If you’re craving a dessert that brings the festive flavors of tart cranberries and creamy white chocolate together in one luscious bite, you’re in the right place. This Cranberry White Chocolate Cheesecake Recipe is an absolute showstopper, offering a perfect balance of rich, velvety cheesecake paired with a vibrant cranberry topping. The buttery graham cracker crust provides the ideal foundation, making every forkful a delightful combination of texture and taste. Whether you’re serving it at a holiday gathering or just treating yourself, this cheesecake will quickly become a beloved favorite.
Ingredients You’ll Need
Every ingredient in this Cranberry White Chocolate Cheesecake Recipe plays a crucial role in creating its irresistible flavor and texture. From the buttery crust to the creamy filling and tangy cranberry topping, each component is simple yet essential to the final masterpiece.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy and flavorful base that supports the cheesecake beautifully.
- 1/4 cup granulated sugar (for crust): Adds just the right amount of sweetness to balance the buttery crumbs.
- 6 tablespoons unsalted butter, melted: Binds the crust ingredients and gives a rich mouthfeel.
- 32 oz cream cheese, softened: The creamy star of the cheesecake that ensures a smooth, dreamy texture.
- 1 cup granulated sugar (for filling): Sweetens the filling perfectly without overpowering the white chocolate.
- 3 large eggs, room temperature: Help set and stabilize the cheesecake filling while keeping it silky.
- 1/2 cup sour cream: Adds a subtle tang and moisture boost for balanced richness.
- 8 oz white chocolate, melted and cooled: Infuses the filling with sweet, creamy flavor that pairs beautifully with cranberries.
- 2 teaspoons vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- 1 tablespoon all-purpose flour: Gives the cheesecake a bit of structure so it slices neatly.
- 1 pinch salt: Makes the sweetness pop and rounds out the flavor.
- 2 cups fresh or frozen cranberries: The vibrant fruit topping that brings tartness and color.
- 3/4 cup granulated sugar (for topping): Sweetens the cranberries just right to complement the cheesecake.
- 1/4 cup orange juice: Adds bright citrus notes that lift the cranberry sauce.
- 1/4 cup water: Helps create a perfect simmering sauce for the fruit.
- 1 teaspoon orange zest: Provides fragrant citrus oils for added depth.
- 1 teaspoon vanilla extract: Ties the fruit sauce flavors to the cheesecake filling.
- 1 teaspoon cornstarch (optional): Use for thickening the cranberry sauce if you prefer a firmer topping.
How to Make Cranberry White Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Mix the graham cracker crumbs with sugar and melted butter until everything is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, allowing it to set and become slightly crisp. Set it aside to cool while you prepare the filling.
Step 2: Melt the White Chocolate
Gently melt the white chocolate using a double boiler or in short bursts in the microwave, stirring often to prevent scorching. Once silky smooth, let it cool completely to avoid curdling the cheesecake filling later. This step ensures the white chocolate blends nicely with the creamy mixture.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s ultra smooth and creamy. Gradually add the sugar and mix thoroughly. Incorporate the eggs one at a time, beating gently after each addition, which helps avoid overmixing. Stir in sour cream, the cooled melted white chocolate, vanilla extract, flour, and a pinch of salt until everything is combined in a luscious, velvety batter.
Step 4: Bake in a Water Bath
Wrap the outside of your springform pan with aluminum foil to prevent water from leaking in. Pour the cheesecake filling over the crust and place the pan into a larger roasting pan. Carefully add hot water about halfway up the sides of the springform pan to create a water bath. Bake for 60 to 70 minutes until the edges are set but the center still has a slight jiggle. This gentle baking method keeps the cheesecake moist and crack-free.
Step 5: Cool Gradually in the Oven
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for one hour to prevent any sudden temperature changes that might cause cracks. This cooling step helps achieve that perfect creamy texture.
Step 6: Chill Thoroughly
Refrigerate the cheesecake for at least four hours or preferably overnight. Chilling allows the flavors to meld and the texture to fully set, making slicing easier and the taste even better.
Step 7: Make the Cranberry Topping
Combine fresh or frozen cranberries, sugar, orange juice, and water in a saucepan over medium heat. Bring to a boil, then reduce the heat to simmer and cook for 10 to 12 minutes until the cranberries soften and the sauce thickens slightly. Stir in orange zest, vanilla extract, and optionally, cornstarch dissolved in a little water to thicken further. Allow the topping to cool completely before serving.
Step 8: Assemble and Serve
Once the cheesecake is chilled and the cranberry topping has cooled, spoon the fruit mixture generously over the top. You’re now ready to serve a stunning dessert that’s as beautiful as it is delicious.
How to Serve Cranberry White Chocolate Cheesecake Recipe
Garnishes
For that extra wow factor, consider decorating your cheesecake with a few whole cranberries, a sprinkle of orange zest, or delicate white chocolate shavings. Fresh mint leaves also add a lovely pop of color and a hint of freshness that pairs wonderfully with the flavors.
