Description
A creamy cheesecake with a buttery graham cracker crust, luscious white chocolate filling, and vibrant raspberry swirls. Perfect for any dessert table!
Ingredients
- For the Crust: Graham cracker crumbs (1½ cups), granulated sugar (¼ cup), unsalted butter (⅓ cup, melted)
- For the Filling: Cream cheese (3 packages, 8 oz each), granulated sugar (1 cup), sour cream (1 cup), large eggs (3), vanilla extract (1 tsp), white chocolate chips (6 oz, melted)
- For the Raspberry Swirl: Raspberry preserves (½ cup)
Instructions
- Preheat oven to 325°F. Prepare a greased 9-inch springform pan.
- Combine crust ingredients and press into the pan. Chill while preparing filling.
- Beat cream cheese and sugar, add sour cream, eggs, vanilla, and melted white chocolate. Mix until smooth.
- Pour half the batter over the crust, swirl in half the raspberry preserves. Repeat with remaining batter and preserves.
- Bake for 50–60 minutes, cool in the oven for 1 hour, then refrigerate for at least 4 hours.
- Serve chilled, garnished with fresh raspberries or white chocolate shavings.
Notes
- Gradual cooling prevents surface cracks.
- Room temperature ingredients ensure a smooth batter.
- Store leftovers in the refrigerator for up to 5 days or freeze slices for longer storage.
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American