Description
A deliciously creamy cheesecake topped with tart cranberries and rich white chocolate, perfect for any festive gathering.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 8 oz white chocolate, melted
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- For the cranberry topping:
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 cup water
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, mixing well. Melt the white chocolate and let cool slightly before adding it to the mixture.
- Add eggs one at a time, mixing on low to avoid air bubbles. Stir in sour cream and vanilla until smooth.
- Pour filling over the cooled crust. Bake for 50-60 minutes until edges are set, center slightly jiggles.
- Let cool in the oven for 1 hour.
- For the cranberry topping, combine cranberries, sugar, and water in a saucepan. Cook until cranberries burst and mixture thickens, about 10 minutes. Allow to cool.
- Spread cranberry topping over cheesecake, cover, and refrigerate for at least 4 hours or overnight.
- Remove springform pan sides, slice, and serve, optionally garnished with whipped cream.
Notes
Use a water bath for even baking and to avoid cracks. Make sure eggs are at room temperature before mixing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, cranberry, dessert, holiday, white chocolate