New York White Chocolate Cheesecake

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

  • prep time 60 min
  • total time 7 hr 0 min
  • ingredients 14
  • servings 16

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/16 of Recipe
    Calories
    485
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    17g,
    17%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    46g
    46%
    (Dietary Fiber
    0g
    0%
      Sugars
    38g
    38%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    16%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    2 Starch; 1 Other Carbohydrate; 6 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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