White Chocolate Cheesecake

The easiest cheesecake I've ever made. And, one of the best tasting. Really good.

Recipe: Prepared Pantry

Crust:
1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 TBSP sugar

Filling:
4 (8-oz.) packages cream cheese
1 1/3 cups sugar
4 large eggs
1 tsp. vanilla extract
1 1/3 cups white chocolate wafers/chips/baking bars

Preheat oven to 325 degrees. In a 10-inch springform pan, mix the graham cracker crumbs, butter and 2 TBSP sugar together. Press the mixture into the bottom of the pan to form the crust. Put crust in refrigerator while you mix the filling.

With the paddle attachment, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the white chocolate. Drizzle the melted chocolate into the bowl while the beaters are running. Pour cream cheese mixture into crust.

Bake for 50 minutes (mine took longer) or until cake is done. Let cool on a wire rack. After 10 minutes, loosen the sides with a spatula and remove the ring. (Mine was still very soft after 10 mins. I had to let mine sit longer and it still had cracking.) Refrigerate cheesecake to cool completely.

*If the chocolate cools too rapidly, the cheesecake will be clumpy.