White Chocolate Cheesecake

This creamy white chocolate cheesecake is rich, indulgent, and perfect for any occasion. With simple steps, you’ll create a dessert everyone will love!

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Indulge in the creamy, rich goodness of this easy white chocolate cheesecake! With a smooth texture and luscious flavor, it’s the perfect dessert for any occasion. You’ll love how easy it is to make, and the decadent white chocolate brings every bite to life. Top it with fresh berries or a drizzle of caramel for an irresistible treat!

This recipe is easy to follow, and the guide below includes step-by-step photos and directions. We’ve added pro tips and tricks to ensure success, plus answers to frequently asked questions to help you along the way.

This baked white chocolate cheesecake is a showstopper at any gathering, whether it’s a party, dinner, or special occasion. You’ll love how the creamy white chocolate blends perfectly with the smooth cheesecake filling. The recipe takes just a bit of time to prepare, but every bite is worth it. Make it at home and impress your guests with a dessert that’s both rich and indulgent!

What you'll need to make this White Chocolate Cheesecake recipe:

For The Graham Cracker Crust:

• 1½ cups of finely crushed graham crackers
• 2 tablespoons of granulated sugar
• ½ cup of salted sweet cream butter, melted and cooled

To Make The White Chocolate Cheesecake Filling:

• 1½ cups of good quality white chocolate baking chips (I used Ghirardelli brand)
• 3 tablespoons of heavy cream 
• 1 cup of granulated sugar
• 2½ tablespoons of cornstarch
• 4 (8-ounce) packages of cream cheese, softened
• ¼ cup of sour cream
• 4 extra-large eggs, room temperature
• 2 teaspoons of pure vanilla extract

For The White Chocolate Whipped Cream:

• ⅔ cup of heavy cream
• 1 cup of good quality white chocolate baking chips, melted and cooled
• 2 tablespoons of light corn syrup
• Fresh raspberries, washed and dried, optional garnish  
• White chocolate shavings, optional garnish  

Follow along with our pictures, step-by-step instructions, and the helpful tips and tricks listed below. Let’s get started on this delicious cheesecake with white chocolate! You’ll love how easy it is to create this impressive dessert.

FIRST STEP: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Set it aside.

SECOND STEP: Add the crushed graham cracker crumbs and granulated sugar to a medium bowl and stir. Add the melted butter and stir to coat the graham cracker crumb mixture completely.

THIRD STEP: Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat bottomed 1 cup measuring cup to press the buttered crumbs)  Bake for 10 minutes on the middle rack. Remove from the oven and reduce the oven temperature to 325°F. Allow the crust to cool while you prepare the cheesecake filling.

FOURTH STEP: Add the white chocolate baking chips and heavy cream to a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely smooth. Be careful not to overheat the baking chips, they will seize up. Set the melted chocolate aside to cool while you prepare the rest of the filling.

FIFTH STEP: Add the sugar and cornstarch to a small mixing bowl. Whisk to combine.

SIXTH STEP: Using a stand mixer or a large bowl and an electric mixer on medium-high speed, beat the cream cheese and sour cream for 1 to 1½ minutes until smooth. Scrape down the sides of the bowl as you go and also the bottom of the mixing bowl to make sure all ingredients are well mixed.

SEVENTH STEP: Add in the sugar mixture and continue mixing for another 1 to 1½ minutes until well incorporated. 

EIGHTH STEP: Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.

NINTH STEP: Keep the mixer speed on medium-low speed and add the vanilla extract. Mix just until incorporated.

TENTH STEP: Add in the cooled white chocolate mixture. Mix just until combined and smooth.

ELEVENTH STEP: Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up the sides of the pan to the top outer edge. This will help ensure no leakage from the water bath.

TWELFTH STEP: Pour the cheesecake mixture into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.

THIRTEENTH STEP: Place the springform into a large roasting pan and place the roasting pan into the oven on the middle rack.

FOURTEENTH STEP: Pour the boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.

FIFTEENTH STEP: Bake cheesecake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1 to 2 inches. Leave the cheesecake to sit in the oven for 1 hour.

SIXTEENTH STEP: Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours. 

SEVENTEENTH STEP: Add the heavy cream, white chocolate chips, and corn syrup to a heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until the chocolate is melted and smooth. Allow the mixture to cool and cover it with plastic wrap, be sure to allow the plastic wrap to touch the chocolate mixture. This will keep the mixture from forming a “skin”. Chill for at least 2 hours. 

EIGHTEENTH STEP: Just before you are ready to serve the cheesecake, make the white chocolate ganache frosting. Remove the plastic wrap from the white chocolate and cream. Use a handheld mixer on high speed to beat the mixture for 1½ to 2 minutes. The mixture should resemble frosting. 

