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Recipe For White Chocolate Cheesecake

Recipe  For White Chocolate Cheesecake

White Chocolate Cheesecake


  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter
  • 1/3 cup toasted macadamia nuts, finely chopped
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 6-ounce package white chocolate baking squares or white baking bars, chopped
  • 1/4 cup whipping cream
  • 2 8-ounce package cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup finely chopped, peeled ripe pear (1 medium pear)
  • 1/2 cup caramel ice cream topping
  • 1-1/2 teaspoons rum or pear nectar


1. Preheat oven to 350 degree F. In a medium mixing bowl combine flour, 1/4 cup sugar, and cinnamon. Cut in butter until pieces are the size of small peas. Stir in nuts. Add egg yolk and vanilla; stir to combine. Press onto bottom and 2 inches up the sides of an 8-inch springform pan. Chill.

2. In a small saucepan combine chopped white baking squares or bars and whipping cream; cook and stir over low heat until baking squares or bars are melted. Cover and keep warm.

3. In a large mixing bowl beat cream cheese and 1/2 cup sugar until combined. Add eggs all at once; beat in at low speed just until combined. Stir in melted mixture and the chopped pear. Pour into prepared pan. Place in a shallow baking pan in the oven. Bake for 45
minutes or until center appears nearly set when shaken.

4. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.

5. In a small bowl stir together the caramel ice cream topping and rum or pear nectar. Drizzle over slices of cheesecake.

Makes 12 servings.

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