White Chocolate Cheesecake Recipe

Name: White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed shortbread cookies (about 8 ounces); 3 tablespoons butter, melted; 4 packages (8 ounces each) cream cheese, softened; 1/2 cup butter, softened; 3 tablespoons milk; 3 teaspoons vanilla extract; Dash ground nutmeg; 4 eggs, lightly beaten; 1 egg yolk, lightly beaten; 16 ounces white baking chocolate, melted and cooled; 1 milk chocolate candy bar with almonds (6 ounces), chopped

Servings: persons

2 cups crushed shortbread cookies (about 8 ounces)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
3 tablespoons milk
3 teaspoons vanilla extract
Dash ground nutmeg
4 eggs, lightly beaten
1 egg yolk, lightly beaten
16 ounces white baking chocolate, melted and cooled
1 milk chocolate candy bar with almonds (6 ounces), chopped

1
Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place on a
3
. Bake at 350u00b0 for 10 minutes. Cool on a wire rack.
4
In a large bowl, beat the cream cheese, butter, milk, vanilla and nutmeg until well blended. Add eggs and egg yolk; beat on low speed just until combined. Stir in melted white chocolate. Fold in the chopped candy bar. Pour over crust.
5
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 60-65 minutes until center is just set and top appears dull.
6
Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

1915

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups crushed shortbread cookies (about 8 ounces), 3 tablespoons butter, melted, 4 packages (8 ounces each) cream cheese, softened, 1/2 cup butter, softened, and more.

Yes, White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions