Cranberry Cheesecake

Happy holidays! This cranberry cheesecake is what I make when I want something festive that still feels balanced and intentional. The creamy white chocolate base paired with a tart cranberry swirl gives you contrast without overwhelming sweetness, and the golden Oreo crust adds just enough structure underneath. If cheesecake feels intimidating, I recommend skimming my best cheesecake tips before starting. Learning the “why” before starting makes the process much more predictable and the result far more satisfying.

Why You’ll Love This Cheesecake:

• The balance of tart cranberry and creamy white chocolate keeps each bite rich but not overly sweet.
• The golden Oreo crust adds structure and a subtle cocoa flavor that grounds the cheesecake.
• It slices cleanly and holds its shape well, making it a reliable choice for holiday gatherings.
• The sugared cranberries and white chocolate ganache add a polished finish without complicating the process.
• It’s not just for the holidays! This cheesecake can be enjoyed any time of year.

Ingredients and Why I Use Them

White chocolate: I use it sparingly to add creaminess and depth without making the cheesecake overly sweet.
Cream cheese: Full-fat blocks are essential here for structure and a smooth, stable texture.
Cranberries: Their natural tartness balances the richness of the filling and keeps the flavors sharp.
Golden Oreos: They create a sturdy crust with just enough bitterness to offset the white chocolate.
Heavy cream: Used in the ganache to keep it smooth, pourable, and glossy once set.

What Pan Should I Use?

Using the right pan makes all the difference when it comes to cheesecake. For almost every cheesecake recipe I stick with an 8- or 9-inch springform pan. If you’re using an 8-inch pan, make sure it’s at least 3 inches deep so the batter has enough room to bake properly without overflowing. I prefer a springform pan because it makes unmolding and serving much easier, and I’ve had consistently good results with the Fat Daddio’s cheesecake pan.

Depending on the cheesecake, I usually only grease the pan after the crust has been baked, focusing on the sides that will come into contact with the cheesecake batter. Greasing the pan before adding the crust can cause it to soften or become greasy, so I always wait until the crust is set before doing anything else.

How To Make This Cheesecake:

I have the full instructions in the recipe card below, but keep reading to get some inside tips!

Step 1: Prep the Cranberry Sauce

Here’s a link to my cranberry sauce recipe, but for sake of ease, follow the steps below!

To make the cranberry sauce, I combine fresh cranberries, sugar, and orange juice in a medium saucepan and cook everything over medium heat, stirring occasionally. As the mixture simmers, the cranberries begin to burst and break down, thickening naturally in about 10 minutes. If it starts to look a little dry or catches on the bottom of the pan, a tablespoon of water is usually enough to loosen it back up.

Once the sauce has thickened, I transfer it to a bowl. At this point, it can be strained through a fine-mesh sieve for a smoother texture, though I’ll often leave it as-is for a more rustic swirl. I press plastic wrap directly onto the surface to prevent a skin from forming and let it cool completely. This sauce keeps well in the fridge for up to five days, which makes it easy to prepare ahead of time.

Step 2: Make the Golden Oreo Crust

To make the crust, I start by preheating the oven to 325ºF so it’s ready as soon as the pan is filled. The golden Oreos go into the food processor first and are pulsed until they’re finely ground — taking the time to get an even crumb helps the crust hold together once baked. The melted butter is added next and pulsed just until everything is evenly moistened, which keeps the crust cohesive without turning greasy.

The crumb mixture is pressed firmly into the bottom and slightly up the sides of the springform pan. I use the bottom of a measuring cup or a sturdy spatula here, because packing it tightly is what keeps the crust from crumbling later. Once pressed, the crust goes into the oven for about 12 minutes, just until set and lightly golden, then it’s left to cool completely on a wire rack before adding the cheesecake batter.

Alternatively, you can use the graham cracker crust from this recipe.

