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Would you believe I’ve never made a cheesecake before? My thighs may say otherwise, but I’ve really never made one.


My thighs are on to something – I’ve eaten plenty a cheesecake slice in my day.


My inspiration:









Godiva White Chocolate. Are there even words?



Have you ever had this in hot chocolate? If not, please. do. so. now.





I crushed up some Oreos to make a crust.



















And ate this entire stick of melted butter to bind it together.

















I threw some cinnamon in with the crumbs.












This was my first time using a springform pan. And I call myself a baker?



















I based my cheesecake mix on a chocolate cheesecake recipe from my aunt.



You all know I love cream cheese. I don’t think I’ve ever used this much in one recipe before.


















How exciting.




I confess, I am a huge chocolate snob. I only like the best of the best. 


Kind of how I feel about shoes. And coats.



Unfortunately, I am not as kind towards my bank account as I am towards chocolate and shoes. Well – maybe am I.


I use all 3 alot. That counts, right?





Anyway, I don’t like much ‘candy’ chocolate. But I do love Snickers.
















So I chopped some up. I wanted to put it in the cheesecake, but later decided against it.




I think it was a good call, except for the fact that  65% of the pieces made it into my belly.





My batter turned out well, but I had no idea what to expect since I was a cheesecake-baking virgin. 












I was a little miffed when it came out like this, but with some extensive googling, I learned this was not unusual.











I knew some cheesecakes had a ‘sour cream’ topping, but I had already planned on a fresh whipped cream topping.





So I mixed up some sour cream, sugar and more booze to put on top of the cheesecake and fill in the cracks.



































I spread this on and baked it for a little while longer.



I took a picture, but it came out terrible. Very yellow. And cheesecake + yellow is not something I want to experience.



Unless it is banana cream cheesecake, which may be my next venture into cheesecake land.





I knew I wanted the fresh whipped cream topping. Partly so I could eat a quarter of the mixture by itself.











And since I would be eating so much, I added a good six splashes of Godiva.













I love whipping cream. There is something so simple and amazing about it.

















Maybe I’m so amused because it goes from liquid to semi-solid? I don’t remember much about science class.




I also apparently missed spelling class because I just spelled ‘amused’ with a ‘z.’

Like – ‘amuzed.’





Fresh Godiva White Chocolate Whipped Cream.









 Topped with Snickers. 










I wanted to dive in, tongue first.






Check out this beauty.


















I loved how thick the crust was. Oreo crust is one of my favorite things, especially mixed with butter. Remember when I ate this entire Oreo crust?



Yeah, neither do I.















White Chocolate Godiva Cheesecake with Fresh Whipped Cream

Preheat oven to 350.


25-30 Oreos

1/2-1 stick of butter

1 teaspoon cinnamon

Crush Oreos or use a food processor to make crumbs. Add cinnamon to crumbs. Melt butter. Mix crumbs and butter together in a large bowl. Press into springform pan, pushing crumbs ‘up’ the sides so the crust is a 1/4 of the way up the pan. Refridgerate.



4-8oz blocks softened cream cheese

1 3/4 cups sugar

3 eggs

2 tablespoons flour

1 teaspoon vanilla

1/2 cup Godiva White Chocolate Liquer

Beat cream cheese and sugar until fluffy. Add eggs one at a time. Mix and scrape down bowl after each addition. Add flour and vanilla. Add liquer in small amounts and mix. The batter should not be too thick or too runny. A sprinkling of flour may need to be added at the end.

Pour into springform pan, only filling pan 3/4 of way full and bake 60-75 minutes. Watch closely.


sour cream topping:

1/2 cup sour cream

1/2 cup sugar

1/4 cup Godiva White Chocolate Liquer

Mix sour cream, sugar, and liquer together. Once cheesecake has cooled for 15 minutes, top with sour cream mix. Bake for 10 minutes more.


fresh whipped cream topping:

16 oz heavy whipping cream

1/2 cup Godiva White Chocolate Liquer

1/2 cup sugar

1 cup chopped Snickers pieces


With a stand or electric hand mixer, beat cream, sugar and liquer until it thickens.

Once cheesecake is cool, top with fresh whipped cream and snickers pieces.




























In an unusual fashion, I took this cheesecake to a family member’s house so I did not eat the entire thing on my own.


But I could have.  And would have.


Beautiful blessings in disguise. I love them.


Thank you all so much for reading. You guys are the best!


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29 Responses to “Godiva White Chocolate Cheesecake with Fresh Whipped Cream.”

  1. #
    Practically Perfect... — November 2, 2009 @ 3:08 pm

    That looks so yummy :-)


  2. #
    Linda — November 2, 2009 @ 3:13 pm

    Drool! That looks yummy!


  3. #
    The Candid RD — November 2, 2009 @ 3:30 pm

    Oh myyyy goodness!! I’m about to eat dinner, but now I want dessert first! This looks amazing!


