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New York White Chocolate Cheesecake
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Prep Time:
1 hour
Total Time:
7 hours
Create an indulgent dessert with a white filling and rich dark chocolate sauce using convenient chocolate chips for a touch of luxury.
Ingredients:
  • 3 eggs
  • 1 (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)
  • 2 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup sugar
  • 1 (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy coating, chopped, melted*
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup boiling water
  • 3/4 cup sugar
  • 3 tablespoons corn syrup
  • 1/2 teaspoon vanilla or mint extract
Instructions:
  • Line the lower oven rack with a 12-inch square foil sheet. Preheat your oven to 325°F. In a medium bowl, thoroughly mix crust ingredients. Press the mixture onto the base and about 1 inch up the sides of an ungreased 10-inch springform pan. Chill in the refrigerator as you make the filling.
  • In a large bowl, use an electric mixer to beat the cream cheese until smooth. Gradually mix in 1/2 cup of sugar until smooth. Add eggs one at a time, beating well after each addition. Quickly stir in melted chips, whipping cream, and vanilla until smooth. Pour the mixture into the crust-lined pan.
  • Bake at 325°F for 55 to 65 minutes until edges are set; the center will be soft. Turn off the oven and prop the door open 4 inches. Allow the cheesecake to rest in the oven for 30 minutes until the center is set.
  • Take the cheesecake out of the oven and allow it to cool in the pan on a wire rack for 1 hour or until fully cooled. Gently remove the sides of the pan, then refrigerate for at least 4 hours or overnight.
  • Combine chocolate chips, butter, and boiling water in a small heavy saucepan. Allow it to sit for 5 minutes. Whisk the mixture until smooth. Add sugar and corn syrup, mix thoroughly. Bring to a gentle boil over medium-low heat, keep stirring. Reduce the heat to low and let it boil for 8 minutes without stirring.
  • Take the saucepan off the heat. Mix in 1/2 teaspoon of vanilla into the chocolate sauce. Allow it to cool for 15 minutes, stirring occasionally. The sauce will thicken as it cools. Serve the cheesecake with the sauce and store both in the refrigerator.

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