Name: White Mocha Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 7 h
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs (or chocolate wafer crumbs); ¼ cup granulated sugar; 6 tbsp unsalted butter, melted; 24 oz (3 blocks) cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 1 tsp vanilla extract; ½ cup white chocolate chips, melted and slightly cooled; 1 tbsp instant espresso powder; 3 large eggs; Whipped cream; White chocolate curls; Dusting of espresso powder; Chocolate-covered coffee beans; Chocolate shavings

Description

This White Mocha Cheesecake is the perfect blend of creamy white chocolate, rich espresso, and silky cheesecake goodness. Set atop a buttery graham cracker crust and topped with whipped cream and chocolate curls, it’s a dreamy dessert that’s sure to impress at any gathering or special occasion!

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (or chocolate wafer crumbs)
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the White Mocha Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
1/2 cup white chocolate chips, melted and slightly cooled
1 tbsp instant espresso powder
3 large eggs

Optional Toppings:

Whipped cream
White chocolate curls
Dusting of espresso powder
Chocolate-covered coffee beans
Chocolate shavings

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Instructions

Prepare the Crust:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan.
Bake 10 minutes; set aside to cool slightly.
Make the Cheesecake Filling:
Beat cream cheese until smooth. Add sugar and mix until combined.
Blend in sour cream and vanilla. Stir in melted white chocolate and espresso powder until smooth.
Add eggs one at a time, mixing on low speed until just combined—don’t overmix.
Assemble and Bake:
Pour filling over crust. Tap pan gently to remove air bubbles.
Place springform pan in a larger pan and add hot water halfway up the sides (optional for even baking).
Bake 60–70 minutes until center is set with a slight jiggle.
Cool and Chill:
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate at least 6 hours or overnight.
Decorate and Serve:
Top with whipped cream, white chocolate curls, espresso powder, coffee beans, or chocolate shavings as desired. Slice and enjoy!

Notes

Use good-quality white chocolate for best flavor.
Espresso powder can be adjusted to taste for stronger or milder coffee notes.
Cheesecake freezes well—wrap tightly and freeze for up to 1 month.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American