  4. #
    Gillian — November 2, 2009 @ 4:39 pm

    I think I just drooled onto my keyboard and licked the page..


  5. #
    Kelly — November 2, 2009 @ 4:56 pm

    uhh i think you need to visit ME with some of that goodness! haha. but seriously, when are you coming over, i miss you!


  6. #
    VeggieGirl — November 2, 2009 @ 5:14 pm



  7. #
    Lauren — November 2, 2009 @ 5:53 pm

    I found your blog recently and dang girl, you bake up some amazing creations! I once made a “healthy” pumpkin cheesecake, and it was ugly when it came out of the oven. I tried to fix it by throwing some graham cracker crumbs or something on top, but it didn’t exactly inspire me to go back and make cheesecake again. Yours turned out amazing!


  8. #
    Mellissa — November 2, 2009 @ 7:27 pm

    This looks good, too bad I am VERY allergic to cream cheese and I have never eaten cheesecake. Sigh. I know I am missing out.


  9. #
    Light Delight with TouTou — November 2, 2009 @ 7:55 pm

    Thanks for this super detailed cheese cake baking procedure for cheesecake baking virgins !!! You are really talented – I believe your first try succeed!!
    btw, I am a HUGE fan of chocolate too, only the dark chocolate bars. I have a whole collection of lindt and ghirardelli chocolate bar packages, from 0% (white) to 100%. Glad I find out your are a chocoholic too!!!


  10. #
    kay (eating machine) — November 2, 2009 @ 8:28 pm

    mmm cheesecake. i own a springform pan entirely because i once told the fiance “if you buy me a springform pan i’ll make you cheesecake”.
    we made peanut butter chocolate.
    it clearly made us skinnier


  11. #
    Courtney F — November 3, 2009 @ 3:50 am

    I am not a huge cheesecake fan, but something about the Snickers got me! Yum. Isn’t cheesecake part of the food groups??? It could be!


  12. #
    Lisa — November 3, 2009 @ 5:23 am

    That is just sinful. Now I just need an excuse to make it!


  13. #
    brandi — November 3, 2009 @ 6:41 am

    That looks amazing!!!

    I made my first ever cheesecake (in a spring form pan) a few months ago, and one way to keep it from cracking is to bake it in a water bath (put pan in baking dish and add hot water to the baking dish so it comes up an inch or so on the sides of the springform pan.)


  14. #
    stephchows — November 3, 2009 @ 7:04 am

    WOW this looks and sounds amazing!! sharing really is one of the reasons I’m not double my current size LOL


  15. #
    Emily — November 3, 2009 @ 7:35 am

    I LOVEEE Oreo crust too! Looks great!


  16. #
    Seth @ Boy Meets Food — November 3, 2009 @ 7:52 am

    I think it can go without saying, but I’m going to anyway…. YUM!!!


  17. #
    Averie (LoveVeggiesAndYoga) — November 3, 2009 @ 8:05 am

    hey woman your cake looks divine
    sorry bout the late comment…i wasnt picking up your feed in my reader. hopefully it’s fine now :)
    what a great dessert, love the step by step, i know it’s a PITA to take all those pics b/c i do too but it’s lovely to see it unfold!


  18. #
    Diana — November 3, 2009 @ 9:06 am

    Oh my god, that looks sooooooo good!


  19. #
    Holly — November 3, 2009 @ 11:31 am

    holy moly…this looks AMAZING!!!!!!!!!!!!!!


  20. #
    Caitlin @ The Twenty-Fifth Year — November 3, 2009 @ 3:59 pm

    I have to say, I’m not a cheesecake fan, but this looks pretty delightful!

    That’s so awesome about Good Taste Pittsburgh! I so wish I could attend but I have to work and it’s a hike there – hope you enjoy and meet lots of great people! Make sure you get a photo with Duff!


  21. #
    Caitlin @ The Twenty-Fifth Year — November 3, 2009 @ 4:00 pm

    I meant to add – my cousin is friends with Mary Alice from Charm City Cakes and she is SO awesome so I am sure Duff is, too! Maybe she’ll be with him!


  22. #
    Bianca — November 4, 2009 @ 1:20 pm

    Wow this looks delicious but I have to be good & save this recipe to try at the end of the month!


  23. #
    Julie — December 20, 2009 @ 6:19 am

    This recipe looks great! But, did I miss something? I don’t see where you indicate what temperature to bake this at


  24. #
    Jessica — December 20, 2009 @ 7:22 am

    Eeek! You are right – I will add it now, it’s 350! Thanks for letting me know. :)


  25. #
    chefyoji — October 9, 2010 @ 5:23 am

    Oh my. I was just in Godiva store and couldn’t resist buying. Perhaps I should use it for a similar cheesecake project. Good job.


  26. #
    Laura — March 25, 2011 @ 1:39 am

    Ahh! Looks amazing. I’ll have to attempt this in a few, when I turn 21. haha



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