The most perfect white chocolate cheesecake you'll ever try! Made with extremely simple ingredients - creamy white chocolate, cream cheese, and eggs, combined with an oat and toasted pepita crust that's both crumbly and a little savory. Topped with real whipped cream, I'll give you tips for using a water bath if you want to or how to avoid it!
This is truly one of my favorite cheesecake recipes and it's a very simple recipe with minimal ingredients. Because I'm personally sensitive to sour cream and yogurt, I love recipes that don't use sour cream but still have great flavor. The combination of cream cheese with white chocolate feels decadent without being overly sweet.
For this baked white chocolate cheesecake recipe, I prefer to use a water bath just to keep the top smooth and beautiful without any cracks. However, you can always use my method for my famous pumpkin cheesecake which is to cover that top with fruit and whipped cream should any cracks appear (and generally they will without using a water bath).
If you have any leftover white chocolate, use them for my White Chocolate Pretzel Cookies, White Chocolate Brownies, or White Chocolate Cereal Bars.
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When to Use a Water Bath for Cheesecake
I get it. Water baths are a pain and they're an extra step. But sometimes they're necessary for cheesecake and here's when:
- You live in an extremely cold and/or dry climate with not a lot of moisture in the air.
- Your oven temperature is unreliable and you can't remember the last time it was calibrated (if ever).
- You care that your cheesecake looks pretty on top and don't want to cover it with fruit or whipped cream.
If none of these apply to you, feel free to skip the extra step. I'll also give you tips for how to avoid cracks without a water bath. In this recipe though, I prefer using a water bath. The top gets a beautiful color from the baked white chocolate.
Equipment Needed
For this white chocolate cheesecake you will need:
- 9 inch springform pan - This is a pan that has a clasp on the sides that allows you to tighten around the bottom, and release the cheesecake after it's cooked. My old target one has been reliable for not leaking, but Wilton also makes a good one.
- Large roasting dish or pan - Needed for the water bath.
- Heavy duty wide foil - The foil should cover the whole bottom of the pan.
Choosing a White Chocolate
The best thing you can do when baking with white chocolate, like with this white chocolate cheesecake, is to choose good quality white chocolate. There is a difference! Some brands don't even use cocoa butter.
Cocoa butter is extracted from the cocoa bean to make white chocolate. This extraction process takes away a lot of the migraine-triggering compounds of chocolate. Therefore people who are sensitive to chocolate tend to do better with white chocolate!
My favorite brands to bake with are:
- Ghirardelli
- Callebaut
- Green and Blacks
- Divine
Ingredients
The ingredients for this white chocolate cheesecake are super simple, which is what I love about this recipe.
For the pepita oat crust:
- Oats - Ground oats provide an earthy flavor and great crumble. They also make this cheesecake recipe gluten free!
- Pepitas - These are shelled pumpkin seeds that I like to roast in the oven at 350 degrees F for about 5 minutes till very lightly brown and fragrant.
- Brown Sugar
- Butter
For the white chocolate cheesecake filling:
- Cream cheese - Look for a full fat brand without carrageenan. I've used Philadelphia and good quality store-brands like Whole Foods. Make sure these are at room temperature before baking.
- Eggs - Large eggs are best, and they also should be at room temperature. If you're sensitive to eggs, try soy-free eggs.
- White sugar - I use organic white cane sugar.
- White chocolate - Favorite brands are discussed above.
- Vanilla extract
How to Make a White Chocolate Cheesecake
Step 1 - Start with the crust
This step can be done up to 2 days in advance. Preheat the oven to 350 degrees Fahrenheit. Add the oats and toasted pepitas to a food processor and process till crumbly. Stir in brown sugar and melted butter.
Take a 9 inch springform pan and place it on top of parchment paper, tracing a circle. Cut out the circle and place it at the bottom of the pan. Add the pepita mixture and press it around the bottom and the sides, making an even layer crust. It should only rise up about 1-2 inches on the sides and not the whole way. Bake the crust for about 5 minutes, then remove from oven and set aside.
Step 2 - Melt the white chocolate
I use a double boiler method where I place a heat-safe bowl on top of a medium pot filled about half way with water. Bring the water to a simmer, and then add white chocolate to the heat-safe bowl. This allows the white chocolate to melt slowly. Make sure you stir it well till fully melted.
Once melted, remove from the heat immediately. Make sure the water does not boil over or that there's a lot of steam, which can cause the chocolate to seize up. Also once the last white chocolate pieces remain and it's almost all melted, remove from heat and keep stirring. You do not want to overcook the chocolate. Set aside.
Step 3 - Mix the cheesecake filling
Beat the cream cheese with the sugar on low speed until creamy. Add in white chocolate, beating on low speed till just combined. Then add in eggs one at a time on low speed, mixing till just combined. Add in the vanilla. Do not overmix at any point! Pour into the crust, spreading with a spatula to make the top even.
Step 4 - Bake
Place the springform pan on top of aluminum foil and fold the foil up the sides of the pan. Repeat one more time, making sure there are no rips or holes in the foil that could allow moisture in. Place this in a large roasting pan and pour in hot water, filling about 1 inch up the sides of the springform pan.
Place in the oven and bake at 350 degrees F for about 50-55 minutes or until the center is almost set, but still a little jiggly like jello.
Turn off the oven and crack open the door. Let the cheesecake sit in the pan for another 45 minutes to cool. Remove from oven and cool completely at room temperature. Then transfer to the refrigerator to chill for at least 4 hours.
Tips for Success
- Room temperature ingredients - Make sure the eggs and the cream cheese are room temperature to start. Leave them out at least 1 hour before mixing.
