- 2-1/2 cups cinnamon graham crackers crumbs (about 13 whole crackers)
- 1/4 cup packed brown sugar
- 1/2 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/3 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs, lightly beaten
- 3 ounces white baking chocolate, finely chopped
- 1-1/2 cups (12 ounces) sour cream
- 1/4 cup sugar
- 1 ounce white baking chocolate, melted and cooled slightly
- 1 can (21 ounces) cherry pie filling
- Whipped cream
- Preheat oven to 325°. In a small bowl, mix cracker crumbs and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Fold in chocolate. Pour into crust.
- Bake 55-60 minutes or until center is almost set. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and melted chocolate; spread over top of cheesecake. Bake 10 minutes longer.
- Cool on wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Remove rim from pan. Serve cheesecake with pie filling and whipped cream. Yield: 16 servings.
Originally published as White Chocolate Cheesecake with Cherry Topping in Taste of Home Christmas Annual Annual 2014
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