festive white chocolate cheesecake

Name: Festive White Chocolate Cheesecake
Prep time: 30 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) crushed shortbread cookies; 1/4 cup(s) butter, melted; FOR THE FILLING; 2 package(s) (8 ounces each) cream cheese, softened; 1 cup(s) white baking chips; 2/3 cup(s) sour cream; 3/4 cup(s) sugar; 1 tablespoon(s) grated orange peel; 1 teaspoon(s) vanilla extract; 3 - eggs, lightly beaten; FOR THE SAUCE; 1 cup(s) whole-berry cranberry sauce; 1/2 cup(s) seedless raspberry jam; 1/2 teaspoon(s) grated orange peel; FOR THE TOPPING; 2 cup(s) heavy whipping cream; 1/4 cup(s) confectioners' sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 30 Min

cook time 35 Min

method Bake

Ingredients For festive white chocolate cheesecake

2 c

crushed shortbread cookies
1/4 c

butter, melted
FOR THE FILLING
2 pkg

(8 ounces each) cream cheese, softened
1 c

white baking chips
2/3 c

sour cream
3/4 c

sugar
1 Tbsp

grated orange peel
1 tsp

vanilla extract
3

eggs, lightly beaten
FOR THE SAUCE
1 c

whole-berry cranberry sauce
1/2 c

seedless raspberry jam
1/2 tsp

grated orange peel
FOR THE TOPPING
2 c

heavy whipping cream
1/4 c

confectioners' sugar

How To Make festive white chocolate cheesecake

1
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.

2
Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
3
Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers.
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