Cranberry-Orange White Chocolate Cheesecake

“The tartness of the cranberry sauce compliments the richness of the white chocolate cheesecake. This cheesecake would also be great topped with the fillings from our blueberry or strawberry pies.” – April Ferre

Cranberry-Orange White Chocolate Cheesecake

Course: Cakes & Cupcakes


  • 1 3/4 Cup Shortbread Cookies Finely Crushed
  • 2 Tablespoons Butter Melted
  • 4 8-Ounce Packages Cream Cheese Softened
  • 1 Cup Sugar Divided
  • 2 Teaspoons Vanilla
  • 1 4-Ounce White Chocolate Baking Bar Melted
  • 4 Eggs
  • 1 Tablespoon Orange Zest
  • 1/2 Cup Orange Juice from 2 Large Oranges
  • 1 Teaspoon Cornstarch
  • 1 1/2 Cup Fresh or Frozen Cranberries


Bake Cheesecake:

  • Preheat the oven to 325 degrees.
  • Combine cookie crumbs and melted butter; mix well. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
  • Beat cream cheese, 3/4 cup sugar and vanilla in a large mixing bowl until smooth. Add melted white chocolate and mix again until well blended.
  • Add eggs, one at a time, beating on low speed until incorporated. Pour over crust.
  • Bake for 1 hour or until center is almost set. Allow cheesecake to cool to room temperature and then cover and refrigerate overnight.

Make Cranberry-Orange Sauce:

  • Meanwhile, mix 1 tablespoon orange juice and cornstarch in a small bowl. Set aside.
  • In a small saucepan, combine cranberries, remaining orange juice and 1/4 cup sugar. Bring to a boil and then reduce heat and simmer for 6 minutes or until cranberries are softened, stirring frequently.
  • Stir in cornstarch mixture and cook 1 minute more or until thickened, stirring constantly. Remove from heat and stir in orange zest. Cool and then refrigerate.
  • When ready to serve, spread cranberry sauce over the top of the cheesecake.

2022 Recipe – April Ferre – From Family Circle Magazine and Kraft Foods