Festive White Chocolate Cheesecake Recipe

Name: Festive White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed shortbread cookies; ¼ cup butter, melted; 2 (8 ounce) packages cream cheese, softened; 1 cup white chocolate chips, melted and cooled; ⅔ cup sour cream; ¾ cup sugar; 1 tablespoon grated orange peel; 1 teaspoon vanilla extract; 3 eggs, lightly beaten; 1 cup whole berry cranberry sauce; ½ cup seedless raspberry jam; ½ teaspoon grated orange peel; 2 cups heavy whipping cream; ¼ cup confectioners' sugar

Servings: persons

2 cups crushed shortbread cookies
¼ cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup white chocolate chips, melted and cooled
⅔ cup sour cream
¾ cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup whole berry cranberry sauce
½ cup seedless raspberry jam
½ teaspoon grated orange peel
2 cups heavy whipping cream
¼ cup confectioners' sugar

1
In a small bowl, combine cookie crumbs and butter.
2
Press onto the bottom of a greased 9 inch springform pan; set aside.
3
In a large mixing bowl, beat cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth.
4
Add eggs; beat on low speed just until combined.
5
Pour over crust.
6
Place pan on a baking sheet.
7
Bake at 350 for 35-40 minutes or until center is almost set.
8
Cool on a wire rack for 10 minutes.
9
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
10
Refrigerator overnight.
11
In a small saucepan, combine sauce ingredients.
12
Cook and stir over medium heat until blended.
13
Cool.
14
Just before serving, remove sides of springform pan.
15
Spoon sauce over cheesecake to within 1 inch of edges.
16
In a small mixing bowl, beat cream and confectioners' sugar until stiff peaks form.
17
Pipe over sauce.
18
Refrigerate leftovers.

1299

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups crushed shortbread cookies, ¼ cup butter, melted, 2 (8 ounce) packages cream cheese, softened, 1 cup white chocolate chips, melted and cooled, and more.

Yes, Festive White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Festive White Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions