White Chocolate Cranberry Cheesecake with Gingersnap Crust

Mmm cheesecake. I usually forget about this delicious dessert because I opt for something super chocolatey like brownies or cake. However, my friend made a raspberry white chocolate cheesecake for Thanksgiving and it was incredible! That tasty treat inspired today’s recipe: white chocolate cranberry cheesecake with gingersnap crust! If you have leftover cranberries from Thanksgiving, this is a great way to use them up! The tartness from the cranberries complement the sweet white chocolate cheesecake perfectly.

The crust is pretty easy to make! Just toss some gingersnap cookies into a food processor to get the crumbs, then combine those with melted butter, sugar and a pinch of salt. Press into a 9″ springform pan and bake for about 10 minutes. You’ll want to let it cool before adding the cheesecake mixture.

The trick to making the cheesecake mixture smooth and silky is to make sure the cream cheese is softened to room temperature before mixing. If not, you’ll end up with a lumpy, curdled consistency, so patience is key here! I’ve rushed it and learned the hard way that those lumps will not disappear when you bake it. Baking is a science and the correct temperature when mixing ingredients is SO important!

I love how this cheesecake turned out! It’s a festive flavor combination and the texture is perfect! Rob took it into work since obviously we don’t need to split an entire cheesecake between the two of us and it was a hit! If you give it a try this holiday season, let me know by tagging @jamiekamber on Instagram! Enjoy :)

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White Chocolate Cranberry Cheesecake with Gingersnap Crust

Servings 16 people

Ingredients

For the cranberry puree:

• 6 oz. fresh or frozen cranberries
• 1/4 cup sugar
• 1/4 cup water
• 1 Tbsp. orange juice

For the crust:

• 2 cups Gingersnap cookie crumbs
• 6 Tbsp. butter melted
• 2 Tbsp. sugar
• 1/8 tsp. salt

For the cheesecake:

• 2 cups white chocolate chips
• 1/2 cup half-and-half
• 24 oz. cream cheese room temperature
• 1/2 cup sugar
• 3 large eggs room temperature
• 1 tsp. pure vanilla extract

Instructions

1. In a small saucepan over medium heat, combine cranberries, sugar, water and orange juice. Heat for 8 – 10 minutes until thickened, using a whisk or spoon to help break down the cranberries. Strain through a mesh strainer into a bowl using a rubber spatula to press all of the liquid through. Dispose of the solids and let cool to room temperature. 

2. Preheat oven to 350F. In a medium sized bowl, stir together the crust ingredients until combined. Press into the bottom of a 9" springform pan. Bake for 10 minutes, then remove from oven and place on cooling rack. 
   

3. Reduce oven temperature to 325F. Using a double boiler, melt the white chocolate with the half-and-half, stirring occasionally until smooth. Remove from heat and set aside. 

4. In the bowl of a standing mixer fitted with the paddle attachment, mix the cream cheese and sugar together until smooth. Beat in eggs one at a time, mixing on medium-low between each addition. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed. Add vanilla extract and melted white chocolate, mixing until combined. 

5. Pour into cooled crust. Place small dollops of cranberry puree on top of cheesecake mixture and use a knife to create marbled pattern. You won't use all of the cranberry puree, but can save some to drizzle on top when you serve. 

6. Bake for 50 – 55 minutes, or until filling is set. Place on cooling rack and let the cheesecake reach room temperature. Cover with plastic wrap and place in refrigerator for 8 hours or overnight. Serve at room temperature. 

 Recipe adapted from All Recipes.