• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Biting at the Bits logo
  • HOME
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • Nav Social Menu

    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPE INDEX
    • CONTACT
    • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Collection of 25 homemade pizza varieties including vegetarian options, meat-vegetable combinations, hawaiian, prosciutto-arugula, marinara, margherita, mushroom, various cheese pizzas, olive, breakfast pizza, capricciosa, zucchini and ham, pepperoni, quattro formaggi, BBQ chicken pizza, and more on different kinds of homemade pizza dough including neapolitan, whole wheat, bread flour, 00 flour, St. Louis Style, pizza fritta, and pinsa Romana.
      Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos
    • A serving platter with light green colored Mexican cilantro rice.
      Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)
    • The best shrimp burger recipe served up in red burger baskets on a vintage carhop tray - crispy shrimp burgers on two potato buns with burger toppings including spicy wasabi mayo, shredded cabbage, pickles, cilantro and shallots with twice-fried french fries for a real classic drive in burger experience.
      Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)
    • Homemade Asian sesame dressing in a small Weck Canning jar with toasted sesame seeds and fresh chives floating on top, showcasing its rich amber color and smooth texture.
      Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)
    • Creamy blue crab risotto served in a white pasta bowl with whole cooked blue crab garnish, topped with fresh chives and a single fresh red chili pepper.
      Easy Crab Risotto Recipe (Risotto al Granchio Blu Classico + Video)
    • Homemade Mexican dinner plate featuring cheese enchiladas, creamy refried pinto beans topped with melted cheese and authentic Mexican cilantro rice - better than restaurant enchilada plate.
      Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)
    • A tray holding a microplane with blood orange zest filling it up sitting in front of fresh blood oranges, empty blood orange halves, freshly squeezed blood orange juice, and a jar of homemade orange sugar.
      Easy Orange Sugar Recipe (Using Sicilian Blood Oranges)
    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • My hand holding a widemouth Mason canning jar filled with bright red glistening homeamde cherry pie filling.
      Ultimate Cherry Pie Filling Recipe (10-Minutes, Homemade)
    • Top down view of a widemouth Ball jar filled with creamy homemade almond pulp hummus next to a prep bowl of raw almonds.
      10-Minute Creamy Almond Pulp Hummus (Zero Waste Hack)
    Home » Recipes » Cheesecakes

    White Chocolate Salted Caramel Cheesecake With Oreo Cookie Crust

    Published: Nov 16, 2021 · Modified: Jun 28, 2023 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This salted caramel cheesecake recipe has it all -- a super creamy tangy combination of mascarpone cheese and cream cheese flecked with vanilla bean and infused with homemade (white chocolate) salted caramel and baked into an Oreo cookie crust.  

    Without a doubt, this is a restaurant-quality cheesecake. It's one of my most requested cheesecake recipes and it easily serves 8-12 people making it a perfect holiday dessert or for family get-togethers. Plus, it's a great make-ahead dessert that freezes extremely well. 

    two slices of caramel colored white chocolate caramel cheesecake sliced and one lying on its side
    3 slices of cheesecake with the sun hitting them and looking deep amber in color

    Make Restaurant Quality Cheesecake at Home

    I developed this cheesecake recipe on a whim when I wanted to make my Milk Chocolate-Caramel Cheesecake for a dinner party, but realized I was out of milk chocolate. So, I decided to tweak a few things and this cheesecake is the result. I used white chocolate and a combination of cream cheese (for its tangy quality) and mascarpone cheese (for its pure sweet cream flavor). The addition of vanilla extract and vanilla bean powder plus a chocolate cookie crust put this cheesecake over the top. And to my absolute delight, during the baking process, the thinnest layer of caramel magically covers the top of the cheesecake adding a bit of texture and even more flavor. This recipe has become a family favorite.

    a beautiful slice of cheesecake with the italian rooftops in the distance and deep red berry sauce streaming off of one side
    a forkful of cheesecake with berry sauce on it
    a piece of cheesecake with the pointed end of the triangle sliced off revealing the smooth silky interior

    Why We Love this Salted Caramel Cheesecake

    • It's SO delicious
    • It's decadent but perfectly balanced
    • Full of salted caramel flavor
    • It magically produces a chewy caramel layer on top as it bakes
    • It's super creamy and smooth
    • It's made using a unique homemade white chocolate vanilla bean salted caramel 
    • It's a restaurant-quality cheesecake

    White Chocolate Salted Carmel Cheesecake Ingredients

    Homemade salted caramel sauce is infused with chopped white chocolate and added to a mascarpone and cream cheese filling. If you want to use only cream cheese and skip the mascarpone, do it.  It'll be a tiny bit tangier, but just as delicious.  Adding a homemade 10-Minute Berry sauce puts it over the top. 

