This cranberry white chocolate cheesecake recipe has been a staple in my household for years, and for good reason. It’s not only incredibly delicious, but it’s also ridiculously easy to make and perfect for any occasion. I’ve made it for family gatherings, holiday parties, and even just a Tuesday night dessert. The combination of tangy cranberries and sweet white chocolate is absolute magic, and I’ve never met anyone who doesn’t love it. Plus, it’s so versatile – you can serve it as a main dessert, a brunch item, or even just a sweet snack. Trust me, this one’s a lifesaver on busy nights when you need something impressive but won’t take up too much of your time.
Thank you for reading this post, don't forget to subscribe!What is Cranberry White Chocolate Cheesecake?
Think of it as a creamy cheesecake with a layer of white chocolate and a burst of fresh cranberries on top. It’s essentially a decadent dessert that’s perfect for anyone who loves cheesecake, white chocolate, or cranberries. I love how this recipe brings together three of my favorite flavors in one delicious package. And the best part? It’s surprisingly easy to make, even for a beginner baker. Just be sure to have all your ingredients ready to go, as the assembly process moves quickly!
Why you’ll love this recipe?
What I love most about this cranberry white chocolate cheesecake is the incredible flavor combination. The tanginess of the cranberries pairs perfectly with the sweetness of the white chocolate, creating a taste experience that’s both familiar and exciting. Plus, it’s incredibly easy to make – just mix, pour, and bake! I’ve also found that this recipe is perfect for any occasion, whether it’s a special event or just a Tuesday night dessert. And don’t even get me started on the presentation – it’s gorgeous, with a beautiful layer of white chocolate and a sprinkle of fresh cranberries on top.
How do you make Cranberry White Chocolate Cheesecake?
Quick Overview
This cranberry white chocolate cheesecake recipe is surprisingly easy to make, even for a beginner baker. Simply mix the crust ingredients, press them into a pan, and bake until golden brown. Then, mix the cheesecake filling and pour it into the pan, followed by the white chocolate layer and finally the cranberries. Bake until the cheesecake is set and the white chocolate is melted and gooey. Let it cool completely before serving, and enjoy!
Ingredients
For the Main Batter:
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 1/2 cup unsalted butter, melted
* 2 pounds cream cheese, softened
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 cup granulated sugar
* 1 cup sour cream
For the Filling:
* 1 cup white chocolate chips
* 1 cup fresh or frozen cranberries
For the Glaze:
* 1 cup white chocolate chips
* 1 tablespoon heavy cream
* 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
Step 2: Mix Dry Ingredients
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and granulated sugar until combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sour cream and melted butter until smooth. Add this mixture to the cream cheese mixture and beat until combined.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Cranberry White Chocolate Cheesecake Magic!”
Step 4: Combine
Pour the cheesecake batter into the prepared pan over the crust. Smooth the top with a spatula.
Step 5: Prepare Filling
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Stir in the heavy cream and vanilla extract until combined. Pour the white chocolate mixture over the cheesecake batter.
Step 6: Layer & Swirl
Top the cheesecake with the fresh or frozen cranberries. Use a spatula to gently swirl the cranberries into the white chocolate layer.
Step 7: Bake
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking, as this can cause the cheesecake to crack.
Step 8: Cool & Glaze
Let the cheesecake cool completely in the pan on a wire rack. Once cooled, melt the remaining white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Drizzle the white chocolate glaze over the top of the cheesecake.
Step 9: Slice & Serve
Once the cheesecake has cooled and the glaze has set, slice and serve. This is perfect for any occasion, whether it’s a special event or just a Tuesday night dessert.
What to Serve It With
This cranberry white chocolate cheesecake is perfect for any occasion, whether it’s a special event or just a Tuesday night dessert. Here are a few ideas for serving it:
For Breakfast: Serve with a cup of coffee or tea and a side of fresh fruit.
For Brunch: Serve with a side of crispy bacon or sausage and a glass of sparkling juice.
As Dessert: Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
For Cozy Snacks: Serve with a side of whipped cream and a sprinkle of cinnamon.
Top Tips for Perfecting Your Cranberry White Chocolate Cheesecake
Here are a few expert tips for perfecting your cranberry white chocolate cheesecake:
Zucchini Prep: Make sure to remove any excess moisture from the zucchini before using it in the recipe.
Mixing Advice: Mix the cheesecake batter until just combined, as overmixing can cause the cheesecake to crack.
Swirl Customization: Use a spatula to gently swirl the cranberries into the white chocolate layer.
Ingredient Swaps: You can substitute the granulated sugar with brown sugar for a slightly different flavor.
“The Easy Cranberry White Chocolate Cheesecake Magic turned out amazing. My kids asked for seconds. Saving this one!”
Baking Tips: Avoid overbaking the cheesecake, as this can cause it to crack.
Glaze Variations: You can use different flavors of extract, such as almond or coconut, to give the glaze a unique twist.
Storing and Reheating Tips
Here are a few tips for storing and reheating your cranberry white chocolate cheesecake:
Room Temperature: Store the cheesecake at room temperature for up to 2 days. Cover with plastic wrap or aluminum foil to prevent drying out.
Refrigerator Storage: Store the cheesecake in the refrigerator for up to 5 days. Cover with plastic wrap or aluminum foil to prevent drying out.
Freezer Instructions: Wrap the cheesecake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw at room temperature or in the refrigerator before serving.
Frequently Asked Questions
Final Thoughts
This cranberry white chocolate cheesecake recipe has been a staple in my household for years, and for good reason. It’s not only incredibly delicious, but it’s also ridiculously easy to make and perfect for any occasion. I’ve made it for family gatherings, holiday parties, and even just a Tuesday night dessert. The combination of tangy cranberries and sweet white chocolate is absolute magic, and I’ve never met anyone who doesn’t love it. Whether you’re a seasoned baker or a beginner, this recipe is a must-try. So go ahead, give it a shot, and let me know what you think!
Cranberry White Chocolate Cheesecake
Ingredients
Main Ingredients
- 1.5 cups granola (crushed)
- 0.25 cup unsalted butter (melted)
- 8 packages cream cheese (8oz/250g packages, softened)
- 0.5 cup granulated sugar
- 0.005 tsp vanilla extract
- 2 large eggs
- 0.5 cup dried cranberries
- 0.5 cup white chocolate chips
- 0.5 cup cranberry sauce (optional)
Instructions
Preparation Steps
- Preheat oven to 350°F. Add cupcake liners to a cupcake pan. Set aside.
- In a medium sized bowl, mix together the butter and granola. Add about a teaspoonful to each cupcake liner, spreading across the bottom.
- In a large bowl, beat the cream cheese, vanilla extract and sugar on medium low until combined. Add in eggs, one at a time, continue to beat on low.
- Stir in dried cranberries and white chocolate chips. Fill cupcake liners with mixture, about ¾ ways full.
- Bake for 25 minutes or until cheesecake is set. Cool completely before removing from the cupcake pan. Refrigerate for 2 to 3 hours for the cheesecake to set.
- When ready to serve, top each cheesecake with dollop of cranberry sauce, if desired.
