This indulgent cheesecake is rich and velvety, featuring a smooth white chocolate filling on a buttery graham cracker crust. Perfect for special occasions or any time I crave a creamy, luxurious dessert!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
12 oz white chocolate, chopped
3 (8 oz) packages cream cheese, softened
1/2 cup sour cream
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
Directions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
In a heatproof bowl, melt the white chocolate either by microwaving it in 30-second intervals or using a double boiler. Stir until smooth and let it cool slightly.
In a large mixing bowl, beat the cream cheese and sour cream with an electric mixer until smooth and creamy. Add sugar and vanilla extract, and continue beating until fully incorporated.
Add the melted white chocolate and beat until combined.
Add the eggs, one at a time, beating well after each addition. Be careful not to overmix the batter.
Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour.
After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set properly.
Before serving, top with whipped cream or fresh berries, if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Storage/Reheating
I like to store any leftover cheesecake in the fridge. It can stay fresh for up to 4-5 days when properly covered. For best results, wrap it tightly in plastic wrap or store it in an airtight container. If I want to serve it later, I simply let it come to room temperature for about 30 minutes, or I can enjoy it cold straight from the fridge!
FAQs
Can I use a different type of chocolate for this cheesecake?
While white chocolate gives it a unique creamy flavor, I’ve tried substituting it with milk or dark chocolate, and it works well too. Keep in mind that the flavor profile will change depending on the chocolate you use.
Can I make this cheesecake without a springform pan?
I prefer using a springform pan for easy removal, but if I don’t have one, I can use a regular 9-inch round cake pan. Just be careful when serving as it might be harder to remove without the springform feature.
Can I make this cheesecake ahead of time?
Yes, in fact, I always make this cheesecake a day in advance! It needs at least 4 hours in the fridge to set, so it’s perfect to prepare the night before. It will taste even better the next day!
Can I freeze the cheesecake?
Yes, I can freeze the cheesecake for up to 3 months. To do so, I make sure it’s wrapped tightly in plastic wrap and foil. When ready to serve, I let it thaw overnight in the fridge.
Why is my cheesecake not setting properly?
If the cheesecake isn’t setting, it might need more time to chill in the fridge. Sometimes, if I overmix the batter, it can affect the texture, so I recommend mixing gently and carefully.
Conclusion
This Super Creamy White Chocolate Cheesecake is the ultimate dessert indulgence. With its rich and smooth white chocolate filling on a buttery graham cracker crust, it’s perfect for any occasion. Whether I’m making it for a holiday, a special dinner, or just because, it’s always a hit. I love that it can be made ahead of time and is versatile enough to top with whipped cream or fresh berries. Try it out and treat yourself to something truly special!
Recipe:
Print
Super Creamy White Chocolate Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Super Creamy White Chocolate Cheesecake is an indulgent, rich dessert with a smooth white chocolate filling on a buttery graham cracker crust, perfect for special occasions or a luxurious treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
12 oz white chocolate, chopped
3 (8 oz) packages cream cheese, softened
1/2 cup sour cream
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- In a heatproof bowl, melt the white chocolate either by microwaving it in 30-second intervals or using a double boiler. Stir until smooth and let it cool slightly.
- In a large mixing bowl, beat the cream cheese and sour cream with an electric mixer until smooth and creamy. Add sugar and vanilla extract, and continue beating until fully incorporated.
- Add the melted white chocolate and beat until combined.
- Add the eggs, one at a time, beating well after each addition. Be careful not to overmix the batter.
- Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour.
- After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set properly.
- Before serving, top with whipped cream or fresh berries, if desired.
Notes
If using a regular 9-inch cake pan instead of a springform pan, be careful when removing the cheesecake as it might be more difficult.
This cheesecake can be made ahead of time and stored in the fridge for up to 4-5 days.
If freezing, wrap the cheesecake tightly in plastic wrap and foil and store for up to 3 months.
To achieve the best results, allow the cheesecake to come to room temperature for about 30 minutes before serving, or enjoy it cold directly from the fridge.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
