White Chocolate Cheesecake Log

For those special occasions... This dairy cheesecake log is sure to impress! Perfect for a baby shower, dairy dessert, brunch, and makes a great hostess gift! Recipe and photo adapted from http://www.thepeppermillinc.com/Browse/Product/3675/91/White-Chocolate-Cheesecake-Log
Chocolate Cheesecake Log
  • Recipe serves:12
  • Preparation time5 hours or more
  • Cooking time50 minutes


Cheesecake Ingredients:
40 ounces unwhipped cream cheese, room temperature
2 cups sugar
5 eggs
1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract 
7 ounces white dairy chocolate, melted 

Glaze Ingredients:
8 ounces milk chocolate, chopped
4 ounces heavy cream
white dairy chocolate, for drizzling
Choice of: chopped chocolatechopped pecans, nut crunch, and/or chocolate balls, for garnish

Tools needed:
Log Mold
Acetate Sheet

Chocolate Cheesecake Log

Enjoy Life Gluten Free Rice Milk Crunch Bar, 1.12 Oz (24 Pack)

Price: $49.99
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Wholesome Sweeteners Gluten Free Organic Cane Sugar, 32 Oz (12 Pack)

Price: $49.00
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Authentic Foods Gluten Free Vanilla Powder, 2 Oz. Jar

Price: $9.25
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US Chocolates - Gluten Free Nuts, Pecan Pieces, 30 Pound Box

Price: $262.50


  • Preheat oven to 350 degrees Fahrenheit.
  • Mix cream cheese and sugar until blended. Add eggs and vanilla extract. Combine until smooth.
  • Pour cheesecake batter into a 9"x13" pan and bake for 50 minutes. Stir mixture every 10 minutes, to prevent browning. Remove from oven and let cool.
  • Cut the acetate sheet in half, lengthwise. Line the log mold with the one half of the acetate sheet. Reserve the other half of the acetate sheet for another use.
  • Spoon cooled cheesecake mixture into the mold and smooth top with a spatula. Tap to get rid of air bubbles. Freeze until solid.
  • Melt milk chocolate in a double boiler. Spread a thin layer of melted chocolate onto the flat side of the log, while still in the mold. Return to freezer to set.
  • When the log is firm, release the two ends with the tip of a metal spatula, and invert the log onto a tray or cooling rack. Gently remove the acetate.
  • Prepare the ganache glaze: Heat the heavy cream until hot; do not boil. Pour hot cream over remaining milk chocolate and whisk to form a smooth, shiny glaze. Allow to cool for a couple of minutes.
  • Starting at one end, pour chocolate ganache over the top of the cheesecake log and allow to drip down the sides to cover. Let set.
  • Melt white dairy chocolate over a double boiler and drizzle over hardened ganache. Sprinkle with desired garnish ingredients.
Refrigerate until serving. Cheesecake log lasts well in the refrigerator for up to two weeks. Do NOT freeze after glazing with chocolate.