Cranberry White Chocolate Cheesecake is a delicious and sweet white chocolate cheesecake with cranberry sauce layered throughout. With sweet, tangy, rich, and delicious cheesecake like this, your holidays will be set.
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This cheesecake is a delectable dessert that brings together the rich creaminess of cheesecake, the tartness of cranberries, and the sweetness of white chocolate into a harmonious symphony of flavors.
The gingersnap pie crust at the bottom adds a little spice and helps to tone down that sweetness just a tad, and it is very much recommended as opposed to a graham cracker crust.
This dessert is perfect for special occasions, holiday gatherings, or when you simply want to treat yourself to something indulgent and delightful.
For more cheesecake recipes, check out my No Bake Pumpkin Cheesecake, No Bake Cool Whip Cheesecake, Pumpkin Swirl Cheesecake, and Strawberry Cheesecake Pancakes.
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💛 Why You'll Love This Recipe
- Holiday ready. This cheesecake is a perfect dessert for holiday gatherings and special meals.
- Great for leftovers. It's an easy way to use up canned cranberry jelly or leftover homemade cranberry sauce during a pantry clean out.
- Simple ingredients. Made with basic, easy to find ingredients, you may already have most of what you need on hand.
🛒 Ingredients
Gingersnap cookie crumbs- Just buy a box of gingersnap cookies and mash them into crumbs inside a Ziploc or food processor.
Jellied cranberries- You can also use 1-2 cups of leftover homemade cranberry sauce or canned whole cranberry sauce.
White chocolate baking chips- We need a 12-ounce bag of white chocolate chips or 2 cups of chopped chocolate.
Cream cheese- Giving us a rich cream cheese flavor are 3 blocks (8 ounces each) of cream cheese.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use canned cranberry sauce. Jellied cranberry sauce is much cheaper than making a separate cranberry jam and works perfectly for the cheesecake layer.
Buy baking chips on sale. White chocolate chips are often discounted around the holidays. Stock up and freeze extras for future desserts.
Serve smaller slices. Cheesecake is rich, so smaller portions still satisfy, making it a cost effective dessert for gatherings.
Skip the garnish if needed. Sugared cranberries look nice but are optional and can be skipped to save time and money.
🥄 Instructions for Cranberry White Chocolate Cheesecake
Step 1: Place a large baking sheet on the very bottom rack of the oven. Fill ½ way with water. Preheat oven to 350 degrees F.
Step 2: In a bowl, combine all of the crust ingredients until crumbly and then press into the bottom of a 9-inch springform pan.
Step 3: In another bowl, melt your chocolate chips with the half and half in 30-second intervals in the microwave. Stir between each until smooth. You can also melt them in a pot on the stove over low heat. Let cool.
Step 4: In another microwave bowl or pot, heat the cranberry jelly until soft and no longer chunky. Let cool.
Step 5: In a large bowl, cream the cream cheese and sugar together until smooth.
Step 6: Add in the eggs, one at a time, beating well until smooth after each addition.
Step 7: Pour the white chocolate mixture and the vanilla extract into the cheesecake batter and blend until smooth.
Step 8: Pour half of the cheesecake batter into the prepared pie crust.
Step 9: Spread most (if not all) of the cranberry sauce onto the layer of cheesecake.
Step 10: Pour in the remaining batter and spread smooth.
If desired, drop the remaining cranberry sauce in small dollops or drops and then use a toothpick to swirl around for a cool design.
Step 11: Bake for about 55-60 minutes until the cheesecake has set. Run a knife around the edges of the pan to loosen the cheesecake.
Step 12: Let it cool for about an hour or two on the counter and then cover and place it in the fridge for several hours (at least 4) or overnight to chill before serving.
👩🏻🍳 Expert Tips
- Mix the Crust Gently. Avoid overmixing the crumb crust so it stays tender and easy to slice.
- Balance the Flavors. White chocolate balances the tart cranberry layer. For a stronger cranberry flavor, add more sauce, but keep it under 2 cups total. Fresher sauce will give the boldest flavor.
- Plan Ahead. Make the cheesecake a day in advance so it has plenty of time to chill and fully set in the refrigerator.
❄️ Storage and Make Ahead
Storage: Store cheesecake covered in the refrigerator for up to 5 days.
Make Ahead: This cheesecake is ideal for making 1 day in advance. Chilling overnight improves flavor and texture. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
🥗 Side Dishes or Pairing Ideas
Serve with coffee, espresso, or tea to balance the richness. Fresh fruit on the side or a light whipped topping pairs well and helps stretch the dessert without adding much cost.
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❓ Recipe FAQs
Yes, this white chocolate and cranberry cheesecake recipe could be made in a 10 inch instead of a 9 inch. Just note that the baking time will be less and the cheesecake will be thinner, so keep a more watchful eye and pull it from the oven when it passes the clean knife test.
Yes. This can be made, chilled, and then frozen for up to 3 months. Allow it to chill completely overnight before wrapping it in plastic wrap and storing it in an airtight container. Let thaw overnight in the fridge before serving.
Cheesecakes typically need to chill in the refrigerator for at least 4-6 hours or overnight to set properly.
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🐝 If you tried this Cranberry White Chocolate Cheesecake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cranberry White Chocolate Cheesecake
Equipment
- 9 inch springform pan
Ingredients
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs
- 3 tablespoons granulated sugar or light brown sugar
- 4 tablespoons unsalted butter - melted
Cheesecake Filling
- 16 ounces cream cheese, softened (2 blocks)
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- ¾ teaspoon vanilla extract
- 1 ½ cups (9 ounces) white chocolate chips
- ⅓ cup half-and-half or heavy cream
Cranberry Layer
- 1 can (14 ounces) jellied cranberry sauce
Sugared Cranberries (Optional)
- ¾ cup fresh cranberries
- 1 cup granulated sugar, divided
- 1 cup water
Instructions
- Prepare the sugared cranberries (optional). In a saucepan, heat the water with ½ cup of the sugar until dissolved. Let cool slightly, add the cranberries, stir, and refrigerate for at least 6 hours or overnight. Drain, roll cranberries in the remaining sugar, and let dry before using.
- Make the crust. Preheat the oven to 325°F. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
- Prepare the cranberry layer. Warm the cranberry sauce or jam just until spreadable, then allow it to cool to room temperature.
- Melt the white chocolate. In a microwave-safe bowl or saucepan, melt the white chocolate with the half-and-half until smooth. Let cool slightly.
- Mix the cheesecake filling. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently after each. Stir in the vanilla, then blend in the melted white chocolate mixture.
- Assemble the cheesecake. Pour half of the cheesecake batter over the cooled crust. Spread the cranberry layer evenly over the batter. Top with the remaining cheesecake batter and smooth the surface. Swirl in additional cranberry sauce if desired.
- Bake in a water bath. Wrap the springform pan in foil and place it in a roasting pan. Add about 1 inch of hot water to the roasting pan. Bake for 40 to 50 minutes, until the edges are set and the center still jiggles slightly.
- Cool gradually. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
- Chill and garnish. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight. Garnish with sugared cranberries before serving, if desired.
Notes
- Crust texture. Mix just until combined to avoid a dense crust.
- Cranberry strength. For stronger flavor, add more cranberry sauce, but do not exceed 2 cups total.
- Make ahead. Cheesecake is best made a day in advance to allow proper chilling and setting.
- Pan size. A 10-inch springform pan can be used but will require a shorter bake time.
- Freezing. Chill completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutritional Information
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peter fjeld says
What temperature for baking? Can I Use a water bath?
Nicole says
It'll be baked at 350 degrees F. and yes, a water bath can be used.