There’s something magical about the holiday season—twinkling lights, chilly air, and desserts that bring everyone close around the table. This Cranberry and White Chocolate Cheesecake blends tart cranberries with sweet, creamy white chocolate in a way that feels festive, comforting, and indulgent. It’s the kind of dessert you’ll want to make again and again for family dinners or cozy nights in.
Recipe Info
| Field | Detail |
|---|---|
| Category | Dessert / Cheesecake |
| Prep Time | 30 minutes |
| Cook Time 1 hour 20 minutes | |
| Servings | 12 slices |
| Calories | ≈ 410 calories per slice |
Ingredients You’ll Need
- For the crust:
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- For the white chocolate cheesecake filling:
- 4 blocks (8 oz each) full-fat cream cheese, at room temperature
- ¾ cup granulated sugar
- ½ cup full-fat sour cream, at room temperature
- 2 teaspoons vanilla extract
- 8 oz white chocolate baking bars (chopped)
- ⅓ cup heavy cream
- For the cranberry sauce swirl / topping:
- 8 oz fresh cranberries, cleaned
- ⅓ cup water
- ⅓ cup granulated sugar
- Optional decorations / finishing touches:
- Whipped cream
- Sugared cranberries or fresh cranberries
- A dusting of powdered sugar or a few rosemary sprigs for color
Step-By-Step Instructions
- Preheat & prep the pan.
Preheat your oven to 325°F (160-165°C). Grease a 9-inch springform pan and line the bottom with parchment paper if you like a cleaner release. - Make the crust.
In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom (and a little up the sides) of your prepared pan. Bake the crust for about 10-12 minutes until it’s lightly golden. Remove from oven and let cool a little. - Prepare the cranberry sauce.
While the crust bakes (or after), in a small saucepan mix cranberries, water, and sugar. Bring to a simmer over medium heat. Stir occasionally, letting the cranberries pop and soften, cooking until the sauce thickens slightly, about 10-15 minutes. Remove from heat and let it cool to room temperature. - Melt white chocolate.
Chop the white chocolate. Warm the heavy cream until just simmering, then pour it over the chopped white chocolate in a heat-proof bowl. Let it sit a minute, then stir until melted and smooth. Set aside to cool slightly so it’s not hot enough to scramble eggs later. - Make the cheesecake filling.
In a large mixing bowl (or stand mixer), beat the softened cream cheese until smooth. Add sugar and continue beating until light and creamy. Mix in sour cream and vanilla. Then gently fold in the melted white chocolate. Finally, add the eggs (and yolk, if using) one at a time, mixing just until combined—don’t overbeat. - Assemble the cheesecake with swirl.
Pour about half of the cheesecake filling over the cooled crust. Drop spoonfuls of the cranberry sauce over the filling. Use a knife or toothpick to swirl the sauce gently. Pour the rest of the cheesecake filling on top, and if desired, add more cranberry sauce dollops and swirl again. - Bake in a water bath.
Wrap the base of the springform pan in foil to prevent water leakage. Place the pan in a larger roasting pan or baking pan. Pour hot water into the outer pan until it comes up about halfway up the sides of the springform. Bake for 1 hour 15-95 minutes, until the edges are set but the center has a slight jiggle. (Check near 75 min, but baking time can vary.) - Cool & chill.
Once baked, turn off the oven and prop the door open slightly. Let the cheesecake stay in the warm oven for about 1 hour to cool slowly. Then move to a wire rack to finish cooling to room temperature. After that, cover and refrigerate for at least 4-6 hours, ideally overnight, to fully set. - Decorate & serve.
Once chilled, remove from pan. Top with whipped cream, sugared or fresh cranberries, maybe a sprig of rosemary, or a dusting of powdered sugar. Slice with a hot knife (dip knife in hot water, wipe dry) for clean cuts.
Helpful Notes & Tips
- Full-fat cream cheese & sour cream give the cheesecake its creamy texture and richness. Using low-fat versions can yield a less stable or less rich dessert.
- Don’t overmix eggs—once you add them, blend just until combined. Overmixing adds air, which can cause cracks or a cheesecake that rises then sinks.
- Water bath helps prevent cracks and ensure even baking. It keeps the environment moist and prevents the outer edges cooking too fast.
- Cooling slowly is key. Sudden temperature changes often lead to cracks; letting it cool in the oven helps avoid that.
- Make ahead: You can prepare crust, cranberry sauce, or even the whole cheesecake a day before you need it. It improves flavor.
- Storage: Store in refrigerator, covered. It should last 4-5 days. Cheesecake also freezes reasonably well—slice first, wrap individual slices tightly, thaw in fridge.
Recipe Variations
- Berry swap: If cranberries are hard to find, try raspberries or cherries for the swirl. They offer a different tartness but still delightfully festive.
- Chocolate swirl: In place of cranberry, swirl in raspberry jam mixed with dark chocolate for a chocolate-berry twist.
- Zesty citrus version: Add a tablespoon of orange zest to the cheesecake filling and/or to the cranberry sauce for a bright citrus note.
- Mini cheesecakes: Make this in muffin tins or individual tart pans for personal portions. Adjust bake time (shorter) accordingly.
Serving Suggestions
- Serve slices with a dollop of whipped cream and extra cranberry sauce on the side.
- Pair with hot tea, mulled wine, or a cup of rich coffee to balance the sweetness.
- For holiday presentation, garnish with sugared cranberries, sprigs of fresh rosemary, or orange slices.
- Put it on a festive cake stand to make it the centerpiece of the dessert table.
Conclusion
I hope this Cranberry and White Chocolate Cheesecake becomes one of your holiday favorites—a dessert that brings smiles, cozy warmth, and that sense of celebration. It’s rich and elegant, yet comforting at heart. Whether shared at a festive gathering or quietly enjoyed with a warm blanket, may each sweet and tart bite remind you how wonderful simple ingredients and care in the kitchen can be. Enjoy, and Happy Holidays!