I love how elegant yet approachable this cheesecake is. The combination of creamy white chocolate, tangy cranberries, and a buttery graham cracker crust makes it taste like a professional bakery creation, but I can easily make it at home. The swirl of cranberry sauce gives it a festive flair that looks as good as it tastes. It’s also a great make-ahead dessert, since it actually tastes better after chilling overnight, making it perfect for entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Crust: 1 package plus 2 full strips regular graham crackers ¼ cup butter
Cheesecake Filling: 24 ounces cream cheese at room temperature (Philadelphia ONLY, please see note below) ¼ cup cornstarch 1 ¼ cups sugar 1 Tablespoon vanilla 3 large eggs at room temperature 8 ounce white chocolate melted, see directions below ½ cup plus 1 Tablespoon heavy whipping cream
Cranberry Sauce: 12 ounce fresh cranberries 4 Tablespoons sugar ¾ cup water 1 Tablespoon + 2 teaspoons corn starch ½ teaspoon lemon juice
Directions
I allow my cream cheese to sit at room temperature for about 1 hour and my eggs for 30 minutes. I preheat the oven to 350°F and butter a 9″ springform pan, wrapping the outside in foil to prevent leaks.
Cranberry Filling: I whisk cold water, lemon juice, and cornstarch together in a small bowl. In a saucepan, I combine this mixture with cranberries and sugar over medium heat, stirring as it comes to a boil. I continue stirring until the mixture thickens and turns more transparent, about 2–5 minutes, then remove it from the heat to cool while I make the cheesecake filling.
Cheesecake Filling: In a large bowl, I combine cornstarch, ¼ cup sugar, and one package of cream cheese. I mix on medium-low until smooth and creamy, scraping the bowl often, for about 3–4 minutes total. I add the remaining cream cheese one package at a time, mixing about a minute after each and scraping down the sides. Then I add the remaining sugar, ½ cup at a time, mixing well after each addition, followed by the vanilla.
I increase the mixer speed to medium-high and add the eggs one at a time, mixing about 30 seconds each and scraping after each addition until smooth and creamy.
Melt the White Chocolate: I break up the chocolate and microwave it for 30 seconds the first time, stir, then heat in 15-second intervals, stirring each time, until melted. I stir the melted white chocolate into the cheesecake mixture until well combined.
I add the whipping cream and mix on medium speed just until combined—being careful not to overmix.
Assembly: I mix crushed graham crackers and melted butter together and press the mixture firmly into the bottom of the springform pan. I pour the cheesecake filling over the crust, then spoon the cooled cranberry filling over the top in small dollops. Using a damp finger, I gently press some of the cranberry mixture into the batter, then use a knife to swirl them together in a figure-eight motion (not too much to avoid turning the cheesecake pink).
I place the springform pan into a large roasting pan and fill with water halfway up the sides to create a water bath. I bake for 70–80 minutes until the edges are lightly golden and the center jiggles slightly but is set.
I let the cheesecake cool at room temperature for 3–4 hours, then refrigerate for at least 3 hours or overnight before serving.
For an extra festive touch, I sometimes decorate with sugared cranberries or whipped cream before serving.
Servings and Timing
This recipe makes about 16 servings. Prep Time: 40 minutes Cook Time: 1 hour 15 minutes Cooling/Chilling Time: 6 hours 40 minutes Total Time: Approximately 7 hours 55 minutes
Variations
I love adding small twists to this cheesecake depending on the occasion. For a stronger white chocolate flavor, I sometimes drizzle melted white chocolate on top before serving. I’ve also made a raspberry version by replacing the cranberry sauce with raspberry puree. For a richer crust, I mix a few tablespoons of brown sugar into the graham crackers. Around Christmas, I occasionally use crushed gingersnaps for a spiced base—it pairs perfectly with the cranberries.
Storage/Reheating
I store the cheesecake in the refrigerator, covered, for up to 4 days. When freezing, I wrap individual slices or the entire cheesecake tightly in plastic wrap and then foil, storing for up to 2 months. When I’m ready to serve, I thaw it in the refrigerator for several hours or at room temperature for about an hour. I never reheat cheesecake, but I do let it sit at room temperature for 15–20 minutes before serving for the creamiest texture.
FAQs
Can I use another brand of cream cheese?
I really recommend using Philadelphia cream cheese. It gives the smoothest, silkiest texture. Other brands can make the cheesecake grainy or even chunky.
Why does my cheesecake crack?
Cracks usually come from sudden temperature changes or overmixing. I make sure to bake it in a water bath and let it cool slowly to prevent cracks.
