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White Chocolate Cheesecake with Cranberry Topping

November 18, 2015 by rachelle 34 Comments

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Hello, gorgeous!

 

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Seriously, is there anything more elegant than white chocolate?  Or cheesecake?  And how about a shout out to the cranberry?  It’s not just meant to be a weird jellied canned sauce to be deposited in a bowl keeping its shape with the can lines on the sides.  The cranberry should be properly celebrated.  Who’s with me?  Nobody puts cranberry in the corner!

 

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Yeah.  Sorry for that.  Moving on.  We all know by now that I’m ridiculous and that my cheesecakes are kind of a lot.  But it’s a HOLIDAY!  I feel like I have a license to be over the top.

 

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I also know that I’ve bored you with vegetables and a frittata, so I truly feel like you totally deserve something sexy and decadent.

 

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Enjoy this White Chocolate Cheesecake with Cranberry Topping…

 

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Because you have a lot of work to do next week!  Have a fantastic weekend, y’all!

 

Print

White Chocolate Cheesecake with Cranberry Topping

Ingredients

For the Crust

  • 2 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 stick butter melted

For the Cheesecake

  • 5 8 ounce blocks cream cheese softened
  • 1 2/3 cups sugar
  • 1/4 cup flour
  • 1 tablespoon vanilla bean paste
  • 1 cup white chocolate chips
  • splash of heavy cream
  • White chocolate bar for shavings garnish if desired
  • 6 eggs room temperature

For the Cranberry Topping

  • 1 12 ounce bag fresh cranberries
  • 6 tablespoons water
  • 1 teaspoon honey
  • zest and juice of 1 tangerine
  • 1/4 cup sugar

Additional Items

  • Heavy duty aluminum foil
  • Spring form pan
  • Roasting pan
  • Large measuring cup or teapot to pour boiling water

Instructions

For the Crust

  1. Wrap the spring form pan tightly with heavy duty aluminum foil - I used 2 overlapping large pieces and a leak proof spring form pan
  2. Stir sugar and graham crumbs together, add melted butter, stir to combine
  3. Press graham mixture on the bottom and up the sides of a spring form pan
  4. Set aside

For the Cheesecake

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on low until smooth and fluffy, 2-3 minutes
  2. Melt white chocolate chips according to package directions - I did this in the microwave with a splash of heavy cream to thin it out in 30 second intervals, stirring in between
  3. Sift flour and sugar together
  4. Slowly add flour/sugar mixture to the cream cheese a little at a time, still beating on low
  5. Add vanilla bean paste
  6. Add melted white chocolate
  7. Scrape down sides as necessary
  8. Add eggs, one at a time, making sure that each is incorporated before adding the next
  9. Turn off mixer, remove bowl from stand, tap bowl on counter several times to get the air bubbles out, set aside for 20-30 minutes
  10. Preheat oven to 350
  11. Prepare about 6-8 cups boiling water - depends on the size of your roasting pan
  12. Pour cheesecake batter into the prepared spring form pan and set the spring form pan into the roasting pan
  13. Transfer the roasting pan onto the oven rack and carefully and slowly pour boiling water in the roasting pan until halfway up the side of the spring form
  14. Bake for 45 minutes
  15. Reduce oven temperature to 325 and bake an additional 60 minutes
  16. Turn off oven, open door halfway, and leave cheesecake in the oven for another 30 minutes
  17. Remove from oven and cool completely
  18. Refrigerate uncovered overnight

For the Cranberry Topping

  1. Combine all ingredients in a pot, bring to a boil, reduce heat, and simmer for about 10 minutes, until thick and bubbly
  2. Refrigerate overnight

To Serve

  1. If using white chocolate garnish, chill white chocolate bar in the refrigerator or freezer, then shave with a vegetable peeler onto a plate and put back in freezer until ready to use
  2. Transfer cheesecake to a platter or cake plate, top with cranberries, then shaved white chocolate

 

P.S. Don’t forget to enter the giveaway!  $650 Amazon card will make a happy holiday!

