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White Chocolate Cranberry Cheesecake

White Chocolate Cranberry Cheesecake is the perfect dessert for your holiday table. You’ll love this silky white chocolate cheesecake topped with whipped white chocolate ganache and jewel-like Cranberries in Red Wine.

white chocolate cranberry cheesecake

To help you plan the perfect holiday dinner the #SundaySupper members are offering our Best Holiday Dessert recipes. Thanks to T.R from Gluten Free Crumbley  for hosting today’s event.

Horray for Holiday Desserts!

Of course I was excited when I saw the theme for today’s event. Cause, you know, desserts are my thing! I also knew right away that I wanted to make a dessert that included Cranberries in Red Wine, a dish that shows up on my Thanksgiving and Christmas table every year. Not only are Cranberries in Red Wine a great side dish to the main meal, they’re also a perfect component for festive holiday desserts like my Cranberry Linzer Tart.

I created this White Chocolate Cranberry Cheesecake especially for this #SundaySupper event, and boy am I glad I did. It’s absolutely delicious, if I do say so myself.

white chocolate ganache

White chocolate ganache before and after whipping.

I’ll admit that I’m not the biggest white chocolate fan. In fact, white chocolate is not really chocolate at all since it doesn’t contain any chocolate liquor (that’s the cocoa mass that makes chocolate, chocolate). White chocolate is made from cocoa butter, milk solids, milk fat, vanilla and sugar.

But I do like white chocolate paired with a strong flavor that has some bitterness or acidity to offset the sweetness. I love white chocolate with coffee, citrus fruits and raspberry. Tart cranberries cooked in red wine are the perfect foil for the sweetness of white chocolate cheesecake and white chocolate ganache.

white-chocolate cranberry cheesecake


I wish you and yours a sweet holiday season full of love and dessert!

(Find additional hints for cheesecake success here.)

white chocolate cranberry cheesecake

White Chocolate Cranberry Cheesecake

Yield: 12-16 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

White Chocolate Cranberry Cheesecake is the perfect dessert for your holiday table. You’ll love this silky white chocolate cheesecake topped with whipped white chocolate ganache and jewel-like Cranberries in Red Wine


Graham Cracker Crust

  • 6 tablespoons (3 oz , 90g) butter, melted
  • 1 1/2 cup graham cracker crumbs (about 10 crackers)
  • 1/4 cup (2 oz, 60g) granulated sugar
  • 1/2 teaspoon ground cinnamon


  • 1 lb (16 oz, 455g) cream cheese, softened
  • 1/2 cup (4 oz, 120g) granulated sugar
  • 1 cup (8 oz, 230g) sour cream
  • 2 teaspoons vanilla extract
  • 8 oz (230g) white chocolate, melted
  • 3 eggs plus 1 yolk, whisked together with a pinch of salt

Whipped White Chocolate Ganache

  • 8 oz (230g) white chocolate, chopped very finely
  • 1/2 cup (4 oz, 125ml) heavy cream



  1. Preheat the oven to 325°F convection or 350°F regular
  2. Line the bottom of a 9" cake pan or springform pan with a parchment paper round

To make the Crust

  1. Combine the cracker crumbs, cinnamon and sugar in a small bowl
  2. Pour the melted butter over the crumbs and toss to combine
  3. Dump the crumbs into the cake pan and press into an even layer
  4. Bake the crust for 10 minutes until fragrant and lightly browned
  5. Reduce the oven temperature to 325°F and turn off the convection

To make the cheesecake batter

  1. (If you're using a spring form pan wrap the pan with aluminum foil to cover the bottom and sides.)
  2. Combine the softened cheese and sugar in a mixing bowl
  3. Mix on medium speed to combine the ingredients, scraping the bowl often to avoid lumps
  4. Once the mix is smooth, add the sour cream and vanilla and mix to combine
  5. Stir in the white chocolate
  6. Add the eggs in three stages, scraping well after each addition
  7. Mix just until the eggs are combined, do not over mix
  8. Pour the batter into the cake pan, rap the pan on the counter a few times to release air bubbles from the batter
  9. Set the pan into a sheet pan or roasting pan
  10. Set the pan into the middle rack of the oven and pour water to come at least 1/2 way up the side of the cake pan
  11. Bake until the cake softly jiggles as a mass when the pan is shaken
  12. Remove from the oven and cool for 5 minutes
  13. Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools)
  14. Refrigerate several hours or overnight.

