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Slice of White Chocolate Cheesecake with Cranberries on a small plate with a fork
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4.91 from 10 votes

White Chocolate Cranberry Cheesecake

'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!
Prep Time15 minutes
Cook Time40 minutes
Chill Time:1 hour
Total Time55 minutes
Course: Dessert
Keyword: baked, cheesecake, classic, cranberry, cream cheese, crumble, crust, dessert, easy, fall recipe, ginger, healthy, holidays, homemade, new york, plant-based, recipe, sweet, traditional, vegetarian
Servings: 8 Servings
Calories: 570kcal
Author: Shanika

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:

  • Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
  • Once cheesecake has fully chilled, top with cranberry topping followed by crushed Gingersnap cookies, if desired. Slice and enjoy.
  • Bon Appetit!

Notes

  • 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

Calories: 570kcal | Carbohydrates: 87g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 667mg | Potassium: 418mg | Fiber: 2g | Sugar: 65g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 2mg