New York White Chocolate Cheesecake

Get big "wow" factor with this luxurious dessert, with white filling and dark sauce thanks to convenient chocolate chips.

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Servings 16

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( 6 ) Ratings

6 Ratings

5 Stars 17%

4 Stars 33%

3 Stars

2 Stars 33%

1 Stars 17%

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ingredients 14
Prep Time 60 min
Total Time 7 hr 0 min

Ingredients

Crust

1: (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)

6: tablespoons butter or margarine, melted

Filling

2: (8-oz.) pkg. cream cheese, softened

1/2: cup sugar

3: eggs

1: (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy coating, chopped, melted*

1: cup whipping cream

1: teaspoon vanilla

Chocolate Sauce

1/3: cup semisweet chocolate chips

1: tablespoon butter

1/4: cup boiling water

3/4: cup sugar

3: tablespoons corn syrup

1/2: teaspoon vanilla or mint extract

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Directions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.

EXPERT TIPS

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Expert Tips

To melt white vanilla chips or candy coating, place 1 cup or 6 oz. at a time in medium microwave-safe bowl. Microwave on MEDIUM for 3 to 4 minutes or until melted, stirring once halfway through cooking. Stir until smooth.

Use a vegetable peeler to shave vanilla curls from the smooth underside of a white baking bar or vanilla candy coating square. Spoon the chocolate sauce over each piece of cheesecake and garnish it with a white chocolate curl.

Use a food processor to crush the wafer cookies, or seal them in a heavy-duty food storage plastic bag and press them with a rolling pin. Or use already crushed chocolate wafers boxed and available in the grocery store baking section.

For neat slices of cheesecake, wipe your knife blade clean with a warm wet cloth between each cut.

Prepare the recipe up to one day in advance; cover and refrigerate the cheesecake and sauce separately. Before serving the sauce, microwave it for 10 seconds and stir to restore it to its original consistency.