White Chocolate Cheesecake with Cranberries
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White Chocolate Cheesecake with Cranberries
'Tis the season for a dessert extravaganza! Imagine sinking your fork into the most delightful White Chocolate Cheesecake—crisp gingersnap crust, bursts of tangy cranberries, and heavenly white chocolate. This holiday masterpiece is not just a cheesecake; it's a celebration on a plate! With creamy goodness and festive flavors, It's a show-stopping treat that promises to elevate your holiday celebrations to a whole new level of deliciousness!
White Chocolate Cheesecake with Cranberries is a match made in food heaven. I will be the first to admit that I have a cheesecake recipe obsession and LOVE to get creative with flavors. As you can see, when you search 'cheesecake' on Orchards + Sweet Tea you will find some of my all-time fave desserts, from My Favorite Peach Crumble Pie, Not So Classic New York-Style Cheesecake, Sweet Potato Caramel Cheesecake or this Creamy Spiced Orange Cheesecake
Y'all let me tell you, this is SO special. This white chocolate cheesecake recipe tastes like the holidays, so be sure to have it this year on your dessert table. Adults and kids alike obsess over this cheesecake. Prepare to be captivated by the perfect balance of tangy, sweet notes from the cranberries in every delightful bite. Of course, the filling is velvety, soft, fluffy, and light. Definitely melts-in-your-mouth. This fall/winter dessert recipe is sure to be a crowd-pleaser!
Jump to:
- Why You'll Love White Chocolate Cheesecake with Cranberries
- White Chocolate Cheesecake Ingredients
- Tips for Making the Perfect Holiday Cheesecake
- Are Cranberries Good for You?
- How To Serve This White Chocolate Cheesecake?
- How To Make Your Own Whipped Cream
- Fresh OR Frozen Cranberries?
- White Chocolate Cheesecake Recipe Q + A's
- More Mouthwatering Holiday Recipes
- MADE OUR RECIPE(S)?
- White Chocolate Cranberry Cheesecake
Why You'll Love White Chocolate Cheesecake with Cranberries
- 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 white chocolate cheesecake recipe, you'll need to make a gingersnap crust, filling + 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. The perfect warming spice.
- 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 + nutmeg
Cranberry Topping
Finish off this stunning holiday 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.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CHEESECAKE!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this White Chocolate Cheesecake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips for Making the Perfect Holiday 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.
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 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
How To Serve This White Chocolate Cheesecake?
This White Chocolate Cheesecake recipe is a delicious masterpiece on its own, featuring creamy cheesecake, cranberry bliss, and a buttery gingersnap crust. So Slice it up and share the joy! You can enhance the experience by adding a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgence, drizzle it with caramel sauce or sprinkle some cinnamon!
How To Make Your Own Whipped Cream
If you'd like to add an extra layer of deliciousness to this holiday cheesecake by dolloping a bit of whipped cream on top---no worries! While you do have the option of purchasing store-bought whipped cream, here's how you make your own easily in a stand-mixer:
- Chill your bowl. Before you begin, be sure to add the bowl of your mixer to the freezer for about 10 minutes so that it's greatly chilled. This helps the ingredients to whip faster and with best results.
- Whip the ingredients. In the bowl of an electric mixer on medium-high speed, whip 2 cups of organic heavy cream and 1 teaspoon vanilla, using the whisk attachment for 4-5 minutes. At some point, fluffy peaks should begin to form. Stop mixing, scoop the whipped cream into a jar or sealed container and set aside in the refrigerator until ready to use. Voila! The perfect holiday dessert
Fresh OR Frozen Cranberries?
Both can work---When you're faced with the choice of using fresh or frozen cranberries for your White Chocolate Cheesecake, it's really a matter of personal preference and practicality. Fresh cranberries can bring a burst of vibrant color to your cheesecake, and their natural tartness adds a zesty kick that pairs well with a touch of extra sweetness.
They're also a wonderful choice if you're planning this pie for a fall holiday feast when cranberries are in season. On the other hand, frozen cranberries offer convenience year-round and can save you some prep time, but keep in mind that they may release a bit more moisture as they thaw!
