Patty’s White Chocolate Cheesecake

When I worked in my previous department, my coworker Patty was one of the frequent taste testers of the desserts I’d bring to work. I always looked forward to bringing her a sample and asking how things were going.

One day Patty returned the favor and gave me a slice of her white chocolate cheesecake. She told me that this was her most requested dessert and that it was the one sweet that she’s confident in making time and time again. I took a bite and just couldn’t stop eating. With each bite, I was sad knowing that the slice in front of me would not last for much longer. About 30 seconds later, the inevitable happened–I had devoured the whole slice.

I asked Patty the next day if she would share her recipe, and she was nice enough to give it to me. It’s taken me a while to make this, but I’m so glad I did. Move over, Cheesecake Factory–there’s a new cheesecake in town!

white chocolate cheesecake
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4.60 from 5 votes

Patty's white chocolate cheesecake

A rich, dense and smooth white chocolate cheesecake that is my family's favorite during the holidays. This is a recipe my coworker gifted to me!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12
Author: Eva Bakes



  • 1 stick (8 Tablespoons) unsalted butter melted
  • 16 ounces Oreo cookies crushed


  • 32 ounces (4 packages) cream cheese room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 4 eggs
  • 16 ounces white chocolate chopped
  • 4 ounces (1 stick) unsalted butter melted
  • 2 ounces sour cream optional


Make the crust

  • Preheat your oven to 270 degrees F. Line the bottom (outside) of a 9" or 10" springform pan with foil to prevent the butter from the crust from leaking. Crush the Oreo cookies and combine with butter. Spread half of the Oreo mixture on the bottom of the pan and the other half up the sides of the pan.

Make the filling

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the cream cheese with the sugar on medium speed until light and fluffy, about 2-3 minutes. Then slowly add  the cream and eggs. Turn off the mixer.
  • In double boiler, melt the white chocolate over low heat. Chocolate will become lumpy when too hot, so be careful!
  • Add the melted butter and white chocolate to cream cheese mixture and mix on low to medium speed until smooth. Pour into springform pan.
  • Bake in your preheated oven at 270 degrees for 90 minutes. Then turn off the oven, open the door slightly and leave the cheesecake in the oven for 30 additional minutes.
  • Remove the cheesecake from the oven, allow to come to room temperature and refrigerate until completely chilled, about 4-6 hours or overnight. If desired, top with white chocolate shavings.


Source: My coworker Patty; original source unknown


  1. Jessica @Sunny Side Up
    October 17, 2011 / 5:04 pm

    I know exactly how you feel about the growing sadness of a shrinking slice of cheesecake. This looks absolutely delicious and I can't wait to try it. Thanks for sharing!

  2. Jessica
    October 17, 2011 / 10:38 pm

    Oh wow, this looks wonderful. Love the Oreo bottom too!

  3. Kaitlin Bode
    December 24, 2013 / 6:27 am

    Wow, I made this cheesecake (my first one ever!) for Thanksgiving and it was amazing! It was so easy and well explained that I had no problem with baking it. I want to make a white chocolate peppermint cheesecake for Christmas and I was wondering if I could add like half a teaspoon or a full teaspoon of peppermint extract to the mix to make it minty or would that mess up the recipe?

    • Eva
      December 24, 2013 / 12:58 pm

      Hi Kaitlyn! Great minds think alike – I just made this cheesecake yesterday! Yes, you can add some peppermint extract and the cheesecake will be fine. If you want it extra minty, I am sure you can add up to 2 teaspoons of extract. The batter is very thick so I am sure it can handle the extra liquid. It would be really pretty garnished with crushed peppermint too!

  4. Kaitlin Bode
    December 24, 2013 / 6:30 am

    Wow, I made this cheesecake (first one ever!) for Thanksgiving and it was amazing. The directions were really clear and easy to understand. Up until I realized I had made the batter and completely forgot the make the crust! Whoops…. Since this recipe is so amazing I want to use it to make a White Chocolate peppermint cheesecake for christmas but I can't find any recipe. Is it possible for my to add maybe a half or a full teaspoon of peppermint extract to the mix to make it minty for the season? I just don't want to mess it up and change the taste, especially since I'm in charge of dessert!

  5. cococrunchize
    March 17, 2014 / 8:10 am

    hey!! this recipe seems fantastic but i have a problem! how much gram is 1 stick of butter??