    Oreo cookie crust ingredients

    • Oreo cookies
    • butter

    cheesecake base ingredients

    • cream cheese
    • mascarpone cheese
    • sugar
    • eggs
    • vanilla extract 
    • salt
    • all-purpose flour

    white chocolate caramel ingredients

    • sugar
    • water
    • heavy cream
    • salt
    • white chocolate
    caramel ready for the heavy cream to be added
    whisking in the heavy cream while the mixture billows up
    chopped white chocolate added to the homemade caramel sauce
    a whisk in a perfectly smooth white chocolate caramel
    pouring white chocolate caramel sauce into the cheesecake batter

    How to Make White Chocolate Salted Caramel Cheesecake w/Oreo Cookie Crust

    1. Preheat oven 350°F/176°C & prepare the springform cake pan.  Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
    2. Prepare the Oreo Cookie crust. Remove the cream from the cookies and add them to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine using a fork or your hands. Add the cookie mixture to the prepared cake pan (or pie plate). Bake for 7-8 minutes, or until set. Remove from oven to cool. Once the crust has cooled, line the outside securely with heavy-duty aluminum foil in preparation for the water bath. *If you don't want to remove the cream from the cookies, see notes for an alternative method.
    3. Prepare the cheesecake base. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar, cream cheese, and mascarpone (if using) until light and fluffy about 2 minutes. Add eggs, vanilla, and salt and mix just until combined and no traces of egg are left. Stir in the flour and set the mixture aside while you make the caramel white chocolate sauce. 
    4. Make the caramel-white chocolate sauce. In a large heavy-bottomed 4-6 quart pot, add the sugar and water and turn the heat up to high. Do not disturb the pot while the sugar is dissolving. The mixture will begin to cook and form bubbles. After about 8-10 minutes, the mixture will start to form larger bubbles and turn golden brown in spots near the edge of the pot. At this point, swirl the pan once or twice over the heat and watch it closely so it doesn't burn. After 10-11 minutes of total cooking time, the caramel should be a deep amber color. Turn off the heat and stir in the heavy cream whisking vigorously to incorporate the mixture.  Add white chocolate and ¼ teaspoon salt and stir to incorporate. *From start to finish, the caramel sauce takes no more than 12 minutes to make. 
    5. Combine caramel sauce and cheesecake base. Working quickly, add the caramel sauce to the cheesecake base and stir or whisk to combine everything. Add the tablespoon of flour and gently incorporate it into the mixture. [*see below for helpful tips about incorporating the caramel]
    6. Bake the cheesecake.  Pour the cheesecake batter into the prepared Oreo crust and bake for approximately 1hr to 1hr and 10 minutes, or until the top is set and the middle is cooked through. The edges will slightly puff up and the middle will only slightly bounce or jiggle when the cheesecake is ready. Remove it from the oven to a wire rack and allow the cheesecake to cool completely. Refrigerate for at least 5 hours and even better overnight and Enjoy!

    White Chocolate Caramel Cheesecake recipe step-by-step photos

    using the springform pan, draw a circle around the it on parchment paper
    a circle cut out from the parchment to place in the bottom of the springform pan
    parchment circle added to buttered springform pan
    two wide strips of parchment cut to line the sides of the pan
    cream cheese and sugar added to the bowl of a stand mixer
    smooth fully combined creamed sugar and cream cheese
    adding eggs to the cheesecake base
    cheesecake base combined
    sugar and water added to a pot and the heat
    sugar and water added to a pot and the heat turned up to high to cook it with the first bubbles starting to happen
    caramel is white with smaller bubbles and not yet golden
    caramel is pale gold with smaller bubbles, but starting to turn golden color
    caramel is still too light, but the bubbles are getting bigger which indicates it's almost ready
    caramel just the color we are looking for and need to turn off the heat and add the heavy cream
    whisking in the heavy cream while the mixture billows up
    chopped white chocolate added to the homemade caramel sauce
    a whisk in a perfectly smooth white chocolate caramel
    pouring white chocolate caramel sauce into the cheesecake batter
    caramel-colored cheesecake batter in a springform pan about to be baked
    caramel-colored cheesecake batter in a springform pan about to be baked in a water bath
    baked darker colored caramel-colored cheesecake in a springform pan after baking (still slightly puffy)
    baked darker colored caramel-colored cheesecake in a springform pan after baking and cooling and no longer puffy
    a beautiful slice of cheesecake with the italian rooftops in the distance and deep red berry sauce streaming off of one side

    How Do You Store Cheesecake?

