Cranberry White Chocolate Cheesecake

Save this article on:

Creamy, decadent, and beautifully festive, Cranberry White Chocolate Cheesecake is the perfect centerpiece for any holiday table or special occasion. The rich white chocolate cheesecake base is smooth and luscious, resting on a buttery graham cracker crust. It’s then crowned with a glossy, ruby-red cranberry compote that brings a perfect balance of tartness to the sweet, velvety filling.

Every bite of this cheesecake offers a contrast of textures and flavors — from the slight crunch of the crust, to the melt-in-your-mouth white chocolate filling, and finally the burst of brightness from the cranberry topping. It’s as stunning to look at as it is satisfying to taste, making it ideal for Christmas dinners, Thanksgiving feasts, or any winter gathering.

Why You’ll Love This Cranberry White Chocolate Cheesecake

This cheesecake isn’t just delicious — it’s a showstopper. The combination of rich white chocolate and tangy cranberries creates a flavor profile that feels indulgent and balanced. It’s perfect for those who love a classic cheesecake but want a seasonal twist. Plus, the cranberry topping gives it a gorgeous, glossy finish that makes it look professionally made, even if it’s your first time baking.

Preparation Phase & Tools to Use

To get started on this cheesecake, you’ll need a few essential tools: a springform pan, electric mixer (stand or hand), mixing bowls, a saucepan, a rubber spatula, and a roasting pan for the water bath. The springform pan is crucial for releasing the cheesecake without damaging its delicate sides. An electric mixer ensures the cream cheese becomes smooth and lump-free, which is key to the texture. The water bath, created by placing the springform pan in a larger roasting pan filled with hot water, helps the cheesecake cook gently and evenly — preventing cracks.

Preparation Tips

Make sure your cream cheese is at room temperature before mixing — this prevents lumps and results in a smoother batter. When baking, resist the urge to open the oven frequently, as it can cause the cheesecake to sink or crack. Allow the cheesecake to cool slowly in the oven with the door ajar after baking, then refrigerate it for at least 4 hours (preferably overnight) before topping with the cranberry sauce. For the topping, use fresh or frozen cranberries and allow the compote to cool before spooning it on. This keeps the presentation clean and prevents melting the cheesecake surface.

---

Ingredients for this Cranberry White Chocolate Cheesecake

For the Crust:

• 1 and 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the White Chocolate Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120ml) sour cream
• 8 oz (226g) white chocolate, melted and slightly cooled
• 2 teaspoons pure vanilla extract
• 1 tablespoon all-purpose flour
• Pinch of salt

For the Cranberry Topping:

• 2 cups (200g) fresh or frozen cranberries
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60ml) orange juice (freshly squeezed preferred)
• 1/4 cup (60ml) water
• 1 teaspoon orange zest (optional)
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch (optional, for thicker topping)

---

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Melt the White Chocolate

Using a double boiler or microwave in 15-second intervals, gently melt the white chocolate. Stir until smooth and set aside to cool slightly. Be sure not to overheat it.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue to mix until fully combined. Add eggs one at a time, mixing just until incorporated after each. Mix in sour cream, melted white chocolate, vanilla extract, flour, and salt. Scrape down the sides to ensure everything is well-blended.

Step 4: Assemble and Bake the Cheesecake

Wrap the outside of the springform pan with aluminum foil to prevent water leakage. Pour the cheesecake batter over the cooled crust. Place the pan in a large roasting pan and fill it with about 1 inch of hot water to create a water bath. Bake for 60-70 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside for 1 hour.

Step 5: Chill the Cheesecake

Remove from the water bath and foil wrap, then place the cheesecake in the refrigerator for at least 4 hours or overnight. This allows it to set completely and makes slicing easier.

Step 6: Prepare the Cranberry Topping

In a medium saucepan, combine cranberries, sugar, orange juice, and water. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until the cranberries burst and the mixture thickens, about 10–12 minutes. Stir in vanilla extract and orange zest. If a thicker sauce is desired, dissolve 1 teaspoon cornstarch in a tablespoon of cold water and add to the mixture. Let cool completely.

Step 7: Top and Serve

Once the cheesecake is chilled and the cranberry topping has cooled, spoon the topping over the cheesecake just before serving. Garnish with fresh rosemary or sugared cranberries for a festive touch. Slice with a warm, clean knife for the best presentation.

---

Notes

For a perfectly smooth texture, make sure all your filling ingredients are at room temperature before starting. This helps the batter mix more evenly and reduces the chances of lumps. If you’re not a fan of tart cranberries, feel free to add a little extra sugar or a splash of maple syrup to the topping. This recipe can be made up to two days ahead of time, and the flavor only gets better as it chills.

---

Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can incorporate too much air, causing cracks in your cheesecake.
• Using cold ingredients: Cold cream cheese or eggs will lead to a lumpy batter and uneven texture.
• Skipping the water bath: It’s crucial for gentle, even baking. Without it, the cheesecake is likely to crack.
• Opening the oven frequently: Temperature fluctuations can cause the cheesecake to sink or split.
• Not cooling properly: Rushing the cooling process can ruin the texture — let it cool slowly.

---

Storage Instructions

Store the cheesecake covered in the refrigerator for up to 5 days. You can also freeze it (without the cranberry topping) for up to 2 months. To freeze, wrap the cooled cheesecake tightly in plastic wrap, then in foil. Thaw overnight in the fridge and add the topping just before serving.

---

Estimated Nutrition

Serving Size: 1 slice (based on 12 servings)

• Calories: 510
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 130mg
• Sodium: 270mg
• Carbohydrates: 43g
• Fiber: 1g
• Sugar: 34g
• Protein: 6g

---

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It’s actually better when made a day in advance to allow it to fully set and develop flavor.

What kind of white chocolate should I use?

Use high-quality white chocolate bars or baking chips. Avoid candy melts or white chocolate with added oils.

Can I use frozen cranberries?

Absolutely. No need to thaw them — just add a few extra minutes to the cooking time for the topping.

How do I prevent my cheesecake from cracking?

Use a water bath, don’t overmix the batter, and allow the cheesecake to cool slowly inside the oven before refrigerating.

Can I use a different crust instead of graham cracker?

Yes, you can use crushed gingersnaps, vanilla wafers, or even chocolate cookies for a fun twist.

Is the cranberry topping too tart?

It’s naturally tangy, but you can adjust the sweetness by adding more sugar or a splash of maple syrup.

How long should I chill the cheesecake?

At least 4 hours, but overnight is best for a firm and sliceable texture.

What’s the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in hot water and wipe it clean between each cut.

---

Conclusion

This Cranberry White Chocolate Cheesecake brings together the richness of creamy cheesecake and the festive brightness of cranberry in a dessert that’s as beautiful as it is indulgent. Whether you’re serving it during the holidays or just as a luxurious treat, it’s guaranteed to impress every guest at the table. Follow the steps carefully, and you’ll have a flawless, bakery-quality cheesecake ready to slice and savor.

---

Print