White Chocolate Ganache

  1. Place the finely chopped white chocolate in a bowl
  2. Heat the cream in the microwave until it is scalding hot
  3. Immediately pour the cream over the chopped chocolate and let it sit for 2-3 minutes
  4. Gently stir the ganache until it comes together and all the bits of white chocolate are melted
  5. Hold the ganache at room temperature until ready to assemble the cake (this can be done the day before).

Unmold the Cake

  1. Remove the cold cheesecake from the refrigerator
  2. If you used a spring form pan run a knife around the edges of the cake and release the pan
  3. If you used a regular cake pan set the cold cake into a bowl of very hot water for 20-30 seconds to release the sides
  4. Run a warm knife around the sides of the cake
  5. Place a plate or cardboard cake circle on top of the cake pan
  6. Immediately flip the cake over and remove the pan and the parchment circle
  7. Flip the cake right side up onto a serving plate


  1. Pour the White Chocolate Ganache into a mixer bowl and whip on medium speed until the ganache is aerated and has lightened in color.
  2. Immediately spread 3/4 of the ganache over the top of the cheesecake.
  3. Put the remaining ganache in a pastry bag fitted with a star tip and pipe a border of ganache around the edge of the cake. (see note)
  4. Spread 1.5 cups of the cranberries onto the top of the cake. Reserve remaining cranberries to serve along side the cake or keep for another purpose.
  5. Keep refrigerated until serving
  6. To make clean cuts, dip the knife in hot water then wipe clean between each cut.


If you don't have a piping bag you can build up a border with the spatula while spreading the ganache onto the cheesecake. This border will keep the cranberries from dripping down the sides of the cake.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Sharpen your sweet tooth and peruse these Best Holiday Dessert recipes by the #SundaySupper group members.

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Puddings and Creams

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Monday 14th of January 2019

Hi Eileen, I really love this recipe. I was wondering if I can freeze this pie for later. If so, what are the steps to freeze and thaw? Also, will I use the same process to freeze the Margarita Pie as well? Thanks for your help.



Monday 14th of January 2019

Yes, you can freeze this cheesecake. After it's baked and chilled (without the topping on, of course). Double wrap the cake in plastic wrap and freeze. Unwrap and thaw in the refrigerator before adding the topping. The topping can be made and stored in a covered container in the refrigerator for at least 2 weeks. You can freeze the Margarita Pie without the whipped cream topping. Leave the pie in the pan (probably best to use a disposable aluminum pan), double wrap and freeze. Again, defrost in the refrigerator then add the whipped cream topping the day you plan to serve.


Friday 22nd of December 2017

How long did you end up baking yours? I was going to start with 50 minutes.

Eileen Gray

Saturday 23rd of December 2017

Hi Alessandra, Generally, I find the cheesecakes take about 45-50 minutes to bake. I just baked a chocolate cheesecake this week and both times it took just about that amount of time.

Jackie Garvin

Wednesday 7th of June 2017

As soon as I can get my hands on fresh cranberries, you can bet your bottom dollar this dish will make an appearance in my kitchen. Cranberries mulled in red wine sound splendid. Cranberries and cream cheese are a winning flavor combination. Nicely done!

martyn @ amateurchef

Monday 21st of November 2016

I love a good cheesecake recipe and this one looks really nice! To me now is the perfect season for cranberries and the combination with white chocolate sounds tasty! - will have to give this one a go :)

Eileen Gray

Monday 21st of November 2016

Thanks, Martyn.

Amanda Mason

Sunday 20th of November 2016

Looks delish!! I've not thought to make a cranberry cheesecake! On to do to list now!

Eileen Gray

Monday 21st of November 2016

I hope you like it, Amanda.

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