Cranberry White Chocolate Cheesecake

Nothing says Christmas like a beautifully crafted cheesecake. And this cranberry and white chocolate cheesecake is no exception. It’s a creamy, delicious dessert with bright and beautiful flavors that are quintessentially Christmassy. The tang of cranberries complements the sweet white chocolate making the cheesecake rich and light.

1 3/4 cups finely crushed chocolate Oreo cookies (without the cream)
4 tablespoons, plus 1 teaspoon salted butter, melted

Filling:

2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
pinch of salt
2 teaspoons vanilla
4 large eggs, room temperature
2/3 cup sour cream, room temperature
2/3 cup heavy whipping cream, room temperature
2/3 cup coarsely chopped fresh cranberries
1 generous cup high quality white chocolate chips

Topping:

1/2 cup white chocolate chips
1 tablespoon heavy cream
sugared cranberries for garnish (optional)

• Preheat oven to 350 degrees Fahrenheit. 
• Place a 9-inch springform pan on a large baking sheet. 
• Lightly grease the bottom and sides of the pan with cooking spray.
• Combine the finely crushed cookie crumbs and melted butter. 
• With your fingers, gently press the mixture into the bottom and just slightly up the sides of the prepared springform pan. 
• Bake on the baking sheet for 10 minutes. 
• Remove from oven and cool.
• Once the pan is cool, prepare it for the water bath. 
• Place the springform pan onto a large sheet of heavy-duty aluminum foil so that it completely covers the bottom of the pan and comes up the sides. 
• Gently fold the foil around the pan to prevent any water from getting in. 
• Repeat with 2 or 3 more layers of foil so it is airtight along the bottom. 
• Place the prepared pan onto a baking sheet with sides at least 2 inches, or a deeper roasting pan.
• Reduce oven heat to 325 degrees Fahrenheit.
• In the bowl of a stand mixer, beat the softened cream cheese with the paddle attachment until completely smooth (about 3 or 4 minutes). 
• Add the sugar, and beat until smooth.
• Add the salt and vanilla, and beat until smooth. 
• Then add one egg at a time, beating after each addition. 
• Then add the sour cream and heavy cream and beat until completely smooth.
• Scrape down the sides, then add the chopped cranberries and white chocolate chips. 
• Beat for 1 minute.
• Pour the filling into the prepared crust, smoothing the top with a rubber spatula if needed.
• Place the prepared springform pan and baking sheet or roasting pan into the oven. 
• Pour in boiling water so that it comes up 1 or 2 inches around the foil-wrapped pan. 
• Bake at 325 degrees Fahrenheit for 1.5 hours.
• When the cheesecake is done, the top will no longer be shiny and will look golden (it may still be a bit jiggly, but that's normal). 
• Turn off the oven 
• Open the door 1 or 2 inches and let the cheesecake cool in the oven for 1 hour. 
• This will help prevent cracking as the cheesecake cools.
• Place the cooled cheesecake into the fridge to chill for at least 4 hours or overnight.
• When ready to serve, melt the white chocolate chips in a double boiler with the heavy cream until smooth. 
• Drizzle over the top of the cheesecake and garnish with sugared cranberries if desired.

Recipe: Noshing With The Nolands