Festive White Chocolate Cheesecake Recipe

4 3 5
Festive White Chocolate Cheesecake Recipe
Festive White Chocolate Cheesecake Recipe photo by Taste of Home
Publisher Photo

Festive White Chocolate Cheesecake Recipe

Read Reviews
4 3 5
Publisher Photo
A buttery shortbread crust, creamy white chocolate filling and tangy cranberry-raspberry sauce add up to one mouthwatering dessert. Top with whipped cream and berries, and you have a show-stopper that's bound to win raves. —Mary Alice Graves, Kempton, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + chilling

Ingredients

  • 2 cups crushed shortbread cookies
  • 1/4 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup white baking chips
  • 2/3 cup sour cream
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • SAUCE:
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup seedless raspberry jam
  • 1/2 teaspoon grated orange peel
  • TOPPING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.
Originally published as Festive White Chocolate Cheesecake in Taste of Home October/November 2007, p29

Nutritional Facts

1 slice: 738 calories, 49g fat (27g saturated fat), 177mg cholesterol, 364mg sodium, 68g carbohydrate (38g sugars, 1g fiber), 9g protein.

  • 2 cups crushed shortbread cookies
  • 1/4 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup white baking chips
  • 2/3 cup sour cream
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • SAUCE:
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup seedless raspberry jam
  • 1/2 teaspoon grated orange peel
  • TOPPING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  2. In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
  3. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
  5. Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.
Originally published as Festive White Chocolate Cheesecake in Taste of Home October/November 2007, p29

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Reviews forFestive White Chocolate Cheesecake

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MY REVIEW
Vivian User ID: 8967189 256726
Reviewed Nov. 13, 2016

"You should disclose all ingredients in the title and description. My daughter is allergic to oranges!"

MY REVIEW
lvarner User ID: 35803 247710
Reviewed May. 1, 2016

"Very tasty! I really like this recipe. The only change I made was to use 1 cup of sour cream in the cheesecake batter in order to use up the entire container - it turned out great! This is a nice addition to a holiday dessert buffet."

MY REVIEW
tkarinas User ID: 4389335 169854
Reviewed Dec. 30, 2009

"This recipe is definitely a contest winner. My family absolutely loves it and it's one we'll be making many more times. It's a keeper, for sure."

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