Description
A rich and creamy cheesecake flavored with white chocolate and topped with a tart cranberry swirl.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 12 ounces white chocolate, melted and cooled slightly
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Beat the softened cream cheese with 1 1/2 cups sugar and vanilla extract until smooth. Beat in the eggs one at a time, mixing just until combined after each addition.
- Pour half of the cream cheese mixture over the crust. Drizzle half of the melted white chocolate over the batter. Repeat with the remaining cream cheese mixture and white chocolate.
- For the cranberry swirl, combine cranberries, water, and 1/4 cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Cool slightly.
- Dollop spoonfuls of the cranberry mixture over the cheesecake batter. Use a knife or skewer to gently swirl the cranberry mixture into the batter.
- Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (water bath).
- Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- Use room temperature ingredients for the cream cheese mixture to prevent lumps.
- Do not overmix the batter once the eggs are added.
- If you do not have fresh cranberries, frozen ones work well for the topping.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
Keywords: cheesecake, cranberry, white chocolate, dessert, baked cheesecake, graham cracker crust