Love chocolate melting in your mouth? Us too, especially with every bite of this creamy White Chocolate Cheesecake. A buttery graham cracker crust is topped with smooth white chocolate cheesecake and topped with sweet cherries and chocolate. Slice after slice, this cheesecake is heavenly.
INGREDIENTS
Graham Cracker Crust
2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted
White Chocolate Cheesecake Filling
4 8oz packages cream cheese, room temperature
1 ¼ cups sugar
3 tbsp flour
4 eggs
1 tsp vanilla extract
6oz white chocolate, chopped and melted
Cherry Topping
1 15oz can cherry pie filling
1 cup white chocolate chips, melted
DIRECTIONS
1) Preheat oven to 450ºF. Line the bottom of a 9-inch springform pan with parchment paper.
2) For the crust, combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Mix until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer until ready to use.
3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth, about 3-5 minutes. Add the flour, mixing until combined. Add eggs one at a time, beating well after each addition. On low speed, add in vanilla extract and melted white chocolate. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly and the center is slightly wiggly. It will firm as it cools. Remove from the oven and run a sharp knife around the edge to loosen it from the pan. Cool cheesecake completely then refrigerate for 4-6 hours.
4) Before serving, spoon cherry filling over cheesecake and drizzle with white chocolate.
INGREDIENTS
Graham Cracker Crust
2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted
White Chocolate Cheesecake Filling
4 8oz packages cream cheese, room temperature
1 ¼ cups sugar
3 tbsp flour
4 eggs
1 tsp vanilla extract
6oz white chocolate, chopped and melted
Cherry Topping
1 15oz can cherry pie filling
1 cup white chocolate chips, melted
DIRECTIONS
1) Preheat oven to 450ºF. Line the bottom of a 9-inch springform pan with parchment paper.
2) For the crust, combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Mix until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer until ready to use.
3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth, about 3-5 minutes. Add the flour, mixing until combined. Add eggs one at a time, beating well after each addition. On low speed, add in vanilla extract and melted white chocolate. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly and the center is slightly wiggly. It will firm as it cools. Remove from the oven and run a sharp knife around the edge to loosen it from the pan. Cool cheesecake completely then refrigerate for 4-6 hours.
4) Before serving, spoon cherry filling over cheesecake and drizzle with white chocolate.
