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.
Why You’ll Love This Cheesecake
This cheesecake is the showstopper recipe you’ve been searching for! As festive as it is delicious – it will quickly become a seasonal favorite! Here’s why you’re going to love this holiday dessert as much as I do:
- Luxurious Flavor: White chocolate and cranberries create a decadent yet refreshing balance that’s perfect for the holidays. The orange zest contributes to the holiday flavor profile and is so good with the cranberries.
- Make-Ahead Friendly: Cheesecake needs time to chill, so it’s the ideal dessert to prep the day before your event. Serve it topped with sugared cranberries for a a showstopper your friends and family will rave about.
- Beautiful Presentation: The smooth white chocolate ganache topping and sugared cranberry garnish make this cheesecake look like it came straight from a bakery.
It’s one of those desserts that tastes even better than it looks and it looks amazing!
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.
- 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.
- 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.
- Bake: Pour the filling over the crust and bake until the edges are set and the center is slightly jiggly.
- Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest for an hour before removing – this step prevents cracks.
- Chill: Cool completely and refrigerate for at least 8 hours (overnight is best).
- Top with ganache: Once chilled, pour the warm white chocolate ganache over the top and let it set before serving.
- Garnish: Decorate the cheesecake with sugared cranberries for a beautiful presentation.
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.
Variations To Try
- Try a graham cracker or gingersnap crust for a festive twist.
- Sprinkle chopped pistachios or pecans over the ganache for added texture.
- Add a splash of orange extract or a touch of almond extract to the ganache for an extra flavor boost.
- Garnish with rosemary and cranberries for a more festive finish.
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
- Pumpkin Cheesecake Trifle
- Cranberry Custard Pie
- Apple Crumble
- Brown Sugar Pecan Pie
- Mini Pumpkin Pies
White Chocolate Cranberry Cheesecake
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
- Refrigerator:Â Store leftover cheesecake in the refrigerator in an airtight container for up to 5 days.
- Freezer:Â 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.
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.Â
Tools and Equipment (affiliate links): 9 Inch Springform Pan | Silicone Spatula | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer)Â
Please see post above for more information, process photos, recipe tips and frequently asked questions.
Nutrition
Originally published November 16, 2015.
Kelly says
This cheesecake is absolutely stunning, Trish! I can’t get enough of the white chocolate and cranberry combo lately and I love the wonderful cause too! This would make a showstopping dessert for any holiday table!
Serene @ House of Yumm says
This is so gorgeous! And that white chocolate ganache drip?! Love it!
Trish - Mom On Timeout says
Thank you so much Serene!
Sarah Walker Caron (Sarah's Cucina Bella) says
What a beautiful cheesecake and a great cause!
Trish - Mom On Timeout says
Thanks for stopping by Sarah!
Dee Dee (My Midlife Kitchen) says
Not only is this cheesecake BEAUTIFUL, but anything with cranberries is an automatic winner in my book. This looks (almost!) too pretty to eat!
Trish - Mom On Timeout says
Same here! Sugared cranberries are so easy and make everything look so pretty!
Amy @ Accidental Happy Baker says
Goodness gracious, this is the prettiest cheesecake I’ve seen in a while.Those sugared cranberries are so festive. I love it.
Trish - Mom On Timeout says
Thank you so much Amy!
Dorothy @ Crazy for Crust says
WHY did you have to give me the number of days. OMG I’m totally stressed out about how soon it all is. This cheesecake – TOP NOTCH!
Trish - Mom On Timeout says
I know! My bad 🙂 Thanks Dorothy!
Julie @ Texan New Yorker says
Oh wow, how decadent and amazing does this look?! I love cranberries! And cheesecake. Those sugared cranberries are gorgeous! I did something similar for topping a cranberry chiffon pie a couple years ago, and they were everyone’s favorite part of the whole pie!
Trish - Mom On Timeout says
Thank you so much Julie! Yep, those sugared cranberries always get rave reviews 🙂
Julie @ Tastes of Lizzy T says
Cheesecakes definitely deserve all caps!! And those frosted cranberries are so pretty and festive. Love it, Trish!
Trish - Mom On Timeout says
LOL! I’m glad you agree 🙂 Thanks Julie!
Michelle | A Dish of Daily Life says
What a gorgeous cheesecake! I can never resist cheesecakes…they’re definitely a weakness for me! Can’t wait to try yours!
Trish - Mom On Timeout says
Soo good Michelle! Definitely worth the effort 🙂
Kimberly Ann @ Bake Love Give says
This looks deliciously stunning. I love the elegance of the added sugared cranberries!
Trish - Mom On Timeout says
Thank you so much!
Michelle | A Latte Food says
This is beautiful! Perfect for this time of year!
Tonia from TheGunnySack says
So gorgeous! I am really excited about Thanksgiving! We’ve used Challenge Butter in our house and love it!
Trish - Mom On Timeout says
It’s a really great product Tonia! Been using it FOREVER 🙂
Mir says
Oh, Trish. It’s so PRETTY. I mean, this is a post to get crazy excited about. I love all that on top, and the sugared cranberries…girl, that is a dessert!
Trish - Mom On Timeout says
You just made my day Mir – thank you sweetie!
Jessica @ A Kitchen Addiction says
What a gorgeous cheesecake, Trish!
Trish - Mom On Timeout says
Thanks so much Jessica!
Kathleen says
This looks so beautiful! Perfect for the holidays 🙂
Trish - Mom On Timeout says
Thanks so much Kathleen!