Step 3: Cheesecake Batter

With the crust has cooled, it’s time to make the creamy cheesecake filling. This recipe is a little different because of the white chocolate. First, I melt the white chocolate in the microwave in 20 second increments and stirring frequently to avoid burning. I then let it cool slightly which will help it blend smoothly into the batter.

Next, I beat the cream cheese on medium speed until creamy in another bowl, then add the sugar and continue mixing for another couple of minutes until smooth.

Once the base is smooth, the sour cream goes in next. I mix it in gently and make a point to scrape down the sides of the bowl so everything blends evenly. This helps keep the texture uniform instead of streaky. The melted white chocolate should be fully cooled before adding it at this stage, which prevents it from seizing and keeps the batter silky.

The eggs go in last, one at a time, mixing just until each one disappears into the batter. I add the vanilla and a pinch of salt with the final egg. I stop mixing as soon as everything is incorporated. Overmixing here is one of the easiest ways to introduce too much air. This can lead to cracks and a less creamy cheesecake.

Step 4: Assembling

Once the crust has cooled, I grease the exposed sides of the springform pan. This helps the cheesecake release cleanly later without risking a soggy crust. About one third of the cheesecake batter gets poured over the crust first, just enough to create a smooth base. I spoon dollops of cranberry sauce over the batter, then gently swirl it with a knife or spatula. The key here is restraint — a light hand keeps the swirl defined instead of muddying the layers.

Repeat with another layer of batter, another layer of cranberry sauce, and finally top with the last third of the batter and cranberry sauce. Swirl it gently for a beautiful marbled effect. I always gently tap the springform pan on the counter to release air bubbles.

Step 5: Baking the Cheesecake

I bake this cheesecake in a water bath because it makes a noticeable difference in texture. The gentle, even heat keeps the cheesecake moist and helps prevent cracks.

To set it up, I wrap the bottom of the springform pan tightly in several layers of foil to keep any water from leaking in. I place the pan inside a larger roasting pan, then pour hot water into the roasting pan until it comes about an inch up the sides of the cheesecake pan.

The cheesecake bakes at 325ºF for about 60 to 75 minutes. I look for set edges and a center that still has a slight jiggle. Once it reaches that point, I turn off the oven and leave the cheesecake inside for another hour. This step helps it cool gradually and prevents cracks.

After that, I let it cool completely at room temperature. Then refrigerate it for at least six hours or overnight so it can fully set.

Step 6: White Chocolate Ganache

While the cheesecake chills, prepare the white chocolate ganache. Heat the heavy cream in a small saucepan just until it begins to steam, not boil. Place the white chocolate in a bowl and pour the hot cream over it. Cover and let it sit for one minute, then whisk until smooth and glossy.

For a thicker, spreadable texture, let the ganache cool at room temperature or chill it briefly in the fridge, stirring every few minutes so it sets evenly. I usually make the ganache ahead of time and store in the refrigerator. When I’m ready to use it I let it come back to room temperature so it spreads smoothly.

Step 7: Decorating

Once the cheesecake is fully chilled, I remove it from the pan and transfer it to a serving plate. Next I spread the ganache on top of the cheesecake with an offset spatula for a smooth finish. I’ve been loving these sugared cranberries as decoration this season, so I made sure to use some! Then I also added white chocolate crispearls and white chocolate shavings.

Storing

This cranberry white chocolate cheesecake keeps well in the refrigerator for up to five days when covered. I usually store it right in the springform pan or transfer it to an airtight container once sliced.

If you want to freeze it, the cheesecake holds up beautifully for up to two months. I often slice it first, then wrap each piece tightly in plastic wrap before placing them in a freezer-safe container. That way, it’s easy to pull out a single slice whenever the craving hits, without thawing the whole cake.

