White Chocolate Baked Cheesecake
A creamy and buttery cheesecake featuring a delicious white chocolate filling atop a crispy Oreo crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted Use real butter for the best flavor.
For the filling
- 16 oz cream cheese, softened Let sit at room temperature for easier blending.
- 1 cup white chocolate, melted Choose high-quality white chocolate.
- 1 cup sugar
- 3 pieces eggs Add one at a time.
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped For a lighter finish, swap for sour cream.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment.
- In a mixing bowl, combine Oreo cookie crumbs and melted butter until well mixed.
- Press the mixture evenly into the bottom of the springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add the melted white chocolate and sugar, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Pour the cheesecake batter over the crust and smooth the top with a spatula.
Baking
- Bake for about 45-50 minutes or until the edges are firm and the center has a slight wobble.
- Allow it to cool to room temperature, then chill in the refrigerator for at least 4 hours.
Serving
- Before serving, top with whipped cream and add white chocolate shavings or fresh berries.
Notes
Store the cheesecake in the fridge for up to 5 days or freeze for up to 2 months. Consider adding fruit or other toppings for variety.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 7gFat: 31gSaturated Fat: 19gSodium: 350mgFiber: 1gSugar: 25g
Tried this recipe?Let us know how it was!