Description
White Chocolate Caramel Swirl Cheesecake is sure to be a hit at any gathering. Its rich, creamy texture and the perfect balance of white chocolate and caramel will have your guests coming back for seconds.
Ingredients
Oreo Crust
1/2 (15.5 oz) package of Oreos (1 1/2 rows of oreos)
Cheesecake Filling
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch salt
Caramel Sauce
recipe here
boiling water
Instructions
- Pre-heat the oven to 350°F. Using a blender or food processor, crush Oreos until finely ground. Press into the bottom and 1 1/2 inches up the side of a 10 inch springform pan.
- Bake for 5 minutes and then allow to cool completely on a wire rack.
- Reduce the heat to 325°F and prepare the cheesecake batter.
- Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
- In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
- On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated.
- Once you’ve added all the eggs, mix in the vanilla and salt and pour approximately 2/3 of the batter into your prepared pan. Next spoon 1 1/2 cups of caramel (or desired amount) onto the cheesecake batter in thick ribbons, alternating with the remaining 1/3 of the batter. (see pictures above)
- Using a butter knife, gently swirl the caramel into the batter. The swirling should be kept to a minimum – you want to have creamy little rivers of caramel in your cheesecake after it’s baked. If you swirl too much, it will just be a caramel-flavored cheesecake!
- Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
- Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil).
- Allow to bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.
- Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. You can serve this as is, or serve with a drizzle of caramel sauce over each slice.