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.

Recipe Tips

Variation
Prepare using Neufchatel cheese and light sour cream.
Special Extra
Garnish chilled tart with orange twists, sugared cranberries and rosemary sprigs before serving. To prepare the sugared cranberries, lightly moisten fresh or thawed frozen cranberries with water, then roll in sugar. Let stand until dry before using to garnish cheesecake.
Substitute
Bake tart in a 9-inch pie plate or quiche dish instead of the tart pan.