Cranberry White Chocolate Cheesecake (Recipe for Printing)

This cheesecake features white chocolate and cranberries layered in a buttery Oreo crust—ideal for December gatherings or holiday desserts. Treat yourself to its creamy filling and festive flavors. Save & click.

# What You Need:

→ Crust

01 - 1 1/2 cups finely crushed Oreo cookies, cream centers removed
02 - 5 tablespoons salted butter, melted

→ Filling

03 - 24 ounces cream cheese, softened
04 - 3/4 cup granulated sugar
05 - 1/2 teaspoon salt
06 - 2 teaspoons vanilla extract
07 - 3 large eggs, at room temperature
08 - 1/2 cup full fat sour cream
09 - 1/2 cup heavy whipping cream
10 - 1 cup fresh cranberries, chopped
11 - 1/2 cup white chocolate chips

→ Topping

12 - 1/3 cup white chocolate chips
13 - 2 tablespoons heavy whipping cream
14 - 1/4 cup sugared cranberries (optional)

# How to Make It:

01 - Grease the bottom and sides of a 9-inch springform pan with cooking spray. Set pan on a large baking sheet.
02 - Combine finely crushed Oreo cookies with melted salted butter until evenly moistened. Press mixture into the bottom and slightly up the sides of the pan using fingers or a flat measuring cup. Bake at 350°F for 10 minutes, then cool completely.
03 - Once crust has cooled, wrap the outside of the springform pan with several large sheets of heavy-duty aluminum foil, creating a tight seal up the sides. Place wrapped pan in a large roasting pan with at least 2-inch high sides.
04 - Lower oven to 325°F. In a stand mixer bowl, beat softened cream cheese for 3 to 4 minutes until smooth. Add sugar and beat again. Blend in salt and vanilla. Add eggs one at a time, mixing after each addition. Mix in sour cream and heavy cream until fluffy and homogenous.
05 - Scrape down the mixing bowl, then gently fold in chopped cranberries and white chocolate chips until evenly distributed throughout the filling.
06 - Pour filling into the cooled crust and smooth the surface with a spatula.
07 - Place the cheesecake pan inside the roasting pan in the oven. Carefully pour boiling water into roasting pan so it reaches 1 to 2 inches up the sides of the springform pan. Bake for 90 minutes or until the top appears lightly golden and set, and the center jiggles slightly.
08 - Turn off oven and crack the door by 1 to 2 inches. Leave cheesecake inside for 1 hour to prevent surface cracks.
09 - Remove cheesecake and let it cool to room temperature. Refrigerate at least 4 hours or overnight for best texture.
10 - Melt white chocolate chips with heavy cream until smooth. Drizzle over chilled cheesecake and garnish with sugared cranberries if desired. Slice and serve with extra cranberries or whipped cream.

# Extra Tips:

01 - Room temperature eggs blend smoothly and help form a stable cheesecake structure.
02 - Full fat sour cream provides extra tang and a luxurious texture.
03 - Water bath baking helps prevent surface cracks and produces a creamier texture.
04 - Chilled cheesecake slices more cleanly and tastes best when allowed to set overnight.
05 - High quality white chocolate chips ensure a smooth melt and rich flavor.
06 - Cheesecake can be made ahead and frozen for future occasions.

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