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White Chocolate Cheesecake

 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.
Nutritional 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.