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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 c. pecans
1 c. any crunchy oatmeal cookie)
1 1/4 Tbs. sugar
1/4 c. butter (I used unsalted), melted
1/2 c. whipping cream
6 oz. white chocolate (I used Lindt white chocolate truffles), chopped
2 (8 oz.) pkgs. cream cheese, softened
1/3 c. softened butter
1/3 c. sifted powdered sugar (I don't do sifting)
1 tsp. vanilla
Chop the pecans in a food processor. Add cookies and blitz. Add sugar and melted butter and pulse until mixed. Put crumb mixture in the bottom of a 7" springform pan (I used a 10".) Bake at 350F for 12 minutes and cool completely. (I completely eliminated this step.)
Bring whipping cream to a simmer in a saucepan over medium heat. Remove from heat and add white chocolate. Let stand 2-3 minutes then stir gently with a rubber spatula until smooth.
Beat cream cheese and softened butter at medium speed of an electric mixer until creamy. Add powdered sugar and beat until light and fluffy. Add melted chocolate mixture and vanilla; beat 3 minutes and until very smooth. Pour batter into prepared crust. cover and freeze at least 8 hours. or up to 1 month.
Let stand at room temperature and 30 minutes before serving. Gently run a knife around the edge of cheesecake to release sides of pan; carefully remove pan.
I poured Hershey's syrup over the tops to give it a little color and let's face it - everything is better with Hershey's syrup on it.
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Frozen White Chocolate & Pecan Cheesecake w/ Chocolate Sauce
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 c. pecans
1 c. any crunchy oatmeal cookie)
1 1/4 Tbs. sugar
1/4 c. butter (I used unsalted), melted
1/2 c. whipping cream
6 oz. white chocolate (I used Lindt white chocolate truffles), chopped
2 (8 oz.) pkgs. cream cheese, softened
1/3 c. softened butter
1/3 c. sifted powdered sugar (I don't do sifting)
1 tsp. vanilla
Chop the pecans in a food processor. Add cookies and blitz. Add sugar and melted butter and pulse until mixed. Put crumb mixture in the bottom of a 7" springform pan (I used a 10".) Bake at 350F for 12 minutes and cool completely. (I completely eliminated this step.)
Bring whipping cream to a simmer in a saucepan over medium heat. Remove from heat and add white chocolate. Let stand 2-3 minutes then stir gently with a rubber spatula until smooth.
Beat cream cheese and softened butter at medium speed of an electric mixer until creamy. Add powdered sugar and beat until light and fluffy. Add melted chocolate mixture and vanilla; beat 3 minutes and until very smooth. Pour batter into prepared crust. cover and freeze at least 8 hours. or up to 1 month.
Let stand at room temperature and 30 minutes before serving. Gently run a knife around the edge of cheesecake to release sides of pan; carefully remove pan.
I poured Hershey's syrup over the tops to give it a little color and let's face it - everything is better with Hershey's syrup on it.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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