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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

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.