Decadent White Chocolate Caramel Cheesecake Recipe

Introduction

This Decadent White Chocolate Caramel Cheesecake is a luscious treat perfect for any special occasion. With a creamy white chocolate filling, a buttery graham cracker crust, and a rich caramel drizzle, it’s sure to impress your guests and satisfy your sweet tooth.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup white chocolate chips, melted
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup heavy cream
• ½ cup caramel sauce
• White chocolate shavings for topping (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add the melted white chocolate and granulated sugar, mixing until well combined.
3. Step 3: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
4. Step 4: Pour the filling over the crust and smooth the top with a spatula. Bake for 50-60 minutes, until the center is set but still slightly jiggly.
5. Step 5: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then remove it and let it reach room temperature.
6. Step 6: Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
7. Step 7: Before serving, drizzle the cheesecake with caramel sauce and garnish with white chocolate shavings if desired. Serve chilled.

Tips & Variations

• Use high-quality white chocolate for a richer flavor.
• For an extra creamy texture, gently fold in ½ cup of whipped heavy cream into the filling before baking.
• If you prefer a less sweet dessert, reduce the caramel sauce or serve it on the side.
• To prevent cracking, avoid overbaking and allow the cheesecake to cool gradually in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it for up to 1 month, wrapped tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving. Reheat is generally not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the cake. If you use a regular cake pan, line it with parchment paper and carefully loosen the edges before serving.

How do I prevent my cheesecake from cracking?

To avoid cracks, bake your cheesecake at a low temperature and avoid overbaking. Cooling it gradually in the oven with the door slightly open helps prevent sudden temperature changes, reducing the chance of cracks.

Decadent White Chocolate Caramel Cheesecake Recipe

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★★★★★

4.6 from 68 reviews

This Decadent White Chocolate Caramel Cheesecake combines a rich, creamy white chocolate-infused filling with a buttery graham cracker crust, finished with luscious caramel drizzle and optional white chocolate shavings for an elegant and indulgent dessert.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup white chocolate chips, melted
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup heavy cream

Topping

• ½ cup caramel sauce
• White chocolate shavings for topping (optional)

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the melted white chocolate and granulated sugar, mixing well until fully combined. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract and heavy cream until the mixture is uniform and creamy.
3. Bake: Pour the prepared filling over the crust in the springform pan, smoothing the top with a spatula. Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually and prevent cracking.
4. Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and develop its rich flavor.
5. Add Toppings and Serve: Before serving, drizzle the cheesecake with caramel sauce evenly over the top. Garnish with white chocolate shavings if desired for an extra touch of elegance. Serve chilled and enjoy this decadent dessert.

Notes

• Ensure the cream cheese is softened to room temperature for a smoother filling.
• Use a water bath if you want to prevent cracking, though it is not necessary with this recipe.
• Let the cheesecake cool gradually inside the oven with the door closed to avoid sudden temperature changes.
• White chocolate shavings add a decorative touch but can be omitted if unavailable.
• Refrigerate leftovers tightly covered; cheesecake is best consumed within 3-4 days.

Keywords: white chocolate caramel cheesecake, creamy cheesecake, graham cracker crust, caramel sauce dessert, white chocolate dessert