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Cranberry White Chocolate Cheesecake Recipe

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A rich and festive dessert, this Cranberry White Chocolate Cheesecake combines creamy cheesecake, tart cranberries, and sweet white chocolate on a buttery graham cracker crust—perfect for holiday gatherings.

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

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prepare for a water bath.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat softened cream cheese until smooth. Add 1 cup sugar, sour cream, and vanilla extract, mixing until combined.
  4. Add eggs one at a time, mixing just until incorporated. Stir in melted white chocolate.
  5. Pour cheesecake batter over the cooled crust. Place the pan in a large roasting pan and add hot water halfway up the sides to create a water bath.
  6. Bake for 60 minutes or until center is just set. Turn off oven and crack door open, letting cheesecake cool for 1 hour.
  7. While cheesecake bakes, prepare cranberry topping: In a saucepan, combine cranberries, 1/2 cup sugar, orange juice, and orange zest. Simmer until cranberries burst.
  8. Mix cornstarch and water in a small bowl, then stir into cranberry mixture. Cook until thickened. Remove from heat and cool.
  9. Once cheesecake is cooled and chilled for at least 4 hours or overnight, spread cranberry topping over the top.
  10. Remove sides of the pan and slice cheesecake with a knife warmed in hot water for clean slices. Serve chilled.

Notes

  • Use high-quality white chocolate bars for the smoothest texture.
  • Cheesecake can be made a day ahead for best flavor and easier slicing.
  • Store in fridge up to 5 days or freeze (without topping) for up to 2 months.
  • Avoid overmixing to prevent cracks in the cheesecake.

Nutrition

Find it online: https://recipesbyliza.com/cranberry-white-chocolate-cheesecake-recipe/