Sunday, October 16, 2011

Patty's White Chocolate Cheesecake

When I worked in my previous department, my coworker Patty was one of the frequent taste testers of the desserts I'd bring to work. I always looked forward to bringing her a sample and asking how things were going.

One day Patty returned the favor and gave me a slice of her white chocolate cheesecake. She told me that this was her most requested dessert and that it was the one sweet that she's confident in making time and time again. I took a bite and just couldn't stop eating. With each bite, I was sad knowing that the slice in front of me would not last for much longer. About 30 seconds later, the inevitable happened--I had devoured the whole slice.

I asked Patty the next day if she would share her recipe, and she was nice enough to give it to me. It's taken me a while to make this, but I'm so glad I did. Move over, Cheesecake Factory--there's a new cheesecake in town!

  • 1 stick melted butter
  • 16 oz Oreo cookies
Line the bottom (outside) of a springform pan with foil to prevent the butter from the crust from leaking. Crush the Oreo cookies and combine with butter.  Spread half of the Oreo mixture on the bottom of the pan and the other half up the sides of the pan.

  • 32 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 4 eggs
  • 4 oz butter (1 stick)
  • 16 oz white chocolate
  • 2 oz heavy cream (1/4 cup)
  • 2 oz sour cream (optional)
Mix cream cheese with sugar. Add cream and eggs.

In small saucepan melt butter, then set aside.

In double boiler melt white chocolate over low heat. Chocolate will become lumpy when too hot, so be careful!

Add butter and white chocolate to cream cheese mixture and mix until smooth. Pour into springform pan.

Bake at 270 degrees for 90 minutes. Turn off the oven, open the door and leave cake in for 30 additional minutes.

Cool completely and refrigerate. If desired, top with white chocolate shavings.

This recipe makes one 8 or 9 inch cheesecake, or two 6-inch cheesecakes. 

Source: My coworker Patty; original source unknown


  1. I know exactly how you feel about the growing sadness of a shrinking slice of cheesecake. This looks absolutely delicious and I can't wait to try it. Thanks for sharing!

  2. Oh wow, this looks wonderful. Love the Oreo bottom too!

  3. Wow, I made this cheesecake (my first one ever!) for Thanksgiving and it was amazing! It was so easy and well explained that I had no problem with baking it. I want to make a white chocolate peppermint cheesecake for Christmas and I was wondering if I could add like half a teaspoon or a full teaspoon of peppermint extract to the mix to make it minty or would that mess up the recipe?

    1. Hi Kaitlyn! Great minds think alike - I just made this cheesecake yesterday! Yes, you can add some peppermint extract and the cheesecake will be fine. If you want it extra minty, I am sure you can add up to 2 teaspoons of extract. The batter is very thick so I am sure it can handle the extra liquid. It would be really pretty garnished with crushed peppermint too!

  4. Wow, I made this cheesecake (first one ever!) for Thanksgiving and it was amazing. The directions were really clear and easy to understand. Up until I realized I had made the batter and completely forgot the make the crust! Whoops....

    Since this recipe is so amazing I want to use it to make a White Chocolate peppermint cheesecake for christmas but I can't find any recipe. Is it possible for my to add maybe a half or a full teaspoon of peppermint extract to the mix to make it minty for the season? I just don't want to mess it up and change the taste, especially since I'm in charge of dessert!

  5. hey!! this recipe seems fantastic but i have a problem! how much gram is 1 stick of butter??

  6. hey! this recipe looks fantastic but i have a problem! how much gram is one stick of butter?? :)

    1. One stick of butter is 113 grams.

  7. Probably a silly question but is that 270F?

    1. Yes. 270 degrees F. I should have specified - sorry about that!

  8. 4 oz of heavy cream is 1/2 cup not 1/4 cup. Right?

  9. Good catch! When Patty gave me the recipe, she listed 4 ounces (1/4 cup). I would go with 1/4 cup of heavy cream and will fix the recipe. Thank you!

  10. When I first read through the ingredient list it seemed to me that 4 oz,1/2 c, was correct and 1/4 cup was a typo. Considering the large amounts of amount of cream cheese and white chocolate, it needs a small amount of liquid. I personally think that the 4 oz seems correct but that's me. Thank you for getting back to me so quickly. Happy Cooking!

  11. This looks so delicious, I’m going to make it for Christmas! For the crushed Oreos for the crust, is it the entire Oreo, or just the cookie part (filling removed)? And have you ever made the crust with graham crackers instead?

    1. Use the entire Oreo. The crust won't get mushy from the filling. And I have never made this with a graham cracker crust but imagine it would be amazing! Please let me know how t turns out!

  12. Replies
    1. Right after you add the cream cheese. Mix it in well before transferring to your springform pan.

  13. Thank you! Getting ready to make it right now!



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