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New York White Chocolate Cheesecake

New York White Chocolate Cheesecake
  • Prep 60 min
  • Total 7 hr 0 min
  • Ingredients 14
  • Servings 16
Get big "wow" factor with this luxurious dessert, with white filling and dark sauce thanks to convenient chocolate chips.
Updated December 8, 2009

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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
485
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
17g
85%
Cholesterol
105mg
35%
Sodium
250mg
10%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
38g
Protein
6g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 1 Other Carbohydrate; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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