Why You’ll Love This Recipe

I adore this recipe because it brings together two flavors that complement each other so well: tangy cranberries and smooth white chocolate. The texture is rich and silky, with a burst of fruity brightness in every bite. It’s also a great make-ahead dessert that tastes even better after chilling overnight. I like how versatile it is—I can serve it simply or dress it up with sugared cranberries and whipped cream for a truly elegant presentation.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
3 large eggs

For the Cranberry Sauce Swirl / Topping:
8 oz fresh cranberries, cleaned
⅓ cup water
⅓ cup granulated sugar

Optional Decorations:
Whipped cream
Sugared or fresh cranberries
A dusting of powdered sugar or a few rosemary sprigs for garnish

Directions

Prepare the Crust

I preheat my oven to 325°F (160–165°C) and grease a 9-inch springform pan. For a cleaner finish, I line the bottom with parchment paper. In a bowl, I combine graham cracker crumbs, sugar, and cinnamon, then pour in the melted butter and stir until the crumbs are evenly moistened. I press the mixture firmly into the bottom and slightly up the sides of the pan, then bake it for about 10–12 minutes until lightly golden. After baking, I let it cool while I prepare the rest.

Make the Cranberry Sauce

While the crust bakes, I cook the cranberries, water, and sugar in a small saucepan over medium heat. I let it simmer for about 10–15 minutes, stirring occasionally, until the cranberries pop and the sauce thickens slightly. I then remove it from the heat and let it cool to room temperature.

Melt the White Chocolate

I chop the white chocolate and place it in a heatproof bowl. I warm the heavy cream until it just begins to simmer, then pour it over the chocolate. After letting it sit for a minute, I stir until smooth and glossy, then set it aside to cool slightly.

Make the Cheesecake Filling

In a large bowl, I beat the softened cream cheese until smooth, then add the sugar and beat until light and creamy. I mix in the sour cream and vanilla extract, followed by the melted white chocolate. Finally, I add the eggs one at a time, mixing on low speed just until combined. I’m careful not to overmix—this helps prevent cracks.

Assemble the Cheesecake

I pour half of the cheesecake batter over the cooled crust, then drop spoonfuls of cranberry sauce over the filling. With a knife or toothpick, I gently swirl the sauce into the batter. I pour the remaining batter on top and repeat the swirling process with any leftover cranberry sauce.

Bake in a Water Bath

I wrap the outside of the springform pan with aluminum foil to prevent leaks, then place it inside a larger roasting pan. I pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan. I bake for 1 hour 15–30 minutes, until the edges are set but the center still has a slight jiggle.

Cool and Chill

When done, I turn off the oven and prop the door open slightly, letting the cheesecake cool slowly in the oven for about 1 hour. Then I transfer it to a wire rack to cool completely before covering and refrigerating for at least 4–6 hours, ideally overnight.

Decorate and Serve

Once fully chilled, I release the cheesecake from the pan and transfer it to a serving plate. I top it with whipped cream, sugared cranberries, and a dusting of powdered sugar for a festive touch. I use a hot knife (dipped in warm water and wiped dry) to slice cleanly.

Servings and Timing

This recipe makes 12 slices. It takes about 30 minutes to prepare, 1 hour 20 minutes to bake, and several hours to chill—totaling around 6–8 hours including resting time. Each slice contains approximately 410 calories.

Variations

Sometimes I add orange zest to the cranberry sauce for a citrusy note or swirl in raspberry sauce for a different fruity flavor. For a chocolate twist, I mix dark chocolate into the cranberry layer. I’ve also made mini versions in muffin tins for individual cheesecakes—they bake faster and look adorable for parties.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. It also freezes beautifully—I slice it first, wrap each piece tightly in plastic wrap, and store them in a freezer bag. To serve, I thaw slices in the fridge overnight. I never reheat cheesecake; it’s best served chilled or at room temperature.

FAQs

How do I prevent cracks in my cheesecake?

I avoid overmixing, bake in a water bath, and let the cheesecake cool gradually in the oven before chilling.

Can I use frozen cranberries?

Yes, frozen cranberries work just as well. I don’t need to thaw them before making the sauce.

Can I skip the water bath?

You can, but the cheesecake may bake unevenly or crack. The water bath helps keep it creamy.

What type of white chocolate works best?

I use high-quality white chocolate baking bars instead of chips—they melt more smoothly and blend better into the batter.

Can I make it ahead of time?

Yes, I often make this cheesecake a day in advance since the flavor improves as it chills overnight.

How do I know when it’s done baking?

The edges should be set, and the center should still jiggle slightly when I gently shake the pan.

Can I use low-fat cream cheese?

I don’t recommend it—full-fat cream cheese gives the creamiest, most stable texture.

How do I keep the crust from getting soggy?

I let the crust cool completely before adding the filling and always wrap the pan tightly in foil before the water bath.

Can I make this gluten-free?

Yes, I can use gluten-free graham crackers or cookies for the crust.

How do I get clean slices?

I use a hot, clean knife, wiping it between each cut for perfect, smooth slices.

Conclusion

I love making this Cranberry and White Chocolate Cheesecake during the holidays—it’s rich, festive, and always impresses. The creamy white chocolate base pairs beautifully with the tart cranberry swirl, creating a dessert that’s as stunning as it is delicious. Whether I serve it for a holiday dinner, a winter gathering, or just to treat myself, it’s always a hit and the perfect way to end a special meal.