    You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it's been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can't tell it's been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage. 

    Can You Freeze Cheesecake?

    Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it's at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can't wait for it to thaw.

      • If you're freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
      • If you're freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I've actually had cheesecake in the freezer for as long as 6 months and as long as it's been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat. 
      • If you're freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
    frozen white chocolate cheesecake slices still wrapped in parchment paper on a gold foil lined pastry cardboard
    frozen cheesecake slices wrapped in parchment paper
    two slices of thawed cheesecake on a piece of parchment paper in the sun and looking like it was just made the day before
    two slices of thawed cheesecake
    frozen and thawed cheesecake drizzled with homemade 10-minute Berry sauce
    frozen and thawed cheesecake drizzled with homemade 10-minute Berry sauce

    Looking for More Easy Cheesecakes for the Holidays or Any Day?

    If you needed proof of how much we love cheesecakes and cookie crusts, look no further than below. Here are a few of our favorite and most requested recipes.

    • White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
    • The Best Key Lime Pie with Biscoff Cookie Crust
    • Reese’s Devil’s Food Cheesecake w/Oreo Cookie Crust
    • Easy + Delicious Double Biscoff Cheesecake
    • Easy Strawberry-Rhubarb Cream Cheese Pie (No-Oven Needed)
    • Pumpkin Cheesecake with Chestnut Graham Cracker Crust
    • Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini’s)
    • NYC Black and White “Cookie” Cheesecake (½ & ½ Cheesecake)
    • Spooky White Chocolate Caramel Cheesecake w/Ghostbuster Meringues
    a bite of cheesecake in a small spoon and drizzled with strawberry sauce and a biscoff crust with the rest of the cheesecake in an individual terra cotta ramekin typically used for creme cramel
    Whole key lime pie baked in a spring from cake pan.
    a Reese's Devil's Food Cake Cheesecake topped with Reese's Pieces and Reese's Mini Peanut Butter Cups with a border of Jumbo Reese's Pieces Cereal surrounding the perimeter
    Baked swirled Double Biscoff Cheesecake lying on a cutting board
    Strawberry-rhubarb cream cheese pie on a half sheet pan.
    Pumpkin Cheesecake with a layer of Chestnut Graham Cracker crust in the middle and the bottom
    closeup of cooled mini vanilla cheesecakes in rose gold pink foil
    chilled and set black and white cheesecake on a nyc city subway map surrounded by matchbooks from iconic nyc landmarks
    A whole cheesecake topped with cute fat ghost meringues that could be substituted with these homemade ghost marshmallows.

    Let's get started!

    Slice of an amber colored white chocolate caramel cheesecake with Oreo cookie crust drizzled with homemade mixed berry sauce with a view of green mini cypress trees in the immediate background.
    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    White chocolate caramel cheesecake with Oreo Cookie crust with one slice removed.

    White Chocolate Caramel Cheesecake w/Oreo Cookie Crust


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kelly
    • Total Time: 1 hour 30 minutes
    • Yield: 12 servings 1x
    • Diet: Vegetarian
    Print Recipe

    Description

    This is hands down one of the very best cheesecake recipes ever.  A chocolate Oreo cookie crust is filled with a white chocolate caramel vanilla bean cream cheese filling that tastes like unadulterated heaven. It's really good! Add a 10-Minute berry fruit sauce for the ultimate tart contrast to this restaurant-quality cheesecake and you're ready to impress anyone who's lucky enough to get a slice.


