Description
Create a stunning White Chocolate Cranberry Cheesecake that serves as a true showstopper for any holiday gathering. This recipe combines creamy richness with tart cranberry bursts for a memorable dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 ounces white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs and 1/4 cup sugar. Pour melted butter over the mixture and press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth.
- Pour in the melted white chocolate and vanilla extract. Mix until just combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and dried cranberries gently.
- Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- Ensure your white chocolate is fully melted and slightly cooled before adding it to the batter to prevent scrambling the eggs.
- The water bath helps the cheesecake bake evenly and prevents cracking. Be careful when handling the hot water.
- For a smoother release, run a thin knife around the edge of the chilled cheesecake before removing the springform ring.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg