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Cranberry White Chocolate Cheesecake

Decadent Cranberry White Chocolate Cheesecake to Impress Everyone

Cranberry White Chocolate Cheesecake is a delightful dessert that's easy to make and impresses at any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 5 hours
Total Time 7 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Chocolate Sandwich Cookies Alternative: Swap for graham crackers or other chocolate cookies and adjust butter accordingly.
  • 1/2 cup Salted Butter Melted
For the Cheesecake Filling
  • 16 oz Cream Cheese Make sure it's at room temperature.
  • 3/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs Use room temperature.
  • 1/2 cup Sour Cream Ensure it's at room temperature.
  • 1/4 cup Heavy Whipping Cream Room temperature works best.
  • 2 cups Fresh Cranberries Chop and pat dry if using frozen.
  • 1 cup White Chocolate Chips Can substitute with milk or dark chocolate.
For the Garnish
  • 1/4 cup Additional Heavy Cream For melting and drizzling.
  • Sugared Cranberries Optional for decoration.

Equipment

  • 23 cm springform pan
  • Mixing bowl
  • spatula
  • Baking sheet
  • Aluminum foil

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F) and grease the springform pan.
  2. Combine crushed chocolate sandwich cookies with melted salted butter. Press into the bottom of the pan.
  3. Bake the crust for 10 minutes. Allow to cool completely.
  4. Wrap the pan with aluminum foil to create a watertight seal.
  5. Lower the oven temperature to 160°C (320°F).
  6. In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, salt, and vanilla.
  7. Add eggs one at a time, mixing well after each. Then add sour cream and heavy cream.
  8. Fold in chopped cranberries and white chocolate chips.
  9. Pour the cheesecake filling into the cooled crust and smooth the top.
  10. Bake in a water bath for about 90 minutes or until set with a slight wobble.
  11. Allow to cool in the oven with the door slightly open for 1 hour.
  12. Refrigerate uncovered for at least 4 hours, preferably overnight.
  13. Melt additional heavy cream with white chocolate and drizzle over the cheesecake.
  14. Garnish with sugared cranberries if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and allow the cheesecake to cool gradually to prevent cracks.

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