This is the best White Chocolate Cheesecake with Cranberries and a gingersnap crust for the holidays, complete with fresh berries and decadent white chocolate. 

Whether you're a cheesecake pro or this is your first time trying one, don't worry. This recipe is simple, straightforward and so delicious. Plus, I've included plenty of tips below to help you bring your stunning white chocolate cheesecake to life for your holiday party. 

Why You'll Love This Recipe

• It’s super easy to make.
• Done in under 45 minutes.
• Only requires ONE baking dish—a Cheesecake Baking Pan allows for an easy slip out!
• The epitome of DELICIOUS.
• Super velvety and smooth.
• Bursting with Ginger + Cranberry Flavors!

White Chocolate Cheesecake Ingredients

To make this cheesecake, you'll need to make a gingersnap crust, filling and cranberry topping. the good news is that everything comes together quickly and the ingredients are simple. Here's what you'll need for each component of the cake:

Gingersnap Crust

• Gingersnap cookies. You can use homemade or store bought cookies, but make sure they're crisp, not chewy. 
• Brown sugar. I recommend organic sugar if possible. 
• Cinnamon
• Butter. Use unsalted, melted butter to hold the crust together. 

Cranberry Cheesecake Filling

Next, make the light and fluffy cheesecake filling with these ingredients:

• Cream cheese. Make sure it's softened to room temperature, or you might end up with lumps in your cheesecake. 
• White chocolate. Look for white baking chocolate bars. 
• Heavy cream
• Cane sugar
• All-purpose flour. This thickens your baked cheesecake. 
• Vanilla extract. Make sure to use pure vanilla, not imitation. 
• Eggs. These should also be at room temperature. 
• Greek yogurt. Use full-fat for the best flavor and texture. 
• Cinnamon and nutmeg

Cranberry Topping

Finish off this stunning Christmas cheesecake with a bright and tart cranberry sauce made with:

• Whole cranberries. Fresh or frozen both work. 
• Cane sugar
• Maple syrup. You could also use honey if you prefer. 

Are Cranberries Good for You?

Did you know that cranberries are closely related to blueberries? That's why these little red fruits are jam-packed with nutrients and health benefits.

Cranberries were mostly composed of carbohydrates and dietary fiber? The carbs are mostly simple sugars (which means that they only have 1 or 2 molecular structures).

Cranberries also contain plenty of fiber, which can help with digestion, as long as you don't overdo it! Eating an excess amount of Cranberries can cause digestive symptoms such as diarrhea.

Cranberries are jam-packed with essential nutrients like vitamin C, manganese (essential for growth, metabolism, and antioxidant function), vitamin E, vitamin K1, and Copper.

In addition, cranberries contain good amounts of plant compounds and are great at preventing the following:

• Urinary Tract Infections
• Stomach Cancer + Ulcers
• Heart Disease

Tips for Making the Perfect Cheesecake.

Avoid those Lumps!

Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.

Combine Carefully + Slowly.

Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!

Use the Right Pan.

I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.

Always Add a Water Bath.

I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.

Keep the Opening of the Oven Door at a Minimum.

Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.

Do the Wobble, Wobble Test!

When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.

Cool, Cool, and COOL!

Lastly, be sure that your cheesecake is FULLY cooled before covering. This avoids condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

More Holiday Recipes with Cranberries

Fluffy Vegan Quinoa Pancakes + Cranberry 

Cranberry Apple Cider Orange Sangria 

Vegan Apple Cranberry Crumble Pie 

Thanksgiving Pizza

 Cranberry Maple Roast Chicken

 

MADE OUR RECIPE(S)?

If you make this White Chocolate Cheesecake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

 

 

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