Cranberry Cheesecake

Hello, holiday dessert lovers! This Cranberry Cheesecake is a stunning centerpiece for any festive table. With a creamy white chocolate cheesecake base swirled with homemade cranberry sauce that’s baked in a toasty golden Oreo cookie crust. Finally it’s topped with a smooth white chocolate ganache and sugared cranberries making this dessert is a showstopper from Thanksgiving to New Year’s.

Each bite combines the creamy richness of white chocolate with the tart, tanginess of cranberries, making it the perfect blend of sweetness and tang. This cheesecake is the ultimate dessert to impress your guests!

If this is the first time you’ve made a cheesecake, try reviewing best cheesecake tips to make sure you’re well prepared!

Best Cranberry Cheesecake Recipe

In this post, I’ll guide you through every step of this beautiful dessert. We’ll cover the basics of making a smooth cheesecake batter, swirling in the cranberry sauce for that stunning marbled effect, and creating a flawless white chocolate ganache.

The full ingredient list and instructions can be found at the bottom of this post on the recipe card!

Prep the Cranberry Sauce

Here’s a link to my cranberry sauce recipe, but for sake of ease, follow the steps below!

Start by combining fresh cranberries, sugar, and orange juice in a medium saucepan. Cook the mixture over medium heat, stirring occasionally. As it simmers, the cranberries will begin to burst, creating a beautifully thick sauce in about 10 minutes. If the mixture seems dry or starts to stick, add a tablespoon of water as needed to keep it smooth.

Once the sauce has thickened, pour it into a bowl. You can strain it through a fine-mesh sieve if you prefer a smoother consistency without cranberry skins. Cover with plastic wrap directly on the surface to prevent a skin from forming, then let it cool. This cranberry sauce can be made up to five days in advance, making it easy to prepare ahead of time.

What Pan Should I Use?

Using the right pan is very important for making a good cheesecake. For this recipe, an 8” or 9” springform pan works best. If using an 8” pan, ensure it’s deep, at least 3 inches. A springform pan is ideal for easy removal and serving. I use the Fat Daddios cheesecake pan.

Only grease the pan after the crust has been baked. You should grease the sides of the pan that will be exposed to the batter, but there’s no need to grease the pan before the crust goes in, that can make the crust soggy.

Golden Oreo Crust

To make the crust, start by preheating your oven to 325ºF. Add golden Oreos to a food processor and pulse until they turn into a fine crumb. Next add melted butter and pulse until evenly combined.

Press the mixture firmly into the bottom and up the sides of a springform pan—use a sturdy spatula or the bottom of a measuring cup to pack it tightly. This crust bakes up beautifully in just 12 minutes, so pop it in the preheated oven, then set it aside to cool completely on a wire rack.

Alternatively, you can use the graham cracker crust from this recipe.

Cheesecake Batter

With the crust has cooled, it’s time to move on to the creamy cheesecake filling. Melt white chocolate in the microwave. Heat in 20 second increments and stir to avoid burning. Set aside, and allow it to cool slightly, which will help it blend smoothly into the batter.

Beat the cream cheese on medium speed until creamy, then add the sugar and continue mixing for another couple of minutes until smooth.

Next, add in the sour cream and continue to beat, making sure to scrape down the sides of the bowl frequently.

Add the cooled melted white chocolate and mix to combine.

Finally add the eggs, one at a time, mixing until incorporated before adding the next one. Add vanilla and a pinch of salt with the last egg. Be careful not to overmix at this stage to keep the cheesecake’s creamy texture just right and to prevent cracking.

Assembling the Cranberry Cheesecake

To assemble, grease the exposed sides of the springform pan.

Pour a third of the cheesecake batter over the cooled crust in the springform pan. Dollop a third of the cranberry sauce over the batter and gently swirl it with a knife or spatula, being careful not to overmix.

Repeat with another layer of batter, another layer of cranberry sauce, and finally top with the last third of the batter and cranberry sauce, swirling gently for a beautiful marbled effect. Gently tap the springform pan on the counter to release air bubbles.

Baking the Cheesecake

We are baking this cheesecake in a water bath, which is crucial to achieve cheesecake’s moist texture. Wrap the bottom of your springform pan in several layers of aluminum foil to keep water out, then place it in a larger roasting pan. Pour hot water into the roasting pan around the pan to create a water bath. Filling at least 1″ up the sides of the cheesecake.

Bake the cheesecake in your preheated 325ºF oven for 60–75 minutes. The center should jiggle just slightly when shaken but the edges look set. Once you’ve reached this stage, turn off the oven and leave it inside for an additional hour to cool gradually to help prevent cracks. Once out of the oven, cool to room temperature. Then refrigerate for at least six hours or overnight to set completely.

