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Cranberry White Chocolate Cheesecake Recipe

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★★★★★

4.1 from 52 reviews

This Cranberry White Chocolate Cheesecake combines a rich and creamy cream cheese filling with tart fresh cranberries and sweet white chocolate chips, all resting on a buttery chocolate Oreo cookie crust. Baked in a water bath to ensure a smooth, crack-free texture, this festive dessert is perfect for holiday gatherings or special occasions, offering a delightful balance of flavors and indulgent creaminess.

Ingredients

Scale

Crust

  • 1 3/4 cups finely crushed chocolate Oreo cookies (without the cream)
  • 4 tablespoons salted butter, melted
  • 1 teaspoon salted butter, melted (for greasing pan)

Filling

  • 2 pounds cream cheese (room temperature)
  • 1 1/3 cups granulated sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • 2/3 cup sour cream (room temperature)
  • 2/3 cup heavy whipping cream (room temperature)
  • 2/3 cup coarsely chopped fresh cranberries
  • 1 generous cup high quality white chocolate chips

Topping

  • 1/2 cup white chocolate chips
  • 1 tablespoon heavy cream
  • Sugared cranberries for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Place a 9-inch springform pan on a large baking sheet and lightly grease the bottom and sides with cooking spray to prevent sticking.
  2. Make the Crust: Combine the finely crushed Oreo cookie crumbs with 4 tablespoons of melted salted butter. Press this mixture evenly into the bottom and slightly up the sides of the springform pan using your fingers. Bake on the baking sheet for 10 minutes, then remove and cool.
  3. Prepare Water Bath: Once the crust is cool, wrap the bottom and sides of the springform pan tightly with 2 to 3 layers of heavy-duty aluminum foil to prevent water from leaking in. Place the pan on a baking sheet with sides at least 2 inches high or a deep roasting pan.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F for baking the cheesecake.
  5. Beat Cream Cheese Mixture: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese for 3 to 4 minutes until smooth. Gradually add sugar and continue beating until fully incorporated and smooth.
  6. Add Flavor and Eggs: Beat in salt and vanilla extract. Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
  7. Mix in Dairy and Add-ins: Blend in sour cream and heavy whipping cream until smooth. Scrape down the bowl sides, then fold in the chopped cranberries and white chocolate chips by beating for an additional minute.
  8. Fill the Crust: Pour the cheesecake filling into the prepared crust and smooth the top gently with a rubber spatula.
  9. Bake in Water Bath: Place the foil-wrapped springform pan into the baking sheet or roasting pan. Pour boiling water into the outer pan until it reaches about 1 to 2 inches up the sides. Bake at 325°F for 1 hour and 30 minutes until the cheesecake’s surface loses its shine and turns lightly golden, still slightly jiggly in the center.
  10. Cool Slowly in Oven: Turn off the oven and slightly open the door about 1 to 2 inches. Let the cheesecake cool inside the oven for 1 hour to minimize cracking.
  11. Chill the Cheesecake: Remove from oven, unwrap from foil, and refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
  12. Prepare Topping and Serve: Melt 1/2 cup white chocolate chips with 1 tablespoon heavy cream in a double boiler until smooth. Drizzle over the chilled cheesecake and garnish with sugared cranberries if desired. Slice and serve chilled.

Notes

  • Allow all dairy ingredients to reach room temperature before mixing to avoid lumps.
  • Wrapping the springform pan in multiple layers of foil is crucial to prevent water from seeping into the cheesecake during the water bath baking.
  • Using a water bath creates a moist baking environment that helps prevent cracks on the cheesecake surface.
  • You can substitute fresh cranberries with frozen, just be sure to thaw and drain them well before adding.
  • For best results, chill the cheesecake overnight to improve texture and flavor.
  • Be gentle when folding in cranberries to maintain some texture and avoid bruising the fruit too much.

Keywords: cranberry cheesecake, white chocolate cheesecake, holiday dessert, Oreo crust cheesecake, creamy cheesecake recipe

Find it online: https://epicrecipebox.com/cranberry-white-chocolate-cheesecake-recipe/