White Chocolate Cheesecake Recipe

What would a holiday meal be without dessert? I love making cheesecakes for the holidays, and instead of the usual pumpkin one I bring this year I brought a white chocolate cheesecake. It was a hit! It is really easy to make and normally I can cut a piece a lot better than I did in the one in the picture ;). As always I write the recipe gluten free, but you can change the ingredients to gluten-full ones to enjoy as well!

Filling Ingredients:

• 32 oz cream cheese (4 8 oz blocks)
• 1 cup sugar
• 1 tsp. pure vanilla extract
• 4 eggs
• 8 oz white chocolate melted

Crust Ingredients:

• 1 12 oz bag of gluten free ginger snaps* (crushed)
• 1 tbs brown sugar
• 1 tsp cinnamon
• 5 tbs butter
• 1/2 cup crushed pecans

Directions:

1. Preheat oven to 350° F. Combine all crust ingredients in a bowl and mix well. Press into a 10″ inch spring form to provide a uniform layer and up the sides of the spring form. Bake for 5 minutes.
2. Reduce oven temperature to 250° F
3. Beat cream cheese until smooth. Add sugar, vanilla, eggs and melted chocolate; mix well. Place mixture in spring form prepared with crust. Bake at 250° F for one hour.
4. When the bake time is getting close to an hour check on the cheesecake. Try not to let the cheesecake crack on the top.

*Trader Joe’s has a great gluten free ginger snap that makes a perfect cheesecake crust! Alternative brands can be found at health food stores.