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Festive White Chocolate Cheesecake Recipe

Festive White Chocolate Cheesecake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling YIELD:12 servings

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

  • 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.