Go Back
white chocolate christmas cheesecake with white chocolate whipped cream side view of sliced cake to showcase layers
Heather Wolf

White Chocolate Christmas Cheesecake

Wow your holiday crowd with a White Chocolate Christmas Cheesecake. Crafted with a thick graham cracker crust and luscious white chocolate in both the filling and whipped cream, this elegant cheesecake is a show stopper.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cool & Chill 8 hours
Total Time 9 hours 45 minutes
Servings: 8
Course: Cheesecake
Cuisine: American
Ingredients Method

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
White Chocolate Cheesecake
  • 24 ounces full fat cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract pure
  • 1 Tbsp all-purpose flour unbleached
  • 3/4 cup sour cream room temperature
  • 4 ounces good quality white chocolate bar melted and cooled
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 4 ounces good quality white chocolate bar finely chopped
White Chocolate Whipped Cream
  • 1 1/2 cups heavy whipping cream divided
  • 6 ounces good quality white chocolate bar chopped
Sugared Rosemary Trees
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 package fresh rosemary sprigs
  • 1/2 cup granulated sugar for coating

Method
 

Graham Cracker Crust
  1. Preheat oven to 325 degrees.
  2. Add graham cracker crumbs, sugar and melted butter to a mixing bowl. Stir with a spoon until until combined.
  3. Add graham cracker mixture to an 9-inch springform pan then, using the flat bottom of a measuring cup, pack crust evenly on the bottom and an inch up the sides.
  4. Bake for 10 minutes. Remove pan from oven then place on a wire rack to cool while you prepare filling.
White Chocolate Cheesecake
  1. Beat cream cheese and sugar with an electric mixer until smooth and lump free. (Approximately 3 minutes.) Scrape down the sides of the mixing bowl with a spatula as needed.
  2. Add flour, sour cream, melted white chocolate and vanilla. Beat until combined.
  3. Add eggs, one at a time, beating on low for a few seconds after each addition until just combined. (Overbeaten eggs will cause cheesecake to crack while baking so only beat the bare minimum.)
  4. Use a spoon to stir chopped white chocolate into the batter.
  5. Pour cheesecake filling into graham cracker crust.
  6. Bake for 75 minutes or until the cheesecake is set around the edges and no longer jiggles in the center. Keeping cheesecake in the oven and the door ajar with a wooden spoon, turn oven off and allow cheesecake to cool in the oven for 1 hour.
  7. Keeping cheesecake in the oven and the door ajar with a wooden spoon, turn heat off and allow cheesecake to cool in the oven for 1 hour.
  8. Remove cheesecake from the oven. Place springform pan on a wire rack to cool to room temperature then cover and refrigerate overnight.
White Chocolate Ganache Whipped Cream
  1. Place chopped chocolate in a large heat safe bowl. Set aside.
  2. In a small saucepan, bring heavy whipping cream to a simmer over medium heat. Note: do not allow cream to come to a boil.
  3. Pour hot cream over chocolate and allow the mixture to sit undisturbed for 5 minutes then stir until melted chocolate is smooth and evenly combined with cream.
  4. Allow ganache to cool to room temperature then refrigerate overnight.
  5. After ganache has chilled, use the whisk attachment on an electric mixer to whip until fluffy and soft peaks form.
  6. Using a spoon, drop dollops of whipped cream onto the top of cheesecake then smooth with a rubber spatula.
Sugared Rosemary Trees
  1. Place 1 cup of water and 1/2 cup of sugar in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally until sugar dissolves. Note: do not allow water to boil.
  2. Remove saucepan from heat. Add a few rosemary sprigs to the sugary water and stir until coated on all sides.
  3. Using a slotted spoon, remove rosemary sprigs from water and place on a baking rack to dry for 45 minutes.
  4. Place 1/2 cup of sugar in a large bowl. Roll rosemary springs in sugar until coated on all sides. Place springs on baking rack until completely dry, approximately 45 minutes. Garnish with
  5. Garnish cheesecake with sugared rosemary Christmas trees.
  6. Cheesecake will keep covered in the refrigerator up to 3 days.