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White Chocolate Cranberry Cheesecake

11/9/14

Homemade white chocolate cheesecake with a sweet cranberry sauce

White Chocolate Cranberry Cheesecake with a Graham Cracker Crust

Whenever I ask my followers on Facebook, what their favorite desserts are I always get a large response for cheesecake.  I promised myself that when the holidays came around, I would treat my babies to not just one but TWO Cheesecakes! If you missed out, a few days ago I shared a recipe for Sweet Potato Cheesecake, so definitely check it out! Anywho. In this post I’m going to share a recipe for my White Chocolate Cranberry Cheesecake.

This cheesecake is extremely easy to make. Believe it or not, you don’t need a whole lot of ingredients for this dessert. I think the hardest part of this recipe, is waiting. After you bake the cheesecake you will have to wait a minimum of 4 hours before you can enjoy it. The waiting period, is crucial. If you don’t wait, the cheesecake will not be as firm as you’d want it. So again, don’t skip the waiting period. You’ve been warned! 😛

As many of you know, I am a canned good and frozen food fan. With that being said, I am using canned cranberry sauce for this recipe. If you want to use a different cranberry sauce, go on and use it.

So with all that being said, lets get to the recipe!

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White Chocolate Cranberry Cheesecake

This decadent cheesecake has sweet white chocolate chips and tart cranberries mixed in and is topped with a sweet cranberry sauce. Perfect for a sweet dessert!
Course Dessert
Cuisine cheesecake
Keyword White Chocolate Cranberry Cheesecake
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 55 minutes
Author I Heart Recipes

Ingredients

Graham Cracker Crust

  • 8 oz softened cream cheese
  • 2 large eggs
  • 2/3 cup sour cream
  • 2/3 cup (plus 2 tbsp) of granulated sugar
  • 1/2 cup white chocolate chips
  • 1 1/2 tsp vanilla extract
  • 14 oz canned jellied cranberry sauce

Cranberry topping (optional)

  • 14 oz canned Whole Berry Cranberry sauce
  • 3 tbsp sugar

Instructions

  • Back the Graham Cracker Crust for 5-7 minutes on 350 F, then remove and let it cool.
  • In a large bowl add the softened cream cheese, and whip it up with your handheld mixer until its nice and fluffy.
  • Next pour in 2/3 cup granulated sugar, and add in 2 eggs. Mix, until well incorporated.
  • Now add in 2/3 cup sour cream, and 1 1/2 tsp of vanilla extract, and mix.
  • Sprinkle in the white chocolate chips, then fold in.
  • Set the cream cheese mixture to the side, and grab a medium sized bowl.
  • In the medium sized bowl, add in 14 oz of cranberry sauce, and 2 tbsp of granulated sugar. Mix well.
  • Pour the cream cheese mixture into the graham cracker crust.
  • Next Spoon out the cranberry sauce mixture into the cheesecake, then make swirls using a knife or other kitchen utensil.
  • Bake the cheesecake on 350 F for 30-35 minutes.
  • When you remove the cheesecake from the oven, the outer part will be firm, but the middle will still be a bit jiggly!
  • Let the Cheesecake cool, until it's at room temperature, then cover it, and place it in the refrigerator for a minimum of 4 hours.
  • If you want a topping for your cheesecake  mix 14 oz canned WHOLE berry Cranberry sauce and 3 tbsp of granulated sugar in a bowl, and spoon it all over the cheesecake slice.
  • Serve and ENJOY!

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Filed Under: All Posts Tagged With: cheesecake, dessert, Thanksgiving

Comments

  1. Neeli says

    November 12, 2014 at 9:28 am

    I love canned cranberry sauce and have always eaten it during the holidays. This cheesecake looks so good, Rosie.

    Reply
  2. Sasha says

    November 27, 2014 at 9:09 pm

    I made this recipe and your grandmas southern peach cobbler for thanksgiving this year and my family was impressed.! Partially because I don’t bake or cook!! Lol Thank you so much! I recommend this recipe!

    Reply
    • Rosie says

      November 29, 2014 at 5:44 pm

      So glad that you had success!!! XOXO

      Reply
  3. Renee says

    January 23, 2015 at 7:07 am

    What is the serving size for this recipe?

    Reply
    • Rosie says

      January 23, 2015 at 11:33 am

      You should be able to serve 6-8 slices 😀

      Reply

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Hi, I’m Rosie!

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