Creamy White Chocolate Cheesecake Recipe with Graham Crust

This white chocolate cheesecake is one of the creamiest and most delicious cheesecakes I’ve ever tasted. It looks elegant, but it’s surprisingly straightforward to make. I even entered it in a competition — and it won.

The filling is rich and silky, with white chocolate folded into a classic cream cheese base. Topped with a bright homemade blackberry sauce, this cheesecake balances sweet and tangy in every bite. Below you’ll find clear steps for the crust, the filling, baking in a water bath, and making the sauce, along with helpful tips for a perfect result.

Other dessert ideas:

• Chocolate Pudding Cookies
• Homemade Lemon Cake
• Lemon Meringue Pie
• Bakery Style Rice Crispy Treats
• White Chocolate Cupcakes

This cheesecake has a custard-like texture—ultra creamy and smooth—so don’t skip the slow cooling and refrigeration steps; they are essential for the best texture.

Cheesecake Crust Recipe:

• Grease a 9-inch springform pan with nonstick spray or butter and preheat the oven to 350°F.
• Crush 12 graham crackers in a food processor or in a sealed bag with a rolling pin until fine crumbs form.
• Stir the crumbs with 6 tablespoons melted unsalted butter, 1 tablespoon sugar, and a pinch of salt until evenly combined.
• Press the mixture firmly into the bottom of the springform pan (and up the sides if desired).
• Bake the crust for about 8 minutes, then remove and let it cool while you make the filling.

Crust tips:

• Use a cup or the heel of your hand to press the crust firmly and evenly into the pan.
• If you want the crust to rise up the sides of the pan, double the graham cracker mixture so you have enough to build a full rim.

How to make the white chocolate cheesecake filling

• In a microwave-safe bowl combine 6 oz white chocolate and 1/4 cup heavy cream. Microwave at 50% power in 30-second intervals, stirring each time, until smooth. Set aside to cool slightly.
• In a stand mixer, beat 32 oz cream cheese (room temperature) with 1 1/4 cups granulated sugar until smooth and lump-free.
• Add the melted white chocolate and cream mixture and mix until fully incorporated, scraping down the bowl as needed.
• Add 6 large eggs (room temperature) one at a time, mixing each egg in completely before adding the next.
• Stir in 2 teaspoons vanilla until blended.

How to bake the cheesecake (water bath)

• Wrap the outside bottom of the springform pan with foil to help keep water out of the pan.
• Place the oven rack in the center and preheat the oven to 350°F.
• Pour the cheesecake filling over the baked crust, set the springform pan inside a large roasting pan, and carefully pour boiling water into the roasting pan so it comes about 2 inches up the side of the springform (take care not to splash water onto the filling).
• Bake at 350°F for 15 minutes, then reduce the oven temperature to 225°F and bake for an additional 90 minutes.
• When baking is complete, turn the oven off and allow the cheesecake to cool to room temperature inside the oven with the door slightly ajar. This gradual cooling helps prevent cracks.
• Once the cake reaches room temperature, transfer it to the refrigerator and chill for at least 2 hours to fully set.

Why should cream cheese and eggs be at room temperature?

Room temperature ingredients incorporate more smoothly into the batter. Cold cream cheese can leave lumps and cold eggs can create curdling or uneven texture, so take the time to bring them to room temperature before mixing.

Why is my cheesecake jiggly?

• It’s normal for the center to be slightly jiggly immediately after baking. The outer rim will be set while the center finishes setting as it cools.
• Allowing the cheesecake to cool slowly in the oven and then refrigerating it will remove most of the jiggle as it firms up.

If you enjoy this cheesecake, try these variations or related desserts: Mini Pumpkin Cheesecakes, Red, White, and Blue Cheesecake Salad, and a festive Christmas Cheesecake.

What makes a cheesecake set?

• Cool the cheesecake completely and then refrigerate it; the chill time is necessary for the filling to firm up and reach the ideal sliceable texture.

How to keep cheesecake from cracking

• Gradual cooling and baking in a water bath reduce temperature shocks and promote even baking, both of which help prevent cracks.

What pan should I use?

A 9-inch springform pan is ideal. The removable sides make it much easier to release and present the cheesecake without damaging its edges.

Which white chocolate to use?

I used Ghirardelli white baking chocolate squares. Baking-quality white chocolate melts smoothly and pairs well with the rich cream cheese filling.

How to cut cheesecake:

Use a sharp knife and wipe it clean between slices for neat, even pieces.

I like to top this cheesecake with a fresh blackberry sauce for a bright contrast to the sweet white chocolate filling.

How to make the blackberry sauce

• Combine 2 cups rinsed blackberries, 1/3 cup granulated sugar, and 1/3 cup dessert wine in a medium saucepan over medium heat. Bring to a boil and cook for about 3 minutes, stirring occasionally.
• In a small bowl whisk 2 tablespoons cornstarch with 2 tablespoons water to make a slurry.
• Remove the berry mixture from heat, stir in the cornstarch slurry, 1/2 teaspoon vanilla, and a pinch of salt. Return to heat briefly if you need to thicken further.
• Puree the sauce slightly with an immersion blender or regular blender if you prefer a smoother texture while leaving some berry pieces for texture.
• Cool and spoon over slices of cheesecake.

Can I use other berries?

Yes—raspberries or a mixed berry blend would work beautifully with this cheesecake.

How to store the sauce

Refrigerate leftover sauce in an airtight container for up to one week. It’s excellent on pancakes, waffles, and ice cream as well.

More dessert ideas:

• The Best German Chocolate Cake
• Churro Cheesecake Bars
• Lemon Cookies
• S’mores Brownies
• Homemade 3-layer Chocolate Cake
• Lemon Bars
• Caramel Pear Pie

Ingredients

Cheesecake Crust

• 12 graham crackers, crushed
• 6 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• Pinch of salt

Cheesecake Filling

• 6 oz white chocolate
• 1/4 cup heavy cream
• 1 1/4 cups granulated sugar
• 32 oz cream cheese, room temperature
• 6 large eggs, room temperature
• 2 tsp vanilla

Blackberry Sauce

• 2 cups blackberries, rinsed
• 1/3 cup granulated sugar
• 1/3 cup dessert wine (optional)
• 2 tbsp water
• 2 tbsp cornstarch
• 1/2 tsp vanilla
• Pinch of salt

Instructions (brief)

1. Prepare and bake the crust at 350°F for 8 minutes. Cool.
2. Melt the white chocolate with heavy cream and set aside to cool slightly.
3. Beat the cream cheese with sugar until smooth. Add the white chocolate mixture and combine.
4. Add eggs one at a time, then stir in vanilla.
5. Wrap the springform base in foil, pour the batter over the crust, set the pan in a roasting pan, and add boiling water to reach about 2 inches up the side.
6. Bake 15 minutes at 350°F, then reduce to 225°F and bake 90 minutes. Turn the oven off and let the cheesecake cool to room temperature inside the oven with the door slightly open.
7. Refrigerate at least 2 hours to fully set before slicing and serving with blackberry sauce.

Calories: 628 kcal | Carbohydrates: 54 g | Protein: 10 g | Fat: 42 g | Saturated Fat: 23 g | Cholesterol: 190 mg | Sodium: 383 mg | Fiber: 2 g | Sugar: 43 g

Post updated on 12/20/21