 

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Filed Under: Archives Tagged With: cheesecake, cranberry, cranberry topping, dessert, holiday, topping, white chocolate, white chocolate cheesecake

Previous Post: « Hearty Holiday Breakfast Frittata
Next Post: Bourbon, Maple, and Brown Sugar Roasted Baby Rainbow Carrots »

Reader Interactions

Comments

  1. Dannii @ Hungry Healthy Happy

    November 18, 2015 at 8:43 am

    White chocolate and cheesecake are two of the most indulgent things in the world, so for you to have combined them is just genius! What is even more genius is adding cranberries in to the mix too. Yes!

    Reply
    • rachelle

      November 18, 2015 at 7:38 pm

      Thanks, Dannii! If we are going to indulge, this is the time of year to do it! 🙂

      Reply
  2. Cheyanne @ No Spoon Necessary

    November 18, 2015 at 8:50 am

    I’m still laughing at your dirty dancing reference. Is it aweful that I can still watch that movie over and over again (even though I can quote most of it) and never get bored? Also something I never tire of, cheesecakes! This one looks fab, Rachelle! LOVING the cranberries and tangerine zest! This is absolutely perfect for the holidays… or just because! Cheers, doll! Xo

    Reply
    • rachelle

      November 18, 2015 at 7:40 pm

      Girl, I just watched it 2 times in as many days! Dirty Dancing is right up there with Steel Magnolias and Fried Green Tomatoes for me! I’ve kind of been going crazy with cheesecakes lately. Perhaps I need an intervention. Or maybe you and Boy can get on over here at help us eat some of them! 🙂

      Reply
  3. Keri @ Fashionable Foods

    November 18, 2015 at 8:51 am

    Rachelle, this is the prettiest cheesecake I’ve ever seen! What a perfect holiday dessert! I bet the white chocolate-cranberry combo is just perfect!

    Reply
    • rachelle

      November 18, 2015 at 7:40 pm

      Thanks, girl! We sure liked it!

      Reply
  4. Mary @ LOVE the secret ingredient

    November 18, 2015 at 9:18 am

    “Nobody puts cranberry in the corner” hah! Glad to see you giving cranberries a delicious platform worthy of them!

    Reply
    • rachelle

      November 18, 2015 at 7:41 pm

      Thanks, Mary! 🙂

      Reply
  5. Linda @ Veganosity

    November 18, 2015 at 9:27 am

    Well hello there! Gorgeous is an understatement. I’m going to work very hard to try and make this vegan, because, YUM!

    Reply
    • rachelle

      November 18, 2015 at 7:46 pm

      I can’t wait to see your gorgeous vegan creation if you do! Thanks, Linda!

      Reply
  6. karrie @ Tasty Ever After

    November 18, 2015 at 10:48 am

    I’ll put cranberries in a corner and this cheesecake so I can eat it all myself! Ain’t nobody got time for no sharing of a white chocolate cranberry cheesecake. Perfect pics too 🙂

    Reply
    • rachelle

      November 18, 2015 at 7:49 pm

      Bahhahahaha! Girl, this thing is so outrageously enormous, you’ll be sick if you don’t share! Thanks for the photo love! 🙂

      Reply
  7. annie@ciaochowbambina

    November 18, 2015 at 11:34 am

    Gorgeous. Delectable. Show stopper. Perfect. Need I say more? This one rocks, my friend!

    Reply
    • rachelle

      November 18, 2015 at 7:50 pm

      ’nuff said. Thanks, Annie!

      Reply
  8. Amy (Savory Moments)

    November 18, 2015 at 4:51 pm

    What a stunning cake this is! It looks perfect and lovely for the holidays.

    Reply
    • rachelle

      November 18, 2015 at 7:51 pm

      Thanks so much, Amy! And thanks for visiting!

