Name: Cranberry White Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: PT-489736H37M35S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 6 tbsp melted butter; 1 1/2 cups fresh or frozen cranberries; 1/2 cup sugar (for cranberry sauce); 1/4 cup water or orange juice; 1 tsp orange zest (optional); Pinch of salt; 24 oz cream cheese, softened; 3/4 cup granulated sugar (for filling); 3 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 6 oz white chocolate, melted and slightly cooled

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Cranberry White Chocolate Cheesecake is a rich, creamy dessert that combines tangy cranberries with sweet, silky white chocolate in a buttery cookie crust. It’s a show-stopping treat I love to serve during the holidays—or anytime I want something festive and indulgent. Every bite is a balance of sweet and tart, creamy and crisp, making it impossible to resist.

Why You’ll Love This Recipe

I love this cheesecake because it’s decadent without being too heavy. The white chocolate melts into the cheesecake filling for a velvety texture, while the cranberry sauce adds a vibrant, tart swirl that cuts through the richness. It looks stunning on a dessert table and tastes even better than it looks. Whether I’m baking for a party or just treating myself, this cheesecake always feels like a celebration. Cranberry White Chocolate Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham crackers or digestive biscuits, crushed
Granulated sugar
Melted butter

For the cranberry sauce:

Fresh or frozen cranberries
Sugar
Water or orange juice
Orange zest (optional)
Pinch of salt

For the cheesecake filling:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
White chocolate, melted and slightly cooled

Directions

Make the crust: I mix crushed graham crackers, sugar, and melted butter, then press the mixture into the bottom of a springform pan. I bake it at 350°F (175°C) for 8–10 minutes and let it cool.
Make the cranberry sauce: I simmer cranberries, sugar, water (or orange juice), and zest until the berries burst and the sauce thickens—about 10 minutes. I cool it completely.
Make the filling: I beat cream cheese and sugar until smooth. I add eggs one at a time, then mix in sour cream, vanilla, and melted white chocolate.
I pour the filling over the cooled crust. I dollop cranberry sauce on top and swirl it with a knife or skewer.
I bake at 325°F (160°C) for about 55–65 minutes, or until the center is just set but slightly jiggly.
I turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour. Then I chill it for at least 4 hours or overnight before serving.

Servings and timing

This recipe serves 10–12.
Prep time: 30 minutes
Cook time: 1 hour
Cooling + chilling time: 5–6 hours
Total time: About 6½–7 hours (including chill time)

Variations

I use a chocolate cookie crust for a richer base.
I swirl in raspberry or cherry sauce instead of cranberry for a different fruit note.
I fold chopped white chocolate or cranberry pieces into the filling for texture.
I top it with whipped cream and sugared cranberries for a festive finish.
I add a splash of orange liqueur to the cranberry sauce for extra depth.

Storage/Reheating

I store the cheesecake covered in the fridge for up to 5 days. It also freezes well—I slice it, wrap individual pieces, and freeze them for up to 2 months. I thaw slices in the fridge overnight before serving. I never reheat cheesecake—it’s best served chilled or at room temperature. Cranberry White Chocolate Cheesecake

FAQs

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it the day before. The flavor improves as it chills and sets overnight.

Do I need a water bath?

A water bath helps prevent cracks, but I often skip it by baking at a lower temperature and cooling the cheesecake slowly. Either method works.

What kind of white chocolate should I use?

I use good-quality white chocolate bars, not chips, for smooth melting and the best flavor. I melt it gently and let it cool slightly before mixing it into the batter.

Can I use store-bought cranberry sauce?

Yes, if I’m in a rush, I use a high-quality cranberry sauce—but I always check that it’s not too sweet or gelatinous.

How do I know when the cheesecake is done?

I look for slightly puffed edges and a center that jiggles just a bit when I gently shake the pan. It will finish setting as it cools.

Conclusion

Cranberry White Chocolate Cheesecake is one of those desserts that makes every occasion feel special. I love how the sweet creaminess of the white chocolate pairs with the tart cranberry swirl for a perfectly balanced bite. It’s a holiday favorite in my kitchen, but honestly, I could enjoy it any time of year—and I usually do.