Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Published on Nov 8, 2014
Updated on Nov 27, 2018

Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake // Tried and Tasty

Copycat Cheesecake Factory White Chocolate Raspberry  Truffle Cheesecake // One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party! | Tried and TastyI presented at the Pinners Conference Friday a class on ‘Copycat Favorites’ where I showed a couple of my favorites from restaurants that you can make right at home. I was really excited to make this cheesecake, and boy was it an adventure. As you all know, (or if you don’t, I’ll fill you in), I have a full time job outside of Tried and Tasty. When working full time it’s challenging squeezing in blog work. With the daylight savings change its’ proven to be that much harder. My window for natural light is slim… sadly. 

So back to my adventure. Life has been so crazy hectic that I didn’t really have much time to make the display cheesecake for my presentation until the night before. When I say the night before, really that means I didn’t start until 11:00 p.m’ish. Eek! Insanity right? Not only is that crazy for most reasons, but especially crazy because cheesecake is a few hours worth of work. I already had in mind that I was probably going to need to pull an all-nighter. Double EEK! So I put in the time and guess what? It was a total FLOP. If I could have cried you a river, I would have. Not only was round one a fail {and expensive} we had a small oven fire, and I then proceeded to burn myself the next morning on a scalding hot pan. Additionally when I got to the expo for my class, I forgot my Springform Pan! How do you make a cheesecake without a springform pan?? Although it seemed like the odds were stacked well against me, in the end, the class went off wonderfully! So, I present to you the infamous cheesecake. Enjoy!

Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake // One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party! | Tried and TastyCopycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake // One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party! | Tried and TastyCopycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake // One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party! | Tried and TastyCopycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake // One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party! | Tried and Tasty

Copycat White Chocolate Raspberry Truffle Cheesecake

Course: Dessert
Cuisine: American
Keyword: Raspberry Cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour 12 minutes
Rest: 1 hour
Total Time: 1 hour 27 minutes
Servings: 24
Calories: 272 kcal
Author: Yvonne
One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party!
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Ingredients

Crushed

  • 1 1/2 c. approx. 20 finely crushed OREO cookie crumbs (filling removed)
  • 1/3 c. butter melted

Raspberry Sauce

  • 10 oz. fresh raspberries washed & rinsed
  • 1/4 c. sugar
  • 2 tbsp. lemon juice

Cheesecake Filling

  • 4 8 oz. pkgs. Philadelphia cream cheese, room temperature
  • 1 1/4 c. granulated sugar
  • 1/2 c. sour cream room temperature
  • 2 tsp. vanilla
  • 5 eggs room temperature
  • 4 oz. white chocolate roughly chopped

Garnish

  • 1 c. heavy whipping cream
  • 1/2 c. powered sugar
  • 2 ounces shaved white chocolate optional

Instructions

  1. Preheat oven to 475 degrees F. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats.

  2. In a food processor, crush cookies until they are a fine consistency. Be sure you've removed the white filling.

  3. Mix cookie crumbs and butter, and press in to a 9-inch springform pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan. Wrap a large piece of foil around the bottom of the pan to prevent the water bath from seeping in. Put the crust in your freezer until the filling is done.

  4. Add the ingredients for the raspberry sauce to a medium saucepan. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved. Strain into a bowl. Allow to cool.

  5. In the bowl of a stand mixer, combine the softened cream cheese with the sugar, sour cream, and vanilla. Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Add in the eggs one at a time. Blend the mixture just enough to integrate the eggs.

  6. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle about 1/4 c. the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust. Drizzle another couple of tbsp. of the raspberry sauce over the cheesecake and swirl, refrigerate the rest of the sauce.

  7. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees F and bake for 60 minutes or until the top of the cheesecake turns a light brown or tan color.

  8. After 60 minutes, do not open oven door, leave cheesecake for at least 1 hour, up to 2 hours to cool down. When cooled, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.

  9. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

  10. Make fresh whipped cream by whipping the heavy cream and powdered sugar in a stand mixer for 5-6 minutes on high. Dollop fresh whipped cream with fresh raspberries and sprinkle with white chocolate shavings for garnish. Enjoy!

Recipe Notes

Adapted from Food.com

Nutrition Facts
Copycat White Chocolate Raspberry Truffle Cheesecake
Amount Per Serving
Calories 272 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 58mg 19%
Sodium 119mg 5%
Potassium 96mg 3%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 30g
Protein 2g 4%
Vitamin A 6.3%
Vitamin C 4.5%
Calcium 3.8%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.
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44 comments about “Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

  1. Jenna

    I’ve made this cheesecake twice now and my family loves it! It has turned out amazing each time and I’ve followed all directions. My one question however is how do you keep the top from browning? Mine has not cracked and the cheesecake cooks and tastes awesome, but the top browns during cooking. I generally make a new york style cheesecake and have never had the top brown on that recipe. What am I missing here? Your picture has no browning. I want mine to look like that! Though covering it liberally with shaved white chocolate does hide the browning well. :)
    Thank you!

