Elegantly smooth white chocolate cheesecake with hints of vanilla and caramel made even more decadent by a a rich white chocolate-caramel drizzle. Here is an easy dessert recipe for White Chocolate-Caramel Swirl Cheesecake.
1/2 cup (1 stick) butter, melted
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 cups graham cracker crumbs
2 cups white chocolate chips - divided use
1/2 cup heavy whipping cream
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 1/2 cups (18 ounce container) caramel apple dip - divided use
Pre-heat oven to 300°F (150°C).
In a medium bowl, combine butter, sugar and cinnamon. Add graham cracker crumbs; toss until crumbs are moistened. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool on wire rack.
To make the filling, heat 1 2/3 cups white chocolate chips and cream in medium saucepan over low heat, stirring until smooth. Remove from heat and cool for 15 minutes.
Beat cream cheese in large mixer bowl until fluffy. Add white chocolate mixture and vanilla extract. Stir in eggs.
Heat 1 cup caramel apple dip in small saucepan over medium heat for 2 to 3 minutes or just until slightly softened. Remove from heat. Stir in 1 cup cheesecake mixture.
Alternately spoon cheesecake and caramel mixtures into prepared pan, ending with caramel. Swirl gently with knife.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly. Turn off oven and let cheesecake stand in oven for 1 hour. Remove from oven. Let cool on wire rack for 15 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for at least 4 hours or overnight.
To make the drizzle, combine remaining caramel apple dip and remaining white chocolate chips in microwave for 30 seconds. Stir. Return to microwave as necessary to completely melt chips at additional 10 to 15-second intervals. Drizzle sauce over cheesecake slices.