- Melt white chocolate slowly - The most foolproof method is a double boiler, but microwaving very carefully can also be successful. If you overcook the chocolate it will split or become grainy.
- Don't overmix - Don't overmix the white chocolate cheesecake filling. Beat on low speed, just enough till all ingredients are mixed.
- Cool cheesecake slowly - Cracking occurs most when cheesecake goes from hot to cold quickly. So if you stick it immediately in the fridge, you can expect this to happen. Patience is key with a baked cheesecake.
- If not using a water bath - Bake at 325 degrees F for 65-70 minutes, then use the same slow cooling method. This method is less foolproof, but it does work for me if it's not a super dry day.
Topping Ideas
White chocolate cheesecake is a lot like plain cheesecake but with that added creamy white chocolate flavor. Therefore it pairs extremely well with all kinds of fruit and toppings. Here are a few favorites if you'd like to decorate the top.
- Strawberries, cherries, and blueberries
- Fresh whipped cream
- Melted white chocolate drizzle
- Crumbled, toasted pepitas
- Crushed pretzels
Storage Information
Refrigerator - Store covered for 4-5 days in the refrigerator.
Freezer - Transfer to a freezer safe container and freeze for up to 3 months.
White Chocolate Recipes
For more white chocolate recipes like this white chocolate cheesecake, see these delicious desserts. And don't miss these Strawberry Cheesecake Bars if you don't want to mess with a water bath.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
White Chocolate Cheesecake
Equipment
- 1 9 inch springform pan
- 1 wide, heavy tin foil and roasting pan (for water bath)
- parchment paper
Ingredients
Oatmeal Crust
- 1 cup toasted pepitas
- 1 cup rolled oats (NOT steel cut)
- ¼ cup brown sugar
- 6 tablespoons butter, melted
- pinch of salt
White Chocolate Cheesecake
- 4 8oz full fat cream cheese blocks at room temperature (32oz total)
- ¾ cup white sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 4 oz good quality white chocolate
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add the oats and toasted pepitas to a food processor and process till it becomes a fine, crumbly texture. Stir in brown sugar, salt, and melted butter. Take a 9 inch springform pan and place it on top of parchment paper, tracing a circle. Cut out the circle and place it at the inside bottom of the pan. Add the pepita mixture and press it around the bottom and the sides, making an even layer crust. This can be done with the back of a measuring cup to make it even. It should only rise up about 1-2 inches on the sides and not the whole way. Bake the crust for about 5 minutes, then remove from oven and set aside.
- Melt the white chocolate using the double boiler method, or very carefully in the microwave in 30 second intervals, stirring often. For double boiler - place a heat-safe bowl on top of a medium pot filled about half way with water. Bring the water to a simmer, and then add white chocolate to the heat-safe bowl. This allows the white chocolate to melt slowly. Stir it often with a spatula till just melted, then remove immediately from heat.
- Beat the cream cheese with the sugar on low speed until creamy. Add in melted white chocolate, beating on low speed till just combined. Then add in eggs one at a time, mixing till just combined. Add in the vanilla and stir. Pour into the crust, spreading with a spatula to make the top even.
- Place the springform pan on top of aluminum foil and fold the foil up the sides of the pan. Repeat one more time, making sure there are no rips or holes in the foil that could allow moisture in. Place this in a large roasting pan and pour in hot water, filling about 1 inch up the sides of the springform pan. Place in the oven and bake at 350 degrees F for about 50-55 minutes or until the center is almost set, but still a little jiggly like jello.
- Turn off the oven and crack open the door. Let the cheesecake sit in the pan for another 45 minutes or so to cool. Remove from oven and cool completely at room temperature. Then transfer to the refrigerator to chill for at least 4 hours until fully set.
Notes
- When melting the white chocolate - Make sure the water does not boil over or that there's a lot of steam, which can cause the chocolate to seize up. Also once the last white chocolate pieces remain and it's almost all melted, remove from heat and keep stirring. You do not want to overcook the chocolate.
- If not using a water bath - This works best in humid climates, but follow the same directions for cooling slowly. Bake at 325 degrees for 65-70 minutes. If cracks appear, see my tips for toppings to cover them up! It will still be delicious.
- To prevent cheesecake from getting brown on top - Very loosely tent the top, although this may require an extra 10-15 minutes of bake time.
- To cut evenly - Wipe the knife off and rinse with water between each cut.
- Toppings - Fresh fruit, whipped cream, mini white chocolate pieces - whatever you like!
Mallory Wright says
This cheesecake is amazing! I made it thinking I’d take same into work, but after trying it my husband said it wasn’t going anywhere. I agreed!
I used a traditional graham cracker crust (graham cracker, sugar, and butter) then followed the filling recipe exactly. I made a blueberry topping (frozen blueberries, sugar, water, cornstarch) to spoon over the top as desired!
Definitely making this again!
Thank you for all the great recipes! I was so lost when my doctor told me to follow a migraine diet. Your website has made the adjustment over the last year and a half so easy. I refer even my non-migraine suffering friends to check out your recipes!
Angelica says
Made this as a Christmas dessert. The whole family loved it. It was just the right amount of sweet, and the texture was perfect. (Not to mention super simple to make). Will definitely be putting this into permanent rotation!
Ryanne says
This cheesecake was amazing! So delicious and light. I loved the hint of white chocolate in the cheesecake and the nutty flavor the toasted pumpkin seeds gave the crust. I did not do the water bath and the top cracked a bit but I didn’t mind. My Christmas guests all enjoyed the cheesecake as well. I will definitely be making it again!
Alicia says
Thank you, Ryanne!