Heavenly Cheesecake

Prep 40 min
Total 9 hr 55 min
Servings 16

A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 5, 2006

Ingredients

cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs

tablespoons butter or margarine, melted

packages (8 ounces each) cream cheese, softened

1/2

cup sugar

eggs

teaspoon vanilla

bag (12 ounces) white baking chips, (2 cups), melted

1/2

cup half-and-half

Cut-up fresh strawberries, if desired

Fresh mint leaf, if desired

Steps

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1

Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
2

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
3

Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

Expert Tips

If you’re a baker who likes to add your own touch, try stirring in 1/2 cup of these favorites: miniature semisweet chocolate chips; chopped candied fruits; chopped dried cranberries or dried cherries; chopped hazelnuts or pecans; or crushed hard peppermint candies.
Don’t have a springform pan? Make and bake this recipe in a 13x9x2-inch rectangular pan. Cut the cheesecake into squares, or cut with cookie cutters in holiday shapes. Miniature cookie cutters make mini-cheesecakes, the perfect size for placing on cookie plates.