Cranberry White Chocolate Cheesecake (Print-Friendly Version)

This dreamy dessert combines white chocolate with tart cranberries on a crunchy Oreo base—perfect for winter parties or holiday tables. Indulge in its velvety texture and festive taste. Click to save.

# Ingredients You’ll Need:

→ Crust

01 - 1 1/2 cups finely smashed Oreo cookie shells with cream filling scraped off
02 - 5 tablespoons melted salted butter

→ Filling

03 - 24 ounces softened cream cheese
04 - 3/4 cup white granulated sugar
05 - 1/2 teaspoon salt
06 - 2 teaspoons pure vanilla extract
07 - 3 large eggs, brought to room temperature
08 - 1/2 cup full-fat sour cream
09 - 1/2 cup heavy cream
10 - 1 cup chopped fresh cranberries
11 - 1/2 cup premium white chocolate chips

→ Topping

12 - 1/3 cup white chocolate chips
13 - 2 tablespoons heavy cream
14 - 1/4 cup sugar-coated cranberries (if you want)

# How to Make It:

01 - Coat the bottom and edges of a 9-inch springform pan with non-stick spray. Put the pan on a large cookie sheet.
02 - Mix the crushed Oreo cookies with the melted butter until everything's wet. Push the mixture into the pan bottom and a bit up the sides using your fingers or a flat cup. Bake at 350°F for 10 minutes, then let it cool all the way.
03 - After the crust cools down, wrap the outside of your springform pan with big sheets of strong aluminum foil, making sure water can't get in. Put this wrapped pan in a big roasting pan that has sides at least 2 inches tall.
04 - Turn your oven down to 325°F. Using a stand mixer, beat the soft cream cheese about 3-4 minutes till it's really smooth. Add the sugar and mix again. Drop in salt and vanilla and blend. Add the eggs one by one, mixing after each. Stir in sour cream and heavy cream till everything's fluffy and mixed well.
05 - Clean off the sides of the bowl, then carefully fold in the cranberries and white chocolate chips so they spread out nicely in the mixture.
06 - Pour your filling into the cooled crust and flatten the top with a spatula.
07 - Set the cheesecake pan inside the roasting pan in the oven. Carefully pour hot boiling water into the roasting pan about 1-2 inches up the sides of the springform pan. Bake for 90 minutes until the top looks slightly golden and firm, with just a little wobble in the middle.
08 - Shut off the oven and open the door a couple inches. Leave the cheesecake in there for an hour to cool slowly so it doesn't crack.
09 - Take out the cheesecake and let it cool to room temperature. Then put it in the fridge for at least 4 hours or better yet, overnight to get the perfect texture.
10 - Melt the white chocolate chips with heavy cream until smooth and runny. Drizzle this over your cold cheesecake and top with sugared cranberries if you want. Cut into slices and serve with extra cranberries or whipped cream on the side.

# Extra Suggestions:

01 - Eggs at room temperature mix in better and help make a sturdy cheesecake.
02 - Using full-fat sour cream gives you that nice tangy flavor and makes the texture super rich.
03 - The water bath stops the top from cracking and makes the cheesecake extra creamy.
04 - A cheesecake that's been in the fridge cuts much neater and tastes way better after sitting overnight.
05 - Good white chocolate chips melt better and taste richer than cheap ones.
06 - You can make this cheesecake ahead and stick it in the freezer for later.

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