- Place your cheesecake on a baking sheet filled with water while it cooks – this will give it the moisture it needs and keep your cheesecake from drying out and help prevent cracks on the surface.
- Wrap the outside of your spring form pan with aluminum foil – at least two layers. Feel free to add more if you’re super paranoid (like me).
All in all, I’m pretty happy with how this creation came together because it tastes so freaking good, but I would like to give you a few tips so that yours ends up prettier than mine:
- Use full-fat cream cheese so that your cheesecake has a firmer consistency
- When you pour the cherry filling into the middle, don’t let it spread to the edges. I didn’t do such a hot job at that part.
- Crush your Oreos in a food processor rather than the plastic bag and rolling pin method – they both work, but the finer crumb you have, the better your crust is going to stick together.
- Don’t place parchment paper on the inside of the pan. While some people recommend it and it definitely helps keep the filling intact, it makes the process of removing the cheesecake from the pan and placing it on a serving platter nearly impossible. So you see that picture above? Ignore the paper on the inside and just wrap the outside with foil.
Me: “I used reduced fat cream cheese, so it’s not as firm as normal.”
Him: “If I eat too much of this you’ll be saying the same thing about me.”
A creamy white chocolate cheesecake full of chocolate chunks, cherry filling and coated with a dark chocolate drizzle.
- 18 Oreos, crushed
- 1/3 cup unsalted butter, melted
- 4 8-ounce packages of cream cheese (I recommend Cabot)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs
- 4 ounces white chocolate, chopped
- 1 1/2 cups dark chocolate, chopped into chunks and divided
- 1 can cherry pie filling
- 1/4–1/2 cup water
- Whipped cream, optional
- Cherries (maraschino or fresh, optional)
- Preheat oven to 475° F. Place a baking sheet with a large lip inside while it preheats. You’ll be adding water to this just before you place the cheesecake inside. Don’t do it now, otherwise it will evaporate!
- Wrap the outside of the pan with at least two layers of aluminum foil – this will prevent water from seeping in from the water bath. Set aside.
- Remove the filling from each of the Oreos and then crush them in one of two ways: Place the wafers in a plastic bag and use a rolling pin to crush them as fine as you can get them. Or, place the wafers in a food processor and pulse them into a fine crumb.
- In a medium microwave safe bowl, melt butter in the microwave. Add crushed Oreos and stir to combine. Press crumb mixture into the bottom of your prepared spring form pan, and slightly up the sides. Place it in the freezer while you prepare the cheesecake filling to let it firm up.
- In a small bowl, whisk eggs briefly until yolks are broken and mostly combined with whites. Set aside.
- In a large mixing bowl, combine cream cheese, sugar, sour cream and vanilla on medium speed until combined and creamy. Add eggs and mix until just combined.
- In a small microwave safe bowl, melt white chocolate in 30 second increments, stirring each time until completely melted.8) Add melted white chocolate to the cream cheese mixture and combine on low speed until just combined. Add 1 cup of the dark chocolate chunks and stir to combine.
- Remove crust from freezer and pour in half of the cheesecake filling. Pour the can of cherry filling into the center, trying your best not to let it reach the edges. Pour the rest of the cheesecake filling on top.
- Carefully add water to the pan in the oven. Now, just as carefully, place the cheesecake onto the pan. Bake for 10 minutes at 475° F, then turn the oven down to 350° F and bake for another 45-55 minutes. It’s done when the top of the cheesecake turns a light brown color. Remove from the oven to cool. Once completely cooled, cover with foil (you could use the foil that was wrapped around the pan – look at you, recycling) and place in the fridge overnight. It needs to be in a minimum of 5 hours, but I prefer overnight just to be safe.
- Melt the remaining 1/2 cup dark chocolate chunks and drizzle over the top of the cheesecake in whatever manner your little heart desires. Slice and serve with whipped cream and a cherry on top. Enjoy!
- Serving Size: 8
- Calories: 1194
- Sugar: 71
- Sodium: 583
- Fat: 79
- Saturated Fat: 44
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 108
- Protein: 16
- Cholesterol: 275