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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.
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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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