Cheesecake Factory White Chocolate Truffle and Raspberry Cheesecake

Cheesecake Factory White Chocolate Truffle and Raspberry Cheesecake

We have a Cheesecake Factory about 15 minutes from our house.  I LOVE their White Chocolate Truffle and Raspberry Cheesecake.  Unfortunately I am not a huge fan of the rest of their food so we rarely go there to eat.  I used to go to bring a whole cheesecake home with me but that was before I found this recipe.  It is so easy to make at home and tastes just as good!

Cheesecake Factory White Chocolate Truffle and Raspberry Cheesecake (serves 12) – will also make 2 instant pot cheesecakes

  • 1 3/4 C chocolate cookie crumbs or 25 crumbled Oreo cookies (with filling removed)
  • 1/4 C butter, melted
  • 1/2 C raspberry preserves
  • 2 TB water
  • 4 8oz pkgs cream cheese
  • 1 1/4 C granulated sugar
  • 1/2 C sour cream
  • 2 tsp vanilla extract
  • 5 eggs
  • 8 oz white chocolate, chopped into chunks

Preheat oven to 450. Place a large pan or oven-safe skillet filled with about 1/2″ of water into the oven while it preheats. This will be your water bath.

Combine the seedless raspberry preserves with 2 TB of  water in a medium microwave-safe bowl. Heat for 1 minutes on high in your microwave. Stir until smooth then let the preserves sit to cool.

Measure 1 3/4 cups chocolate cookie crumbs (or crush 25 Oreo cookie wafers in a resealable plastic bag) into a medium bowl. Mix in 1/2 cup melted butter. Press the crumb into a 9″ spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 1/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath.

Use an electric mixter to combine the cream cheese wiht the sugar, sour cream and vanilla. Mix on medium speed for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream mixture. Blend the mixture just enough to integrate the eggs.

Sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.

Pour half of the cream cheese filling into the crust. Drizzle 2/3 of the raspberry preserves over the entire surface of the filling.  Use a butter knife to swirl the raspberry into the cream cheese.

Sprinkle the other 4 oz white chocolate on top of this layer, then pour the other half of the filling into the crust.  Drizzle the remaining 1/3 of the raspberry mixture on the cheesecake filling.

Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 450, then turn the oven down to 325 and bake 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Instant pot directions: High Pressure for 27 mins then Natural Press Release.


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