Description
Indulge in the festive flavors of this creamy White Chocolate Cranberry Cheesecake. A perfect balance of sweet white chocolate and tart cranberries on a buttery graham cracker crust, this cheesecake is a showstopper for any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips, melted and slightly cooled
- ½ cup sour cream
- For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ⅓ cup sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
- Make the Cranberry Swirl: In a small saucepan, combine cranberries, ¼ cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens into a sauce, about 8-10 minutes. Remove from heat and let cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 cup sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted white chocolate until just combined. Gently fold in the sour cream.
- Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Dollop spoonfuls of the cranberry sauce over the batter. Swirl gently with a knife or skewer. Pour the remaining cheesecake batter over the top and dollop with more cranberry sauce, swirling again.
- Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For an even smoother cheesecake, ensure your cream cheese is truly at room temperature.
- To prevent cracking, avoid over-beating the eggs and cool the cheesecake gradually.
- Garnish with fresh cranberries and white chocolate shavings if desired.
- Prep Time: PT30M
- Cook Time: PT1H10M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg