Taste of Home
Cranberry White Chocolate Chunk Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling
YIELD: 16 servings.
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
Ingredients
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15 Oreo cookies, finely crushed (about 1-1/2 cups)
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1/3 cup butter, melted
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CHEESECAKE:
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5 packages (8 ounces each) cream cheese, softened
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1-1/2 cups sugar
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1 tablespoon cranberry juice or 2% milk
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1 tablespoon vanilla extract
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3 large eggs, room temperature, lightly beaten
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12 ounces white baking chocolate, cut into 1/2-in. pieces
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1 cup dried cranberries
Directions
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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.
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2.
In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan.
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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.
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4.
Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side 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 piece: 545 calories, 37g fat (22g saturated fat), 123mg cholesterol, 362mg sodium, 50g carbohydrate (44g sugars, 1g fiber), 7g protein.
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