Description

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

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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.

Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baked in Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 33g
Sodium: 260mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 7g
Cholesterol: 115mg