Tips & Tricks

• Use Room Temperature Ingredients: this is key for ensuring a smooth and well incorporated cheesecake bater.
• Swirling Tip: When adding the cranberry sauce to the batter, use a light hand with the swirling for a beautifully marbled effect.
• Using Quality White Chocolate: For the best flavor and texture, use high-quality white chocolate with a high cocoa butter content (such as Callebaut or Valrhona) for both the batter and ganache. Lower-quality chocolate can affect consistency and flavor.
• Ganache Troubleshooting: If your ganache splits, add a teaspoon of heavy cream at a time, whisking gently, until it becomes smooth again.
• Cutting Clean Slices: Use a sharp knife dipped in hot water, wiping it between each slice, for clean and neat cuts.

For more detailed tips, check out this post!

Variations

• Orange zest twist: I love adding a bit of freshly grated orange zest to both the cranberry sauce and the cheesecake batter. It brightens everything up and pairs naturally with the cranberries. Sometimes I’ll also add a splash more orange juice to the sauce if I want that citrus note to come through a little more.
• Raspberry swap: If I don’t have cranberries, I’ll use fresh raspberries instead. They give a similar tang and color and work just as well with the white chocolate.
• Almond & cranberry: A small amount of almond extract mixed into the batter adds a subtle depth that complements the cranberry nicely. I like finishing the cheesecake with toasted sliced almonds for a bit of crunch and contrast.
• Dark chocolate ganache: When I’m not in the mood for white chocolate, I’ll make the ganache with dark chocolate instead. It creates a richer, slightly more intense flavor that balances the tart cranberry beautifully.
• Ginger flare: For a warmer twist, I’ll add a pinch of ground ginger to the cranberry sauce as it cooks. A little freshly grated ginger works too, or even finely chopped crystallized ginger stirred into the ganache for a small pop of spice.

You’ll Love These Other Recipes…

If you enjoyed this cranberry white chocolate cheesecake, there are a few other recipes on the site you might like as well. If you’re looking for more cranberry, my sweetened condensed milk cranberry cheesecake and orange cranberry bread are too great options. For cookies, the white chocolate cranberry cookies hit a similar flavor note. If you’re in the mood for something richer, both the Biscoff cheesecake and the NY Cheesecake are favorites I make again and again.

If you make this cranberry white chocolate cheesecake, I’d love to see it. This is the kind of dessert that really shines during the holidays, and it’s always fun to see how it turns out in different kitchens. Feel free to share a photo with me on Instagram — I genuinely enjoy seeing what you bake.

Cranberry Cheesecake

Camila Hurst

This Cranberry Cheesecake features a creamy white chocolate filling swirled with tangy homemade cranberry sauce, all atop a buttery Golden Oreo crust—perfect for a festive holiday dessert.

5 from 4 votes

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Prep Time 45 minutes mins

Cook Time 1 hour hr

Resting time 7 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

 

Cranberry Sauce

• 2 ½ cups cranberries fresh or frozen 250 grams
• ½ cup granulated sugar 100 grams
• ¾ cup orange juice or water

Golden Oreo Crust

• 36 Golden Oreo cookies 406 grams
• 5 tbsp unsalted butter melted (70 grams)

Cheesecake Batter

• 1½ cups white chocolate chopped (250 grams)
• 680 grams cream cheese softened 3 packages of 8 oz.
• ¾ cup granulated sugar 150 grams
• ⅓ cup sour cream 80 grams
• 3 large eggs room temp
• 1 tbsp vanilla extract
• ½ tsp salt

White Chocolate Ganache

• ¾ cup white chocolate chopped (120 grams)
• ¼ cup heavy cream 60 ml

Instructions

 

Cranberry Sauce

• Place the cranberries, sugar, and orange juice in a medium saucepan. Cook over medium heat, stirring every so often, for about 10 minutes, until the cranberries are falling apart, and the mixture is thick.
• If the sauce is drying and sticking to the bottom of the pan, add one tablespoon of water, or more as needed.
• Remove the sauce from the heat and pour into a bowl.
• You can also pour the sauce into a fine-mesh strainer over a bowl, to retain the skins of the cranberries. Press the cranberries down in order to obtain as much sauce as possible. Scrape the bottom of the strainer because a lot of the sauce will accumulate there.
• Cover with plastic wrap directly on the surface to prevent a skin from forming.
• Let the sauce cool down completely before using to make the cheesecake. You can store the sauce in the fridge for up to five days.

