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White Chocolate-Cranberry Cheesecake "Tart"
Need an impressive dessert to serve at the holidays? This delicious white chocolate cheesecake, made with swirls of cranberry in a cinnamon-spiced graham crumb crust, is sure to win rave reviews from friends and family alike.
Ingredient list
- 9 HONEY MAID Honey Grahams, finely crushed (about 1-1/3 cups crumbs)
- ½ cup dried cranberries, chopped
- ⅔ cup sugar, divided
- ¼ tsp. cinnamon
- ¼ cup butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ tsp. vanilla
- ¼ cup sour cream
- 1 pkg. (4 oz.) white baking chocolate, melted
- 2 Tbsp. orange zest
- 2 eggs
- ¼ cup whole berry cranberry sauce
Nutrition factsNutrition information
Recipe Tips
Heat oven to 325°F.
Combine crumbs, dried cranberries, 2 Tbsp. sugar and cinnamon in medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch tart pan.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add sour cream, white chocolate and orange zest; mix well. Add eggs, 1 at a time, mixing after each just until blended.
Pour into crust.
Drop small spoonfuls of cranberry sauce over cream cheese batter; swirl lightly with knife.
Bake 50 min. to 1 hour or until center is almost set; cool completely.
Refrigerate tart 2 hours or until chilled.
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