Best 3 Almond White Chocolate Cheesecake Recipes

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Indulge in a symphony of flavors with our exquisite Almond White Chocolate Cheesecake, a delightful confection that tantalizes the taste buds with every bite. This culinary masterpiece seamlessly blends the nutty richness of almonds with the velvety smoothness of white chocolate, resulting in a heavenly dessert that will leave you craving for more. Additionally, discover a treasure trove of other delectable recipes within this article, including a luscious Almond Joy Cheesecake, a refreshingly tangy Lemon Cheesecake, and the classic New York Cheesecake, each offering a unique flavor profile that will satisfy any sweet tooth. Embark on a culinary journey and treat yourself to a symphony of flavors with our curated collection of cheesecake recipes.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING



White Chocolate Pumpkin Cheesecake with Almond Topping image

This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups crushed gingersnap cookies (about 32 cookies)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
5 ounces white baking chocolate, melted and cooled
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
ALMOND TOPPING:
1/2 cup chopped almonds
2 tablespoons butter, melted
1 teaspoon sugar

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

Nutrition Facts : Calories 509 calories, Fat 34g fat (19g saturated fat), Cholesterol 119mg cholesterol, Sodium 344mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.

WHITE CHOCOLATE CHEESECAKE WITH COCOA-ALMOND CRUST



White Chocolate Cheesecake with Cocoa-Almond Crust image

This is not an everyday dessert. It's worth the effort though. Note: Cooking/prep times do not include chilling time.

Provided by Chicagopm

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 cups graham cracker crumbs
7 tablespoons butter or 7 tablespoons margarine, melted
1/4 cup chopped almonds
3 tablespoons sugar
2 tablespoons cocoa
1/2 teaspoon Amaretto
6 ounces white chocolate, chopped
3/4 cup whipping cream, divided
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar, plus
2 tablespoons sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 egg whites
1 1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
white chocolate, curls

Steps:

  • Combine first 6 ingredients; stir well.
  • Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
  • Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
  • Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
  • Reduce heat to low; cook until white chocolate melts, stirring occasionally.
  • Let cool.
  • Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
  • Add remaining 1/4 cup whipping cream, beating well.
  • Add egg yolks, one at a time, beating after each addition.
  • Stir in white chocolate mixture and 1 teaspoon vanilla.
  • Beat egg whites at high speed until stiff peaks form.
  • Fold into cream cheese mixture.
  • Pour batter into prepared crust.
  • Bake at 350 degrees for 45 minutes.
  • Remove from oven and let cool 15 minutes in pan on a wire rack.
  • Increase oven temperature to 475 degrees.
  • Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
  • Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
  • Return to oven and bank an additional 7 minutes.
  • Cool to room temperature in pan on a wire rack.
  • Chill at least 8 hours.
  • Garnish with chocolate curls if desired.

WHITE CHOCOLATE ALMOND CHEESECAKE



White Chocolate Almond Cheesecake image

I have been experimenting for many years trying to find the perfect combo of denseness and creaminess in a cheesecake. We used to have a cheesecake shop that had the most amazingly dense creamy cheesecakes, not dry at all. It sounds wierd but the texture was kinda like Velveeta Cheese but cheesecake flavored. They went out of...

Provided by Dee Stillwell

Categories     Chocolate

Time 1h40m

Number Of Ingredients 21

CRUST
1 pkg graham crackers, out of a 3 pkg box
1/3 c sliced almonds
1/4 c sugar
1/3 c butter, melted
CHEESECAKE BATTER
1 - 12 oz bag white chocolate chips or any good white chocolate, melted
5 - 8 oz packages creamed cheese
1 c sugar
5 large eggs, room temperature
1 c heavy cream
1/2 c sour cream
1 Tbsp vanilla extract
1 tsp almond emulsion or extract
3 Tbsp cornstarch
TOPPING
1 1/2 c sour cream
1/4 c sugar
1 tsp vanilla extract
GARNISH
cherries, strawberries, blueberries, or any fresh fruit or fruit topping you choose.

Steps:

  • 1. Preheat oven to 325 degrees. Melt white chocolate chips in microwave for 45 sec - 1 min stirring frequently until melted. Set aside to cool. Prepare a 10 inch springform pan. Butter insides and completely wrap outsides of pan with a double layer of heavy duty foil so water from water bath doesn't seep in and make your cheesecake soggy.
  • 2. In food processor, put crust ingredients and pulse until almonds are finely chopped. Press into bottom and part way up the sides of springform pan. Chill crust in freezer while making cheesecake batter.
  • 3. If you have a large enough food processor bowl, you can make the batter in it. Otherwise use a mixer. Beat creamed cheese until smooth, beat in sugar and eggs 1 at a time. Mix in heavy cream,melted white chocolate, sour cream, cornstarch and flavorings. Pour batter into chilled crust.
  • 4. Make a water bath with a pan at least 2 inches bigger than cheesecake pan. Put the larger pan on center oven rack. Place cheesecake in middle and pour hot water in the large pan to 1/2 way up the cheesecake pan.
  • 5. Bake cheesecake for 1 hour. While cheesecake is baking, stir together topping ingredients. Since all ovens vary, bake 10-15 minutes longer if after 1 hour it seems too jiggly to spread on the sour cream topping. Spread topping on top of cheesecake carefully and evenly. Bake an additional 15 minutes. Turn off oven and let it sit in oven undisturbed for 1 hour.
  • 6. Carefully remove cheesecake from water bath and chill. Refrigerate for at least 6 hours or overnight before serving.
  • 7. I love to just put a bag of frozen bing cherries spread over the top. As they thaw they drip juice down into the cheesecake. Yummy. Or you can top this delicious cheesecake with your choice of fresh fruit or fruit topping or just serve plain. Enjoy!

Tips:

  • Use high-quality ingredients for the best flavor. Look for smooth, creamy white chocolate and full-fat cream cheese.
  • Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to ensure a smooth and creamy cheesecake.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This helps to prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This allows the cheesecake to set properly and develop its full flavor.

Conclusion:

This almond white chocolate cheesecake is a decadent and delicious dessert that is perfect for any occasion. With its creamy texture, rich flavor, and stunning presentation, this cheesecake is sure to impress your guests. So next time you're looking for a special dessert, give this almond white chocolate cheesecake a try. You won't be disappointed!

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