White Chocolate Cranberry Cheesecake

This stunning White Chocolate Cranberry Cheesecake is holiday dessert perfection! Creamy, velvety white chocolate cheesecake combined with tart cranberries and bright orange makes each bite unforgettable. Perfect for Thanksgiving and Christmas!

Love cranberries? We do too! Make sure to try this Cranberry Sauce (so good, so easy!), Cranberry Pecan Mini Goat Cheese Balls and Cranberry Orange Shortbread Cookies this season!

Cranberry White Chocolate Cheesecake

I absolutely love the holiday season and try to make every day memorable and fun, but geesh, it sure seems to go by faster and faster each year. I love making the holidays extra special and this stunning White Chocolate Cranberry Cheesecake is everything a holiday dessert should be – creamy, indulgent, and absolutely irresistible.

The smooth white chocolate filling is studded with tart cranberries and a touch of orange zest for the perfect balance of flavors. Finished with a glossy white chocolate ganache, it’s a show-stopping centerpiece your family and friends will rave about.

The combination of rich cream cheese, sweet white chocolate, and the pop of cranberry is pure dessert magic. Whether you’re hosting a holiday gathering, bringing dessert to a party, or simply treating yourself to something extra special, this cheesecake is a guaranteed crowd-pleaser.

How To Make White Chocolate Cranberry Cheesecake

Best cheesecake ever! Dreamy, creamy decadence – every bite is pure bliss! The white chocolate adds an incredible depth of flavor and the cranberries and orange zest will really have your guests sitting up and taking notice. This recipe comes together easily with a few simple steps, just be sure to plan ahead for chilling time!

Let’s take a quick look at how to make this cheesecake and as always, you can find the full printable recipe card at the end of this post.

1. Make the crust: Pulse OREOs (with filling) in a food processor until fine crumbs form. Mix in melted butter and press firmly into a greased 9-inch springform pan.
2. Prepare the filling: Beat cream cheese until smooth, then mix in sugar, cornstarch, and vanilla. Add eggs one at a time, followed by melted white chocolate, dried cranberries, and orange zest.
3. Bake: Pour the filling over the crust and bake until the edges are set and the center is slightly jiggly.
4. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest for an hour before removing – this step prevents cracks.
5. Chill: Cool completely and refrigerate for at least 8 hours (overnight is best).
6. Top with ganache: Once chilled, pour the warm white chocolate ganache over the top and let it set before serving.
7. Garnish: Decorate the cheesecake with sugared cranberries for a beautiful presentation.

Can I use white chocolate chips instead of baking bars?

Yes! White chocolate chips should work fine although some chips take a long time to full melt. Just be sure they’re fully melted and smooth before folding into the batter.

Do I need a water bath for this cheesecake?

No water bath needed! The cornstarch and slow cooling process help prevent cracks without the extra step. Use a pan of water in the bottom rack to create the steam effect of a water bath or use a water bath if you’re comfortable with it.

Do I have to use a springform pan?

It’s highly recommended for easy removal if you are planning on serving it on a cake stand like I did here. 

Can I make this without orange zest?

Absolutely. The zest enhances the flavor but can be omitted if you prefer a purely white chocolate and cranberry combination.

How do I know when my cheesecake is done?

The edges should be set, and the center should jiggle slightly when you gently shake the pan. It will firm up as it cools.

Trish’s Tips

• Room temperature ingredients are key. Cold cream cheese or eggs can cause lumps, so let everything come to room temp first.
• Don’t over-mix the eggs. Beat just until combined to avoid too much air in the batter, which can lead to cracks.
• Cool it slowly. Letting the cheesecake rest in the oven with the door open for an hour ensures a perfectly smooth top.
• Slice cleanly. Dip your knife in warm water and wipe between each slice for perfect presentation.

More Holiday Desserts

1. Pumpkin Cheesecake Trifle
2. Cranberry Custard Pie
3. Apple Crumble
4. Brown Sugar Pecan Pie
5. Mini Pumpkin Pies

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5 from 2 votes

White Chocolate Cranberry Cheesecake

This stunning White Chocolate Cranberry Cheesecake is holiday dessert perfection! Creamy, velvety white chocolate cheesecake combined with tart cranberries and bright orange makes each bite unforgettable. Perfect for Thanksgiving and Christmas!

