Cranberry White Chocolate Cheesecake

5 from 1 vote

Cranberry White Chocolate Cheesecake

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.

Prep Time15

Cook Time1

Chill8

Total Time9 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 506kcal

Author: Nicole Durham

Cost: Recipe $10.91 / Serving $0.91

Equipment

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.

Nutrition