It’s birthday time again for my sweet hubby, which means it’s cheesecake-baking time! This year I decided to try out a caramel swirl cheesecake. And then when I saw this recipe for White Chocolate Cheesecake, I thought, even better! This cheesecake is extremely moist and very rich. It definitely has more of a creamy texture and consistency than what I usually make. Overall a big hit with the birthday boy, as well as with everyone else! Hope you enjoy. By the way, I prefer a chocolate crust but I’m sure a graham crust would be delicious. Or if you want to compromise, how about a half Oreo- half graham crust like in this recipe?
White Chocolate Caramel Swirl Cheesecake
submitted by Brittany ~ The Sisters Café
1/2 (15.5 oz) package of Oreos (1 1/2 rows of oreos)
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
Pre-heat the oven to 350°F. Using a blender or food processor, crush Oreos until finely ground. Press into the bottom and 1 1/2 inches up the side of a 10 inch springform pan.
Bake for 5 minutes and then allow to cool completely on a wire rack.
Reduce the heat to 325°F and prepare the cheesecake batter.
Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you’ve added all the eggs, mix in the vanilla and salt and pour approximately 2/3 of the batter into your prepared pan. Next spoon 1 1/2 cups of caramel (or desired amount) onto the cheesecake batter in thick ribbons, alternating with the remaining 1/3 of the batter. It should look something like this:
Using a butter knife, gently swirl the caramel into the batter. The swirling should be kept to a minimum – you want to have creamy little rivers of caramel in your cheesecake after it’s baked. If you swirl too much, it will just be a caramel-flavored cheesecake!
Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil).
Allow to bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.
Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. You can serve this as is, or serve with a drizzle of caramel sauce over each slice.
Recipe Source: adapted from Not So Humble Pie