Course Dessert

Cuisine American

Keyword christmas cheesecake, cranberry white choclate cheesecake, raspberry white chocolate cheesecake, white chocolate cranberry cheesecake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 servings

Calories 472kcal

Author Trish – Mom On Timeout

Ingredients

Crust

• 26 OREO cookies
• 4 tablespoons salted butter melted

Filing

• 32 ounces cream cheese softened
• ¾ cup granulated sugar
• 1 tablespoon corn starch
• 2 teaspoons vanilla extract
• 3 large eggs room temperature
• 4 ounces white chocolate melted
• 1 cup dried cranberries sweetened or unsweetened
• 1 tablespoon orange zest

White Chocolate Ganache

• 4 ounces white chocolate
• 3 tablespoons heavy whipping cream

Sugared Cranberries Garnish (Optional)

• 1 ½ cups granulated sugar divided
• ½ cup water
• 12 ounces cranberries fresh

Instructions

• Preheat the oven to 350°F. Place a large pan of water in the bottom rack in place of a water bath (this is optional but encouraged).
• Lightly butter the bottom and sides of a 9 inch springform pan. (Wrap pan tightly with heavy duty foil if using a water bath.) Set aside.

Oreo Crust

• Place OREOs in a food processor and pulse until only fine crumbs remain. (You will need to put the ENTIRE cookie in – don’t remove the filling! )
  26 OREO cookies
• Drizzle in the melted butter and pulse several times until it is completely incorporated.
  4 tablespoons salted butter
• Press the mixture firmly into the bottom of the spring form pan.

Cheesecake Filling

• In a large mixing bowl, beat the cream cheese until smooth.
  32 ounces cream cheese
• Add the sugar, corn starch and vanilla extract and beat until smooth, scraping the sides of the bowl as necessary.
  ¾ cup granulated sugar, 1 tablespoon corn starch, 2 teaspoons vanilla extract
• Beat the eggs in, one at a time, just until incorporated.
  3 large eggs
• Fold in the melted white chocolate, cranberries and orange zest.
  4 ounces white chocolate, 1 cup dried cranberries, 1 tablespoon orange zest
• Pour the filling on top of the crust and spread evenly.
• Place the pan on a baking sheet (or in water bath if using) and bake for 45 to 55 minutes. The cheesecake should appear dry and slightly puffed around the edges and slightly moist in the center – slightly jiggly.
• Turn the oven off, open the oven door, and let the cake cool for an hour, undisturbed.

  Do not skip this step! Letting the cheesecake cool slowly will keep it from cracking.
• Remove the cheesecake from the oven and place on a cooling rack. Run a thin knife around the edge to loosen it from the pan.
• Let the cheesecake cool completely.
• Transfer cheesecake to the refrigerator and let chill for AT LEAST 8 hours, 24 hours is best.

White Chocolate Ganache

• Microwave white chocolate and heavy whipping cream together in a microwave safe container for 30 seconds on high heat. Stir. Repeat once more and stir until the chocolate has completely melted.
  4 ounces white chocolate, 3 tablespoons heavy whipping cream
• Remove the sides of the spring form pan and pour the ganache over the top using an offset spatula to evenly spread. Garnish with fresh cranberries or sugared cranberries if desired.

Sugared Cranberries

• Line a large baking sheet with parchment paper or set cooling rack on top. Set aside.
• Make a simple syrup by combining ½ cup of sugar and ½ cup water in a medium saucepan. Bring to a boil, stirring frequently, reduce heat to low and continue simmering for 2 to 3 minutes or until sugar has completely dissolved.
  1 ½ cups granulated sugar, ½ cup water
• Remove from heat. Stir in cranberries until fully coated. Let sit for 5 minutes. Transfer cranberries to lined baking sheet or cooling rack. Let cool for 1 hour.
  12 ounces cranberries
• Toss cranberries in remaining 1 cup of sugar to coat. Garnish cheesecake with cranberries. Leftover cranberries can be used to garnish cocktails or other desserts.
  1 ½ cups granulated sugar

Notes

Storage Information

Cheesecake is a perfect make-ahead dessert!

• Refrigerator: Store leftover cheesecake in the refrigerator in an airtight container for up to 5 days.
• Freezer: For longer storage, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Make Ahead: If you’d like to prep in advance, the cheesecake can be baked and chilled a day or two ahead. Add the ganache and cranberries right before serving for the best presentation.

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Do I have to use a springform pan?

It’s highly recommended for easy removal if you are planning on serving it on a cake stand like I did here. 

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Tools and Equipment (affiliate links): 9 Inch Springform Pan | Silicone Spatula | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) 

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Please see post above for more information, process photos, recipe tips and frequently asked questions.

Nutrition

Calories: 472kcal | Carbohydrates: 40g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 323mg | Potassium: 175mg | Fiber: 1g | Sugar: 32g | Vitamin A: 935IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 2.1mg

Originally published November 16, 2015.