Print Recipe

White Chocolate Cranberry Cheesecake

This White Chocolate Cranberry Cheesecake recipe is the show stopping dessert you've been looking for - just in time for the holidays! Creamy decadence - every bite is pure bliss!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 472kcal
Author: Trish - Mom On Timeout

Ingredients

Crust

  • 26 OREO cookies
  • 4 tbsp butter melted

Filing

  • 32 oz cream cheese softened
  • 3/4 cup sugar
  • 1 tbsp corn starch
  • 2 tsp vanilla extract
  • 3 eggs room temperature
  • 4 oz white chocolate melted
  • 1 cup dried cranberries
  • 1 tbsp orange zest

White Chocolate Ganache

  • 4 oz white chocolate
  • 3 tbsp heavy whipping cream

Instructions

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! )
  • Drizzle in the melted butter and pulse several times until it is completely incorporated.
  • Press the mixture firmly into the bottom of the spring form pan.
  • In a large mixing bowl, beat the cream cheese until smooth.
  • Add the sugar, corn starch (keeps the cake from cracking!), and vanilla extract and beat until smooth, scraping the sides of the bowl as necessary.
  • Beat the eggs in, one at a time, just until incorporated.
  • Fold in the melted white chocolate, cranberries and orange zest.
  • Pour the filling on top of the crust and spread evenly.
  • Place the pan on a baking sheet and bake for 40-55 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.
  • Remove the sides of the spring form pan and pour the ganache over the top. Garnish with fresh cranberries if desired.

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