Description
Cranberry White Chocolate Cheesecake is a festive and indulgent dessert blending creamy cheesecake with tart cranberries and sweet white chocolate. Featuring a buttery graham cracker crust, smooth and rich white chocolate-infused filling, and a vibrant homemade cranberry topping, this cheesecake is perfect for holidays or special occasions, offering a beautiful presentation and a harmonious balance of flavors.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 8 oz (225 g) white chocolate, melted and slightly cooled
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan creating an even layer. Bake for about 10 minutes until set. Remove and let cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing well. Add the eggs one at a time, incorporating fully after each addition and scraping down the bowl sides as needed. Blend in the sour cream and flour gently until just combined, avoiding overmixing. Finally, fold in the melted white chocolate carefully until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the surface with a spatula. Bake in the oven at 325°F (160°C) for 50-60 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour for gradual cooling.
- Prepare the Cranberry Topping: In a medium saucepan over medium heat, combine cranberries, sugar, water, and vanilla extract. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes. For a thicker topping, stir in a cornstarch slurry and cook for another 1-2 minutes. Remove from heat and let cool to room temperature.
- Chill and Serve: After the cheesecake has cooled in the oven, refrigerate it for at least 4 hours or preferably overnight. Before serving, spoon the cooled cranberry topping evenly over the cheesecake. Carefully remove the springform pan sides, slice, and serve chilled for a delightful treat.
Notes
- For added texture, mix chopped nuts like pecans or walnuts into the crust.
- Add orange zest to the cranberry topping for a citrus twist.
- Drizzle melted dark chocolate over the finished cheesecake for extra indulgence.
- Store leftover cheesecake in an airtight container in the refrigerator up to 5 days or freeze wrapped tightly for up to 2 months.
- Frozen cranberries can be used; thaw before cooking for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cranberry cheesecake, White chocolate cheesecake, Holiday dessert, Festive cheesecake, Creamy cheesecake, Cranberry topping, White chocolate dessert
