Cranberry White Chocolate Cheesecake

This cranberry white chocolate cheesecake delivers everything you want in a winter dessert ultra creamy tangy and dotted with tart berries and sweet chocolate chips. It has become my go to for holiday gatherings because it is simple enough to put together on a busy December evening but always looks and tastes spectacular by the next day.

I first made this cheesecake for a family holiday party and was amazed how quickly every slice disappeared. My grandmother loved the white chocolate twist and now I make it for her every winter.

Gather Your Ingredients

• Salted butter: brings depth and richness to the cookie base always select high quality for a flavorful crust
• Granulated sugar: provides the right touch of sweetness without overpowering the other ingredients. Organic or superfine sugar helps create a smoother filling
• Oreo cookies: without the cream centers become a fudgy chocolate crust opt for fresh crisp cookies and skip off brands for best texture
• Cream cheese: full fat and softened at room temperature is key look for block style instead of whipped for the silkiest cheesecake
• Eggs: at room temperature blend in seamlessly and help create a custardy set
• Sour cream: thick and full fat gives that signature tang select a brand with just cream and cultures for a clean flavor
• Heavy whipping cream: lightens the overall texture and helps the cheesecake bake up pillowy
• Fresh cranberries: bring beautiful tart pops choose berries that are firm and glossy for best fresh flavor if using frozen use them straight from the freezer before chopping
• White chocolate chips: sprinkle sweet creamy flavor throughout the filling go for a premium brand like Callebaut or Guittard for rich meltability
• Vanilla extract: rounds out the flavors choose real vanilla for warmth over imitation
• For topping (optional): more white chocolate chips plus a splash of heavy cream can be melted for a silky drizzle
• Sugared cranberries (optional): add sparkle and are extra simple to make at home

How to Make It

Prepare The Pan:

Lightly coat the bottom and sides of a nine inch springform pan with cooking spray or a thin slick of butter then set on a large rimmed baking sheet for easy transfer

Mix The Crust:

In a mixing bowl combine finely crushed Oreo cookies with melted salted butter stir until the crumbs look like wet sand then press into the pan base and an inch up the sides Use your fingertips or the flat bottom of a measuring cup for uniform thickness Bake at three hundred fifty degrees Fahrenheit for ten minutes and let cool completely

Waterproof The Pan:

After chilling your crust wrap the outside of the springform pan tightly with several sheets of heavy duty aluminum foil creating a waterproof barrier up the sides so no water will seep in later Place this pan inside a larger deep roasting pan

Mix Cheesecake Filling:

Turn the oven down to three hundred twenty five degrees Fahrenheit Beat room temp cream cheese in a stand mixer for three to four minutes until absolutely smooth Scrape the bowl and add sugar blending until everything is creamy Next blend in salt and vanilla Beat in eggs one at a time letting each incorporate fully before adding the next Finally add full fat sour cream and heavy whipping cream and beat until fluffy

Fold In Cranberries And Chocolate:

Use a spatula to gently fold chopped cranberries and white chocolate chips into your cheesecake batter making sure everything is spread out evenly

Assemble And Pour:

Pour the batter onto the cooled crust in the springform pan Swoosh the top smooth with a spatula for even baking

Bake In A Water Bath:

Place your foil wrapped pan with the batter inside the roasting pan now already in the oven Carefully pour boiling water into the outer roasting pan until it comes up about one to two inches on the sides This gentle water bath helps cook the cheesecake evenly Bake one and a half hours The edges should look dry and set but the center should wobble slightly when the pan is nudged

Cool Gradually:

Once the timer goes off turn off the oven and prop it open an inch or two with a wooden spoon Keep the cheesecake inside for one hour This helps prevent surface cracks

Chill Thoroughly:

Remove the cheesecake cool to room temperature on a rack then chill uncovered for four hours or overnight for immaculate slicing

Finish And Decorate:

If you like melt more white chocolate chips with heavy cream until smooth then drizzle over the cold cake Garnish with sugared cranberries for a sparkling wintry finish Slice thick and serve with extra berries or whipped cream

Every time I make this recipe the cranberry bursts and white chocolate are a flashback to winter afternoons baking with my grandmother who loved trying new chocolates during the holidays I often sneak a warm slice before guests arrive just for that childhood memory

Flavor Boosters

Bring all dairy ingredients to room temperature before mixing for a super silky filling Do not over mix eggs or the batter can crack while baking Let the cheesecake cool very slowly and completely for best texture

Serving Suggestions

Top with extra sugared cranberries or a handful of chocolate shavings for a special look Pipe a ring of whipped cream around the edge for parties or serve each slice with warm cranberry sauce Try adding orange zest to the batter for a different citrus fragrance

Creative Twists

Feel free to swap crushed chocolate cookies with graham crackers just increase the butter slightly for better binding Use frozen cranberries if you cannot find fresh add them to the batter while still partly frozen If white chocolate is not a favorite mix in milk or dark chocolate chips or even a little lime zest for a fresh twist

Cheesecake may seem daunting but this recipe is approachable and impressive every time. Serve thick slices at your next gathering and watch everyone come back for seconds.

Common Questions About This Recipe

→ Can I use frozen cranberries?

Yes, frozen cranberries work well. Just chop them while still partly frozen to minimize excess juice in the filling.

→ Is a water bath necessary for baking?

A water bath helps prevent cracks and keeps the cheesecake texture smooth and creamy, so it's highly recommended.

→ What can I use instead of white chocolate?

You can substitute milk or dark chocolate chips for a different flavor profile. Adjust quantities to your taste.

→ Can this cheesecake be made in advance?

Absolutely. Make it a day ahead and refrigerate overnight, or freeze for up to several weeks for convenience.

→ What toppings go well with this cheesecake?

Melted white chocolate and sugared cranberries make festive garnishes. Whipped cream or extra cranberries are delicious additions.

→ How do I prevent a soggy crust?

Fully bake the crust before adding filling and ensure your springform pan is tightly sealed with foil before starting the water bath.