White Chocolate Cheesecake is always my number one choice at Cheesecake Factory, even though I could order one of each every time we eat there. The rich white chocolate, combined with buttery macadamia nuts and caramel is so decadent and rich, I just love it! This recipe can be made at home for just a fraction of the cost of one or two slices at the restaurant. It’s a little time consuming, but absolutely worth every single second.
Ingredients in White Chocolate Cheesecake
For the Cheesecake Filling
White Chocolate Chips Macadamia Nuts Caramel Topping Cream Cheese – make sure to use full-fat cream cheese for the best flavor and texture. Sugar Vanilla Extract Eggs
For the Crust
Crushed Graham Cracker Crumbs – you can also crush Nilla Wafers. Or for an Oreo crust, use Oreo cookie crumbs! You want very very fine crumbs. Use a blender or food processor or place the cookies in a bag and crush with a rolling pin. Butter – melted in the microwave or in a small saucepan.
Method for Baking Cheesecake
The following instructions will help you get that moist, rich cheesecake that you get at Cheesecake Factory, no cracking on top!
You will need a 9″ Springform pan to make this white chocolate cheesecake. They are easy to use, and your cheesecake will come out perfectly every time! Line the entire outside of the spring form pan on the bottom and sides with aluminum foil so no moisture can get into the cheesecake crust. Then you’ll want to lightly butter the inside of the spring form pan. Cut parchment paper into a 1 1/2″ x 30″ continuous strip. Cover the inner sides of the pan with parchment paper. It should stick well to the butter. This will prevent the side of the cheesecake from sticking to the pan when it is removed. Make a hot water “bath” in the oven by pouring six cups of water in a jelly roll pan or large roasting pan at 425 degrees. Once you’ve mixed your ingredients in a large bowl, fill the spring form pan as instructed below, then place it into a hot water bath in the oven for about seven minutes. Place the springform pan into the hot water bath in the oven 7 minutes. Then turn down the oven to 300 degrees then bake the cheesecake low and slow for an hour. Let the cheesecake cool at room temperature before transferring to the refrigerator, where it needs to cool for another few hours. Carefully remove the parchment paper and voila! You have a delicious, velvety white chocolate cheesecake that you can top however you like!
Cheesecake Variations
This white chocolate cheesecake recipe can be dressed up all sorts of ways. Sometimes we set up a cheesecake bar with bowls of toppings and let each guest add flavoring to their individual slices. You can top it with things like:
chocolate chips raspberries strawberries walnuts or pecans chocolate syrup cherry pie filling blueberry pie filling crushed candy like Butterfinger or Reese’s Peanut Butter Cups
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