White Chocolate Cheesecake Recipe Q + A's
Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
Absolutely! This is a great make-ahead dessert! It needs to chill for at least an hour, but it's even better if you make it the day ahead of time and let it firm up in the fridge. Just be sure to tightly wrap the cake in plastic wrap. You can assemble the cheesecake just before serving.
Absolutely! You can turn this cheesecake recipe into cute bite-sized mini cakes. Simply use a muffin tin to assemble and bake the cake. It will make about 2 dozen cheesecake bites. You will need to reduce the baking time because the cakes are smaller, so check on things after about 20 minutes. What a dreamy bite-sized holiday dessert!
More Mouthwatering Holiday Recipes
If you're a fan of this amazing White Chocolate Cranberry Cheesecake holiday dessert, check out these other holiday favorites!
- Cranberry Maple Roast Chicken
- Butternut Squash Sweet Potato Shepherd's Pie
- Vegan BBQ Wellington
- Brown Butter Pumpkin Cornbread
- Vegan Sweet Potato Crumble Bread
MADE OUR RECIPE(S)?
If you tried this White Chocolate Cranberry Cheesecake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
White Chocolate Cranberry Cheesecake
Ingredients
GINGERSNAP COOKIE CRUST:
- 1 (14 oz.) box organic Gingersnap cookies, chopped (About 30-32 Cookies)
- 3 Tbsps organic brown sugar
- ½ teaspoon ground cinnamon
- 3-4 Tbsps unsalted butter, melted + more, if needed
CHEESECAKE FILLING:
- 16 oz. organic cream cheese, softened at room temp. (That's 2 packs!)
- 8 oz. baking white chocolate bars
- ¼ cup organic heavy cream
- ¾ cup organic cane sugar
- 4 Tbsps organic all-purpose flour
- 2 tsps vanilla extract
- 2 large organic eggs, at room temp.
- 3 Tbsps full-fat plain Greek yogurt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
CRANBERRY TOPPING:
- 2 cups whole cranberries, fresh or frozen
- ½ cup organic cane sugar
- ¼ cup water
- 2 Tbsps pure maple syrup
OPTIONAL GARNISH:
- Gingersnap cookies, crushed
Instructions
GINGERSNAP COOKIE CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
- Grind the gingersnap cookies and graham crackers until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the gingersnap-graham cracker mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
BEAT TOGETHER THE CHEESECAKE FILLING:
- In a saucepan over medium-high heat, add the heavy cream and white chocolate bars together and stir until fully melted. Once melted and smooth, remove from heat and let cool completely.
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the yogurt and spices and continue mixing until combined. Fold in the melted white chocolate.
- Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
- Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
- Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
- In the meantime, make the cranberry topping.
TO MAKE THE CRANBERRY TOPPING:
- In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop/burst, continue stirring until mixture begins to thicken a bit and cranberries are broken down. Remove from heat and let cool completely.
ASSEMBLY:
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
- CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
- YOGURT: If you don't want to use yogurt for this recipe, you can substitute with low-fat sour cream.
Nutrition
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LET US KNOW!
Oh my this looks incredible, especially with that gingersnap crust. Perfect for the holidays!
Thanks so much, Danielle! It's definitely one of my fave combos I've made!
I love everything about this cheesecake from the crust to the topping. Gentle tartness of cranberries goes so well with sweet and creamy filling, perfect contradiction. Such a delicious recipe!
Thanks so much, Jo! I'm so with ya!
Such a beautiful cheesecake with gingersnap base and cranberries on top. I've tasted ready made baked cheesecake and found it a bit hard and dry. Find all the tips and suggestions so useful. Bookmarking this recipe to try it out.
Hi Mayuri! Thanks so much! Yes, it's totally different from store-bought cheesecake! It's definitely more velvety and smooth! I do hope that you enjoy it! 🙂
Oh my goodness!! This looks SO delicious!! I love the sweet cranberries and the lovely rich colour they bring. This looks like such a delicious tasty Christmas treat. Well done!
Thanks so much, Adrianne! You're so right about cranberries! They bring out the vibrancy in anything, right?!
This is such a beautifully presented cheesecake! Your photos are always lovely and make my mouth water!
Thanks so much, Jamie! 🙂