Name: Cranberry White Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/2 cup unsalted butter, melted; 4 (8 oz) packages cream cheese, softened; 1 cup granulated sugar (for filling); 1 cup sour cream; 4 large eggs; 2 tsp vanilla extract; 8 oz white chocolate, melted and slightly cooled; 2 cups fresh or frozen cranberries; 1/2 cup granulated sugar (for topping); 1/2 cup orange juice; 1 tbsp orange zest; 1 tbsp cornstarch; 2 tbsp water

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This Cranberry White Chocolate Cheesecake is a dreamy, festive dessert that combines the richness of creamy cheesecake with the tart pop of cranberries and the sweet decadence of white chocolate. It’s perfect for holiday gatherings or any time I want to impress with a stunning dessert that tastes as good as it looks.

Why You’ll Love This Recipe

I love how this cheesecake blends the tanginess of cranberries with the smooth sweetness of white chocolate—it’s the perfect balance. The flavor is both elegant and comforting, making it ideal for special occasions. The vibrant cranberry topping adds a beautiful contrast and elevates the entire presentation. Plus, the texture is everything I want in a cheesecake: rich, creamy, and silky smooth with a buttery graham cracker crust. Cranberry White Chocolate Cheesecake Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
granulated sugar
unsalted butter, melted
cream cheese, softened
sour cream
eggs
vanilla extract
white chocolate, melted and slightly cooled
fresh or frozen cranberries
orange juice
orange zest
cornstarch
water

Directions

I start by preparing the crust: I mix graham cracker crumbs, sugar, and melted butter, then press it into the bottom of a springform pan. I bake it briefly to set.
While the crust cools, I beat the cream cheese until it’s smooth and fluffy. Then I add sour cream, sugar, and vanilla.
I incorporate the eggs one at a time, making sure not to overmix. Then I stir in the melted white chocolate.
I pour the batter over the crust and bake it in a water bath to keep it from cracking.
While the cheesecake bakes, I prepare the cranberry topping: I simmer cranberries, sugar, orange juice, and zest until the berries burst. I mix cornstarch with water and stir it in to thicken the sauce.
Once the cheesecake is set and cooled, I spread the cranberry mixture over the top and chill the whole thing for several hours (overnight is best).
When I’m ready to serve, I remove the sides of the pan and slice with a warm knife for clean cuts.

Servings and timing

This cheesecake serves 12 generous slices. It takes about 30 minutes to prepare, 1 hour to bake, and at least 4 hours to chill (overnight preferred) for best results.

Variations

When I want a different twist, I use a chocolate cookie crust instead of graham crackers for a deeper flavor. I’ve also swapped out the cranberries for raspberries during other seasons. To change up the texture, I sometimes add white chocolate chunks to the batter. A drizzle of white chocolate ganache over the cranberry topping adds an extra touch of indulgence.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. To freeze it, I wrap it tightly in plastic wrap and foil, without the cranberry topping, and it keeps for up to 2 months. I let it thaw overnight in the fridge. I don’t reheat it, as cheesecake is best served chilled. Cranberry White Chocolate Cheesecake Recipe

FAQs

How do I keep my cheesecake from cracking?

I always use a water bath and avoid overmixing the batter. I also let the cheesecake cool slowly in the oven with the door cracked before refrigerating.

Can I use dried cranberries instead of fresh or frozen?

I prefer fresh or frozen cranberries for the best tartness and texture, but if I only have dried, I rehydrate them in hot water and cook them longer with a little extra orange juice.

What kind of white chocolate should I use?

I like using high-quality white chocolate bars rather than chips, as they melt more smoothly and blend better into the batter.

Can I make this cheesecake in advance?

Yes, and I actually prefer to! I make it a day ahead and let it chill overnight. The flavors set beautifully, and it slices more cleanly.

What’s the best way to slice cheesecake cleanly?

I use a sharp knife dipped in hot water and wipe it clean between slices. It makes every slice look neat and professional.

Conclusion

This Cranberry White Chocolate Cheesecake is a showstopper dessert that brings holiday cheer to every bite. I love how easy it is to make ahead, and how the flavors and textures come together so beautifully. Whether it’s for Thanksgiving, Christmas, or a winter dinner party, this cheesecake never fails to impress.