White Chocolate Cheesecake

I made this white chocolate cheesecake for my extended family’s Christmas get together last Wednesday. It turned out PERFECT. This recipe is just incredible. Cheesecakes are so easy but so so good! The key is not to overcook it – I haven’t made a whole lost of cheesecakes but this is the first one I’ve made that had the perfect creamy, velvety, melt in your mouth texture. It was amazing. Give it a try the next time you have over some cheesecake loving friends or family – everyone will love this decadent dessert!

P.S. If you don’t want your cheesecake to crack like mine did, place it in a pan filled with around 1 inch of water after it is finished cooking until cooled (not overflowing onto the cake of course) I didn’t have time to do this, but I definitely will next time!


  • 2 cups of graham cracker crumbs
  • 1 stick of melted butter
  • 1/3 cup of sugar
  • 8 oz white chocolate
  • 1/3 cup boiling water
  • 4 – 8 oz packages of cream cheese – room temperature
  • 3/4 cup sugar
  • 1 tablespoon of vanilla
  • 1/4 teaspoon salt
  • 3 eggs



  • Mix the graham cracker crumbs and butter until it comes together, press into your 8 inch springform pan
  • Bake at 350 degrees for 15 minutes, then remove from oven and turn down heat to 300 degrees


  • Grease the sides of the cheesecake pan
  • Chop up your chocolate and place in a glass bowl
  • Boil the 1/3 cup of water, pour over the chocolate and leave for 2 minutes
  • Whisk the chocolate until smooth
  • In a large bowl, beat the cream cheese until smooth
  • Add the sugar, vanilla and salt and beat just until smooth
  • Add eggs one at a time
  • Stir in the chocolate into the cheesecake mixture
  • Pour into springform pan, bake for 70 minutes until edges pull away from pan and center still jiggles


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