    Ingredients

    Scale

    Oreo cookie crust 

    • 3 sleeves (42 cookies), cream removed (350g)
    • 7 tablespoons butter, melted (98g)

    cheesecake base

    • 16 ounces cream cheese, room temperature (or 12 ounces cream cheese + 4 ounces mascarpone cheese) (454g)
    • 1 cup granulated sugar (200g)
    • 6 large eggs, room temperature (300g)
    • 2 teaspoons pure vanilla extract (or 1 teaspoon extract + 1 teaspoon vanilla bean powder) (10g)
    • ¼ teaspoon Himalayan or sea salt (1.5g)
    • 1 tablespoon all-purpose flour (10g)

    white chocolate caramel 

    • 1 cup granulated sugar (200g)
    • ½ cup water (113g)
    • ½ cup heavy cream (113g)
    • ½ teaspoon salt (3g)
    • 4 ounces white chocolate, chopped (113g)


    Instructions

    1. Preheat oven 350°F/176°C & prepare the springform cake pan.  Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
    2. Prepare the Oreo Cookie crust. Remove the cream from the cookies and add them to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. Add the melted butter and combine using a fork or your hands. Add the cookie mixture to the prepared cake pan (or pie plate). Bake for 7-8 minutes, or until set. Remove from oven to cool. Once the crust has cooled, line the outside securely with heavy-duty aluminum foil in preparation for the water bath. *If you don't want to remove the cream from the cookies, see notes for an alternative method.
    3. Prepare the cheesecake base. Using a handheld mixer (or stand mixer fitted with the paddle attachment), cream the sugar, cream cheese, and mascarpone (if using) until light and fluffy about 2 minutes. Add eggs, vanilla, and salt and mix just until combined and no traces of egg are left. Stir in the flour and set the mixture aside while you make the caramel white chocolate sauce. 
    4. Make the caramel-white chocolate sauce. In a large heavy-bottomed 4-6 quart pot, add the sugar and water and turn the heat up to high. Do not disturb the pot while the sugar is dissolving. The mixture will begin to cook and form bubbles. After about 8-10 minutes, the mixture will start to form larger bubbles and turn golden brown in spots near the edge of the pot. At this point, swirl the pan once or twice over the heat and watch it closely so it doesn't burn. After 10-11 minutes of total cooking time, the caramel should be a deep amber color. Turn off the heat and stir in the heavy cream whisking vigorously to incorporate the mixture.  Add white chocolate and ¼ teaspoon salt and stir to incorporate. *From start to finish, the caramel sauce takes no more than 12 minutes to make. 
    5. Combine caramel sauce and cheesecake base. Working quickly, add the caramel sauce to the cheesecake base and stir or whisk to combine everything. Add the tablespoon of flour and gently incorporate it into the mixture. [*see below for helpful tips about incorporating the caramel]
    6. Bake the cheesecake.  Pour the cheesecake batter into the prepared Oreo crust and bake for approximately 1hr to 1hr and 10 minutes, or until the top is set and the middle is cooked through. The edges will slightly puff up and the middle will only slightly bounce or jiggle when the cheesecake is ready. Remove it from the oven to a wire rack and allow the cheesecake to cool completely. Refrigerate for at least 5 hours and even better overnight and Enjoy!

    Notes

    • Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter/base once you've added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
    • If you don't want to remove the cream from the Oreo Cookies when making the cookie crust just use 1-2 tablespoons (14-28g) less butter. Leaving the cream makes a much sweeter cookie crust that for our tastes is too sweet for this caramel white chocolate base.  But if you really have a sweet tooth, it may just be perfect for you!
    • How to prepare the cheesecake pan for surviving the water bath it cooks in. Use heavy-duty aluminum foil with a large enough surface area that it will not only cover the bottom of the pan, but it will also come up the sides around the pan. Apply approximately 3 layers of aluminum foil to ensure no water will seep into the cheesecake while cooking. I always recycle and reuse foil when it doesn't have contact with food which is the case here.
    • If you've never worked with caramel, take a look at the step-by-step recipe photos for a little help. This way you'll know what to expect during the 10-12 minutes caramel cooking time.
    • If your caramel sauce gets hard when you add it to the cheesecake base, here's how you troubleshoot it. It's ok if the caramel starts to harden a bit when it hits the cheesecake base. It should still easily incorporate into the base after some vigorous whisking. However the longer you wait, the harder it is to easily blend the two mixtures. Difficulty blending the caramel with the cheesecake base should only happen if you've waited too long to incorporate the caramel. But, if this happens to be the case, don't worry. Just keep whisking the caramel mixture into the base until the color starts to change from white to an amber hue. After you've poured the base into the cookie crust if you have any smaller stubborn chunks of caramel still remaining in the bowl simply pull the caramel apart using your fingers (it's messy) and dot the cheesecake base with it. It will magically melt into the cheesecake as it bakes and it will be delicious.
    • Make mini cheesecakes by using mini cheesecakes molds or springform pans. You can even use foil or silicone muffin liners and a muffin pan to make smaller portions. Adjust the baking time accordingly.
    • Oreos information: 42 Oreo cookies with the cream removed weigh a total of 350g
    • If you make the 10-Minute Berry (Licious) Sauce, you should pass it through a sieve (fine mesh strainer) to remove the seeds if you want a smooth more refined sauce.
    • Substitute the 8-inch springform pan for a 9 or 10-inch pan if you want.  Make the following adjustments to the crust and baking times if you do.
      • 9-inch pan: Only bring the cookie crust ⅓ of the way up the sides of the pan. Bake cheesecake for approximately 50 minutes.
      • 10-inch pan: Spread out the cookie crumbs out just to cover the bottom of the pan and bake for 40-50 min.

