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Ingredients
Scale
- 26 OREO cookies
- 4 tablespoons salted butter (melted)
- 32 ounces cream cheese (softened)
- ¾ cup granulated sugar
- 1 tablespoon corn starch
- 2 teaspoons vanilla extract
- 3 large eggs (room temperature)
- 4 ounces white chocolate (melted)
- 1 cup dried cranberries (sweetened or unsweetened)
- 1 tablespoon orange zest
- 4 ounces white chocolate (for ganache)
- 3 tablespoons heavy whipping cream
- 1 ½ cups granulated sugar (divided)
- ½ cup water
- 12 ounces cranberries (fresh)
Instructions
- Preheat oven to 350°F and prepare a springform pan.
- In a food processor, pulse OREO cookies into crumbs and mix with melted butter.
- Press cookie mixture into the bottom of the springform pan.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar, corn starch, and vanilla; mix well.
- Beat in eggs one at a time, do not overmix.
- Fold in melted white chocolate, dried cranberries, and orange zest.
- Pour filling over crust and bake for 45-55 minutes.
- Cool cheesecake in the oven, then refrigerate for at least 8 hours.
- Prepare ganache by microwaving white chocolate and heavy cream.
- Pour ganache over the cooled cheesecake and spread evenly.
- Make sugared cranberries for garnish.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Avoid overmixing eggs to prevent cracks during baking.
Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 6
- Cholesterol: 90