NINETEENTH STEP: Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. 

TWENTIETH STEP: Add the white chocolate frosting to a disposable piping bag fitted with a large star tip (I used 1M). Use even pressure to pipe a decorative border around the edge of the cheesecake. Sprinkle the white chocolate shavings and fresh raspberries over the center of the cheesecake. Keep refrigerated until you are ready to slice and serve.

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White Chocolate Cheesecake

This creamy white chocolate cheesecake is rich, indulgent, and perfect for any occasion. With simple steps, you’ll create a dessert everyone will love!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

resting time 30 minutes, cooling time 8 hours 8 hours hrs 30 minutes mins

Total Time 10 hours hrs 20 minutes mins

Course Dessert, Desserts

Cuisine American

Servings 12

Calories 751 kcal

Ingredients

  

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Graham Cracker Crust

• 1½ cups graham crackers (finely crushed)
• ½ cup salted sweet cream butter (melted and cooled)
• 2 tablespoons granulated sugar

White Chocolate Cheesecake Filling

• 1½ cups good quality white chocolate baking chips (I used Ghirardelli brand)
• 3 tablespoons heavy cream
• 1 cup granulated sugar
• 2½ tablespoons cornstarch
• 32 ounces cream cheese (softened)
• ¼ cup sour cream
• 4 extra large eggs (room temperature)
• 2 teaspoons pure vanilla extract

White Chocolate Whipped Cream

• ⅔ cup heavy cream
• 1 cup good quality white chocolate baking chips (melted and cooled)
• 2 tablespoons light corn syrup
• Fresh raspberries (washed and dried, optional garnish)
• White chocolate shavings (optional garnish)

DIRECTIONS

 

• Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Set it aside.
• Add the crushed graham crackers and granulated sugar to a medium-sized mixing bowl and stir. Add the melted butter and stir to coat the graham cracker crumb mixture completely.
• Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat bottomed 1 cup measuring cup to press the buttered crumbs). Bake for 10 minutes on the middle rack. Remove from the oven and reduce the oven temperature to 325°F. Allow the crust to cool while you prepare the cheesecake filling.
• Add the white chocolate baking chips and heavy cream to a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely smooth. Be careful not to overheat the baking chips, they will seize up. Set it aside to cool while you prepare the rest of the filling.
• Add the sugar and cornstarch to a small mixing bowl. Whisk to combine.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and sour cream for 1 to 1½ minutes until smooth. Scrape down the sides of the bowl as you go and also the bottom of the mixing bowl to make sure all ingredients are well mixed.
• Add in the sugar mixture and continue mixing for another 1 to 1½ minutes until well incorporated.
• Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.
• Keep the mixer speed on medium-low and add in the vanilla extract. Mix just until incorporated.
• Add in the cooled white chocolate mixture. Mix just until combined and smooth.
• Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up to the top outer edge of the pan. This will help ensure no leakage from the water bath.
• Pour the cheesecake filling into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.
• Place the cheesecake pan into a large roasting pan and place the roasting pan into the oven on the middle rack.
• Pour boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.
• Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1 to 2 inches. Leave the cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.
• Add the heavy cream, white chocolate chips, and corn syrup to a heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until the chocolate is melted and smooth. Allow the mixture to cool and cover it with plastic wrap, be sure to allow the plastic wrap to touch the chocolate mixture. This will keep the mixture from forming a “skin”. Chill for at least 2 hours.
• Just before you are ready to serve the cheesecake, make the white chocolate ganache frosting. Remove the plastic wrap from the white chocolate and cream. Use a handheld mixer on high speed to beat the mixture for 1½ to 2 minutes. The mixture should resemble frosting.
• Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.
• Add the white chocolate frosting to a disposable piping bag fitted with a large star tip (I used 1M). Use even pressure to pipe a decorative border around the edge of the cheesecake. Sprinkle the white chocolate shavings and fresh raspberries over the center of the cheesecake. Keep refrigerated until you are ready to slice and serve.

Notes

• It is helpful to use parchment paper circles at the bottom of the springform pan. This will help your graham cracker crust release from the bottom of the pan when transferring the cheesecake to a serving plate.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
• It is very important that all of your cream cheese is at room temperature before mixing. This will help ensure your cream cheese filling is smooth and creamy.
• It is very important to be patient while you are baking this raspberry white chocolate cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.

Nutrition

Calories: 751kcal | Carbohydrates: 60g | Protein: 10g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 436mg | Potassium: 253mg | Fiber: 0.1g | Sugar: 50g | Vitamin A: 1604IU | Vitamin C: 0.3mg | Calcium: 176mg | Iron: 0.5mg

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