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White Chocolate Frangelico Cheesecake - A luscious cheesecake with a chocolate cookie crust, white chocolate and a slosh of Frangelico

White Chocolate Frangelico Cheesecake

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White chocolate Frangelico cheesecake is truly a unique homemade cheesecake dessert! Two additions to a traditional cheesecake recipe turn this White Chocolate Frangelico Cheesecake into something extraordinary!

White Chocolate Cheesecake on a white serving plate topped with white chocolate curls

White Chocolate  Frangelico Cheesecake

My daughter, Katie, orders cheesecake practically every time we dine out. She is a big-time fan. So when a group of bloggers decided to celebrate National Cheesecake Day (am I the only one who is always a day late and a dollar short when it comes to foodie holidays?), I knew I’d have to participate.

This White Chocolate Frangelico Cheesecake features what I consider an exquisite marriage of flavors. First is the addition of melted white chocolate to the batter. Plus, the Italian hazelnut liqueur adds a sublime undertone to an already exquisite cheesecake.

White Chocolate Frangelico Cheesecake garnished with white chocolate curls on a white cake plate


National Cheesecake Day

Since it IS National Cheesecake Day, I thought I’d share my tips for making the BEST cheesecake:

  • Make sure your eggs, cream cheese, and sour cream and/or cream are at room temperature.
  • You can hurry along the process by setting the eggs in a bowl of warm water to take the chill off.
  • Set the cream cheese and any other dairy ingredients out on the counter about an hour before mixing to take the chill off.
  • Use the paddle attachment of your stand mixer to mix the batter.
  • Do not whip or over mix the batter. You don’t want to incorporate air into the mixture.
  • Mix in eggs one at a time, just until each is incorporated.
  • Bake in a shallow bain-marie or water bath to minimize cracking. This step helps the cheesecake bake evenly and at a controlled temperature.
  • Wrap your springform pan well in heavy-duty foil to protect any water from getting into the pan while baking. Double wrap if your pan is known to be leaky. This prevents any of the bain-marie water from having access to the crust.

If you’d like to learn how to make white chocolate curls, check out my instructions on this Vanilla Cake post.

There are a couple of important kitchen tools you’ll need to make your white chocolate Frangelico cheesecake:

  • Electric stand mixer–you’ll want to use the paddle attachment to mix this and any other cheesecake batter.
  • 9-inch springform baking pan–springform pans are made with a bottom piece along with a side piece that can be released from the base. They are a must for making cheesecakes as they allow for easy removal of the dessert for display and serving.


 White Chocolate Cheesecake on graphic for National Cheesecake Day

Check the other extraordinary cheesecakes from my blogger friends:

Baked Cheesecakes:

No-Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Liz and Roxana

Thanks so much for my sweet friend, Roxana, for coordinating this event!!! We were roomies at BlogHerFood in Miami.

Love this recipe? Please consider rating it in the comments below. You can also follow me on FACEBOOKPINTEREST and INSTAGRAM.

White Chocolate Frangelico Cheesecake | A luscious cheesecake with a chocolate cookie crust, white chocolate and a slosh of Frangelico

White Chocolate Frangelico Cheesecake

A creamy, decadent cheesecake flavored with white chocolate and Frangelico liqueur

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 16 servings



  • One 9-ounce package chocolate wafers (I use Nabisco Famous Wafers), processed into fine crumbs
  • 1/2 cup butter, melted


  • 1 1/2 pounds cream cheese, at room temperature
  • 3/4 cup sugar
  • 8 ounces white chocolate, chopped and melted
  • 1 teaspoon vanilla
  • 3 tablespoons Frangelico (hazelnut liqueur)
  • 4 eggs, at room temperature


  1. Preheat oven to 350º.
  2. Mix cookie crumbs and melted butter and pat into the bottom of a greased 9-inch springform pan. Bake 10 minutes, then set on rack to cool while making filling. Decrease oven temperature to 325º.
  3. Using the paddle attachment of your stand mixer, beat the cream cheese on low for a minute, scrape down sides of bowl, then slowly add sugar while continuing to mix on low. Add melted chocolate and mix just till combined. Add vanilla and Frangelico and mix just till incorporated. Mix in eggs, one at a time on low, just till incorporated, scraping bowl as needed,
  4. Wrap your springform pan in a layer of heavy-duty foil and place it into a roasting pan. Pour batter into springform pan and smooth top if needed. Pour hot water into the roasting pan till it comes about a couple inches on sides of the springform pan. Carefully place a roasting pan in oven and bake about 60 minutes or till the top is a bit golden and almost totally set. Remove from water bath, then remove foil and allow to come to room temperature on cooling rack. Cover with plastic wrap and chill overnight.
  5. Decorate with white chocolate curls if desired.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 400Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 108mgSodium: 302mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 6g


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