Description
Elevate your holiday dessert game with this stunning Cranberry White Chocolate Cheesecake. A rich and creamy white chocolate cheesecake rests on a buttery graham cracker crust, crowned with a vibrant, tangy-sweet cranberry topping. Perfect for winter holidays, this easy recipe combines the indulgence of cheesecake with the brightness of seasonal fruit. Whether you’re hunting for Christmas dessert ideas, dinner party inspiration, or just a deliciously easy recipe to impress guests, this Cranberry White Chocolate Cheesecake checks all the boxes for festive food ideas, elegant presentation, and crowd-pleasing flavor.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
32 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1/2 cup sour cream
8 oz white chocolate, melted and cooled
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
1 pinch salt
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1/4 cup orange juice
1/4 cup water
1 teaspoon orange zest
1 teaspoon vanilla extract
1 teaspoon cornstarch (optional)
Instructions
1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes and set aside.
2. Gently melt white chocolate using a double boiler or microwave, then let it cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar and mix. Add eggs one at a time. Mix in sour cream, melted white chocolate, vanilla, flour, and salt.
4. Wrap the outside of the springform pan with foil. Pour filling over the crust. Place in a water bath and bake for 60–70 minutes, until edges are set and center is slightly jiggly.
5. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
6. Refrigerate cheesecake for at least 4 hours or overnight.
7. In a saucepan, combine cranberries, sugar, orange juice, and water. Bring to boil, then simmer 10–12 minutes. Stir in orange zest, vanilla, and optional cornstarch. Let cool.
8. Spoon the cooled cranberry topping over the cheesecake before serving. Garnish as desired.
Notes
Let cream cheese and eggs come to room temperature before mixing for a smoother batter.
Always bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
Make the cranberry topping ahead of time and let it cool fully before adding it on top.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 34g
- Sodium: 270mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg