White Chocolate Cheesecake, New York style!

White Chocolate Cheesecake, New York style!

By March 29, 2012

Gorgeous, Elegant, Delicious! Wow your friends and family with this one! Another yummy one thanks to Betty Crocker.

  • Prep Time : 60 minutes
  • Cook Time : 1h 30 min
  • Yield : 16




  • Place 12-inch square sheet of foil on rack below center oven rack in oven. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well.  Press in bottom and about 1 inch up sides of ungreased 10-inch springform pan. Refrigerate while preparing filling.



  • Beat cream cheese in large bowl with electric mixer at medium speed until smooth. Gradually add 1/2 cup sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Quickly add melted chips, whipping cream and vanilla; beat until smooth. Pour into crust-lined pan.
  • Bake at 325°F. for 55 to 65 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
  • Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate at least 4 hours or overnight.


  • In small heavy saucepan, combine chocolate chips, 1 tablespoon butter and boiling water. Let stand 5 minutes. Whisk chocolate mixture until smooth. Add 3/4 cup sugar and corn syrup; mix well. Bring to a boil over medium-low heat, stirring constantly. Reduce heat to low; boil 8 minutes without stirring.
  • Remove saucepan from heat. Stir 1/2 teaspoon vanilla into chocolate sauce. Cool 15 minutes, stirring frequently. Sauce will thicken as it cools. Serve cheesecake with sauce. Store cheesecake and sauce in refrigerator.


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2 Responses to White Chocolate Cheesecake, New York style!

  1. Osman

    Could you help me understand why the seasanol favorite Pumpkin Cheesecake with the ginger crumb praline crust is not in one of your cookbooks or on line. I have a California Pizza Kitchen cookbook with the regular Pumpkin Cheesecake recipe. I love the seasanol Pumpkin Cheesecake and would appreciate the recipe if someone would share it with me.Thanks and have a wonderful Thanksgiving . Linda Soeder

    • Organisasi

      Chocolate Truffle Cheesecake 18 OREO Chocolate Sandwich Cookies, finely creuhsd (about 1-1/2 cups crumbs)2 Tbsp. butter or margarine, melted3 pkg. (8 oz. each) Cream Cheese, softened1 can (14 oz.) sweetened condensed milk2 tsp. vanilla1 pkg. (12 oz.) Semi-Sweet Chocolate Chunks, melted, slightlycooled1/4 cup coffee-flavored liqueur (optional)4 eggsPREHEAT oven to 300b0F if using silver 9-inch springform pan (or to 275b0F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside.BEAT cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

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