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Decadent Cranberry White Chocolate Cheesecake

Irresistibly Decadent Cranberry White Chocolate Cheesecake

This Decadent Cranberry White Chocolate Cheesecake combines creamy white chocolate with tart cranberries for an irresistible festive dessert.
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Spatula
  • Saucepan

Ingredients
  

For the Crust

  • 8 ounces Graham Crackers Use gluten-free for gluten-free option.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free option.
  • 1/4 cup Granulated Sugar Coconut sugar can be used as a less processed choice.

For the Filling

  • 16 ounces Cream Cheese Ensure it's well softened.
  • 3 large Eggs Use room-temperature for best results.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can be used for a more intense flavor.
  • 1/2 cup Sour Cream Can substitute with Greek yogurt.
  • 2 tablespoons All-Purpose Flour Omit for gluten-free version.
  • 8 ounces White Chocolate Can substitute with dairy-free white chocolate.

For the Cranberry Topping

  • 2 cups Cranberries Both fresh and frozen are acceptable.
  • 1/2 cup Water
  • 1 cup Granulated Sugar Add cornstarch for thicker topping if desired.

Instructions
 

How to Make Decadent Cranberry White Chocolate Cheesecake

  • Preheat the Oven: Set your oven to 325°F (160°C).
  • Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan and bake for 10 minutes.
  • Beat the Cream Cheese: In a large mixing bowl, beat softened cream cheese smooth, then mix in granulated sugar and vanilla extract.
  • Incorporate the Eggs: Add eggs one at a time, mixing well after each addition.
  • Add Remaining Ingredients: Stir in sour cream and flour gently to avoid overmixing.
  • Fold in the White Chocolate: Once mixed smoothly, fold in melted white chocolate.
  • Pour and Smooth: Pour filling over the cooled crust and smooth the top.
  • Bake to Perfection: Bake for 50-60 minutes until edges are set, center slightly jiggly; turn off oven and leave cheesecake inside for 1 hour.
  • Make the Cranberry Topping: Cook cranberries, sugar, water, and vanilla over medium heat until cranberries burst and the mixture thickens.
  • Cool & Chill: Cool cranberry topping, then refrigerate cheesecake for at least 4 hours.
  • Serve with Flair: Top cheesecake with cranberry topping, slice, and enjoy chilled.

Notes

Garnish with whipped cream or fresh cranberries for extra flair.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword Cheesecake, cranberry, holiday dessert, Make-Ahead, white chocolate
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