Description
Whipping up White Chocolate Cranberry Cheesecake feels like wrapping your taste buds in festive cheer, with creamy layers that dance between sweet and tart. Smooth white chocolate mingles with tangy cranberries, creating a holiday dessert that’ll make your guests ask for seconds.
Ingredients
Scale
Main Components:
- 3 (8 ounce) packages cream cheese, softened
- 12 ounces white chocolate, melted and cooled slightly
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 large egg yolks
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 pinch salt
Topping and Garnish:
- ½ cup dried cranberries, chopped
- 1 cup fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon lemon juice
- 4 ounces white chocolate, finely chopped
- ½ cup heavy cream
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Crush 1½ cups graham cracker crumbs into fine pieces in a medium bowl. Blend ¼ cup sugar and a pinch of salt into the crumbs.
- Drizzle 5 tablespoons melted butter over the dry mixture. Stir until the crumbs resemble damp sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use a measuring cup to compact the crust evenly.
- Bake the crust at 350F for 8-10 minutes. Remove and let cool completely.
- Beat 3 (8-ounce) packages softened cream cheese in a large bowl until smooth and creamy.
- Gradually add 1½ cups sugar to the cream cheese. Mix until fully incorporated and silky.
- Blend ½ cup sour cream into the mixture until just combined.
- Incorporate 2 large eggs and 2 egg yolks one at a time. Mix thoroughly after each addition.
- Stir in 1 teaspoon vanilla extract.
- Carefully pour 12 ounces melted white chocolate into the batter. Mix gently until just combined.
- Fold ½ cup chopped dried cranberries into the cheesecake mixture.
- Combine 1 cup fresh cranberries, ½ cup sugar, and ¼ cup water in a small saucepan.
- Simmer the cranberry mixture over medium heat for 10-15 minutes until it thickens and berries burst.
- Add 1 teaspoon lemon juice to the cranberry sauce. Let cool slightly.
- Pour the cheesecake batter into the prepared crust.
- Drop spoonfuls of cranberry sauce over the batter. Swirl gently with a knife.
- Wrap the springform pan’s bottom in aluminum foil. Place inside a larger roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides.
- Bake at 325F for 60-75 minutes until edges are set but center remains slightly soft.
- Turn off the oven. Leave the cheesecake inside with the door slightly open for 1 hour.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight.
- Heat ½ cup heavy cream in a small saucepan until it just begins to simmer.
- Pour hot cream over 4 ounces finely chopped white chocolate in a heatproof bowl.
- Let sit for 1 minute, then stir until the ganache becomes smooth and glossy.
- Remove the cheesecake from the springform pan.
- Drizzle the slightly cooled ganache over the top of the cheesecake.
- Garnish with fresh cranberries or white chocolate shavings if desired.
- Slice with a hot, clean knife and serve chilled.
Notes
- Graham cracker crust works best when pressed firmly and evenly, using a flat-bottomed measuring cup to create a compact base.
- Softening cream cheese at room temperature ensures a smooth, lump-free cheesecake filling without overbeating.
- Using a water bath prevents cracking and helps create a creamy, even texture by providing gentle, consistent heat during baking.
- For gluten-free adaptation, swap graham crackers with gluten-free cookie crumbs and ensure all other ingredients are certified gluten-free.
- Prep Time: 45-60 minutes
- Cook Time: 1 hour 20 minutes - 1 hour 35 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 426 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg