Classic White Chocolate Cheesecake

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Superstone® Use and Care

Classic White Chocolate Cheesecake (with Oreo Crust)

This cheesecake recipe has an Oreo crust and is baked with the Superstone® Deep-Dish Pizza & Pie Baker.


1 ½ sticks (12 Tablespoons) unsalted butter, melted
27 ounces of Oreo cookies, crushed

72 ounces of cream cheese at room temperature
½ cup granulated sugar
½ cup heavy cream
6 eggs
24 ounces of white chocolate, chopped
6 ounces (¾ of a stick) of unsalted butter, melted
3 ounces of sour cream, optional


Preheat your oven to 270º F. Line the bottom outside of your Superstone® Pie Baker with foil to prevent the butter from the crust from leaking.
Crush up the Oreo cookies and combine them with the butter. Spread half of the Oreo mixture on the bottom of the Pie Baker, spreading the other half up the sides.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the cream cheese with the sugar on medium speed until light and fluffy, about 2-3 minutes. Then slowly add the cream and eggs. Turn off the mixer.
Melt the white chocolate over low heat in a double boiler. Be careful of the chocolate, it will become lumpy when too hot.

Add the melted butter and white chocolate to the cream cheese mixture, mixing on low to medium speed until the mixture is smooth. Pour the mixture into the Pie Baker.

Place the Pie Baker into your preheated oven at 270º for about 90 minutes. Then turn off the oven, opening the oven door slightly, leave the cheesecake in the oven for an additional 30 minutes.

Remove the cheesecake from the oven, allow it to cool to room temperature, then refrigerate until completely chilled, about 4-6 hours or overnight. If desired, top with white chocolate shavings.

Serve and enjoy.