White Chocolate Cranberry Cheesecake Recipes

Steps:

• Heat oven to 350°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
• Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
• While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
• Top cheesecake with chocolate mousse and sugared cranberries just before serving.

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange zest and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool. , Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F.
• Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
• To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
• Serve cheesecake with compote and orange segments.

Steps:

• Combine crumbs and butter.
• Press on the bottom of a 9-inch springform pan. Beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix just until well blended.
• Stir in cranberries and zest.
• Pour into crust.
• Bake at 350°F for 45-50 minutes or until center is almost set.
• Cool completely, then refrigerate 3 hours or overnight.
• Decorate with orange slices, dried cranberries and white chocolate curls.
• Enjoy!
• Note: I used Splenda rather than sugar and it worked very well. I guessed at the number of servings.

Steps:

• Preheat oven to 350 degrees F.
• FOR THE CRUST, mix the two crust ingredients in a bowl, then press onto bottom of 9 inch springform pan.
• Chill to set.
• FOR THE FILLING, beat cream cheese on medium speed until fluffy.
• Beat in sugar until blended, then beat in eggs until blended.
• Stir in white chocolate, cranberries, zest & vanilla.
• Pour into prepared crust & bake 45-50 minutes or until center is ALMOST set.
• Cool in pan for 30 minutes, then refrigerate.
• Run knife around sides of pan to loosen, then chill 4 hours or more.
• Remove rim & cut into wedges. Refrigerate leftovers.

Steps:

• Heat oven to 325ºF.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
• Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
• Spoon cranberry glaze over cheesecake just before serving.

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

Steps:

• Bring all cranberry ingredients except vanilla to a boil in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium low. Cook, covered, 5 minutes. Uncover, cook 1-2 min or until mixture thickens, pressing cranberries against side of saucepan until they pop. cool to room temperature. Stir in 1 tsp vanilla. (Cranberries can be prepared 1 day ahead. Cover and refridgerate. Bring to room temperature before using).
• Meanwhile, heat oven to 375. Combine all crust ingredients in medium bowl until blended. Press into bottom of 9 inch spring form pan. Bake 8-10 minutes or until deep golden brown. Cool completely on wire rack.
• Reduce oven temp to 300. Bring 1 inch water to a simmer in small skillet. Remove from heat. Let stand until steam subsides. Place white chocolate in medium bowl (one that won't melt heated), place bowl in water. Stir occasionally until chocolate is melted and smooth; remove bowl from water.
• Beat cream cheese in large bowl at medium speed until smooth. Beat in 1/2 cup sugar, flour, lemon juice, and 2 tsp vanilla. Add eggs one at a time, beating just until blended. At low speed, beat in chocolate and cream just until blended.
• Pour half of the batter into pan; spoon half the cranberry mixture over batter. Pour in remaining batter, spoon remaining cranberry mixture over top. Swirl cranberry mixture with knife.
• Bake at 300 for 55-60 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack to room temperature. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead, covered and refrigerated).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
• Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
• Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
• Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind shortbread cookies and toasted hazelnuts in processor. Add melted unsalted butter and process until moist clumps form. Press crumb mixture onto bottom of prepared springform pan. Bake until crust is pale golden, about 8 minutes. Cool completely. Maintain oven temperature.
• Make filling:
• In top of double boiler set over barely simmering water, stir white chocolate until melted. Remove pan from over water.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth. Add sour cream and Frangelico and beat until well blended. Beat in eggs 1 at a time. Beat in melted white chocolate.
• Pour filling into prepared crust. Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes. Cool in pan on rack (cake will fall in center). Refrigerate until cold.
• Make topping:
• Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside. Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes. Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture. Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes. Cool. Cover and refrigerate until mixture gels. (Cheesecake and cranberry topping can be made 2 days ahead. Keep chilled.)
• Run small sharp knife around sides of springform pan to loosen cake. Remove pan sides. Smooth sides of cheesecake with knife. Transfer cheesecake to platter. Transfer cranberries to strainer and drain well, reserving any syrup. Spoon cranberries evenly atop cheesecake. Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.

Steps:

• In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.