Golden Oreo Crust

• Preheat the oven to 325ºF.
• Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.
• Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be deep.
• Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan
• Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides.
• Bake the crust for about 12 minutes in the pre-heated oven.
• Remove it from the oven and let cool.

Cheesecake Batter

• Once the crust has cool, grease the exposed sides of the cheesecake pan. (Read notes)
• Melt the white chocolate in a microwave-safe bowl for 20 seconds intervals, stirring in between, until all the chocolate is melted and smooth. Set it aside to cool down for at least 10 minutes.
• In a medium bowl, beat the cream cheese for 3 minutes with a hand mixer at medium speed, until creamy.
• Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine. Scrape the bowl.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the slightly cooled white chocolate into the bowl and mix until combined.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
• Along with the last egg, add the vanilla and the salt.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Assembly

• Pour one third of the cheesecake batter on the bottom of the baked and cooled crust.
• Add about one third of the cranberry sauce in spoonfuls on top of the batter.
• Use a knife or a spatula to swirl the sauce into the cheesecake batter gently. You don’t want to completely blend them together.
• Pour another third of the cheesecake batter on top of the swirled batter and sauce.
• Pour another third of the cranberry sauce in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.
• Pour the remaining cheesecake batter on top, and top with the remaining cranberry sauce. Swirl again.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a large roasting pan and add hot water to the roasting pan, to form a water bath. This is a crucial step to achieve the perfect texture and prevent the cake from cracking.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes. Baking time can vary depending on the pan you are using, and depending on your oven. Don’t go by time, go by the jiggle test.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

White Chocolate Ganache

• Heat up the heavy cream until hot in a small saucepan or in the microwave.
• Place the chopped white chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.
• Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.

To Decorate

• After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.
• You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
• Spread the ganache on top of the cheesecake with a spatula. Decorate with sugared cranberries, and white crispearls if desired.

Storage

• You can store the Cranberry Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
• The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Notes

Crust: you can use the crust from this recipe if you want to use a Graham Cracker crust instead. You can use digestive biscuits instead of graham crackers.

Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

Mini Cheesecake: You can bake the batter in cupcake tins to make mini cheesecakes. This recipe will yield 24 mini cheesecakes. Only bake for 25 minutes. No water bath needed.

Greasing the Cheesecake Pan: I like to grease the exposed sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust the crust has a hard time sticking and it can get soggy. 

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF. Baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Straining the Cranberry Sauce: I didn’t strain mine, but I don’t mind the skins. If you would prefer to have no skins, strain the sauce. 

White Chocolate: I prefer using white chocolate bars, or good quality white chocolate chips from brands such as Callebaut, or Valrhona. This is important especially when making ganache. White chocolate chips from the store from brands such as Ghirardelli or Nestle are not actually white chocolate, and may cause the ganache to split and not have the proper consistency. They can also disrupt the consistency of the cheesecake. Opt for brands of white chocolate chips with over 20% cocoa butter like the ones mentioned above. Callebaut and Valrhona can be ordered online, but if you can find them, buy bars of white chocolate (Lindt, Ghirardelli bars – not chips) at the store and chop them to use in the recipe.

Ganache Troubleshooting: Ganache can be finicky. If the ganache splits, just add one teaspoon of heavy cream at a time and whisk it together with the ganache until it becomes smooth again.

Sugared Cranberries: Here is the recipe for the Sugared Cranberries.

Nutrition

Serving: 1sliceCalories: 450kcal

Keyword cheesecake, cranberry, white chocolate

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