  2. Morgan

    So this was my first attempt at cheesecake and the specificity of your directions helped so much! Unfortunately, I ended up getting cracks in it, but the cracks happened basically wherever I drizzled the raspberry sauce on top… is there a reason for this or just coincidence? And how can I limit cracks in the future? I watched that video you linked a commenter to above before making the cheesecake and followed her directions as well, so I’m wondering what else I could do to improve my future cheesecakes! Thank you for all of your help and I look forward to your response!

    1. Yvonne

      Way yo go making your first cheesecake – this was a hefty recipe for a first timer, so I’m super impressed with you! I’m sorry you got cracks, but thankfully the raspberry helped cover them up. If you followed the video tutorial, I’m not sure I have much more to offer – I think just by keeping the oven door closed until it’s completely cooled helps, but not sure what else I can offer. Keep on trying and hopefully next time there will be no cracks!

  3. Heather

    Going to attempt this for my husbands birthday. So I line the inside of the spring formin with parchment paper and wrap the outside of the pan in tin foil? Cook the whole time in water bath?

    Just want to make sure I do it right. And the chocolate will melt between the crust and the cheesecake part. None of the chocolate mixes in the cream cheese filling? First time making cheesecake ;)

      1. Chris

        Just wanted to confirm, you are saying you no longer do the water bath method mentioned in the recipe, and instead follow what Ashlee did in the youtube video with the water bath on the rack below?

  4. Angela Hills

    475 degrees was way to hot and burnt the top of the cheesecake in 10 minutes. Are you sure about the temperatures

    1. Yvonne

      I’m sorry, your oven may run at a higher temperature than mine? It worked perfect for me, but I’ve had a friend recommend an oven thermometer to me (never used it, but definitely thought it would be worth checking out).

  5. Lora

    Fantastic recipe!! A friend made this amazing cheesecake and brought it to our brunch today…everyone raved about it and asked for the link to your recipe. Thanks for sharing!

  6. Kristy

    I love this cheesecake, but could it be made into cheesecake cupcakes? More party friendly and portion controlled. If so, how do you know how much time to take off of cooking and would you still leave them in the oven to cool?

    1. Yvonne

      Oooh… you know, this recipe is so tricky – as I briefly talked about in the post I made it a few times before getting it just right. I’ve never made a whole cheesecake recipe into cupcakes, so I don’t have much advice for you there. I’m sorry!

  7. Jack

    My favorite Cheesecake Factory cheesecake so of course I had to try it. Mine’s cooling in the oven now. Can’t wait to try it! Thanks for the recipe!

    1. Yvonne

      It’s quite tasty that’s for sure!! You’ll want to wait until the cheesecake is completely cooled before taking it out of the spring form. Happy baking!

    1. Yvonne

      Oh wow, you could add it to smoothies, make popsicles, use as a pancake/waffle/biscuit topping, drizzle in oatmeal, enjoy over ice cream… the possibilities are endless!!! YUMMO!

      1. Yvonne

        Using all of the sauce will change the consistency and could affect the baking time/end result.. I haven’t done it that way – so I don’t have much advice… but I’d hate for you to ruin all of your hard work! I’d recommend just saving it and serving it overtop once it’s all baked & cooled!

  8. Liz

    Tried this, ended up turning the oven off at 40 minutes into the 60 minutes part because it was getting wayyyy too brown. let it sit in the oven for two hours. had to cut off the top few millimeters due to over browning

    1. Yvonne

      So sorry it browned to much for you, your oven could run hotter than mine and that could have been the reason. In the future, you could always cover with a sheet of aluminum foil if it ends up getting too brown for you. Hope you were able to enjoy it anyway!

  9. Cynthia Denman

    Should all cheesecake be cooled this way? Some recipes do not specify this method and some do. Which do you feel is correct?

    1. Yvonne

      You know, I can’t necessarily say yes for all – but I’d certainly say yes for most! It’s definitely my preference!

  10. jaclynd09

    Finally! A recipe that suggests leaving it in the oven to cool! Other recipes don’t say this, and it worries me. This looks so great! Can’t wait to make it. I just want to make sure…I don’t prop open the oven door at all while it cools?

    1. Yvonne

      Yes! Believe me.. I had my struggles and wished recipes would have told me the same! I’m glad you asked – do not prop the door open. Leave it shut & forget about it until you are ready to take it out! Good luck – I hope you enjoy!

  11. Jen

    I LOVE cheesecake, raspberries, white chocolate and Oreos so I cannot wait to try this gorgeous cheesecake! What a stressful time you must have had! I am so happy thought it turned out well in the end – that is a testament to you and your attitude and mad skillz!

    1. Yvonne

      Haha! You love everything in this cheesecake.. so basically, it seems as if this were made for you! Yes.. it was so stressful, but so much fun! I too am glad it turned out, it was touch and go for a moment.. and now all the kinks are worked out for everyone else!

  12. Rachael

    This looks seriously amazing! I am so excited to give it a try. I am thinking this would be the perfect addition to my holiday dessert fest! (Meaning I make way too many desserts during the holidays). You are a genius!

    1. Yvonne

      I know what you mean!!! Posting this was almost too good to be true! I went through a few failed cheesecakes to FINALLY get the perfect one! Enjoy – this is absolutely wonderful!

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