White Chocolate Cranberry Cheesecake Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
12 servings
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Calories
299 kcal
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Course
Dessert
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Cuisine
North American
White Chocolate Cranberry Cheesecake Recipe
Description
The White Chocolate Cranberry Cheesecake recipe is constructed in small canning jars with a crust made from graham cracker crumbs combined with melted butter and sugar, pressed down to form a firm base. Above that sits a homemade cranberry jam cooked from fresh or frozen cranberries, sugar, water, and vanilla, simmered to meld flavors and soften the berries. The jam adds a bright, tart fruit layer.
The cheesecake filling incorporates cream cheese beaten with sugar, sour cream, eggs, vanilla, and melted white chocolate mixed with half-and-half for richness. This creamy batter is poured over the jam layer and baked gently in a water bath created by pouring water around the jars in the baking pan, helping the cheesecake cook evenly and avoid cracking.
The finished jars are topped with sugared cranberries and rosemary sprigs, which contribute a sweet and aromatic contrast. The individual portions make it convenient for serving and sharing, while the combination of white chocolate and tart cranberries produces a balanced dessert with smooth, sweet, and tangy notes.
Ingredients
Cranberry Jam
- 2 cups Cranberry fresh or frozen
- ¾ cup sugar
- ¼ cup water
- 1 teaspoon vanilla
Cookie Crumb Crust
- 1 cup graham cracker crumbs gluten-free, if needed
- 2 tablespoons butter melted
- 2 tablespoons sugar
White Chocolate Cheesecake
- 3 ounces white chocolate chopped
- ¼ cup half and half
- 12 ounces cream cheese see notes
- ⅓ cup sugar
- ½ cup sour cream
- 2 large egg
- 1 teaspoon vanilla
The Sugared Cranberries and Rosemary
- ½ cup sugar divided
- ¼ cup water
- 36 cranberries
- rosemary a few sprigs
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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