Indulge your sweet tooth with a dessert that’s sure to impress: the White Chocolate Cheesecake and Chocolate Milky Way Cake! This luscious treat combines the rich creaminess of white chocolate cheesecake with the delightful chewy bits of Milky Way bars, creating a heavenly experience in every bite. Perfect for special occasions or simply to satisfy your cravings, this recipe is not only delicious but also surprisingly easy to make. Get ready to elevate your dessert game and leave your guests begging for more!
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup white chocolate, melted
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate Milky Way bars, chopped
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- For the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a medium bowl. Mix thoroughly until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add 1 cup of sugar to the cream cheese, continuing to mix until fully incorporated and no lumps remain.
- Melt the white chocolate using a double boiler or in 30-second intervals in the microwave, stirring between each interval until smooth.
- Add the melted white chocolate to the cream cheese mixture, mixing on low speed until well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the vanilla extract and mix until just combined. Be careful not to overmix.
- Roughly chop the Milky Way bars into small pieces, reserving some for garnish if desired.
- Gently fold the chopped Milky Way pieces into the cheesecake batter.
- Pour the batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake.
- Garnish with reserved Milky Way pieces if desired, slice, and serve chilled.
Tips
- Use Room Temperature Ingredients: To achieve a smooth and creamy cheesecake, make sure your cream cheese and eggs are at room temperature before mixing. This will help prevent lumps and ensure a velvety texture.
- Don’t Overmix: When adding the eggs, mix just until fully incorporated. Overmixing can introduce air into the batter, which may cause cracks during baking.
- Check for Doneness: The cheesecake should be set around the edges but still slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools.
- Chill for Best Results: Allow the cheesecake to cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight. This helps the flavors meld and makes for a firmer slice.
- Garnish Creatively: For an extra touch, consider drizzling melted chocolate or caramel over the top before serving, or adding a dollop of whipped cream for an indulgent finish.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 55g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 125mg
