by Amber 19 Comments
Sparkling Cranberries White Chocolate Cheesecake is a gorgeous holiday dessert. I love, love, love cheesecake and if you have followed me for awhile you probably have noticed this fact. The white chocolate cheesecake is so simple and has minimal ingredients with a nice homemade graham cracker crust that is amazing on its own. Add in the sparkling cranberries that are juicy and sweet for that ideal treat for a holiday party.
I feel like the photos don’t even show you how pretty this cheesecake even is. The sparkling cranberries are so fun and sparkle so beautifully. You can arrange the sparkling cranberries however you please or even have them set into a pretty bowl on the side for everyone to add their own or even just snack on like my children love to do.You can use these cranberries for other recipes, too. They look amazing in holiday drinks. You can even serve a simple vodka cranberry or kid friendly punch with sparkling cranberries for a garnishment.
Tip
The trick to a perfect cheesecake is simple. Make sure the cream cheese has been sitting out a little bit to warm up before mixing so it turns out smooth and doesn’t have any chunks in it. Also, wrap the edges in foil to avoid burning in the oven.
Sparkling Cranberries White Chocolate Cheesecake
- Author: Amber
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
Description
Sparkling Cranberries White Chocolate Cheesecake is a gorgeous holiday dessert.
Ingredients
Scale
Sparkling Cranberries
- 1 cup fresh cranberries
- 1 cup granulated sugar, fine
- 1 cup water
- 1 cup fine sugar
White Chocolate Cheesecake
- 2 pounds cream cheese, 4 full fat blocks
- 16 ounces white chocolate for baking
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
Graham Cracker Crust
- 1/4 cup sugar
- 1 1/4 cup crushed graham crackers
- 6 tablespoons room temperature butter
Instructions
- Gather ingredients, 4 mixing bowls, hand mixer, measuring cups and spoons, large ziplock bag, pot and springform pan.
- Let the cream cheese and butter stay out for an hour to get it close to room temperature.
- Start the simple syrup for the cranberries. In the pot, add 1 cup granulated sugar and 1 cup water and heat until sugar is dissolved. Set to the side for 5 minutes, then add the cup of cranberries. Let cranberries sit for at least 2 hours. I let them soak overnight while the cheesecake chills.
- Pre heat oven to 350 degrees.
- In the large ziplock bag, place one sleeve of graham crackers. You can use anything to paddle the bag to break up the graham cracker. We use a rolling pin.
- Place crumbs (1 1/4 cup) in the bowl with 6 tablespoons of room temperature butter and 1/4 cup of sugar. Mix with hands and place into the springform pan. Work the crumb mixture until nice and even. You can just put the graham crust on the bottom of the pan or you can also come up the sides.
- Start the cheesecake mixture. Add 2 pounds of cream cheese (room temperature), 3/4 cup sugar, 1 teaspoon vanilla extract together and use your hand mixer to make creamy and consistent.
- Melt your white chocolate. I do this by microwaving for 30 seconds at a time, stirring between intervals until it is completely melted. Add the melted chocolate to cream cheese mixture and blend well.
- Add one egg at a time and blend until everything is creamy. Add this mixture on top of crust.
- Cook cheesecake for one hour. Take a knife to loosen the cheesecake from the side of the pan.
- Refrigerate for minimum of 4 hours, although I just let it sit overnight. Release from springform pan.
- Drain the cranberries. Put 1 cup of fine sugar into a bowl and add a handful of cranberries at a time. Shake the bowl to get the sugar to coat each cranberry and then put to the side and repeat until all cranberries are complete. I recommend the fine sugar for this step because it will coat the cranberry much better than a regular granulated sugar that you use for baking.
- Decorate the cheesecake with the sparkling cranberries and serve.
Notes
A water bath may be used.
- Category: Dessert
- Method: Oven
Keywords: Cheesecake
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Reader Interactions
Comments
KassandraThis cheesecake looks amazing!!! Unfortunately I had issues. M. Cheesecake puffs up during the baking process, mine didn’t spill over, but with 20 minutes left it was obviously browning too much. I covered with foil. For the remainder of the baking time, but when I removed it was obviously not cooked in the middle. I placed back I. Oven for 20 minutes with the foil. Long story short, I ended up cooking another 10 minutes after that…decided I needed a sour cream layer to cover the obviously burnt top. While mixing sour cream, the center fell drastically. I cut off the edges and added the sour cream layer and baked 10 more minutes. Didn’t serve this. I’ve checked the recipe over and over to make sure I followed exactly and I did. So bummed. The pieces I cut off had great flavor just didn’t act like cheesecake I’ve baked before. I hate when things go wrong so I’ll probably keep attempting until this works lol. It’s a beautiful sounding recipe….unfortunately didn’t work for me.
Reply
- Amber
oh boy. cheesecake acts crazy sometimes. Try a water bath next time in a larger cheesecake pan and make sure you are cooking the cheesecake in the middle of the oven. Also, don’t open and close the oven while it is baking, especially if doing a water bath because the steam helps it cook evenly. Better luck next time Kassandra!
Reply
- Benson
I cooked my cheesecake at 325 for 2hrs, it cooked great and didn’t Color on the top much. I also baked it in a water bath centre of the oven. I hope this helps you out!
Reply
- Sarah Hansen
I made this for Christmas Eve and it turned out amazing. Gorgeous and delicious. I did bake mine in a water bath and it took 75 minutes, but it was perfect. I also added some lime to the simple syrup and I loved the added zing.
Reply
- Aaron and Amber
So glad it turned out! Lime is a great addition to the Cranberries!
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- Fezile
Looks stunning ❤?
Did you use 9 inch spring form pan?
And did you cook your cheesecake in a( water bath?)
Thank youReply
- Aaron and Amber
Oh yes, 9 in pan. I don’t use the water bath with the chocolate cheesecakes, they don’t seem to need it. You can see how smooth the top turns out without it. Water bath wouldn’t hurt though!
Reply
- Haley
I made this cheesecake tonight and it was triple the size in the picture. It almost over flowed my 9 in pan… and cracked and kind of burned on the top… Is there something I might have done wrong? I beat the cream for a while could that be it?
- Aaron and Amber
Oh my goodness! Cheesecake doesn’t have hardly any rise and you used the right size pan. Im guessing there was too much of a particular ingredient. I messed up a cheesecake once by putting one too many cream cheeses in and it started spilling over while cooking. You aren’t the only that has done it! It wasnt best cooking moment but salvaged what I could.
You can still use the sugared cranberries…. maybe in some drinks. Set them in a bowl and let people snack on them and garnish their drinks. If you have time today maybe whip up a simple vanilla cupcake with buttercream frosting and garnish with Cranberries. I hate when something doesn’t turn out. Makes me want to come over and help you cook something. Please email me at simplymaderecipes1@gmail.com if you want to troubleshoot the cheesecake or figure out a last minute replacement!
This cheesecake is simply gorgeous. Thanks for sharing!
Reply
Omg you had me at sparkling cake! Looks amazing!
Reply
This looks SO delicious and so perfect for the holidays!
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This looks positively delicious!!!
Reply
I love cheesecake and those cranberries make this one extra WOW!!
Reply
- Aaron and Amber
The cranberries are really festive and add that little extra with taste and presentation!
Reply
This looks so good. Your photos are gorgeous
Reply
- Aaron and Amber
Thank you!
Reply
this sounds amazing! and the presentation is great
Reply
- Aaron and Amber
Thank you. Would be so pretty at a holiday party
Reply
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