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So moist. So delicious. And so much more.™

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Specialty Desserts

White Chocolate Cherry Vanilla Cheesecake

Making fun flavored gourmet-style cheesecake has never been easier. With this simple recipe and Duncan Hines Frosting Creations you can create delectable cheesecakes sure to impress your friends and family. This White Chocolate Cherry Vanilla cheesecake is rich and creamy and oh so easy to make. With Duncan Hines Frosting Creations you can create countless cheesecake flavor combinations in a snap

  • Hands-On Time:
  • Total Time:
  • Servings: 12
  • Rating:

Ingredients

  • Crust:
  • 1 1/2 cups finely ground vanilla flavored cookies
  • 2 tablespoons butter, melted
  • Filling:
  • 4 (8 ounce) packages cream cheese softened
  • 1 (16 ounce) container Duncan Hines Frosting Creations Frosting Starter
  • 1 packet Duncan Hines Cherry Vanilla Frosting Creations Flavor Mix
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 3 large eggs, room temperature
  • White Chocolate Cream:
  • 4 ounces white chocolate chips
  • 1 cup sour cream
  • Maraschino cherries for garnish (optional)

Baking Instructions

  1. Preparation time: 10-15 minutes
  2. Total cooking time: 40-45 minutes
  3. Chilling time: at least 3 hours
  4. Preheat oven to 350 degrees. Cover the outside of a 9-inch spring form pan with aluminum foil and place pan on a 9x16 inch or similar baking sheet.
  5. To make the crust, in a medium sized bowl, stir together the ground cookies and the melted butter. Press the mixture into the bottom of the spring form pan. Bake in the preheated oven for 8 minutes and let cool for 10 minutes.
  6. Meanwhile In a food processor or large mixing bowl, combine the cream cheese, Duncan Hines frosting starter and flavor mix, sugar, vanilla and flour.
  7. Add the eggs one at a time, pulse or blend after each addition just until eggs are incorporated. Pour the batter over the cooled crust.
  8. Place the cheesecake on the baking sheet on the center rack of the preheated oven. Bake the cheesecake for 40-45 minutes or until edges are lightly browned and center is set. Turn off the oven, open door slightly and let cake stay in the oven for 1 hour.
  9. Cool on a wire rack. Run a sharp knife around the outside edges of the cheesecake, but do not release the sides.
  10. To make the white chocolate cream, melt the chocolate in a microwave safe bowl in the microwave at 15 second intervals, stirring until smooth. Fold the melted chocolate into the sour cream. Spread the white chocolate cream over the cheesecake.
  11. Chill the cheesecake in the pan for at least 3 hours until firm. Release the sides of the pan and transfer to a serving platter; cut into wedges to serve. Garnish if desired with Maraschino cherries.

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Tips

coffee helps

coffee helps

You need glaze and all You have is hard frosting, add a little hot coffee and stir . the hard frosting becomes smooth and pourable, just a little works wonders and then refrigerate to harden it up, so it stays on the what ever You poured it on and it makes a semi hard shell .


Baking with soy

Baking with soy

I am allergic to milk. I use soy every time a recipe calls for milk. I use soy whether I am making mashed potatoes or pudding. There has never been a problem. Soy or Veggie cheese makes a great grilled cheese sandwich.





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