Ingredients Jump to Instructions ↓

  1. 2 cups crushed shortbread cookies (about 8 ounces) 3 tablespoons butter, melted FILLING: 4 packages (8 ounces each ) cream cheese, softened 1/2 cup butter, softened 3 tablespoons milk 3 teaspoons vanilla extract Dash ground nutmeg 4 eggs, lightly beaten 1 egg yolk, lightly beaten 16 ounces white baking chocolate, melted and cooled 1 milk chocolate candy bar with almonds (6 ounces), chopped

Instructions Jump to Ingredients ↑

  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a large bowl, beat the cream cheese, butter, milk, vanilla and nutmeg until well blended. Add eggs and egg yolk; beat on low speed just until combined. Stir in melted white chocolate. Fold in the chopped candy bar. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 60-65 minutes until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing. Yield: 12 servings.


Send feedback