White Chocolate Cranberry Cheesecake
This cheesecake is the best of both worlds: rich, velvety cheesecake swirled with sweet-tart cranberry sauce. Plus, it’s got that buttery graham cracker crust for a crunchy contrast.
Recipe and image compliments of Brit from Whisked Away Kitchen
White Chocolate Cranberry Cheesecake
Ingredients
Crust
- 8 ounces graham crackers or digestive biscuits crushed
- 6 tablespoons Hiland Unsalted Butter melted
- 1/4 teaspoon kosher salt
Cranberry Filling
- 12 ounces cranberries fresh or frozen
- 1/4 cup granulated sugar
- 1/4 cup water
White Chocolate Cheesecake Filling
- 4 ounces white chocolate finely chopped
- 1/3 cup Hiland Heavy Cream
- 28 ounces 3.5 packages Hiland Cream Cheese room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan.
- Make the crust. In a bowl, combine the crushed graham crackers (or digestive biscuits), melted butter and salt. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form a solid crust. Bake for 10 minutes, then set aside to cool.
- Make the cranberry sauce. In a medium saucepan, combine the cranberries, sugar and water. Cook over medium heat, stirring occasionally, for about 8 minutes or until the cranberries burst and the mixture thickens. Transfer the sauce to a blender and puree until smooth. Set aside to cool to room temperature.
- Make the ganache for the cheesecake filling. Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 3 minutes. Stir until smooth, then cover and set aside.
- Make the cheesecake filling. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for 2-3 minutes until smooth and fluffy. Add the sugar, flour and salt, and mix until combined. Mix in the vanilla extract, then add the eggs one at a time, mixing just until incorporated after each addition. Fold in the white chocolate ganache until well combined.
- Pour half of the cheesecake batter over the cooled crust. Add spoonfuls of cranberry sauce on top of the batter, then swirl gently using a knife. Repeat with the remaining cheesecake batter and more cranberry sauce, swirling to create a marbled effect.
- Place the cheesecake on the center rack and bake at 325°F for 30 minutes.
- Lower the temperature to 250°F (120°C) and continue baking for an additional 45-60 minutes until the edges are set, but the center is still slightly wobbly. You can crack the door open for the first few minutes to help the oven cool down more quickly.
- Turn off the oven, crack the door open about 2 inches, and allow the cheesecake to rest in the warm oven for 30 minutes. Remove the cheesecake from the oven and cool at room temperature for 2 hours before refrigerating for at least 6 hours or overnight.
This cheesecake is festive, indulgent and surprisingly easy to whip up!
The tart cranberry sauce pairs wonderfully with the creamy, dreamy white chocolate filling for a perfectly balanced dessert. Let’s dive into how to make this showstopper for your holiday table!
Why We Love This Recipe
White chocolate and cranberries? Yes, please! Whether you’re hosting a gathering or are tasked with bringing dessert to Thanksgiving or Christmas, this cheesecake is sure to put everyone in a festive mood!
Ingredient Notes
Graham Crackers: Graham crackers make the perfect base for cheesecake. You’ll crush them up and combine them with melted butter and a pinch of salt to create the crust. You can also swap them for digestive biscuits or gingersnap cookies for a bit of extra spice.
Cranberries: You can use either fresh or frozen cranberries. If using frozen, no need to thaw them first; just toss them straight into the saucepan.
White Chocolate: Make sure to use good-quality white chocolate for the best flavor. Look for bars of white chocolate rather than chips, as the chips often have stabilizers that prevent them from melting smoothly.
Cream Cheese: This is the heart of any cheesecake! Use full-fat Hiland cream cheese for the creamiest result. Let the cream cheese come to room temperature before mixing – cold cream cheese can lead to a lumpy batter.
Heavy Cream: Hiland heavy cream is used both to make the white chocolate ganache and to give the cheesecake filling a bit more richness. When heating the cream, be careful not to let it boil – just heat it until small bubbles form around the edges.
Step by Step Instructions
- Make the crust. Start with your graham crackers—crush them up and mix them with melted butter and salt. Once it feels like wet sand, press it firmly into the pan. The trick here is to really pack it in tight to get a nice, solid base. You can use the bottom of a glass or measuring cup to help press it down evenly. Bake it for 10 minutes to give it that perfect crisp.
- Make the cranberry sauce. Fresh cranberries are key here, but you can use frozen if you have them. Combine the cranberries with sugar and water and simmer until the cranberries burst and the sauce thickens up. Once it’s done, blend it until smooth. Let the sauce cool completely before swirling it into the cheesecake for the best marbling effect.
- Make the white chocolate ganache. Heat the cream until just simmering—don’t let it boil! Pour it over the chopped white chocolate, let it sit for a few minutes, then stir it into a smooth, dreamy ganache. If it looks a little lumpy at first, don’t panic, just keep stirring. Once it’s smooth, cover and let it cool to room temp. If it’s too warm when you add it to the cheesecake batter, it might throw off the texture, so patience is key!
- Mix the cheesecake filling. For the creamiest cheesecake, make sure your cream cheese is soft (room temperature). Beat it for a couple of minutes to get rid of any lumps. Add sugar, flour and a little salt for balance. When adding the eggs, don’t overbeat them—just mix until combined, so the cheesecake stays light and smooth. Mix in the cooled white chocolate ganache gently to avoid overmixing.
- Assemble and bake. Now pour half the cheesecake batter into the cooled crust, then swirl in spoonfuls of the cranberry sauce. Repeat with the remaining batter and sauce for a beautiful marbled effect. Pro tip: Use a skewer or toothpick to get those nice swirls! Bake at 325°F for 30 minutes, then lower to 250°F. Don’t worry if the center seems a little wobbly—it’ll set up perfectly as it cools.
Expert Tips and Tricks
- Use room temperature ingredients. They mix together more smoothly and give you a better texture. No lumps!
- Don’t overmix the cheesecake batter. When you add the eggs, be gentle. Overmixing can add too much air to the batter, giving you denser texture instead of a creamy cheesecake.
- Taste the cranberry sauce after cooking. Adjust the sweetness if needed by adding a touch more sugar if it’s too tart.
- Be gentle when swirling the cranberry sauce into the cheesecake. Too much mixing will blend it rather than creating pretty swirls.
Make Ahead and Storage Instructions
This cheesecake gets better as it chills, making it the perfect dessert to prepare in advance. It’ll last in the fridge for up to 5 days.
You can also freeze individual cheesecake slices or the whole cheesecake for up to 3 months. Wrap in a layer of plastic wrap followed by a layer of aluminum foil. Just thaw in the fridge before serving!
The best part about this cheesecake is that there’s no need for toppings or garnishes.
But if you want something a little extra, try adding a swirl of whipped cream on top!
Serving Ideas
For clean, professional cheesecake slices, heat a sharp, non-serrated knife under hot water and dry it with a kitchen towel before each cut. Pro tip: Chilling the cheesecake in the freezer for an hour or two will make slicing even easier!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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