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Cranberry and White Chocolate Cheesecake

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This Cranberry and White Chocolate Cheesecake is a stunning holiday dessert with a buttery graham cracker crust, creamy white chocolate filling, and a tangy cranberry swirl. The balance of tart and sweet makes each bite indulgent, festive, and unforgettable.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or crushed digestive biscuits)

¼ cup granulated sugar

½ tsp ground cinnamon

6 tbsp unsalted butter, melted

For the White Chocolate Cheesecake Filling:

4 blocks (8 oz each) full-fat cream cheese, room temperature

¾ cup granulated sugar

½ cup full-fat sour cream, room temperature

2 tsp 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

⅓ cup water

⅓ cup granulated sugar

Optional Decorations:

Whipped cream

Sugared or fresh cranberries

Powdered sugar or rosemary sprigs for garnish

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (160–165°C). Grease and line a 9-inch springform pan. Combine graham cracker crumbs, sugar, and cinnamon; stir in melted butter until evenly moistened. Press into the bottom and slightly up the sides of the pan. Bake 10–12 minutes, then cool.
  2. Make the cranberry sauce: In a saucepan, combine cranberries, water, and sugar. Simmer for 10–15 minutes until cranberries pop and the sauce thickens. Let cool.
  3. Melt the white chocolate: Place chopped white chocolate in a bowl. Heat heavy cream until just simmering, pour over the chocolate, let sit 1 minute, then stir until smooth. Cool slightly.
  4. Prepare the filling: Beat cream cheese until smooth. Add sugar and beat until creamy. Mix in sour cream and vanilla, then add melted white chocolate. Add eggs one at a time, mixing on low speed until just combined.
  5. Assemble: Pour half the cheesecake batter over the crust. Add spoonfuls of cranberry sauce and gently swirl with a knife. Add remaining batter and repeat with more cranberry sauce.
  6. Bake in a water bath: Wrap the springform pan in foil and place it in a larger roasting pan. Pour hot water into the outer pan halfway up the sides. Bake for 1 hour 15–30 minutes, until the edges are set and the center jiggles slightly.
  7. Cool and chill: Turn off the oven, crack the door, and cool for 1 hour. Remove from the oven, cool completely, then refrigerate at least 4–6 hours or overnight.
  8. Decorate and serve: Top with whipped cream, sugared cranberries, or powdered sugar. Slice with a warm knife for clean cuts.

Notes

Add orange zest to the cranberry sauce for a citrusy twist.

Use high-quality white chocolate baking bars (not chips) for smooth melting.

Frozen cranberries can be used straight from the freezer.

For best results, chill overnight before serving.

Store covered in the refrigerator up to 5 days or freeze slices for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/cranberry-and-white-chocolate-cheesecake/