Jeweled Cheesecake

For a delectable party favor, send a sliver of each cheesecake home with your guests.

Yield: one 10" cheesecake
Recipe from Oxmoor House

More From Oxmoor House


  • 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)


  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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