      Reply
  9. Gaila

    November 18, 2015 at 5:29 pm

    Rachelle! Rachelle! Rachelle!! oh my, love everything about this cheesecake, love your photos also!! on my to do list!

    Reply
    • rachelle

      November 18, 2015 at 7:52 pm

      Gaila! Gaila! Gaila! DO IT! You will not regret it! Thanks for your kind photo compliments!

      Reply
  10. Medha @ Whisk & Shout

    November 18, 2015 at 7:18 pm

    I live with pumpkin haters, and this is a Thanksgiving dessert I can get behind- fab photos 🙂

    Reply
    • rachelle

      November 18, 2015 at 7:55 pm

      Pumpkin haters?!?!!? That’s tragic, Medha! At least you have an alternative now – well, you may have to get together with Linda and make a vegan version! I appreciate your fab photo comment! 🙂

      Reply
  11. Kathy @ Beyond the Chicken Coop

    November 20, 2015 at 8:18 am

    My sister still thinks the canned stuff is the best…I’m trying to convert her, but it’s tough! This cheesecake is gorgeous and gives me one more dessert to add to my list of ones for the big dinner. My problem…I have to have a slice of each one! Yikes…

    Reply
    • rachelle

      November 20, 2015 at 8:42 pm

      I’m not hating on the canned stuff because it comes in handy sometimes, but keep on working on your sister! Thanks for your kind words! Why should you have to choose!?!?!?!

      Reply
  12. Kelly

    November 20, 2015 at 9:31 pm

    This cake is such a showstopper! Love the gorgeous cranberry topping over the white chocolate cheesecake! So decadent, festive and incredibly delicious!

    Reply
    • rachelle

      November 21, 2015 at 1:42 pm

      Thanks, Kelly!

      Reply
  13. Manali @ CookWithManali

    November 20, 2015 at 11:55 pm

    this is such a gorgeous cheesecake Rachelle, absolutely a showstopper! Love it!

    Reply
    • rachelle

      November 21, 2015 at 1:41 pm

      Thanks, Manali! 🙂

      Reply
  14. Jess @ What Jessica Baked Next

    November 23, 2015 at 10:17 am

    This cheesecake is absolutely gorgeous, Rachelle! Love white chocolate and cranberry – such a gorgeous combo. A definite show-stopping dessert recipe!

    Reply
    • rachelle

      November 23, 2015 at 8:24 pm

      Thanks so much, Jess!

      Reply
  15. Anu-My Ginger Garlic Kitchen

    November 24, 2015 at 4:11 am

    Oh! This cheesecake looks absolutely delicious!! White chocolate and cranberries sound like an amazing combo. I will be trying this very soon, thanks for sharing <3

    Reply
    • rachelle

      November 24, 2015 at 11:01 pm

      Thanks, Anu! I hope you love it as much as we did! 🙂

      Reply
  16. Mir

    November 24, 2015 at 6:14 am

    Wow, this clearly took a lot of work, and for that, I salute you. It looks amazing! I will always take cheesecake, and then some. It’s really the most irresistible dessert. And I love how much height yours has!

    Reply
    • rachelle

      November 24, 2015 at 11:03 pm

      Yeah, Mir. We all know I’m kind of ridiculous so this super tall cheesecake is right in line. Thanks for the salute, my friend! 🙂

      Reply
  17. Darlene

    December 8, 2015 at 10:14 pm

    Do you use a 9″ or a 10″ springform pan?

    thanks! Can’t wait to try it out!

    Reply
    • rachelle

      December 8, 2015 at 10:24 pm

      Hi Darlene! Thanks for your question! I have several and the one I used for the white chocolate was a 9 inch. It’s a Nordic Ward brand that claims to be leak-proof, but I wasn’t willing to risk it, so I did the foil and water bath. I hope you love it as much as we did! I’d love to hear all about it!

      Reply

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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