White Chocolate Cranberry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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You can substitute dried cherries if you prefer. I like the cranberries but you can use just about any other dried fruit you desire or just simply omit the fruit for a delicious cheesecake. Ingredients:
1 1/4 cups oreo chocolate cookie crumbs |
1/4 cup butter, melted |
3 (8 ounce) packages philadelphia cream cheese, softened |
3/4 cup sugar |
3 eggs |
4 (1 ounce) squares baker's premium white baking chocolate, melted |
1/2 cup dried cranberries |
1 teaspoon grated orange peel |
Directions:
1. Mix crumbs and butter. Press firmly onto bottom of 9-in. springform pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and orange peel; pour over crust.
3. Bake at 350 degrees F for 45 to 50 min. or until center is almost set if using a silver springform pan (Or, bake at 325 degrees F for 45 to 50 min. if using a dark nonstick springform pan.) Cool completely. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping, orange slices, additional dried cranberries and additional grated white chocolate, if desired.
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