white choc cheesecake recipe

Written ByJenny Smyth Posted on
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The Best white choc cheesecake recipe

I’ve been making this white chocolate cheesecake recipe for years, and it’s always a hit with my family. The first time I made it, I was blown away by how easy it was to put together and how delicious it turned out. The key to this recipe is the graham cracker crust – it adds a depth of flavor that you just can’t get with a traditional pastry crust.

And let’s be real, who doesn’t love the combination of rich white chocolate and creamy cheesecake? It’s a match made in heaven. But what really sets this recipe apart is the way it’s adapted to make it healthier.

By using reduced-fat white chocolate and a lighter cheesecake batter, we can enjoy this decadent dessert without feeling too guilty about it. Plus, the best part is that it’s incredibly versatile – perfect for any occasion, from a special dinner party to a casual family gathering. I’ve even made it for my kids’ birthday parties, and they love helping me assemble the toppings.

It’s just one of those recipes that never fails to impress. And as an added bonus, the leftovers are just as delicious – if you can even call them leftovers! This cheesecake is so easy to store and reheat that I often find myself making two at once, just so I have some on hand for later in the week.

My family loves when I do this, as they get to enjoy their favorite dessert even more frequently.

White Chocolate Cheesecake

4.9 from 589 votes

A creamy and decadent white chocolate cheesecake with a buttery graham cracker crust. Perfect for any occasion.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
12 oz white chocolate, melted and slightly cooled

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed.
3The mixture should resemble wet sand.
4Press the mixture into the bottom of a 9-inch springform pan.
5Bake for 7 minutes, then set aside to cool.
6The crust should be lightly golden.
7In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy.
8Add vanilla extract and mix well.
9Gradually add eggs, one at a time, mixing well after each addition.
10The mixture should be smooth and well combined.
11Gently fold in the melted white chocolate until fully incorporated.
12Pour the filling over the cooled crust.
13Place the springform pan in a larger baking dish and fill the dish with about an inch of hot water.
14This creates a water bath, which helps the cheesecake cook evenly and prevents cracking.
15Bake for 1 hour and 15 minutes, or until the edges are set and the center still jiggles slightly.
16Turn off the oven, crack the door open about an inch, and let the cheesecake cool in the oven for an additional hour.
17Remove the cheesecake from the oven and let it cool completely on a wire rack.
18Once cooled, refrigerate for at least 4 hours, or overnight.
19The cheesecake should be firm and chilled.
20In a medium bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
21Spread the whipped cream evenly over the top of the cheesecake.
22Slice and serve.
23The cheesecake should be creamy and smooth with a rich white chocolate flavor.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 20g❤️Cholesterol: 135mg🧂Sodium: 400mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: Ensure the cream cheese and eggs are at room temperature before mixing. This will help prevent lumps in the batter. For a smoother top, run a thin knife around the edge of the cheesecake before removing it from the springform pan.

Watch Video Of How White Chocolate Cheesecake Works

This white chocolate cheesecake recipe is a crowd-pleaser and always a good idea for any occasion. It is a great dessert to serve at family gatherings, holidays or birthdays, or even for a cozy night in with the family.

It is a great recipe to make with kids and it is easy to make and does not require many ingredients. The health benefits of white chocolate cheesecake are numerous and I love that it is a great source of protein and calcium.

It is a great recipe to make for a family movie night and it is a great hit with everyone. It is a great recipe to make for a family gathering and it is always a hit.

❓ Frequently Asked Questions About White Chocolate Cheesecake

1. Can I use a different type of chocolate in this recipe?

While you can substitute dark or milk chocolate for the white chocolate in this recipe, keep in mind that it will change the flavor and color of the final product. White chocolate has a sweet, creamy flavor that pairs well with the tanginess of the cream cheese.

2. How do I prevent cracks from forming on the surface of my cheesecake?

To prevent cracks, make sure to use a water bath while baking the cheesecake. This helps to cook the cheesecake evenly and prevents it from drying out. Additionally, avoid overmixing the batter and be sure to chill the cheesecake in the refrigerator for at least 4 hours before serving.

3. Can I make this cheesecake ahead of time?

Yes, this white chocolate cheesecake can be made up to 3 days in advance and stored in the refrigerator. In fact, I think it tastes even better the next day after the flavors have had a chance to meld together. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.

4. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 2 months. Wrap it tightly with plastic wrap and then aluminum foil, and place it in an airtight container before freezing. To thaw, place it in the refrigerator overnight before serving.

5. Can I use a different type of crust for this cheesecake?

While a graham cracker crust is traditional for cheesecake, you can experiment with different types of crusts such as an Oreo crust, a gingersnap crust, or even a cookie crust. Just be sure to adjust the baking time accordingly, as different types of crusts may require a longer or shorter baking time.

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