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Cranberry White Chocolate Cheesecake

Cranberry and White Chocolate Cheesecake with rich creaminess, tangy cranberry swirls, and a sweet, crisp Biscoff crust. The sugared cranberries add a final touch of sweetness and festive crunch.
prep time20 minutes
cook time1 hour 25 minutes
resting or cooling time8 hours
total time9 hours 45 minutes
White Chocolate Cranberry Cheesecake
Print Recipe

Ingredients

Cranberry Puree

  • 8 ounces fresh cranberries
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • Crust

Crust

  • 1 - 9- inch Biscoff crust

Cheesecake Batter

  • 1 cup good quality white chocolate, finely chopped
  • 3 tablespoons heavy cream
  • 24 ounces cream cheese, completely softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup Greek yogurt, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 large eggs + 1 large egg yolk, at room temperature

Sugared Cranberries

  • 6 ounces fresh cranberries
  • 1/2 cup sugar + 1/2 cup sugar for coating

Instructions

  • Combine cranberries, water, and sugar in a pot. Cook for 8-10 min, mashing berries. Strain through a sieve. Refrigerate.
  • Preheat oven to 325°F. Prepare Biscoff crust.
  • Melt white chocolate and cream. Cool.
  • Beat cream cheese on low for 3 min. Add sugar, beat 2 min. Mix in yogurt, vanilla, and chocolate. Add eggs one at a time, mixing well.
  • Pour half batter into crust. Spoon half cranberry puree on top, swirl. Add rest of batter and puree, swirl.
  • Place 9-inch springform inside 10-inch pan. Put in roasting pan, add hot water halfway up sides.
  • Bake for 1 hr 15 min to 1 hr 25 min until center jiggles. Cool in oven 1 hr, then 1 hr on rack. Refrigerate 6 hrs or overnight.
  • Heat water and 1/2 cup sugar until dissolved. Add cranberries, coat. Cool 1 hr on rack. Toss cranberries in remaining sugar.
  • Top cheesecake with whipped cream and sugared cranberries. Store leftovers in fridge up to 5 days.