White Chocolate Cheesecake with caramel and macadamia nuts tastes as rich and glorious as it sounds. Much less expensive than a slice at the popular Cheesecake Factory, and just as delicious.
White Chocolate Cheesecake
White Chocolate Cheesecake is always my number one choice at Cheesecake Factory, even though I could order one of each every time we eat there. The rich white chocolate, combined with buttery macadamia nuts and caramel is so decadent and rich, I just love it! This recipe can be made at home for just a fraction of the cost of one or two slices at the restaurant. It’s a little time consuming, but absolutely worth every single second.
Tips for Baking Cheesecake
The following instructions will help you get that moist, rich cheesecake that you get at Cheesecake Factory, no cracking on top!
- You will need a 9″ Springform pan to make this cheesecake. They are easy to use, and your cheesecake will come out perfectly every time!
- Line the entire outside of the spring form pan on the bottom and sides with aluminum foil so no moisture can get into the cheesecake crust.
- Then you’ll want to lightly butter the inside of the spring form pan.
- Cut parchment paper into a 1 1/2″ x 30″ continuous strip. Cover the inner sides of the pan with the parchment paper. It should stick well to the butter. This will prevent the side of the cheesecake from sticking to the pan when it is removed.
- Make a hot water “bath” in the oven by pouring six cups of water in a jelly roll pan at 425 degrees.
- Once you’ve mixed your ingredients, fill the spring form pan as instructed below, then place it into a hot water bath in the oven for about seven minutes. Place the springform pan into the hot water bath in the oven 7 minutes.
- Then turn down the oven to 300 degrees then bake the cheesecake low and slow for an hour.
- Let the cheesecake cool at room temperature before transferring to the refrigerator, where it needs to cool for another few hours.
- Carefully remove the parchment paper and voila! You have a delicious, velvety cheesecake that you can top however you like!
This cheesecake recipe can be dressed up all sorts of ways. Sometimes we set up a cheesecake bar with bowls of toppings and let each guest add flavoring to their individual slices. You can top it with things like:
- chocolate chips
- walnuts or pecans
- chocolate syrup
- cherry pie filling
- blueberry pie filling
- crushed candy like Butterfinger or Reese’s Peanut Butter Cups
More Decadent Desserts
Try any of these mouthwatering indulgent cheesecakes and other desserts for your next gathering.
- Pumpkin Cheesecake with Praline Topping
- Cheesecake with Raspberry Sauce
- Coconut Cream Cake with Coconut Cream Cheese Frosting
- Classic Carrot Cake
- Easy Key Lime Pie
- Ridiculously Delicious Chocolate Cake
- Island Pecan Pie
How to Make White Chocolate Cheesecake
- Place a 13x17 jelly roll pan on the middle rack of the oven. Fill the pan with 6 cups of water. Heat oven to 450 degrees.
- Prepare springform pan by lining the entire outside of the pan (bottom and sides) with aluminum foil so no moisture can get into the cheesecake crust.
- Lightly butter the inside of the springform pan. Cut parchment paper into a 1 1/2" x 30" continuous strip. Cover the inner sides of the pan with the parchment paper. It should stick well to the butter. This will prevent the side of the cheesecake from sticking to the pan when it is removed.
- Mix crushed graham crackers and melted butter in a bowl. Pat it firmly and evenly into the bottom of the springform pan.
- Sprinkle white chocolate chips evenly onto the crust (reserving a little for topping).
- Sprinkle 1/2 cup chopped macademia nuts evenly on top of the white chocolate chips.
- Mix cream cheese, sugar, and vanilla until creamy in a bowl with a hand mixer, or a stand mixer, until creamy - about 2 minutes.
- Crack two eggs into a separate bowl. Mix them gently with a fork, breaking the yolks.
- Add eggs into cream cheese mixture and mix on low just until eggs are incorporated into the batter. Do not overmix.
- Gently spoon the batter onto the crust in large scoops and spread evenly over the crust trying not to disrupt the white chocolate chips and nuts.
- Swirl 1/4 cup of the caramel topping with a knife into the cheesecake batter. The best way to do this is to pour the caramel topping in 3 lines onto the batter, then swirl with the knife.
- Place the springform pan into the hot water bath in the oven 7 minutes.
- Reduce oven temperature to 300 degrees.
- Continue to bake cheesecake in the hot water bath for 1 hour. The top of the cheesecake should be lightly browned.
- Carefully remove cheesecake from the oven, leaving the water in the oven. Turn the oven off. Do not remove the jelly roll pan with water until it is completely cooled.
- Cool the cheesecake at room temperature for 30 minutes.
- After cooling, refrigerate the cheesecake for atleast 4 hours.
- Before serving, gently release the edges of the springform pan and peel off the parchment paper.
- Place the cheesecake on a serving plate. Slice into servings. Garnish each slice with remaining caramel sauce and chopped macademia nuts.
- 9 inch springform pan
- 13x17 jelly roll pan
- parchment paper (30 inches)