White Chocolate Ganache

While the cheesecake chills, you can prepare the white chocolate ganache. Heat heavy cream in a small saucepan on the stove until it’s just steaming. In a bowl, add the white chocolate and pour the heated heavy cream over. Cover, and let it sit for a minute, then whisk until smooth and glossy. For a thick, spreadable consistency, allow the ganache to cool at room temperature or pop it in the fridge, stirring every few minutes to help it set. You can make this ganache ahead of time and store it in the fridge; just let it come to room temperature before using.

Decorating

Once the cheesecake is fully chilled, remove it from the pan and transfer it to a serving plate. Spread the ganache on top of the cheesecake with an offset spatula for a smooth, elegant finish. For a festive touch, add sugared cranberries and white chocolate crispearls or white chocolate shavings.

Storage

This Cranberry White Chocolate Cheesecake keeps well in the fridge, covered, for up to 5 days. If you’d like to freeze it, place the cheesecake in an airtight container for up to 2 months. You can also pre-slice it and freeze individual slices, which makes it easy to enjoy a piece whenever the craving strikes! To freeze the individual slices, make sure to wrap each individually in plastic wrap.

Tips & Tricks

• Use Room Temperature Ingredients: this is key for ensuring a smooth and well incorporated cheesecake bater.
• Swirling Tip: When adding the cranberry sauce to the batter, use a light hand with the swirling for a beautifully marbled effect.
• Cheesecake Pan: Use an 8” or 9” springform pan to ensure the cheesecake is thick and creamy.
• Waterproofing the Water Bath: Wrap the springform pan with multiple layers of foil to ensure no water seeps in during baking, or use a silicone pan wrap if available for extra protection.
• Preventing Cracks: Avoid over-mixing the batter once the eggs are added, as this can cause air bubbles that lead to cracks. Also, baking the cheesecake in a water bath (as instructed) helps maintain an even temperature, which reduces the risk of cracks.
• Test for Doneness: Check for doneness with the jiggle test – the center should have a slight jiggle, while the edges should look set. The cheesecake will continue to firm up as it cools.
• Cool Slowly: After baking, let the cheesecake cool gradually by turning off the oven and leaving the cheesecake inside for an hour. Sudden temperature changes can cause cracks on the surface.
• Using Quality White Chocolate: For the best flavor and texture, use high-quality white chocolate with a high cocoa butter content (such as Callebaut or Valrhona) for both the batter and ganache. Lower-quality chocolate can affect consistency and flavor.
• Ganache Troubleshooting: If your ganache splits, add a teaspoon of heavy cream at a time, whisking gently, until it becomes smooth again.
• Chilling Time: Allow the cheesecake to chill in the refrigerator for at least 6 hours or overnight if possible, before removing the ring and serving, to fully set the texture and enhance the flavors.
• Cutting Clean Slices: Use a sharp knife dipped in hot water, wiping it between each slice, for clean and neat cuts.

For more detailed tips, check out this post!

Variations

• Orange Zest Twist: Add a teaspoon of freshly grated orange zest to both the cranberry sauce and the cheesecake batter for a bright, citrusy note. You can also add a bit more orange juice to the sauce to enhance this flavor.
• Use Raspberries: For a similar tangy flavor and color, use fresh raspberries instead.
• Almond & Cranberry: Mix in 1/2 teaspoon of almond extract into the cheesecake batter along with the vanilla. Top the finished cheesecake with toasted sliced almonds for a nutty crunch and added texture. The almond flavor adds a subtle, sweet depth that pairs well with the cranberry.
• Make a Dark Chocolate Ganache: if you’re not the biggest fan of white chocolate, you can use dark chocolate in the ganache instead. It will make for a very rich flavor combo!
• Ginger Flare: Add 1/2 teaspoon of ground ginger to the cranberry sauce while it cooks to create a warm flavor. You could also grate fresh ginger (just a little!) directly into the sauce or add finely chopped crystallized ginger to the white chocolate ganache for a surprising pop of flavor.

If you like this recipe, you’ll love these:

• Sweetened Condensed Milk Cranberry Cheesecake
• Orange Cranberry Bread
• White Chocolate Cranberry Cookies
• Biscoff Cheesecake
• Crème Brûlée Cheesecake
  

This Cranberry White Chocolate Cheesecake is sure to become a holiday favorite! I can’t wait to see how it turns out—share your creations with me on Instagram, and let’s make this festive season unforgettable!

Cranberry Cheesecake

Camila Hurst

This Cranberry Cheesecake features a creamy white chocolate filling swirled with tangy homemade cranberry sauce, all atop a buttery Golden Oreo crust—perfect for a festive holiday dessert.

