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Festive White Chocolate Cheesecake

Total Time

Prep: 30 min. Bake: 35 min. + chilling


12 servings

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 showstopper that's bound to win raves. —Mary Alice Graves, Kempton, Indiana
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  • 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 zest
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • SAUCE:
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup seedless raspberry jam
  • 1/2 teaspoon grated orange zest
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar


  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 zest 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.

Nutrition Facts

1 slice: 738 calories, 49g fat (27g saturated fat), 177mg cholesterol, 364mg sodium, 68g carbohydrate (38g sugars, 1g fiber), 9g protein.

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Average Rating:
  • Fireflyx2
    Dec 20, 2017

    Just wondering if the white chocolate baking chips should be melted before adding? It didn’t specify in the instructions.

  • Vivian
    Nov 13, 2016

    You should disclose all ingredients in the title and description. My daughter is allergic to oranges!

  • lvarner
    May 1, 2016

    Very tasty! I really like this recipe. The only change I made was to use 1 cup of sour cream in the cheesecake batter in order to use up the entire container - it turned out great! This is a nice addition to a holiday dessert buffet.

  • dharriso
    Dec 29, 2012

    No comment left

  • sudsy11
    Dec 31, 2009

    No comment left

  • tkarinas
    Dec 30, 2009

    This recipe is definitely a contest winner. My family absolutely loves it and it's one we'll be making many more times. It's a keeper, for sure.

  • almoakarlory
    Nov 14, 2007

    No comment left