White Chocolate Cheesecake Recipe
Graham cracker crust, caramel sauce
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Filling
- 3
Melt the chocolate
In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth. Allow it to cool slightly.
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Add the melted white chocolate and vanilla extract, mixing until combined.
- 5
Add sour cream and eggs
Add the sour cream to the cream cheese mixture and blend until smooth. Then, add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 6
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Baking
- 7
Bake the cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
- 8
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Serving
- 9
Serve the cheesecake
Once chilled, carefully remove the sides of the springform pan. Drizzle caramel sauce over the top of the cheesecake just before serving. Slice and enjoy!