5 from 3 votes

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Prep Time 45 minutes mins

Cook Time 1 hour hr

Resting time 7 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

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Cranberry Sauce

• 2 ½ cups cranberries fresh or frozen 250 grams
• ½ cup granulated sugar 100 grams
• ¾ cup orange juice or water

Golden Oreo Crust

• 36 Golden Oreo cookies 406 grams
• 5 tbsp unsalted butter melted (70 grams)

Cheesecake Batter

• 1½ cups white chocolate chopped (250 grams)
• 680 grams cream cheese softened 3 packages of 8 oz.
• ¾ cup granulated sugar 150 grams
• ⅓ cup sour cream 80 grams
• 3 large eggs room temp
• 1 tbsp vanilla extract
• ½ tsp salt

White Chocolate Ganache

• ¾ cup white chocolate chopped (120 grams)
• ¼ cup heavy cream 60 ml

Instructions

 

Cranberry Sauce

• Place the cranberries, sugar, and orange juice in a medium saucepan. Cook over medium heat, stirring every so often, for about 10 minutes, until the cranberries are falling apart, and the mixture is thick.
• If the sauce is drying and sticking to the bottom of the pan, add one tablespoon of water, or more as needed.
• Remove the sauce from the heat and pour into a bowl.
• You can also pour the sauce into a fine-mesh strainer over a bowl, to retain the skins of the cranberries. Press the cranberries down in order to obtain as much sauce as possible. Scrape the bottom of the strainer because a lot of the sauce will accumulate there.
• Cover with plastic wrap directly on the surface to prevent a skin from forming.
• Let the sauce cool down completely before using to make the cheesecake. You can store the sauce in the fridge for up to five days.

Golden Oreo Crust

• Preheat the oven to 325ºF.
• Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.
• Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be deep.
• Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan
• Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides.
• Bake the crust for about 12 minutes in the pre-heated oven.
• Remove it from the oven and let cool.

Cheesecake Batter

• Once the crust has cool, grease the exposed sides of the cheesecake pan. (Read notes)
• Melt the white chocolate in a microwave-safe bowl for 20 seconds intervals, stirring in between, until all the chocolate is melted and smooth. Set it aside to cool down for at least 10 minutes.
• In a medium bowl, beat the cream cheese for 3 minutes with a hand mixer at medium speed, until creamy.
• Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine. Scrape the bowl.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the slightly cooled white chocolate into the bowl and mix until combined.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
• Along with the last egg, add the vanilla and the salt.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Assembly

• Pour one third of the cheesecake batter on the bottom of the baked and cooled crust.
• Add about one third of the cranberry sauce in spoonfuls on top of the batter.
• Use a knife or a spatula to swirl the sauce into the cheesecake batter gently. You don’t want to completely blend them together.
• Pour another third of the cheesecake batter on top of the swirled batter and sauce.
• Pour another third of the cranberry sauce in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.
• Pour the remaining cheesecake batter on top, and top with the remaining cranberry sauce. Swirl again.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a large roasting pan and add hot water to the roasting pan, to form a water bath. This is a crucial step to achieve the perfect texture and prevent the cake from cracking.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes. Baking time can vary depending on the pan you are using, and depending on your oven. Don’t go by time, go by the jiggle test.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

White Chocolate Ganache

• Heat up the heavy cream until hot in a small saucepan or in the microwave.
• Place the chopped white chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.
• Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.

To Decorate

• After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.
• You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
• Spread the ganache on top of the cheesecake with a spatula. Decorate with sugared cranberries, and white crispearls if desired.

Storage

• You can store the Cranberry Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
• The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Notes

Crust: you can use the crust from this recipe if you want to use a Graham Cracker crust instead. You can use digestive biscuits instead of graham crackers.

Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

Mini Cheesecake: You can bake the batter in cupcake tins to make mini cheesecakes. This recipe will yield 24 mini cheesecakes. Only bake for 25 minutes. No water bath needed.

Greasing the Cheesecake Pan: I like to grease the exposed sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust the crust has a hard time sticking and it can get soggy. 

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF. Baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Straining the Cranberry Sauce: I didn’t strain mine, but I don’t mind the skins. If you would prefer to have no skins, strain the sauce. 

White Chocolate: I prefer using white chocolate bars, or good quality white chocolate chips from brands such as Callebaut, or Valrhona. This is important especially when making ganache. White chocolate chips from the store from brands such as Ghirardelli or Nestle are not actually white chocolate, and may cause the ganache to split and not have the proper consistency. They can also disrupt the consistency of the cheesecake. Opt for brands of white chocolate chips with over 20% cocoa butter like the ones mentioned above. Callebaut and Valrhona can be ordered online, but if you can find them, buy bars of white chocolate (Lindt, Ghirardelli bars – not chips) at the store and chop them to use in the recipe.

Ganache Troubleshooting: Ganache can be finicky. If the ganache splits, just add one teaspoon of heavy cream at a time and whisk it together with the ganache until it becomes smooth again.

Sugared Cranberries: Here is the recipe for the Sugared Cranberries.

Nutrition

Serving: 1sliceCalories: 450kcal

Keyword cheesecake, cranberry, white chocolate

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