Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1 cup heavy whipping cream
- 6 oz white chocolate, melted
- 1 cup cranberry jam
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In another bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the granulated sugar and continue beating until creamy. Mix in the vanilla bean paste.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Then, fold in the melted white chocolate until fully incorporated.
- Step 4: Pour half of the cheesecake filling over the prepared crust in the springform pan. Spread a layer of cranberry jam over this filling, followed by adding the remaining cheesecake filling on top.
- Step 5: Smooth the top with a spatula and tap gently to remove any air bubbles. Bake for about 55-60 minutes or until set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour before removing it to cool completely at room temperature.
- Step 6: Once cooled, refrigerate for at least four hours or overnight before serving. Top with additional cranberry jam if desired before slicing and serving. Enjoy your festive cheesecake!
Notes
- To store your cheesecake, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to five days for the best flavor and texture.
- This cheesecake is best enjoyed chilled, so there's no need to reheat it; simply slice and serve straight from the fridge for a refreshing dessert.
- For an elegant serving suggestion, garnish each slice with a dollop of extra cranberry jam and a sprinkle of crushed graham crackers or white chocolate shavings for added flair.
- When melting the white chocolate, be sure to do so gently; using a double boiler or microwave in short bursts will help prevent it from seizing up and ensure a smooth incorporation into your cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cheesecake)
- Calories: 450
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Trans Fat: 0g
- Protein: 28g