Heavenly Cheesecake
A prized cheesecake, this Heavenly Cheesecake will please even the fussiest guest!
Yield: 16 servings
Ingredients
- 1 cup vanilla wafer, chocolate wafer, Graham cracker or gingersnap cookie crumbs
- 2 tablespoons butter or margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 bag (12 ounces) white baking chips, (2 cups), melted
- 1/2 cup Half-and-Half
- Cut-up fresh strawberries, if desired
- Fresh mint leaf, if desired
Instructions
- Heat oven to 325 degrees F.
- Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10 x 3 or 9 x 3 inches. Refrigerate while preparing filling.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
- Gradually beat in sugar until smooth.
- Beat in eggs, one at a time. Beat in vanilla extract, melted baking chips and Half-and-Half until blended.
- Pour over crust; smooth top.
- Bake 55 to 60 minutes or until center is set; cool 15 minutes.
- Run metal spatula around side of cheesecake to loosen.
- Cover and refrigerate at least 8 hours, but no longer than 48 hours.
- Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves.
- Store covered in refrigerator.
Notes
Variation: If you're a baker who likes to add your own touch, try stirring in 1/2 cup of these favorites: miniature semisweet chocolate chips; chopped candied fruits; chopped dried cranberries or dried cherries; chopped hazelnuts or pecans; or crushed hard peppermint candies.
Don't have a springform pan? Make and bake this recipe in a 13 x 9 x 2-inch rectangular pan. Cut the cheesecake into squares, or cut with cookie cutters in holiday shapes. Miniature cookie cutters make mini-cheese the perfect size for placing on cookie plates.
Nutrition
Per serving: Calories 345 (Calories from Fat 225); Total Fat 25g (Saturated Fat 15g); Cholesterol 95mg; Sodium 190mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 6g
Percent Daily Value*: Vitamin A 14%; Vitamin C 0%; Calcium 8%; Iron 4%
Exchanges: 1 1/2 Starch; 5 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Betty Crocker