Side Dishes
This Cranberry White Chocolate Cheesecake Recipe is rich and indulgent, so serving it alongside a light fruit salad or a dollop of whipped cream can be perfect for balancing the flavors. A cup of hot herbal tea or a glass of sparkling wine can also complement the dessert beautifully.
Creative Ways to Present
Slice the cheesecake into neat wedges and serve on individual plates with a drizzle of the cranberry sauce around each slice. For a centerpiece, try layering it with extra cranberries in a trifle bowl or setting mini cheesecakes in ramekins for guests to enjoy their own personal treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 4 days to keep it fresh and creamy. This makes it easy to enjoy those delightful flavors even after the party is over.
Freezing
If you want to prepare ahead or save leftovers for later, freeze the cheesecake without the cranberry topping. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before adding the cranberry sauce and serving.
Reheating
This cheesecake is best enjoyed chilled, so reheating is not typically recommended. However, if you prefer, let slices sit at room temperature for about 15 minutes to soften slightly for a smoother, less chilled experience.
FAQs
Can I use frozen cranberries for the topping?
Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure to thaw them slightly or cook them directly from frozen when making the topping.
What can I substitute for white chocolate?
If white chocolate isn’t your favorite, you can try using cream cheese with additional vanilla or even milk chocolate, though it will change the flavor profile slightly.
Why do I need to bake the cheesecake in a water bath?
The water bath provides gentle, even heat and prevents the cheesecake from drying out or cracking, resulting in a smooth, creamy texture.
Can I make this cheesecake gluten-free?
Yes! Swap the graham cracker crumbs for gluten-free crackers or cookies, and make sure any other ingredients you use are certified gluten-free.
How long can I keep the cranberry topping?
You can refrigerate the cranberry sauce separately in an airtight container for up to 5 days, making it easy to prepare in advance.
Final Thoughts
There’s something truly special about a Cranberry White Chocolate Cheesecake Recipe that combines simple ingredients into a dessert bursting with flavor and holiday cheer. Once you try this cheesecake, you’ll understand why it’s become such a treasured recipe for celebrations and cozy evenings alike. Go ahead, whip one up and watch it disappear as quickly as you sliced it!
Print
Cranberry White Chocolate Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry White Chocolate Cheesecake is a luscious and festive dessert perfect for holiday gatherings or any special occasion. Featuring a rich and creamy white chocolate-infused cheesecake baked on a buttery graham cracker crust, topped with a tangy-sweet cranberry orange sauce, it offers a harmonious balance of flavors and textures. The cheesecake is baked in a water bath to ensure a smooth, velvety texture, and the cranberry topping adds a vibrant, refreshing contrast.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 8 oz white chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 pinch salt
Cranberry Topping
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 1/4 cup water
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch (optional)
Instructions
- Prepare crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set, then remove from the oven and set aside to cool.
- Melt white chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid scorching. Once melted, allow it to cool slightly so it doesn’t curdle the cream cheese mixture later.
- Make cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing thoroughly. Add eggs one at a time, beating well after each addition to achieve a smooth texture. Blend in sour cream, melted white chocolate, vanilla extract, flour, and a pinch of salt until fully incorporated and smooth.
- Bake cheesecake: Wrap the outside of the springform pan with foil to prevent water from leaking in during baking. Pour the cheesecake filling over the prepared crust. Place the springform pan into a larger pan and fill the surrounding pan with hot water to create a water bath. Bake for 60–70 minutes until the edges are set and the center remains slightly jiggly.
- Cool in oven: Once baking is finished, turn off the oven and crack the door open. Leave the cheesecake inside the oven for 1 hour to cool gradually, which helps prevent cracking.
- Chill cheesecake: After the cheesecake has cooled in the oven, remove it and refrigerate for at least 4 hours or preferably overnight to firm up and develop flavors.
- Prepare cranberry topping: In a saucepan, combine cranberries, sugar, orange juice, and water. Bring to a boil over medium heat, then reduce to a simmer for 10–12 minutes until the cranberries burst and the mixture thickens. Stir in orange zest, vanilla extract, and cornstarch if using, to thicken further. Remove from heat and allow to cool completely.
- Serve: Spoon the cooled cranberry topping evenly over the chilled cheesecake. Garnish as desired with extra orange zest or fresh cranberries, then slice and serve.
Notes
- Using room temperature eggs and cream cheese helps to create a smooth batter without lumps.
- To avoid cracking, do not overbake the cheesecake; it should still have a slight jiggle in the center when done.
- Wrapping the springform pan with foil is essential to prevent water from the water bath leaking in and ruining the crust.
- The cranberry topping can be made a day ahead and stored in the refrigerator for convenience.
- For a thicker cranberry sauce, increase the amount of cornstarch slightly, but be sure to dissolve it well before adding.
- Allow the cheesecake to come to room temperature for about 10-15 minutes before serving for best flavor and texture.
