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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 facts

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.