White Chocolate Cheesecake Recipe

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White Chocolate Cheesecake Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 1 hour + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as White Chocolate Cheesecake in Country Woman Christmas Annual 2008, p59

Nutritional Facts

1 slice: 769 calories, 62g fat (35g saturated fat), 213mg cholesterol, 459mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 13g protein.

  • 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
  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as White Chocolate Cheesecake in Country Woman Christmas Annual 2008, p59

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