White Chocolate Cranberry Cheesecake

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  • 1 1/4 cups Oreo Chocolate Cookie Crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 eggs
  • 4 squares BAKER'S Premium White Baking Chocolate, melted
  • 1/2 cup sweetened dried cranberries
  • 1 teaspoon grated orange peel


  1. Mix crumbs and butter. Press firmly onto bottom of 9-inch springform pan.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
  3. Add eggs, one at a time, mixing just until blended after each addition.
  4. Stir in white chocolate, cranberries and orange peel; pour over crust.
  5. Bake at 350 degrees F for 45 to 50 minutes or until center is almost set if using a silver springform pan. (Or, bake at 325 degrees F for 45 to 50 minutes if using a dark nonstick springform pan.)
  6. Cool completely.
  7. Refrigerate for 3 hours or overnight.
  8. Garnish with thawed Cool Whip, orange slices, additional dried cranberries and additional grated white chocolate, if desired.