Looking for a cheesecake with festive flair? Cranberries mean Christmas, and nothing rings in the season more than a homemade cheesecake flavoured with cranberries and white chocolate. This cheesecake is a showstopper, perfect for the holiday table.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups Oreo Baking Crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
4 oz. Baker's White Chocolate, melted
1/2 cup dried cranberries
1 tsp. grated orange zest
2 Tbsp. thawed Cool Whip Whipped Topping
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How do I make it ?
Combine crumbs with 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 chocolate, cranberries and orange peel; pour over crust.
Bake at 350°F for 45 to 50 min. or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight. Garnish with thawed whipped topping, orange slices, dried cranberries and grated white chocolate if desired.
Kraft Kitchen Tips!
To soften cream cheese place unwrapped packages in microwaveable bowl. Microwave on HIGH for 30 sec.
Bake at 325°F for 45 to 50 min. if using a dark non-stick springform pan.
Use Honey Maid Graham Crumbs in place of Oreo Baking Crumbs.
Calories From Fat
% Daily Value
Fat 30 g
Saturated fat 14 g
Cholesterol 110 mg
Sodium 430 mg
Carbohydrate 34 g
Fibre 0 g
Sugars 0 g
Protein 6 g
Makes 12 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.