Description
A luscious cheesecake with a creamy texture, vibrant tartness from cranberries, and the sweet indulgence of white chocolate.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup white chocolate, melted
- 1 cup fresh cranberries
- ¼ cup water
- ¼ cup orange juice
- ½ cup powdered sugar
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing just until incorporated.
- Fold in melted white chocolate until well combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 1 hour, or until the center has a slight jiggle.
- Meanwhile, prepare the cranberry topping by simmering cranberries, water, and orange juice over medium heat until the cranberries burst.
- Once thickened, remove from heat and sweeten with powdered sugar, stirring until dissolved.
- Let the cheesecake cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
- Top with cranberry sauce before serving.
Notes
For best results, chill the cheesecake overnight to enhance flavors and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American