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Festive White Chocolate Raspberry Swirl Cheesecake

A rich and creamy white chocolate cheesecake with a tart raspberry swirl, topped with cream cheese frosting and festive holiday sprinkles.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 9 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup sugar
  • 6 tbsp unsalted butter melted
Raspberry Swirl
  • 6 oz raspberries fresh or frozen
  • 2 tbsp sugar
  • 1 tsp cornstarch mixed with 1 tsp water
Cheesecake Filling
  • 32 oz cream cheese room temp, full fat
  • 1.25 cups granulated sugar
  • 4 eggs large, room temp
  • 0.5 cup sour cream room temp
  • 1 tsp vanilla extract
  • 4 oz white chocolate melted and cooled
Frosting & Topping
  • 4 oz cream cheese softened
  • 2 oz butter softened
  • 1 cup powdered sugar
  • 0.5 cup holiday sprinkles

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Saucepan
  • Roasting pan (for water bath)

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of pan. Bake 10 mins, then cool.
  3. Cook raspberries and sugar in a saucepan until broken down. Add cornstarch slurry, thicken, then strain and cool.
  4. Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and melted white chocolate.
  5. Add eggs one at a time, mixing on low speed just until incorporated.
  6. Pour half the batter over crust. Dollop half the raspberry sauce. Top with remaining batter and sauce. Swirl with a knife.
  7. Bake 55-65 mins until edges set but center jiggles. Turn off oven and leave cake inside for 1 hour.
  8. Chill in fridge for 6+ hours.
  9. Whip frosting ingredients and spread over chilled cheesecake. Top with sprinkles.

Notes

Ensure all ingredients are at room temperature to avoid lumps. Use a hot knife to cut clean slices.