White Chocolate Cheesecake


White Chocolate Cheesecake

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Servings and Ingredients

Serves 12
1 c. graham cracker crumbs
¾ c. plus 3 tbsp Hy-Vee granulated sugar, divided
3 tbsp. Hy-Vee butter, melted
3 (8 oz each) pkg Hy-Vee light cream cheese, softened
¼ c. Hy-Vee flour
3 Hy-Vee large eggs
12 oz. white chocolate, divided
½ tsp. Hy-Vee vanilla
1 ½ c. Hy-Vee half-and-half, divided
½ tsp. brandy extract


  1. Preheat oven to 300 degrees. Wrap the outside of a 10-inch springform pan with foil. Grease the inside of pan.
  2. Mix crumbs, 3 tablespoons sugar and butter until well blended. Press firmly onto bottom of pan. Bake for 10 minutes.
  3. Beat together cream cheese, remaining 3/4 cup sugar and flour. Beat in eggs one at a time, mixing well after each addition.
  4. Melt 4 ounces of chocolate. Slowly combine cream cheese mixture and chocolate.
  5. Stir in vanilla and 1/2 cup half-and-half. Pour mixture into the springform pan.
  6. Place pan in a water bath filled with water. Bake for 50 to 60 minutes or until center of cheesecake is just firm.
  7. To serve, chop remaining chocolate. Bring remaining 1 cup half-and-half to a boil. Pour over chocolate. Stir until chocolate is melted. Stir in brandy extract. Pour over chilled cheesecake and serve.

Nutrition facts


460 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 110mg
  • Sodium: 460mg
  • Total Carbohydrates: 45g
  • Protein: 10g

Daily Values

Vitamin A 20%
Vitamin C 2%
Iron 4%
Calcium 20%