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White Chocolate Cherry Cheesecake

White Chocolate Cherry Cheesecake

With a chocolate cookie crust, white chocolate filling and tart cherry sauce, this creamy cheesecake not only has the flavors to make it a showstopper, but the looks too!

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40 min
Prep Time
06 hrs 35 min
Total Time

This recipe comes to us from Land O’Lakes member-owner Katie Dotterer-Pyle of Cow Comfort Inn Dairy. Katie loves seeing people's delighted reactions to the look and taste of this elegant dessert, especially those who are surprised at how well the fruit sauce pairs with white chocolate. It’s a great recipe to make any time of the year! To learn more about our farmer-owners, check out the “Our Farmers” page.



15 (1 1/4 cups) crème-filled chocolate sandwich cookies, finely crushed

1/4 cup Land O Lakes® Butter, melted


12 ounces white chocolate

4 (8-ounce) packages cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

4 large Land O Lakes® Eggs, room temperature


1 cup 100% cherry juice or pomegranate juice

1 tablespoon cornstarch


How to make

  1. STEP 1

    Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lighlty grease inside of pan. Set aside.

  2. STEP 2

    Combine cookie crumbs and melted butter in small bowl; stir until well mixed. Press mixture evenly onto bottom of prepared pan. Bake 8 minutes. Cool.

  3. STEP 3

    Place white chocolate into small microwave-safe bowl. Microwave uncovered, stirring every 30 seconds, 1 1/2 minutes or until chocolate is mostly melted.

  4. STEP 4

    Place cream cheese, sugar and vanilla into bowl; beat with electric mixer at medium speed just until smooth. Continue beating, adding 1 egg at a time and scraping bowl often, until just mixed. Add melted white chocolate; beat until blended. Pour over crust.

  5. STEP 5

    Place springform pan into large baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 55-65 minutes or until center appears nearly set.

  6. STEP 6

    Turn off oven; open oven door slightly. Let cheesecake stand in oven 1 hour. Cover; refrigerate 4 hours or overnight before serving. Remove side of pan. Store refrigerated.

  7. STEP 7

    Combine cherry juice and cornstarch in saucepan; whisk to combine. Bring to a boil. Reduce heat to low; simmer, stirring frequently, 2 minutes or until thickened. Remove from heat; pour into small bowl. Cover; refrigerate. Poor cooled sauce over cheesecake.

  8. STEP 8

    Serve cheesecake drizzled with cherry sauce.

Nutrition (1 serving)

430 Calories
32 Fat (g)
110 Cholesterol (mg)
280 Sodium (mg)
33 Carbohydrates (g)
0 Dietary Fiber
7 Protein (g)
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