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Delicious Yellow Velvet White Chocolate Cheesecake topped with creamy frosting.
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Yellow Velvet White Chocolate Cheesecake

A creamy and vibrant cheesecake infused with white chocolate and a hint of citrus, perfect for any celebration.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Celebration Dessert, Cheesecake Recipe, Creamy Dessert, Velvet Cheesecake, White Chocolate Cheesecake
Servings: 10 servings
Calories: 450kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Crushed into buttery, golden crumbs.
  • 1/4 cup unsalted butter, melted Rich and creamy, helps to bind the crust together.

For the cheesecake filling

  • 24 oz cream cheese, softened The heart of the cheesecake.
  • 1 cup granulated sugar Balances the richness.
  • 1 cup sour cream Adds tangy undertones.
  • 1 teaspoon vanilla extract Elevates the overall flavor.
  • 3 large eggs Binds the mixture.
  • 1 tablespoon yellow food coloring Infuses vibrant cheerfulness.
  • 1/2 cup white chocolate chips, melted Adds sweetness to the batter.

For the topping

  • 1 cup white chocolate chips, melted Creates a glossy sheen.
  • yellow food coloring Enhances visual appeal.
  • yellow sprinkles Fun, colorful accents.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C).
  • In a bowl, combine the graham cracker crumbs with melted butter and mix until resembling wet sand.
  • Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes and let it cool slightly.
  • In a large bowl, beat cream cheese until smooth and fluffy. Gradually add granulated sugar and blend.
  • Fold in sour cream and vanilla extract, then add eggs one at a time. Mix in yellow food coloring and melted white chocolate until fully combined.

Baking

  • Pour the cheesecake batter into the cooled crust. Bake for 60-70 minutes, until the center is just set.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Chilling

  • Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight.
  • Release from the springform pan when ready.

Topping

  • Melt remaining white chocolate chips and mix in yellow food coloring. Drizzle over the chilled cheesecake.
  • Sprinkle yellow sprinkles over the top.
  • Allow to chill until the topping sets.

Notes

Ensure all ingredients are at room temperature for easier mixing. Use a springform pan for better presentation and to avoid cracks.