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Cranberry White Chocolate Cheesecake

A festive holiday cheesecake featuring a creamy white chocolate filling swirled with tart cranberry compote and dark chocolate chunks on an Oreo crust.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 8 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 whole chocolate sandwich cookies (Oreos) crushed into crumbs
  • 5 tbsp unsalted butter melted
Cranberry Compote
  • 1.5 cups fresh cranberries
  • 0.5 cup granulated sugar
  • 0.25 cup water
  • 1 tsp orange zest
  • 1 tsp cornstarch dissolved in 1 tsp water
Filling
  • 32 oz cream cheese 4 blocks, room temperature
  • 0.75 cup granulated sugar
  • 8 oz white chocolate baking bar melted and cooled
  • 0.5 cup sour cream room temperature
  • 0.5 cup heavy cream room temperature
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup dark chocolate chopped chunks
Topping
  • 4 oz white chocolate
  • 2 tbsp heavy cream hot
  • 0.5 cup sugared cranberries for garnish

Equipment

  • 9-inch springform pan
  • Stand Mixer
  • Roasting pan (for water bath)
  • Saucepan

Method
 

  1. Simmer cranberries, sugar, water, and zest in a saucepan until thickened (10 mins). Stir in cornstarch slurry. Cool completely.
  2. Mix cookie crumbs and melted butter. Press into a 9-inch springform pan. Bake at 325°F (160°C) for 10 mins. Cool.
  3. Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla.
  4. Stir in melted white chocolate. Add eggs one at a time, mixing gently.
  5. Pour half the batter into the crust. Drop spoonfuls of cranberry sauce and chocolate chunks. Swirl. Repeat with remaining batter and sauce.
  6. Place pan in a water bath. Bake at 325°F for 60-70 minutes until edges are set but center jiggles.
  7. Turn off oven, crack door, and let cool for 1 hour inside. Chill in fridge overnight.
  8. Mix hot cream and white chocolate for ganache. Pour over cake and garnish before serving.

Notes

Use high-quality white chocolate bars like Lindt or Ghirardelli, not chips, for the smoothest texture.