Description
A delightful cheesecake that perfectly balances the sweet and tart flavors of cranberries and white chocolate.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup white chocolate, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
- 1/2 cup sugar (for cranberry layer)
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add melted white chocolate and mix until combined.
- Incorporate eggs and vanilla extract, mixing just until smooth.
- In a saucepan, simmer cranberries with 1/2 cup sugar over medium heat until they burst and sauce thickens.
- Layer cheesecake batter in the prepared crust with a layer of cranberry sauce on top.
- Bake in a water bath for 60 minutes, until edges are set but center is slightly jiggly.
- Chill cheesecake for at least 4 hours or overnight before serving.
Notes
For a gluten-free version, use gluten-free graham cracker crumbs. Can also make mini cheesecakes in muffin tins.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg