What is Thanksgiving without dessert? Not much, I’d say. It’s how you polish off that huge meal you’ve been looking forward to all year, so I think it’s a very important part. This year I made two desserts, and I’ll share the other delicious recipe in my next post.
One thing that seems to always be a crowd-pleaser is cheesecake. I can’t say I’m a big fan of plain cheesecake, however, so I always attempt to make it FAR more indulgent.
Last time I shared mini pumpkin cheesecakes with caramel drizzle and whipped topping. This time I bring you white chocolate cheesecake with a raspberry reduction and melted white chocolate drizzle. As with the last cheesecake, I made a pecan crust for this again since it is gluten-free (and not to mention, REALLY delicious). However, you can do a regular graham cracker crust if you’d prefer.
I put sugar in my raspberry reduction, but it’s still going to be pretty tart given the nature of raspberries, so I decided to add the white chocolate drizzle on top to add some sweetness. With the four layers of crunchy/nutty, creamy, tart and sweet…this cheesecake can’t lose.
Ingredients for pecan crust:
- 2 cups, chopped pecans
- 4 tbsp melted unsalted butter
- 1/2 cup sugar
- Preheat your oven to 350 degrees F.
- Mix all of the above ingredients together.
- Press into the bottom of a 9 x 13 baking pan.
- Put in the oven for about 5-8 minutes to let it set.
- Remove from oven and let cool. Set aside.
Ingredients for cheesecake:
- 2 packages (8 oz.) of cream cheese
- 1/3 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup melted white chocolate chips
- Lower oven temperature to 325 degrees F.
- Make sure the cream cheese is softened. Place it in a bowl and blend with a hand mixer for several minutes.
- Add sugar and continue to blend.
- Add the eggs and vanilla extract and mix for about two minutes until it is light and whipped.
- Melt your white chocolate chips in a microwavable bowl for 30 seconds at a time until soft (don’t cook too long or you will burn it). Add the melted white chocolate in and fold by hand.
- Pour the mixture over the cooled crust. Place it in the oven and cook for about 35 minutes, or until the cheesecake looks set. If it starts to brown around the edges, remove it from the oven.
- Take the cheesecake out of the oven and let it cool for about 30-60 minutes.
Ingredients for raspberry puree:
- 2 packages of fresh raspberries
- 4 tbsp sugar
- 1 tsp almond extract
- Place fresh raspberries in a food processor and blend.
- Add the raspberry puree to a pan and turn on medium heat.
- As the puree starts to bubble, move it around the pan a little with a spatula, and add the sugar a little at a time.
- Add the almond extract and continue to stir for about 4-5 minutes.
- Pour the reduction over the cheese cake and spread it out.
- Place the cheesecake in the refrigerator, covered for a few hours, if possible.
LAST STEP: Once the cheesecake is chilled in the fridge, cut into bars. Melt the white chocolate chips by placing them in a bowl in the microwave for 30 seconds at a time until soft and melted (don’t heat too long, or you will burn the chocolate). Drizzle over the bars and enjoy!
Cheesecake recipe adjusted from Garnish with Lemons.