cup heavy cream
- 3 8 oz packages cream cheese, softened
- ½ cup sugar
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
OPTIONAL TOPPING
- Caramel topping
- Raspberry topping
Instructions
- Preheat oven to 325 degrees.
- Start by grinding crackers, almonds and sugar in a food processor.
- Move to a medium bowl and stir in melted butter until well combined.
- Press into the bottom of a 9-inch springform baking pan. Make sure your crust come up about half an inch up the sides. Bake in the oven for about 10 minutes, until lightly browned. Remove and let cool.
- In a small sauce pan, combine white chocolate and heavy cream. Cook on low, stirring frequently, until the chocolate chips have melted and mixture is smooth. Set aside.
- Since we are going to be cooking this cheese cake in a water bath (prevents cracking) we need to wrap the pan to prevent any water from seeping in. Tightly wrap a couple layers of of foil around the bottom of the pan, making sure it is sealed well.
- Using mixer (I used a stand mixer), beat the cream cheese and sugar together until smooth. Next, add in one egg at a time. Once all eggs have been mixed in, add your vanilla.
- Lastly, mix in your chocolate mixture and mix just until combined.
- Pour the cheesecake mixture into the crust.
- Place cheesecake pan into a larger roasting pan. Before placing it into the oven, fill the outside pan with about 1 inch of boiling water. Place in the oven and bake the cheesecake at 325 for 1 hour and 20 minutes. ( you want the cheesecake set 3 inches from edge, but have the center still slightly giggly when pan is gently shaken. ) Turn off the heat and prop the oven door open with a kitchen towel. Let the cheesecake completely cool in the oven, about an hour.
- Once cooled move cheesecake to the refrigerator for at least 2 hours . Cheese cake can be stored COVERED for up to one week in the refrigerator or 2 to 3 months in the freezer.
- Serve as is or drizzle with a recommended topping or caramel or raspberry sauce.
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Post updated September 2020
Liz says
Looks so yummy – thank you Corey. Have a Great Day and Week!
Millie | Add A Little says
Mmm I’m drooling at the screen this looks so good!