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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a delectable party favor, send a sliver of each cheesecake home with your guests. Ingredients:
2 1/4 cups gingersnap cookie crumbs |
1/4 cup plus 2 tablespoons butter or margarine, melted |
2/3 cup whipping cream |
1 pound white chocolate, finely chopped |
4 (8-ounce) packages cream cheese, softened |
1 cup sugar |
6 large eggs |
1 teaspoon vanilla extract |
candied cranberries (optional) |
pistachio crunch (optional) |
Directions:
1. Combine gingersnap crumbs and melted butter; stir well. Press crumb mixture into bottom and 1 up sides of a 10 springform pan. Bake at 350° for 10 minutes. Let cool. Reduce oven temperature to 300°.
2. Bring whipping cream to a simmer in a saucepan. Remove from heat and pour over chocolate in a large bowl. Stir mixture with a rubber spatula until smooth. Let cool.
3. Beat cream cheese at high speed of an electric mixer until creamy. Add sugar; beat well. Add eggs, one at a time, beating after each addition. Fold in chocolate mixture. Stir in vanilla. Pour batter into prepared crust.
4. Bake at 300° for 1 hour and 15 minutes. Let cool completely on a wire rack. Cover and chill at least 8 hours. Remove sides of pan. If desired, decorate cheesecake with Candied Cranberries and Pistachio Crunch.
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