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White Chocolate Cheesecake


  • 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)
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  • 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

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