White Chocolate Cheesecake

White Chocolate Cheesecake

Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.

Prep Time

30

Minutes

Total Time

10:13

Hrs:Mins

Makes

16

servings

1 1/2
cups graham cracker crumbs (20 squares)
1/4
cup finely chopped pecans, toasted
2
tablespoons sugar
1/3
cup butter or margarine, melted
1
cup white baking chips
3/4
cup sugar
2
tablespoons Gold Medal® all-purpose flour
2
packages (8 ounces each) cream cheese, softened
2
egg yolks
2
eggs
1/2
cup sour cream
2
cups cut-up fruit or berries
  1. Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
  2. Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
  3. Bake 6 to 8 minutes or until golden brown; cool.
  4. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
  5. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
  6. Increase oven temperature to 475ºF.
  7. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
  8. Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
  9. Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Make your dessert a star with carambola! The unusual star-shaped carambola fruit makes an excellent garnish for this dessert. Simply wash and slice carambola, pat it dry and let your stars shine!
How-To
Toasting brings out the flavor of the pecans. To toast nuts, sprinkle them in an ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 355
    • (Calories from Fat 215 ),
  • Total Fat 24 g
    • (Saturated Fat 13 g,),
  • Cholesterol 100 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 31 g
    • (Dietary Fiber 1 g,
  • Protein 5 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.