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Chocolate-Covered White Cheesecake

 Chocolate-Covered White Cheesecake
The inside scoop on this tasty treat is the white chocolate center, which makes for an especially rich dessert appropriate for celebrating New Year's. Carol Staniger of Springdale, Arkansas serves it when company calls and at holiday meals.
16 ServingsPrep: 30 min. + cooling Bake: 65 min. + chilling


  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • 1-1/2 cups vanilla or white chips, melted and cooled
  • GLAZE:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 cup vanilla or white chips, melted and cooled
  • Striped chocolate kisses, optional
  • Raspberries, optional


  • In a small bowl, combine wafer crumbs and butter; press into the
  • bottom of a greased 9-in. springform pan. Place pan a baking sheet.
  • Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat the cream cheese, sugar, cream and vanilla

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Chocolate-Covered White Cheesecake (continued)

Directions (continued)

  • until smooth. Add eggs; beat on low speed just until combined. Stir
  • in melted vanilla chips. Pour into crust. Place pan on a double
  • thickness of heavy-duty foil (about 16 in. x 16 in.). Securely wrap
  • foil around pan.
  • Place springform pan in a larger baking pan. Add 1 in. hot water to
  • larger pan. Bake at 350° for 65-70 minutes or until center is
  • almost set. Remove pan from water bath. Cool on a wire rack 10
  • minutes. Carefully run a knife around edge of pan to loosen; cool 1
  • hour longer. Refrigerate overnight.
  • For glaze, place chocolate chips in a large bowl; set aside. In a
  • heavy saucepan, bring the cream, butter and sugar to a boil over
  • medium-high heat, stirring constantly. Pour over chocolate chips.
  • Cool for 3 minutes. Stir until smooth and cool.
  • Remove sides of pan. Spread glaze over the top and sides of
  • cheesecake. Refrigerate for 2 hours.
  • Drizzle melted vanilla chips over cheesecake. Garnish with kisses and
  • raspberries if desired. Refrigerate leftovers. Yield: 12-14
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 479 calories, 33 g fat (19 g saturated fat), 96 mg cholesterol, 184 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.