    How Do You Store Cheesecake?

    You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it's been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can't tell it's been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage. 

    Can You Freeze Cheesecake?

    Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it's at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can't wait for it to thaw.

      • If you're freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
      • If you're freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I've actually had cheesecake in the freezer for as long as 6 months and as long as it's been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat. 
      • If you're freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.
    • Prep Time: 30 minutes
    • Cook Time: 1 hour
    • Category: Cakes + Tortes
    • Method: Oven Bake
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice

    Did you make this recipe?

    Tag @BITINGATTHEBITS on Instagram and hashtag it #BITINGATTHEBITS 

    Recipe Card powered byTasty Recipes

    More Easy Cheesecake Recipes

    • Homemade strawberry cheesecake with polka-dotted made from strawberry jam dotting the top before baking it.
      Best Strawberry Cheesecake with Biscoff Crust
    • A strawberry cheesecake crostata with lattice-crust on a linen table cloth.
      Strawberry Cheesecake Crostata
    • closeup Pecan tassie cheesecake after cooling (with large pecans and crackly brown sugar tassie filling baked right on top.
      Easy Pecan Tassie Cheesecake with Biscoff Crust
    • a NYC subway map with a mini black and white cookie-inspired cheesecake in the middle with matchbooks from some of nyc's iconic restaurants and bars lying around it and a red NYC notebook. The cheesecake is split right down the middle with a light white chocolate side and a dark milk chocolate side to emulate the iconic cookie.
      Black and White Cookie Cheesecake (2-Flavors in 1 Pan)

    Reader Interactions

    Made the Recipe? Tell Us What You Think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    A photo of Kelly doing a pasta making demonstration at The Broadway Panhandler in NYC, NY.

    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

    A BIT MORE →

    Healthy Comfort Food Recipes

    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)

    • A tray filled with rows of homemade raw tortellini in the traditional style of Bologna.
      Authentic Homemade Italian Tortellini (Tortellini in Brodo)

    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)

    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)

    Pizza Night Recipes

    • Just sliced super crispy thin-crust sausage and onion pizza.
      Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)

    • Perfect thick-crust pizza dough with pizza toppings (including homemade pizza sauce, shredded mozzarella, and mini buffalo mozzarella balls.
      Best Thick-Crust Pizza Dough Recipe (Using 00 Flour)

    • Super crispy sliced whole wheat Supreme pizza with green olives, spicy ventricina salami, salsiccia, prosciutto cotto, mushrooms, red bell peppers, and onions.
      Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)

    • Homemade 00-thin crust pizza with pioppini mushrooms, pepperoni, shallots, mozzarella, buffalo mozzarella, and large green and black olives.
      Best Thin-Crust 00 Flour Pizza Dough Recipe (+Video)

    • HOME
    • ABOUT
    • Contact

    Footer

    ↑ back to top

    About

    • PRIVACY & COOKIE POLICY
    • ALL RECIPES

    Newsletter

    • Coming Soon!

    Contact

    • CONTACT

    As an Amazon Associate, I earn from qualifying purchases.

    COPYRIGHT© 2025 BITINGATTHEBITS.COM ALL RIGHTS RESERVED. NO IMAGES OR CONTENT CONTAINED ON THIS SITE MAY BE REPRODUCED IN WHOLE OR IN PART IN ANY MANNER WITHOUT THE EXPRESS WRITTEN PERMISSION OF THE COPYRIGHT OWNER.