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White Chocolate Cheesecake Recipes

Category Cheesecake
This rich, delicious dessert is always a hit. This page contains white chocolate cheesecake recipes.


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By 0 found this helpful
August 2, 2010


  • 1 cup graham cracker crumbs
  • 1/2 cup skinned hazelnuts, ground
  • 1/4 cup butter, melted
  • 4 packages (8 oz.) cream cheese, at room temp.
  • 1 2/3 cups sugar
  • 5 eggs
  • 1/2 cup flour
  • 3 oz. white chocolate, melted, cooled
  • 1/2 cup heavy cream
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup seedless raspberry preserves
  • 2 packages. fresh raspberries, about 3 cups


Position racks in center and lower third of oven. Place large roasting pan on lower oven rack; fill halfway with water. Preheat oven to 325 degrees F. coat bottom of 9 inch springform pan with cooking spray. Combine crumbs, hazelnuts and butter; press onto bottom and 1 inch up sides of pan. Bake 8 minutes or until lightly browned.

At high speed beat cream cheese and sugar until smooth. Reduce speed to low; beat in eggs one at a time, then flour, chocolate, cream and vanilla. At medium speed beat 2 minutes. Pour into crust. Bake on center rack 1 hour, 10-15 minutes or until center jiggles slightly when pan is shaken.

Turn oven off; let cake stand in oven with door closed 1 hour. Remove form oven; run knife around edge of cake to loosen. Cool on rack. Refrigerate overnight. Remove side of pan. In small pot melt preserves over low heat; stir in raspberries. Spoon over cheesecake.


By Robin from Washington, IA

Comment Was this helpful? Yes

January 4, 20060 found this helpful


  • 1 1/2 cups graham cracker crumbs (about 20 squares)
  • 1/4 cup toasted pecans (finely chopped)
  • 2 Tbsp. sugar
  • 1/3 cup margarine or butter (melted)
  • 1 cup vanilla milk chips (melted)
  • 3/4 cup sugar
  • 2 Tbsp. flour
  • 2 - 8 oz.packages cream cheese (softened)
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 2 cups fruit or berries (cut up)


Move oven rack to lowest position. Heat oven to 400 degrees F. Lightly grease springform pan, 8x3 inches; remove bottom. Mix cracker crumbs, pecans 2 Tbsp. sugar and the margarine. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.

Bake 6-8 minutes or until golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11 inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking. Increase oven temperature to 475 degrees F.


Beat melted chips, 3/4 cup sugar and the flour in a large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover with aluminum foil and bake 20 minutes.

Remove foil; reduce oven temperature to 300 degrees F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.) Turn off oven and leave cheesecake in oven 15 minutes. Remove from oven; cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Refrigerate any remaining cheesecake. Makes 16 servings.


By Robin from Washington, IA

Comment Was this helpful? Yes
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