Dessertscelebratingsweets5.0
White Chocolate Cranberry Cheesecake
This creamy cheesecake features the delicious flavor combination of sweet white chocolate and tart cranberries.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min🔥 Cook: 10 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- measuring cup
- saucepan
- bowl
- microwave
- whisk
- knife
📝 Preparation Steps
1
Crust:
2
Prepare crust
3
Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter, stirring until well combined.
4
Bake crust
5
Dump into a 9-inch pie plate that is approximately 2 inches high (not springform). Press the crumbs into the bottom and at least halfway up the sides (I use the bottom of a measuring cup). Bake for ⏱️ 8-10 minutes, until golden brown and fragrant. Cool to room temperature. Meanwhile, proceed with the cranberry sauce.
6
Cranberry sauce:
7
Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer and simmer for ⏱️ 5-10 minutes, stirring occasionally, until thickened and most of the cranberries have burst. Transfer to a bowl and cool. You can cool to room temperature or refrigerate.
fresh cranberries (about 2½ cups)8 ozcranberries and white chocolate shavings (for garnish)
8
Filling:
9
Combine the white chocolate chips and 2 tablespoons heavy cream in a bowl. Microwave in ⏱️ 15 second increments, stirring well between each, until melted and smooth. Note: do this very slowly so that the white chocolate does not overheat. Alternatively, you can use a double boiler to melt the white chocolate and cream. Cool slightly, it should still be melted but not hot.
10
Whip cream
11
Using a hand mixer, or stand mixer with the whisk attachment, whip the remaining 1¾ cups heavy cream and ⅓ cup powdered sugar until stiff peaks form. Transfer to the refrigerator and proceed with the rest of the filling.
powdered sugar (divided)1 cup
12
Make filling
13
In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese and melted white chocolate until smooth. Add remaining ⅔ cup powdered sugar and vanilla, beating until until smooth and combined and scraping the sides and bottom of the bowl as necessary. Add about two-thirds (eyeball it) of the chilled whipped cream to the cream cheese mixture. Fold until combined. Place the remaining whipped cream back in the fridge (this will be for topping the pie).
powdered sugar (divided)1 cup
14
Scoop the filling and the cooled cranberry sauce into the crust and spread into an even layer. I do this by alternating large dollops of the cream cheese mixture with the cranberry sauce and swirling/spreading them together with the tip of a sharp knife. Cover and refrigerate for at least ⏱️ 6 hours, preferably overnight, until firm and chilled.
15
Serving:
16
Assemble
17
Right before serving, add the reserved whipped cream to the top of the pie. If the whipped cream has lost some of its volume you can whip it again. I used a star piping tip and added the whipped cream around the perimeter of the pie. Garnish with cranberries and white chocolate shavings.
fresh cranberries (about 2½ cups)8 ozcranberries and white chocolate shavings (for garnish)
Nutrition Facts
calories
458 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
1 g
sugar Content
32 g
sodium Content
178 mg
protein Content
4 g
trans Fat Content
0.2 g
cholesterol Content
85 mg
carbohydrate Content
40 g
saturated Fat Content
19 g
unsaturated Fat Content
9 g
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