Preheat oven to 350° F. In a small bowl, combine graham cracker crumbs, 3 Tbsp. sugar, melted butter. Press crust mixture into the bottom of a nine-inch springform pan. Bake for seven to nine minutes. Let cool.
In a saucepan, melt the white chocolate chips with the half and half, on low heat, until smooth; set aside.
In a stand mixer, blend cream cheese and sugar until smooth. Add eggs, liqueur, and vanilla and mix until well blended. Add in the white chocolate mixture and blend. Pour into cooled crust. Drizzle top with chocolate syrup.
Bake at 350° F for one hour; cheesecake is done when the center reaches 150° F.
Cool on a wire rack for 20 minutes then place in the refrigerator for at least four hours or overnight.
Gently run a knife around the edges of the cheesecake before releasing from the springform pan.
White Russian Cheesecake
Prep Time: 25 minutes
Total Time: 1 hour 25 minutes
Ingredients
Crust:
1 ½ C. graham cracker crumbs
3 Tbsp. granulated sugar
¼ C. butter, melted
Filling:
2 C. white chocolate chips
½ C. half and half
24 oz. cream cheese, softened
½ C. granulated sugar
3 lg. eggs
2 Tbsp. coffee liqueur or chilled strong coffee
1 tsp. Spice Islands® Pure Vanilla Extract
Directions
Preheat oven to 350° F. In a small bowl, combine graham cracker crumbs, 3 Tbsp. sugar, melted butter. Press crust mixture into the bottom of a nine-inch springform pan. Bake for seven to nine minutes. Let cool.
In a saucepan, melt the white chocolate chips with the half and half, on low heat, until smooth; set aside.
In a stand mixer, blend cream cheese and sugar until smooth. Add eggs, liqueur, and vanilla and mix until well blended. Add in the white chocolate mixture and blend. Pour into cooled crust. Drizzle top with chocolate syrup.
Bake at 350° F for one hour; cheesecake is done when the center reaches 150° F.
Cool on a wire rack for 20 minutes then place in the refrigerator for at least four hours or overnight.
Gently run a knife around the edges of the cheesecake before releasing from the springform pan.
