Name: Super Creamy White Chocolate Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 12 oz white chocolate, chopped; 3 (8 oz) packages cream cheese, softened; 1/2 cup sour cream; 3/4 cup sugar; 3 large eggs; 1 teaspoon vanilla extract

Why You’ll Love This Recipe

I love how this cheesecake delivers a velvety texture and elegant flavor with minimal effort. The white chocolate gives the filling a silky richness without overwhelming sweetness, and the creamy base stays smooth thanks to the sour cream. It’s easy to make ahead, slices beautifully, and pairs wonderfully with toppings like whipped cream or fresh berries — or nothing at all, because it’s just that good.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

12 oz white chocolate, chopped
3 (8 oz) packages cream cheese, softened
1/2 cup sour cream
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract

directions

I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan.
For the crust, I combine the graham cracker crumbs, sugar, and melted butter in a bowl, then press the mixture firmly into the bottom of the pan. I bake it for 8–10 minutes until golden, then let it cool completely.
While the crust cools, I melt the white chocolate using a double boiler or in the microwave in 30-second bursts, stirring between each, until smooth. I let it cool slightly.
In a large mixing bowl, I beat the softened cream cheese and sour cream until creamy. Then I add the sugar and vanilla extract and mix until fully combined.
I pour in the melted white chocolate and beat just until incorporated.
I add the eggs one at a time, mixing gently after each addition — being careful not to overmix so the cheesecake stays silky.
I pour the batter over the cooled crust and smooth the top.
I bake the cheesecake for 50–60 minutes, just until the center is set but slightly jiggly.
After turning off the oven, I crack the door and let the cheesecake cool inside for 1 hour to help prevent cracks.
I refrigerate the cheesecake for at least 4 hours, or overnight, until fully chilled and set.
Just before serving, I sometimes top it with whipped cream or fresh berries — but it’s delicious all on its own.

Servings and timing

This recipe makes 12 creamy slices. It takes 15 minutes to prep, 1 hour to bake, and at least 4 hours to chill — so I always plan for at least 5 hours total before slicing and serving.

Variations

I swap the graham cracker crust for an Oreo or vanilla wafer crust when I want to mix it up.
For added flavor, I stir in a hint of orange zest or almond extract to the filling.
When I want more texture, I fold in white chocolate chunks or a handful of crushed raspberries before baking.
For a holiday version, I swirl cranberry or raspberry sauce through the batter before baking.

storage/reheating

I keep leftovers covered in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil. When I’m ready to eat, I thaw slices overnight in the fridge — they taste just as creamy and delicious.

FAQs

Can I use white chocolate chips instead of chopped chocolate?

Yes, I’ve used white chocolate chips in a pinch. They don’t melt quite as smoothly, so I melt them slowly and stir well to avoid clumps.

How do I prevent the cheesecake from cracking?

I avoid overmixing the batter, bake it gently, and let it cool gradually in the oven. I also make sure not to open the oven door while it’s baking.

Do I need a water bath for this cheesecake?

I don’t use a water bath for this recipe, and it still turns out great. If I want an extra-smooth surface, I sometimes use one, but it’s not essential.

Can I make this cheesecake ahead of time?

Absolutely. I usually make it the day before I plan to serve it so it has plenty of time to chill and set fully.

What’s the best way to slice it cleanly?

I dip a sharp knife in hot water and wipe it clean between each slice. It makes every cut neat and smooth.

Conclusion

This Super Creamy White Chocolate Cheesecake is one of those desserts that feels luxurious and comforting all at once. I love how easy it is to put together, yet the result is elegant enough for any celebration. Whether I’m dressing it up with berries or enjoying it in its pure, silky form, this cheesecake always satisfies my sweet tooth in the most decadent way.

Super Creamy White Chocolate Cheesecake