  6. cococrunchize
    March 17, 2014 / 8:11 am

    hey! this recipe looks fantastic but i have a problem! how much gram is one stick of butter?? 🙂

    • Eva
      March 17, 2014 / 10:47 am

      One stick of butter is 113 grams.

  7. Jenny Lavis
    August 7, 2014 / 3:57 am

    Probably a silly question but is that 270F?

    • Eva
      August 7, 2014 / 10:41 am

      Yes. 270 degrees F. I should have specified – sorry about that!

  8. vamarasma
    April 30, 2017 / 3:52 am

    4 oz of heavy cream is 1/2 cup not 1/4 cup. Right?

  9. Eva
    April 30, 2017 / 1:31 pm

    Good catch! When Patty gave me the recipe, she listed 4 ounces (1/4 cup). I would go with 1/4 cup of heavy cream and will fix the recipe. Thank you!

  10. vamarasma
    May 1, 2017 / 4:19 am

    When I first read through the ingredient list it seemed to me that 4 oz,1/2 c, was correct and 1/4 cup was a typo. Considering the large amounts of amount of cream cheese and white chocolate, it needs a small amount of liquid. I personally think that the 4 oz seems correct but that's me. Thank you for getting back to me so quickly. Happy Cooking!

  11. Christina Smith
    December 14, 2017 / 10:35 pm

    This looks so delicious, I’m going to make it for Christmas! For the crushed Oreos for the crust, is it the entire Oreo, or just the cookie part (filling removed)? And have you ever made the crust with graham crackers instead?

    • Eva
      December 15, 2017 / 1:54 am

      Use the entire Oreo. The crust won't get mushy from the filling. And I have never made this with a graham cracker crust but imagine it would be amazing! Please let me know how t turns out!

  12. jessica armenta
    January 6, 2018 / 2:14 am

    When do you add sour cream?

    • Eva
      January 6, 2018 / 2:19 am

      Right after you add the cream cheese. Mix it in well before transferring to your springform pan.

  13. jessica armenta
    January 6, 2018 / 2:43 am

    Thank you! Getting ready to make it right now!

    • Eva
      January 6, 2018 / 2:55 am

      YAY! I hope you enjoy it!

  14. Ann
    December 9, 2018 / 12:02 pm

    3 stars
    I made this for a party and it was a little undercooked; I followed directions, not sure what went wrong

    • evabakes
      December 9, 2018 / 4:05 pm

      It’s possible that your oven might not be calibrated to the correct temperature. Some ovens run hot while others run cold. Even though I have made this numerous times, my cheesecakes don’t always turn out the same.

  15. Vera
    November 27, 2019 / 3:22 pm

    5 stars
    Can I use heavy whipping cream instead of heavy cream?

    • evabakes
      November 27, 2019 / 3:56 pm

      Absolutely – it is actually the same thing. 🙂

  16. Vera
    November 27, 2019 / 6:45 pm

    5 stars
    I’ve made your cheesecake before and it is truly amazing 😉
    Thank you for the heads up on the heavy whipping
    cream and the reply! Happy Thanksgiving 🦃🍁

    • evabakes
      November 27, 2019 / 8:35 pm

      Happy Thanksgiving, Vera! Thank you for reading my blog!

  17. April 24, 2020 / 10:54 pm

    5 stars
    I love your recipes and practically make desserts only from your site! I have gotten my friends hooked too…
    How much date syrup or honey would you put instead of maple syrup?
    It’s pretty expensive here in Israel so I’d ratger replace it… Date syrup would be the best but otherwise honey would do… Just how much please?

    • evabakes
      April 25, 2020 / 6:41 am

      Hi Tania – I’m not sure how much honey or date syrup I’d include in this cheesecake. I’m afraid it would make it too liquidy. I’d start with 1/8 cup and go from there. If it’s not sweet enough, you can always add the syrup as a topping. Please let me know what worked for you!

  18. Lindsey
    March 18, 2024 / 1:09 pm

    5 stars
    Made this wonderful White Chocolate Cheesecake for Supper Club this weekend. It was excellent!! I will definitely make it again. I added the optional sour cream. I baked it in a 9″ springform pan and it was very full. It needed an additional 10 minutes to get done. Thank you for sharing! Yummm!!!

    • evabakes
      March 18, 2024 / 5:35 pm

      Yay – so glad your supper club enjoyed this, Lindsey!

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