Description
Create a stunning White Chocolate Cranberry Cheesecake, a perfect showstopper dessert for your holiday celebrations. This recipe balances creamy richness with tart cranberry notes.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 12 ounces white chocolate, melted and slightly cooled
- 1 cup fresh or frozen cranberries
- 1/2 cup white chocolate chips (for topping)
- 2 tablespoons chopped pecans (optional, for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
- Reduce the oven temperature to 325 degrees F (160 degrees C).
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until fully incorporated.
- Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
- Gently stir in the melted white chocolate until the batter is uniform.
- Pour half of the cheesecake batter over the crust. Sprinkle the cranberries evenly over the batter. Pour the remaining batter over the cranberries.
- Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
- Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven. Prop the oven door open slightly and let the cheesecake cool slowly in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
- Before serving, sprinkle the top with white chocolate chips and chopped pecans, if using.
Notes
- Use a water bath for the creamiest texture.
- Melt the white chocolate gently to prevent seizing.
- Chilling overnight greatly improves the texture and flavor.
- If using frozen cranberries, do not thaw them first.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg