White Chocolate Cranberry Cheesecake Recipe

Name: White Chocolate Cranberry Cheesecake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups fresh or frozen cranberries; ¾ cup sugar; ¼ cup water; 1 teaspoon vanilla; 1 cup graham cracker cookie crumbs; 2 tablespoons butter; 2 tablespoons sugar; 3 ounces white chocolate; ¼ cup half & half cream; 12 ounces cream cheese; ⅓ cup sugar; ½ cup sour cream; 2 large eggs; 1 teaspoon vanilla; ½ cup sugar; ¼ cup water; 36 cranberries; A few sprigs of rosemary

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4.7

252 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
12 servings
Calories
299 kcal
Course
Dessert
Cuisine
North American

White Chocolate Cranberry Cheesecake Recipe

Iris Warren

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This heavenly white chocolate cranberry cheesecake decorated with a snowy Christmas scene is simple to make and certain to wow your guests.

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Ingredients

Servings

Cranberry Jam

2 cups fresh or frozen cranberries
¾ cup sugar
¼ cup water
1 teaspoon vanilla

Cookie Crumb Crust

1 cup graham cracker cookie crumbs gluten-free, if needed
2 tablespoons butter melted
2 tablespoons sugar

White Chocolate Cheesecake

3 ounces white chocolate chopped
¼ cup half & half cream
12 ounces cream cheese see notes
⅓ cup sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla

The Sugared Cranberries and Rosemary

½ cup sugar divided
¼ cup water
36 cranberries
A few sprigs of rosemary

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Instructions

Preheat your oven to 375 degrees Fahrenheit. Place twelve ½ cup canning jars in a baking dish or roasting pan.
Add the cranberries, sugar, water, and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Continue to simmer for 10 mins then remove from the heat.
In a medium-sized bowl, mix the cookie crumbs with the melted butter and sugar. Divide between the canning jars and press them down lightly to create the crust.
When the cranberry jam is no longer hot (warm is ok) divide it between the jars on top of the cookie crumb base.
Place the white chocolate and the half & half cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.
In a large bowl, beat the cream cheese, the sugar, sour cream, eggs, vanilla, and melted white chocolate with electric beaters until the batter is smooth, about 5 minutes. Divide the batter between the canning jars, leaving a ¼ inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.
Bake in the oven for 25 minutes, or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Turn off the oven and open the oven door halfway. Let the oven cool with the cheesecakes inside for a half-hour. Garnish with sugared cranberries and rosemary
In a small pan, heat ¼ cup of the sugar and the water until the sugar melts. Remove the pan from the heat and set it aside to cool. Place the remaining ¼ cup of sugar in a small bowl.
When the sugar water is cool, dip the rosemary in it then shake off the excess. Then, dip the rosemary in the sugar. Set the rosemary on a parchment-lined plate. Repeat with the cranberries, shaking them in the sugar to coat them. Let them dry completely before using them to decorate the mini cheesecakes.

Nutrition Information

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Serving 1 mini cheesecake Calories 299kcal (15%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 60mg (20%) Sodium 225mg (9%) Potassium 153mg (4%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 351IU (7%) Vitamin C 3mg (3%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 299 kcal

% Daily Value*

Serving	1 mini cheesecake
Calories	299kcal	15%
Carbohydrates	43g	14%
Protein	5g	10%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	60mg	20%
Sodium	225mg	9%
Potassium	153mg	3%
Fiber	1g	4%
Sugar	37g	74%
Vitamin A	351IU	7%
Vitamin C	3mg	3%
Calcium	85mg	9%
Iron	1mg	6%