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White Chocolate Cheesecake

My husband, son and brother all love this cheesecake. Between the three of them, there's not much left for the rest of us!—Sherri M Fields, Greensboro, North Carolina

12 ServingsPrep: 35 min. Bake: 1 hour + chilling

Ingredients

2 cups crushed shortbread cookies (about 8 ounces)
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
3 tablespoons milk
3 teaspoons vanilla extract
Dash ground nutmeg
4 eggs, lightly beaten
1 egg yolk, lightly beaten
16 ounces white baking chocolate, melted and cooled
1 milk chocolate candy bar with almonds (6 ounces), chopped

Directions

Place a greased 10-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a small bowl, combine cookie crumbs and butter. Press onto the
bottom of prepared pan. Place on a baking sheet. Bake at 350°
for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, butter, milk, vanilla and
nutmeg until well blended. Add eggs and egg yolk; beat on low speed
just until combined. Stir in melted white chocolate. Fold in the
chopped candy bar. Pour over crust.

2 of 2

White Chocolate Cheesecake (continued)

Directions (continued)

Place springform pan in a large baking pan; add 1 in. of hot water to
larger pan. Bake for 60-65 minutes until center is just set and top
appears dull.
Remove pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight. Remove sides of pan before slicing.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 769 calories, 62 g fat (35 g saturated fat), 213 mg cholesterol, 459 mg sodium, 43 g carbohydrate, 1 g fiber, 13 g protein.