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.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

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

Directions

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.