Ingredients for White Chocolate Cranberry Cheesecake
- Oreo Cookie Crumbs
- Unsalted Butter
- 3 (8 ounce) packages cream cheese, softened
- Granulated Sugar
- 4 large eggs
- White Baking Chocolate
- Dried Sweetened Cranberries
- Orange Zest
- Pure Vanilla Extract
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How to Make White Chocolate Cranberry Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator for at least 15 minutes to set.
- Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and fluffy.
- Gradually beat in the sugar until well combined.
- Beat in eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Stir in the melted and cooled white chocolate, dried cranberries, orange zest, and vanilla extract until just combined.
- Pour the filling into the chilled crust.
- Bake for 45-50 minutes, or until the center is almost set. The edges will be set, but the center might still have a slight jiggle.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes to cool slowly. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Carefully run a thin knife around the edges of the pan to loosen the cheesecake.
- Remove the sides of the springform pan.
- Cut into wedges and serve chilled. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
92g
Fat
78g
Carbs
8g
