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White Chocolate Cranberry Cheesecake

1 1/4 cups Oreo Chocolate Cookie Crumbs
1/4 cup (1/2 stick) butter, melted
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs
4 squares BAKER’S Premium White Baking Chocolate, melted
1/2 cup sweetened dried cranberries
1 teaspoon grated orange peel

Mix crumbs and butter. Press firmly onto bottom of 9-inch springform pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and orange peel; pour over crust.

Bake at 350 degrees F for 45 to 50 minutes or until center is almost set if using a silver springform pan. (Or, bake at 325 degrees F for 45 to 50 minutes if using a dark nonstick springform pan.) Cool completely. Refrigerate 3 hours or overnight.

Garnish with thawed Cool Whip, orange slices, additional dried cranberries and additional grated white chocolate, if desired.