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Delicious White Chocolate Cranberry Cheesecake for dessert

Classic White Chocolate Cranberry Cheesecake

This decadent Classic White Chocolate Cranberry Cheesecake features a crisp graham cracker crust, a rich and creamy white chocolate cheesecake filling, and a vibrant cranberry topping, perfect for any special occasion.
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Prep Time 40 minutes
Cook Time 2 hours 20 minutes
Total Time 3 hours
Servings 10 slices
Calories 550 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Roasting pan
  • Saucepan
  • Wire rack

Ingredients
  

For the Crust

  • 1 ½ cups Graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • ¼ cup Granulated sugar
  • Pinch salt

For the White Chocolate Cheesecake Filling

  • 24 oz Cream cheese full-fat, softened
  • 1 cup Granulated sugar
  • 3 Large eggs
  • 1 teaspoon Vanilla extract pure
  • 6 oz White chocolate good quality, melted and slightly cooled
  • ½ cup Sour cream or heavy cream

For the Cranberry Topping (or Swirl)

  • 12 oz Fresh or frozen cranberries
  • ½ cup Granulated sugar
  • 1 teaspoon Orange zest optional
  • ¼ cup Water or orange juice

Instructions
 

Main

  • Combine graham cracker crumbs, sugar, and melted butter; press firmly into a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes, then cool.
  • Beat softened cream cheese and sugar until creamy, then incorporate eggs one at a time and stir in vanilla extract. Gently fold in melted white chocolate and sour cream (or heavy cream), then pour the batter over the crust.
  • Cook cranberries, sugar, and water in a pot over medium heat until thickened and cranberries burst, about 10-15 minutes, then cool completely.
  • Bake the cheesecake in a water bath at 325°F (160°C) for 60-70 minutes until set. Turn off the oven, prop the door open, and cool the cheesecake inside for 1 hour.
  • Remove from the oven and water bath, cool completely on a wire rack, then chill in the refrigerator for 6-8 hours or overnight. Spread the cooled cranberry sauce on top right before serving or swirl into the batter before baking.

Notes

For the best texture and easy slicing, ensure the cheesecake is chilled for at least 6-8 hours, or preferably overnight, before serving. The cranberry topping can be swirled into the batter before baking for a marbled effect or spread on top just before serving.