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Festive White Chocolate Cheesecake

 Festive White Chocolate Cheesecake
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
12 ServingsPrep: 30 min. Bake: 35 min. + chilling


  • 2 cups crushed shortbread cookies
  • 1/4 cup butter, melted
  • 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 McCormick® Pure 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
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar


  • 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

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Festive White Chocolate Cheesecake (continued)

Directions (continued)

  • 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.