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Cranberry White Chocolate Chunk Cheesecake

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, Florida
  • Total Time
    Prep: 30 min. Bake: 1 hour + chilling
  • Makes
    16 servings

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

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Reviews

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Average Rating:
  • gld2bmom
    Nov 27, 2019

    This delicious, creamy cheesecake is easy to make and tastes wonderful! The combination of tart cranberries, smooth white chocolate, and Oreo crust combines flavors and textures that create a fantastic holiday dessert!