chocolate-covered white cheesecake

Name: Chocolate-Covered White Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cup(s) chocolate wafer crumbs (about 27 wafers); 3 tablespoon(s) butter, melted; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 1/2 cup(s) sugar; 1/4 cup(s) heavy whipping cream; 1 teaspoon(s) vanilla extract; 3 - eggs, lightly beaten; 1 1/2 cup(s) vanilla or white chips, melted and cooled; FOR THE GLAZE; 2 cup(s) (12 ounces) semisweet chocolate chips; 1 cup(s) heavy whipping cream; 2 tablespoon(s) butter; 2 tablespoon(s) sugar; 1 cup(s) vanilla or white chips, melted and cooled; - striped chocolate kisses, optional; - raspberries, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 30 Min

cook time 1 Hr 5 Min

method Bake

Ingredients For chocolate-covered white cheesecake

1 1/2 c

chocolate wafer crumbs (about 27 wafers)
3 Tbsp

butter, melted
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
1/2 c

sugar
1/4 c

heavy whipping cream
1 tsp

vanilla extract
3

eggs, lightly beaten
1 1/2 c

vanilla or white chips, melted and cooled
FOR THE GLAZE
2 c

(12 ounces) semisweet chocolate chips
1 c

heavy whipping cream
2 Tbsp

butter
2 Tbsp

sugar
1 c

vanilla or white chips, melted and cooled
striped chocolate kisses, optional
raspberries, optional

How To Make chocolate-covered white cheesecake

1
In a small bowl, combine wafer crumbs and butter; press into the bottom of a greased 9-in. springform pan. Place pan a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a large bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted vanilla chips. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. x 16 in.). Securely wrap foil around pan.

2
Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350° for 65-70 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
3
For glaze, place chocolate chips in a large bowl; set aside. In a heavy saucepan, bring the cream, butter and sugar to a boil over medium-high heat, stirring constantly. Pour over chocolate chips. Cool for 3 minutes. Stir until smooth and cool. Remove sides of pan. Spread glaze over the top and sides of cheesecake. Refrigerate for 2 hours. Drizzle melted vanilla chips over cheesecake. Garnish with kisses and raspberries if desired. Refrigerate leftovers.
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