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White Chocolate Cranberry Cheesecake for Thanksgiving

Classic White Chocolate Cranberry Cheesecake

Indulge in this delightful Classic White Chocolate Cranberry Cheesecake, featuring a buttery graham cracker crust, a rich and creamy white chocolate filling, and a tangy cranberry swirl. Perfect for holidays or special occasions, this cheesecake is a beautiful balance of sweet and tart flavors.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 slices
Calories 500 kcal

Equipment

  • Oven
  • Mixing bowl
  • 9-inch springform pan
  • Electric mixer
  • Small saucepan
  • Knife
  • Skewer
  • Heavy-duty aluminum foil
  • Larger roasting pan

Ingredients
  

For the Delicious Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted

The Creamy White Chocolate Filling

  • 24 ounces full-fat cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 6 ounces white chocolate melted, high quality
  • ½ cup sour cream or heavy cream

The Tangy Cranberry Swirl

  • 1 ½ cups cranberries fresh or frozen
  • ½ cup granulated sugar
  • ¼ cup orange juice or water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Optional Garnish Ideas

  • Fresh cranberries
  • White chocolate shavings
  • A sprig fresh rosemary

Instructions
 

Preparing the Graham Cracker Crust

  • Preheat oven to 350°F (175°C).
  • Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  • Press the mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan.
  • Bake for 8-10 minutes, then remove and cool.

Crafting the White Chocolate Filling

  • Reduce oven temperature to 325°F (160°C).
  • Beat softened cream cheese and sugar in a large bowl until smooth.
  • Add eggs one at a time, beating well after each.
  • Stir in vanilla extract.
  • Gently fold in melted white chocolate and sour cream until just combined.

Making the Cranberry Swirl

  • Combine cranberries, sugar, and orange juice (or water) in a small saucepan.
  • Simmer over medium heat for 5-7 minutes, stirring until cranberries burst and soften.
  • For a thicker swirl, stir in the cornstarch slurry and cook for one minute more until thickened.
  • Remove from heat and cool slightly.

Assembling Your White Chocolate Cranberry Cheesecake

  • Pour two-thirds of the white chocolate filling into the cooled crust.
  • Spoon dollops of the cranberry swirl over the filling.
  • Gently swirl the cranberry mixture into the white chocolate filling using a knife or skewer.
  • Optionally, carefully pour the remaining white chocolate filling over the cranberry swirl to mostly cover it.

Baking to Perfection

  • Prepare a water bath by wrapping the springform pan tightly with heavy-duty aluminum foil.
  • Place the foiled pan into a larger roasting pan.
  • Pour hot water into the roasting pan, filling it halfway up the springform pan's sides.
  • Bake for 60-75 minutes, or until the edges are set and the center slightly jiggles.
  • Turn off the oven, crack the door, and cool the cheesecake in the water bath for 1 hour to prevent cracks.

Chilling for the Ultimate Indulgence

  • Remove the cheesecake from the water bath and carefully unwrap the foil.
  • Cool the cheesecake at room temperature for 1-2 hours.
  • Refrigerate and chill for at least 6 hours, or preferably overnight, before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing. The chilling step is crucial for the cheesecake to set properly and develop its full flavor. A water bath helps prevent the cheesecake from cracking during baking. Ensure your springform pan is tightly wrapped in foil to prevent water seepage into the crust.