Cranberry White Chocolate Chunk Cheesecake Recipe

Cranberry White Chocolate Chunk Cheesecake Recipe
Cranberry White Chocolate Chunk Cheesecake Recipe photo by Taste of Home
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Cranberry White Chocolate Chunk Cheesecake Recipe

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My New York-style cheesecake has tart cranberries, white chocolate chunks and a smidge of yuletide red. It's an impressive addition to holiday dessert tables. —Angela Spengler, Tampa, FL
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling

Ingredients

  • 15 Oreo cookies, finely crushed (about 1-1/2 cups)
  • 1/3 cup butter, melted
  • CHEESECAKE:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 tablespoon cranberry juice or 2% milk
  • 1 tablespoon vanilla extract
  • 3 large eggs, lightly beaten
  • 12 ounces white baking chocolate, cut into 1/2-in. pieces
  • 1 cup dried cranberries

Directions

Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving. Yield: 16 servings.
Originally published as Cranberry White Chocolate Chunk Cheesecake in Simple & Delicious December/January 2016

Nutritional Facts

1 slice: 545 calories, 37g fat (22g saturated fat), 123mg cholesterol, 362mg sodium, 50g carbohydrate (44g sugars, 1g fiber), 7g protein.

  • 15 Oreo cookies, finely crushed (about 1-1/2 cups)
  • 1/3 cup butter, melted
  • CHEESECAKE:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 tablespoon cranberry juice or 2% milk
  • 1 tablespoon vanilla extract
  • 3 large eggs, lightly beaten
  • 12 ounces white baking chocolate, cut into 1/2-in. pieces
  • 1 cup dried cranberries
  1. Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  2. In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving. Yield: 16 servings.
Originally published as Cranberry White Chocolate Chunk Cheesecake in Simple & Delicious December/January 2016

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