caramel white chocolate cheesecake
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- Caramel White Chocolate Cheesecake
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/4 cup butter or margarine melted
- 2 (6-oz) pkgs white chocolate chunks
- 1/2 cup whipping cream
- 2 (8-oz) pkgs cream cheese, softened
- 4 eggs
- 1 Tbls vanilla extract
- 1-1/2 cups prepared caramel dip
Preheat oven to 300 degrees F.
Combine graham cracker crumbs, sugar, cinnamon and butter and press onto
Bottom of a 9-inch springform pan.
In a saucepan over low heat, melt 10 oz white chocolate with the
Stirring until smooth.
Remove from heat and let cool.
In large mixer bowl, beat cheese until fluffy; beat in eggs, one at a
Time, until blended.
Stir in white chocolate mixture and vanilla.
Remove 1 cup batter and mix with 1 cup caramel apple dip.
Spoon plain batter and caramel mixture alternately over crust and swirl
With a table knife to marble.
Bake for 55 minutes, or until set (center will be slightly soft).
Turn off oven; let cake stand in oven for 1 hour.
Cool completely and chill.
In a small microwave-safe bowl, combine remaining 2 oz white chocolate
With remaining caramel dip.
Microwave on high for 40 seconds, stir after 20 seconds to marble.
Serve over cheese cake.
Yield: 16 servings.