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Isn't it time for a little white chocolate cheesecake? This recipe is the perfect twist on your typical pumpkin or apple pie. This dessert is truly decadent, and every bite will melt in your mouth like butter. It's like sitting by the fireplace while you're enjoying an evening treat -- but you don't need to wait until winter to enjoy this creamy delight.
Ingredients
1 (8 oz) package Cream Cheese, room temperature
2/3c Sour Cream
2c White Chocolate Chips (semi-sweet or bittersweet, depending on your preference)
For the crust:
1/3c Unsalted Butter, melted and cooled
Directions
Stir all ingredients together in a medium bowl until thoroughly combined. Grease a shallow 9" cake pan. Use your hands to press the mixture evenly in the bottom of the pan. Bake at 325* for 7 minutes, then remove from the oven and carefully turn over onto a rack to cool completely. The cheesecake will harden as it cools.
For the crust:
Beat the butter and sugar with a mixer until smooth and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla extract. Melt the chocolate chips in a double-boiler or heatproof bowl set over a pot of simmering water. Add melted chocolate mixture to the batter, along with sour cream and 1/2 c flour. Stir until just combined. Pour batter into pan and bake at 325* for 45 minutes or until set in the center (browning around edges is normal). Cool completely before removing from pan.
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