Description
This White Chocolate Cranberry Cheesecake is a festive showstopper — creamy, velvety, lightly sweet, and perfectly balanced with tart, jewel-bright cranberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter (melted)
- ¼ cup granulated sugar
- Pinch of salt
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup white chocolate chips (melted & cooled slightly)
- ¾ cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- ¼ cup water
- 1 tbsp orange juice (optional)
- 1 tsp cornstarch mixed with 1 tsp water
- Sugared cranberries
- White chocolate curls
- Orange zest
- Rosemary sprigs
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham crumbs, melted butter, sugar, and salt.
- Press into the bottom of a springform pan.
- Bake for 8 minutes, then cool slightly.
- Beat cream cheese and sugar until smooth.
- Add melted white chocolate, sour cream, and vanilla; beat until combined.
- Add eggs one at a time, mixing on low until just incorporated (don’t overmix).
- Pour filling over the crust.
- Bake 50–55 minutes, until the center jiggles slightly but is not liquid.
- Cool 1 hour at room temp, then refrigerate at least 4 hours (overnight best).
- In a saucepan, simmer cranberries, sugar, water, and orange juice until cranberries burst.
- Stir in cornstarch slurry and simmer 1–2 minutes until glossy and thickened.
- Cool completely.
- Spoon over chilled cheesecake before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 426
- Sugar: 30g
- Sodium: 370mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: White Chocolate Cranberry Cheesecake