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.
Place a large baking sheet on the very bottom rack of the oven. Fill ½ way with water. Preheat oven to 350 degrees F.
In a bowl, combine all of the crust ingredients until crumbly and then press into the bottom of a 9-inch springform pan.
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.
In another microwave bowl or pot, heat the cranberry jelly until soft and no longer chunky. Let cool.
In a large bowl, cream the cream cheese and sugar together until smooth.
Add in the eggs, one at a time, beating well until smooth after each addition.
Pour the white chocolate mixture and the vanilla extract into the cheesecake batter and blend until smooth.
Pour half of the cheesecake batter into the prepared pie crust.
Spread most (if not all) of the cranberry sauce onto the layer of cheesecake.
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.
Bake for about 55-60 minutes until the cheesecake has set. Run a knife around the edges of the pan to loosen the cheesecake.
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.
Notes
Crust Mixing: Avoid overmixing the crumb crust to prevent a dense texture.
Cranberry Flavor: Adding more cranberry sauce is an option for a stronger flavor, but don't exceed 2 cups for best results.
Preparation Time: It's recommended to make the cheesecake a day ahead for proper chilling.
Pan Size: Using a 10-inch pan is possible but requires shorter baking time; monitor for doneness.
Freezing: To freeze, chill the cheesecake, wrap it in plastic and store it in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.