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Creamy Christmas Cheesecake Recipe: Best Homemade White Chocolate & Sugared Cranberries

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This festive cheesecake features a creamy white chocolate filling, crisp graham cracker crust, and sparkling sugared cranberries for a showstopping holiday dessert. It’s easy to make, crowd-pleasing, and perfect for Christmas celebrations.

Ingredients

Scale
  • 2 cups graham cracker crumbs (200g)
  • 2 tablespoons granulated sugar (25g)
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt
  • 24 ounces cream cheese, full fat, room temperature (680g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup sour cream (120g)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 ounces white chocolate, melted and cooled (170g)
  • 2 tablespoons cornstarch (16g)
  • Pinch of salt
  • 1 cup fresh cranberries (120g)
  • 1/4 cup water (60ml)
  • 1/2 cup granulated sugar (100g), plus more for coating cranberries
  • Additional white chocolate shavings (optional, for garnish)
  • Extra sugared cranberries (for garnish)
  • Sprigs of rosemary or mint (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, melted butter, and a pinch of salt until evenly moistened. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
  3. In a large bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add 1 cup sugar, sour cream, and vanilla; beat until well blended. Add eggs one at a time, mixing gently after each addition.
  4. Pour in melted white chocolate and cornstarch. Mix until just combined; do not overbeat.
  5. Pour filling over cooled crust, smooth the top, and tap the pan gently to release air bubbles.
  6. Bake on the middle rack for 55-65 minutes, or until edges are set but center still jiggles slightly. If browning, tent loosely with foil.
  7. Let cool in the oven with the door cracked open for 1 hour.
  8. Remove cheesecake and cool completely on a wire rack, then chill in the refrigerator at least 6 hours (overnight is best).
  9. For sugared cranberries: In a small saucepan, combine water and 1/2 cup sugar over medium heat, stirring until dissolved. Add cranberries and stir gently for 1-2 minutes (do not boil). Remove with a slotted spoon and roll in additional sugar to coat. Spread on a baking sheet and let dry for 1 hour.
  10. Once cheesecake is fully chilled, top with sugared cranberries, white chocolate shavings, and sprigs of rosemary or mint.
  11. Slice with a hot, clean knife for neat pieces.

Notes

Room temperature ingredients are key for a smooth filling. Don’t overmix after adding eggs to avoid cracks. Cool cheesecake slowly in the oven to prevent sinking and cracking. If cracks occur, cover with cranberries and white chocolate shavings. For gluten-free, use GF graham crackers or almond flour. For dairy-free, use vegan cream cheese and coconut yogurt. Cheesecake is best chilled overnight and decorated just before serving.

Nutrition

Keywords: Christmas cheesecake, white chocolate cheesecake, sugared cranberries, holiday dessert, creamy cheesecake, festive baking, easy cheesecake, homemade cheesecake

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