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Tuxedo Cheesecake

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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 10 hours
  • Yield: 12 servings 1x


Tuxedo Cheesecake is ready for any black-tie affair! A velvety, white chocolate cheesecake sits on top of a buttery, chocolate cookie crust. Drizzled with a dark chocolate ganache and white chocolate swirls, this Tuxedo Cheesecake recipe is party ready!



For the crust:

  • 20 Oreo cookies, finely crushed
  • 4 tablespoons butter, melted

For the cheesecake filling:

  • 32 oz (4 packages) cream cheese, very soft
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 1/3 cup half and half
  • 8 oz white chocolate (white chocolate baking bar such as Ghiradelli works great here)

For the ganache topping:

  • 3/4 cup heavy cream
  • 3/4 cup dark chocolate chips
  • 4 oz white chocolate, melted


For the crust:

  1. Preheat your oven to 350 degrees. Prepare the springform pan by using a couple large sheets of foil to wrap the bottom and up the sides of the pan a few inches. Trying to not have any creases or folds where water can get into. Line the bottom of the pan with a parchment circle for easy removal of the cheesecake. Spray the bottom and sides with cooking spray.
  2. Mix together the cookie crumbs and the melted butter in a bowl until combined. It should stay stuck together when pressed in between your fingers. If not, add in another tablespoon of melted butter.
  3. Firmly press the Oreo crust into the bottom of the prepared pan in an even layer. Set aside.

For the cheesecake filling:

  1. In a microwave-safe bowl, melt together the half and half and the 8 oz of white chocolate until smooth. Working in 15 second increments to not over-heat and cause the white chocolate to lump up. Set aside to cool slightly.
  2. In a large bowl or stand mixer, beat together all of the cream cheese on medium speed until ultra-creamy and smooth. Should be lump-free. Mix in the sugar, salt and vanilla until smooth.
  3. Mix in one egg at a time, making sure to wipe down the bowls in between each addition. Once the eggs are mixed in, be careful to not over-mix or over-beat.
  4. Fold in the melted white chocolate mixture. Pour the cheesecake filling into the prepared pan with the crust. Give it a couple light taps on the counter to get rid of any air bubbles.
  5. Place the cheesecake into a water bath that has a couple inches of water in it. I use a roasting pan for this that my cheesecake pan fits into.
  6. Bake for 50 minutes – 1 hour, or until the cheesecake is set with a slight jiggle in the center. The top should barely be golden. A trick of the trade: use the back of a fork to gently tap the center of the cheesecake to tell if it is done: if the fork sticks, it’s not done, but if it bounces you are good to go!
  7. Allow the cheesecake to cool in the oven with the door open for 1 hour. Transfer to the countertop to allow to cool completely (can take a couple hours) before transferring to the refrigerator.
  8. Refrigerate for at least 6 hours or up to a day in advance.

For the ganache topping:

  1. 1 hour before serving (or at least once the cheesecake has cooled for 6+ hours), heat the heavy cream and dark chocolate together in a small saucepan over low heat. Whisking until completely melted and smooth, not allowing to boil. Allow to cool for about 5 minutes.
  2. Remove the cheesecake from the springform pan and set on desired serving plate or cake stand. Evenly pour the chocolate ganache on top of the cheesecake at the center and allowing the ganache to flow to the sides. A little may spill over, but it should mainly stay on top.
  3. Transfer the remaining melted white chocolate to a piping bag (or plastic storage bag with a corner snipped off) and pipe even-sized dots on top of the ganache. Use a toothpick or knife tip to swirl the dots together. Work quickly as the melted white chocolate sets up quickly.
  4. Refrigerate for another hour to allow the topping to set. Slice and serve!



  • If you don’t have a large enough pan to place your cheesecake pan into for the water bath, bake the cheesecake with a pan of water on the rack below it in the oven. Either way, the humidity helps the cheesecake to not crack!
  • Allowing the cheesecake to cool completely on the countertop before transferring to the refrigerator is very important. This can take several hours.
  • The ganache topping can go on the cheesecake anytime after it has refrigerated for at least 6 hours. The decorated cheesecake can be refrigerated for several days.
  • Prep time includes cooling and refrigeration time.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 9 hours
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking


  • Serving Size: 1
  • Calories: 558
  • Sugar: 42.3g
  • Sodium: 380mg
  • Fat: 36.4g
  • Carbohydrates: 53.6g
  • Fiber: 1.2g
  • Protein: 7.2g
  • Cholesterol: 103mg

Keywords: Tuxedo Cheesecake

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