White Chocolate Cheesecake with Cranberry Swirl
Indulge in the velvety smoothness of this White Chocolate Cheesecake with Cranberry Swirl, a show-stopping dessert perfect for special occasions or holiday celebrations. This decadent creation features a buttery graham cracker crust, a luxuriously creamy white chocolate cheesecake filling, and a vibrant cranberry swirl that delivers the perfect balance of sweetness and tanginess. Fresh or frozen cranberries are simmered into a rich sauce that’s artfully swirled into the batter, creating a stunning marbled effect that’s almost too beautiful to eat. With its creamy texture, festive colors, and irresistible flavors, this cheesecake is as much a feast for the eyes as it is for the palate. Serve it chilled, topped with extra cranberry sauce or a sprinkle of white chocolate shavings, to impress your guests with a dessert that tastes every bit as stunning as it looks.
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Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Fresh or frozen cranberries
- 0.5 cup Granulated sugar (for cranberry sauce)
- 0.25 cup Water
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 6 ounces White chocolate, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 0.5 cup Heavy cream
Directions
Step 1
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Set aside.
Step 3
To prepare the cranberry swirl, combine the cranberries, 1/2 cup sugar, and water in a small saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and puree with an immersion blender or food processor until smooth. Set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together with a hand or stand mixer until smooth and fluffy.
Step 5
Mix in the melted white chocolate and vanilla extract until fully incorporated.
Step 6
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Step 7
Fold in the heavy cream until the batter is smooth and creamy.
Step 8
Pour half of the cheesecake batter into the prepared crust. Spoon half of the cranberry sauce in dollops over the batter and use a knife or skewer to gently swirl it. Repeat with the remaining batter and cranberry sauce.
Step 9
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Step 10
Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
Step 11
Once cooled, refrigerate the cheesecake for at least 6 hours or overnight before serving.
Step 12
Garnish with additional cranberry sauce or white chocolate shavings, if desired, and serve chilled.
Nutrition Facts
| Serving size | (2139.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6994.7 |
| Total Fat 441.7g | 0% |
| Saturated Fat 254.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1653.0mg | 0% |
| Sodium 4017.5mg | 0% |
| Total Carbohydrate 691.3g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 522.5g | |
| Protein 89.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1272.7mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 2015.9mg | 0% |
Source of Calories