Can I skip the water bath?
I don’t recommend it. The water bath ensures gentle, even heat that prevents the cheesecake from drying out or cracking.
How do I know when my cheesecake is done?
When it’s ready, the edges are lightly golden and set, while the center still jiggles slightly when shaken. It will continue setting as it cools.
Can I make this ahead of time?
Yes, and I often do! Cheesecake actually tastes better after chilling overnight, so I make it a day ahead for the best flavor and texture.
What can I use instead of graham crackers?
I sometimes use crushed gingersnaps, vanilla wafers, or even shortbread cookies for a twist on the crust flavor.
Can I make this without the cranberry swirl?
Yes. I can leave it plain or top the baked cheesecake with cranberry sauce, raspberry sauce, or any fruit compote.
How do I make sugared cranberries?
I toss fresh cranberries in simple syrup, let them dry slightly, then roll them in sugar. Once set, they look frosty and add beautiful decoration.
How can I melt white chocolate without burning it?
I melt it slowly using short microwave bursts or a double boiler, stirring frequently. White chocolate burns easily, so patience is key.
How long does cheesecake need to cool?
At least 3–4 hours at room temperature, then another 3 hours or overnight in the refrigerator. Slow cooling keeps it silky smooth.
Conclusion
This cranberry cheesecake is my idea of dessert perfection—creamy, rich, and beautifully balanced with the tart pop of cranberries. It’s a show-stopping centerpiece for the holidays, yet simple enough to make ahead without stress. Every bite delivers that dreamy mix of velvety cheesecake, sweet white chocolate, and bright cranberry flavor. Whenever I make it, it disappears fast and always earns rave reviews.
This White Chocolate Cranberry Cheesecake is a luxurious, festive dessert that combines creamy white chocolate filling with a tart cranberry swirl on a buttery graham cracker crust. Perfect for holidays or special occasions, it’s rich, velvety, and beautifully balanced with just the right pop of tang.
Ingredients
Crust:
1 package plus 2 full strips regular graham crackers, crushed
¼ cup unsalted butter, melted
Cheesecake Filling:
24 oz cream cheese, room temperature (preferably Philadelphia)
¼ cup cornstarch
1¼ cups granulated sugar
1 tbsp vanilla extract
3 large eggs, room temperature
8 oz white chocolate, melted
½ cup plus 1 tbsp heavy whipping cream
Cranberry Sauce:
12 oz fresh cranberries
4 tbsp sugar
¾ cup water
1 tbsp + 2 tsp cornstarch
½ tsp lemon juice
Instructions
Preheat the oven: Set oven to 350°F (175°C). Butter a 9-inch springform pan and wrap the outside with foil to prevent leaks.
Make the cranberry sauce: Whisk water, lemon juice, and cornstarch in a bowl. In a saucepan, combine this with cranberries and sugar over medium heat. Cook, stirring until the cranberries burst and sauce thickens (2–5 minutes). Cool completely.
Prepare the crust: Mix crushed graham crackers and melted butter until combined. Press firmly into the bottom of the prepared pan. Set aside.
Make the cheesecake filling: In a large bowl, combine ¼ cup sugar, cornstarch, and one package of cream cheese. Mix on medium-low until smooth, about 3–4 minutes. Add remaining cream cheese one package at a time, mixing well after each addition. Gradually add the rest of the sugar and vanilla, mixing until creamy.
Add eggs: Increase mixer speed to medium-high and beat in eggs one at a time, mixing 30 seconds after each.
Melt the white chocolate: Microwave chopped chocolate for 30 seconds, stir, then continue heating in 15-second intervals until smooth. Stir into cheesecake batter.
Add cream: Pour in heavy cream and mix on medium speed just until combined—do not overmix.
Assemble: Pour cheesecake filling over crust. Spoon cooled cranberry sauce in dollops over top. Use a knife to gently swirl through in figure-eight motions.
Bake in water bath: Place springform pan in a large roasting pan and pour hot water halfway up the sides. Bake 70–80 minutes until edges are golden and the center jiggles slightly.
Cool and chill: Cool at room temperature 3–4 hours, then refrigerate for at least 3 hours or overnight before serving.
Decorate: Garnish with sugared cranberries or whipped cream for a festive touch.
Notes
Use high-quality white chocolate for best flavor and texture.
Philadelphia cream cheese ensures the creamiest consistency.
Do not skip the water bath—it prevents cracking and keeps the texture smooth.
Cheesecake tastes even better after chilling overnight.
Decorate with whipped cream or sugared cranberries before serving for an elegant finish.
