White Chocolate Cheesecake

White Chocolate Cheesecake

Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich.

Makes

16

40 MINS

PREP

7 HRS 5 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 1/2 cup butter, softened

  • 3/4 cup sugar, divided

  • 1-1/2 tsp. vanilla, divided

  • 1 cup flour

  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled

  • 4 eggs

  • 2 cups fresh raspberries

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
Makes 16 servings..
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Size Wise
Enjoy a serving of this rich-and-indulgent cheesecake on special occasions.
Tip 2
White Chocolate-Macadamia Cheesecake
Prepare as directed, stirring 3/4 cup chopped macadamia nuts into the batter before pouring over crust and baking as directed.
Tip 3
How to Make Kosher for Passover
Substitute 1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover) and 2 Tbsp. margarine, melted, for the crust ingredients. Mix cookie crumbs and margarine; press firmly onto bottom of greased 9-inch springform pan. (Do not prick with fork or prebake crust.) Continue as directed for filling and baking.

Directions

  1. Heat oven to 325°F.
  2. Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
  3. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  4. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.
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