Cranberry White Chocolate Cheesecake is a festive dessert made with creamy cheesecake swirled with tangy cranberry sauce and melted white chocolate. This rich and elegant cheesecake combines bright cranberry flavor with sweet, velvety decadence, making it perfect for Christmas gatherings and holiday celebrations. The delightful combination of flavors creates a memorable treat that will wow your guests and leave them asking for seconds.

Why You’ll Love This Cranberry White Chocolate Cheesecake

There are numerous reasons to fall in love with this Cranberry White Chocolate Cheesecake. First, it’s a stunning centerpiece that brings festive flair to any table. Second, the creamy texture paired with the tartness of cranberries creates a delightful flavor balance. Third, it’s versatile; you can serve it as a Thanksgiving dessert or a holiday treat. Fourth, the recipe can be made ahead of time, saving you precious moments on busy days. Fifth, it’s a hit among guests, ensuring no leftovers. Lastly, it’s a vegetarian-friendly dessert that everyone can enjoy!

Ingredients for Cranberry White Chocolate Cheesecake

Gather these items:

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
3 cups fresh or frozen cranberries
1 tablespoon orange zest
1/4 cup orange juice
1/2 cup brown sugar
4 packages cream cheese, softened (8 oz each)
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
6 ounces white chocolate, melted

How to Make Cranberry White Chocolate Cheesecake Step-by-Step

Step 1: In a saucepan, combine cranberries, orange juice, orange zest, and brown sugar. Cook over medium heat until cranberries burst and mixture thickens. Let cool completely. Blend if desired for a smoother consistency.
Step 2: Preheat the oven to 325°F. Mix graham cracker crumbs with melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool.
Step 3: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Step 4: Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream.
Step 5: Gently mix in the melted white chocolate until fully combined.
Step 6: Pour the filling over the cooled crust. Drop spoonfuls of the cranberry sauce on top and use a knife to swirl it through the batter.
Step 7: Place the pan in a water bath and bake for 55 to 65 minutes, or until the center is set but slightly jiggly.
Step 8: Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Pro Tips for the Perfect Cranberry White Chocolate Cheesecake

Keep these in mind:

Perfect for Christmas gatherings and winter parties.
Can be made ahead of time.
Use high-quality white chocolate for richer flavor.
Don’t rush the cooling process; it helps the flavors meld.

Best Ways to Serve Cranberry White Chocolate Cheesecake

Here are some serving ideas for your Cranberry White Chocolate Cheesecake. First, garnish each slice with a dollop of whipped cream. Second, serve with a side of cranberry sauce to enhance the tartness. Lastly, pair it with a hot cup of coffee or tea to balance the sweetness.

How to Store and Reheat Cranberry White Chocolate Cheesecake

To store your Cranberry White Chocolate Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will last for up to one week. If you need to reheat, do so gently in the oven at a low temperature to preserve its creamy texture. This cheesecake is also excellent for meal prep, allowing you to enjoy it throughout the week.

Frequently Asked Questions About Cranberry White Chocolate Cheesecake

What’s the secret to perfect Cranberry White Chocolate Cheesecake?

The secret lies in the careful balance of flavors and proper baking techniques. Ensure that all ingredients are at room temperature for a smooth batter, and bake the cheesecake in a water bath to prevent cracks. This method keeps the cheesecake moist and creamy.

Can I make Cranberry White Chocolate Cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance, which makes it perfect for holiday gatherings. Just allow it to chill in the refrigerator for at least 4 hours before serving for the best texture and flavor.

How do I avoid common mistakes with Cranberry White Chocolate Cheesecake?

To avoid mistakes, make sure not to overmix the batter, as this can lead to a dense cheesecake. Also, avoid opening the oven door while baking, as sudden temperature changes can cause cracking. Lastly, always let it cool completely before refrigerating.

Variations of Cranberry White Chocolate Cheesecake You Can Try

Here are a few variations to consider for your Cranberry White Chocolate Cheesecake: First, try a no-bake version for a lighter dessert. Second, incorporate a chocolate crust for an extra rich flavor. Lastly, consider adding a layer of chocolate ganache on top for a decadent twist.

Delicious Cranberry White Chocolate Cheesecake Recipe - Cranberry White Chocolate Cheesecake - additional detail

For more delicious recipes, check out our latest recipes or try making cranberry butter to complement your cheesecake!

Delicious Cranberry White Chocolate Cheesecake Recipe

Author: basmer
Total Time: 5 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Cranberry White Chocolate Cheesecake is a festive dessert made with creamy cheesecake swirled with tangy cranberry sauce and melted white chocolate.

Instructions

In a saucepan, combine cranberries, orange juice, orange zest, and brown sugar. Cook over medium heat until cranberries burst and mixture thickens. Let cool completely. Blend if desired for a smoother consistency.
Preheat the oven to 325°F. Mix graham cracker crumbs with melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream.
Gently mix in the melted white chocolate until fully combined.
Pour the filling over the cooled crust. Drop spoonfuls of the cranberry sauce on top and use a knife to swirl it through the batter.
Place the pan in a water bath and bake for 55 to 65 minutes, or until the center is set but slightly jiggly.
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.