White Chocolate Cranberry Cheesecake

I don’t know if anyone loves cheesecake like we do! I mean real creamy and crumbly and flavorful cheesecakes. One of my favorite things is that they are so versatile! I don’t know of any flavor profile you can’t put into a cheesecake. Of course my first holiday bake had to be a cheesecake. I think this year we are going to try another eggnog cheesecake and a candy cane cheesecake. Yum! I can’t wait 🙂

There are a few things to remember when making cheesecakes. First, do not put too much butter in your crust. The filling will hold it together. Next, scraping down the sides of your bowl while mixing the batter is key to getting a creamy smooth consistency. Last, do not rush the cooling process. Yes it takes a long time but you will not regret the results.



  • 2 Cups Nilla wafers, crushed into fine crumbs
  • 2 Tbsp butter, softened


  • 16 oz Cream Cheese, softened
  • 1 Cup White Sugar
  • 16 oz Sour Cream
  • 12 oz Bakers White Chocolate, melted
  • 3 Eggs
  • 1 Tbsp Vanilla
  • Juice of half a Meyer Lemon

Cranberry Filling:

  • 2 Cups Fresh Cranberries
  • 1/3 Cup Water
  • 1/4 Cup Sugar
  • Juice of half a Meyer Lemon

White Chocolate Ganache:

  • 1/2 Cup Heavy Whipping Cream
  • 1 Cup White Chocolate Chips
  • 1 tsp Vanilla Extract

Sugared Cranberries:

  • 2 1/2 Cups Fresh Cranberries
  • 1 Cup Water
  • 1 1/2 Cup Sugar, divided

Preheat oven to 350.

Mix Nilla wafer crumbs and butter and press into the bottom of a 9 inch springform pan. Bake for 5 minutes, then remove and place in the fridge while mixing the filling.

To make the filling: In a small saucepan add the cranberries, water, sugar and lemon juice. Over medium heat stirring frequently bring to a simmer. The cranberries will start to break down. Turn the heat up just a little bit and the mixture will start to thicken, this takes about 5-10 minutes.  When you can stir the mixture and it has the texture of jelly remove from heat.

In a stand mixer beat the cream cheese until smooth. Scrape down the sides of the bowl and mix in sugar. Once you have a grainy paste add the sour cream and beat until smooth. Scrape down the sides of the bowl, slowly add the melted chocolate. Add the vanilla, lemon juice and eggs. Mix until combined.

Remove the crust from the fridge. Pour about half the batter onto the crust, add a few spoonfuls of filling and lightly swirl them together. Repeat with the rest of the batter and filling.

Bake for 1 hour. The top should be lightly browned, and when you jiggle the pan the cheesecake should barely move. Once your cheesecake is done, turn off the oven, leave the cheesecake in there for 1 hour. Remove from the oven and place in the fridge for 4-6 hours until completely cooled.

To make the ganache warm up the cream and vanilla in a small sauce pan until it gently simmers, put the chips in a heat safe mixing bowl and pour the hot cream in. Mix continuously until you have a smooth sauce. Bring to room temperature.

To make the sugared cranberries in a small saucepan heat up the water and 1 cup sugar mixing until the sugar is completely dissolved. Remove from heat and add the cranberries. Stir for 3-5 minutes. Using a slotted spoon move the cranberries to a cookie sheet and let them dry for 5-10 minutes until they are sticky to touch but not wet. Roll in 1/2 cup sugar until completely coated.

On your slightly cooled cheesecake pour the ganache and top with the sugared cranberries, and finish cooling.

And then savor every last bite!!



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