White Chocolate Cranberry Cheesecake

“There are a couple of similar recipes that I found on Zaar, but none exactly like this one, which came from The Joy of Cranberries: The Tangy Red Treat cookbook! And, for someone like me who loves cheesecake & IS ADDICTED to chocolate & to cranberries, well . . . Preparation time does not include time needed for finished cake to chill.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. FOR THE CRUST, mix the two crust ingredients in a bowl, then press onto bottom of 9 inch springform pan.
  3. Chill to set.
  4. FOR THE FILLING, beat cream cheese on medium speed until fluffy.
  5. Beat in sugar until blended, then beat in eggs until blended.
  6. Stir in white chocolate, cranberries, zest & vanilla.
  7. Pour into prepared crust & bake 45-50 minutes or until center is ALMOST set.
  8. Cool in pan for 30 minutes, then refrigerate.
  9. Run knife around sides of pan to loosen, then chill 4 hours or more.
  10. Remove rim & cut into wedges. Refrigerate leftovers.

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