Best Bites: White chocolate cranberry cheesecake

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. 

This white chocolate cranberry cheesecake is not only decadent and heavenly, but easy to make as well! Check out the recipe on Best Bites!



  • 26 OREO cookies
  • 4 tbsp butter, melted


  • 4 8oz cream cheese packages, softened
  • ¾ cup sugar
  • 1 tbsp corn starch
  • 2 tsp vanilla extract
  • 3 eggs, room temperature
  • 4oz white chocolate, melted
  • 1 cup dried cranberries
  • 1 tbsp orange zest

White chocolate ganache

  • 4oz white chocolate
  • 3 tbsp heavy whipping cream


  • Preheat the oven to 350F
  • Lightly butter the bottom and sides of a 9 inch spring form pan. Set aside.


  1. Place OREOs in a food processor and pulse until only fine crumbs remain. (You will need to put the ENTIRE cookie in - don't remove the filling!)
  2. Drizzle in the melted butter and pulse several times until it is completely incorporated.
  3. Press the mixture firmly into the bottom of the spring form pan.
  4. In a large mixing bowl, beat the cream cheese until smooth.
  5. Add the sugar, corn starch (keeps the cake from cracking!) and vanilla extract and beat until smooth, scraping the sides of the bowl as necessary.
  6. Beat the eggs in, one at a time, until just incorporated.
  7. Fold in the melted white chocolate, cranberries and orange zest.
  8. Pour the filling on top of the crust and spread evenly.
  9. Place the pan on a baking sheet and bake for 40-55 minutes. The cheesecake should appear dry and slightly puffed around the edges and slightly moist in the center - slightly jiggly.
  10. Turn the oven off, open the oven door, and let the cake cool for an hour, undisturbed. Do not skip this step! Letting the cheesecake cool slowly will keep it from cracking.
  11. Remove the cheesecake from the oven and place on a cooling rack. Run a thin knife around the edge to loosen it from the pan.
  12. Let the cheesecake cool completely.
  13. Transfer cheesecake to the refrigerator and let chill for AT LEAST 8 hours, 24 hours is best.

White Chocolate Ganache

  1. Microwave white chocolate and heavy whipping cream together in a microwave safe container for 30 seconds on high heat. Stir. Repeat once more and stir until the chocolate has completely melted.
  2. Remove the sides of the spring form pan and pour the ganache over the top. Garnish with fresh cranberries if desired.

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Thanksgiving desserts

Adorable No-Bake Turkey Cookies

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Maple Pumpkin Pie bars 

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Apple Cider Cake 

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5-Ingredient Cranberry Cherry Pie

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Turkey Roll Cake 


  • 6 large eggs
  • 1 box (15.25 oz) Betty Crocker™ SuperMoist™ Cake Mix Milk Chocolate 
  • 1/3 cup milk
  • 3 tablespoons sour cream
  • ¼ cup vegetable oil

Dusting Sugar

  • ¼ cup cocoa powder
  • Marshmallow Filling
  • 1 tub (16 oz) Betty Crocker™ Hershey's™ Frosting Cookies and Crème
  • 1 tub (7 oz) marshmallow fluff 
  • 1 cup frozen whipped topping, thawed


  • 1 tub (16 oz) Betty Crocker™ Hershey's™ Frosting Milk Chocolate
  • ½ to 3/4 cup chocolate jimmie sprinkles
  • 10oz light cocoa candy melts, melted
  • 30 marshmallows 
  • ½ cup yellow sugar
  • ½ cup orange sugar
  • ½ cup red sugar
  • 9 lollipop sticks
  • Black food coloring marker


  1. Preheat oven to 375º F and line two 10 x 15-inch baking pans with non-stick tin foil or parchment paper.
  2. In a large mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, milk, sour cream, and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute.
  3. Spread half of the batter into each of the two pans.
  4. Bake for 10-12 minutes. To tell if the cake is done, press a finger on top of the cake, and the cake should spring back.
  5. While the cakes are baking, sprinkle cocoa powder over two clean kitchen towels. Remove cakes from oven and immediately flip one onto each kitchen towel. Peel away tin foil or parchment paper.
  6. While cake is still hot, carefully roll up cake and towel from narrow end, and allow cakes to cool for 30 minutes.
  7. Beat Betty Crocker™ Hershey's™ Cookies ‘n’ Cream Frosting with marshmallow cream. Add whipped topping, and unroll cakes and spread half of the filling over each cake.
  8. Roll cakes up into logs.
  9. Spread chocolate frosting over the outside of each cake roll. Sprinkle chocolate jimmies over cakes.
  10. Dip 9 marshmallows in water, dab dry with paper towels, roll in yellow sugar. Repeat by dipping 9 marshmallows in orange sugar.
  11. Cut one marshmallow in half, and another into thirds. Dip these pieces and 9 other marshmallows in red sugar. Skewer 1 red, 1 orange, and one yellow marshmallow onto 5 lollipop sticks.
  12. Create two skewers with a 1/3 red marshmallow and a red, orange, and yellow marshmallow. Then create two skewers with 1/2 red marshmallow and a red, orange, and yellow marshmallow.
  13. Set cake rolls on serving dishes. Arrange 9 marshmallow pops into a half circle around the top part of the cake rolls using the larger pops at the base of the half circle.
  14. Pipe candy melts into two 4-inch circles and 4 wings onto parchment paper. Freeze for 5 minutes until set.
  15. Pipe 4 feet and sprinkle while wet with orange sugar. Pipe 2 wattles and immediately sprinkle with red sugar.
  16. Cut a marshmallow into two triangle beaks. Roll in water, dab in paper towels, and roll in orange sugar. Cut the final marshmallow in half, and draw pupils onto each marshmallow using a black food coloring marker.
  17. Attach 2 eyes, 1 beak and 1 wattle to each chocolate head using any remaining candy melts or frosting. Then attach the head, two wings and two feet to each turkey.
  18. Cut cakes into slices to serve.

Courtesy of General Mills /

Pumpkin Cakes with Maple Vanilla Buttercream

Get the Woks of Life recipe here

Chocolate Pumpkin Pie Crescents

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Salted Caramel Apple Crisp

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Mini Pumpkin Pies

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Pumpkin Pie Skillet Brownie

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Pumpkin Tres Leches Cake with Spiced Cream

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It's Turkey Time Cookies


  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 
  • 2 tablespoons Gold Medal™ all-purpose flour 
  • 1/3 cup butter or margarine, melted 
  • 1 egg
  • Betty Crocker™ green, red, orange and yellow sugars
  • ¾ cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
  • M&M's™ minis chocolate candies
  • Betty Crocker™ red or orange decorator icing (from 4.25-oz tube) or gel (from 0.68-oz tube)


  1. Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
  2. On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- to 3 1/2-inch round cookie cutter to make 18 rounds. Place 9 rounds 1 inch apart on ungreased cookie sheet.
  3. Bake 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. Meanwhile, to make “turkey feathers,” cut each of remaining rounds into 6 equal wedges. Place 9 wedges 1 inch apart on ungreased cookie sheet. Sprinkle remaining 45 wedges with colored sugars as desired. Place 1 inch apart on cookie sheet.
  5. Bake wedges 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  6. Spread frosting on round cookies. Place undecorated and decorated wedges on cookies as shown in photo. Add candy-coated candies for eyes; draw feet with icing as shown in photo.

Courtesy of General Mills /

Sweet Potato Crumbles with Torched Marshmallows

Get the recipe here

Vegan Mini Peanut Butter Pies with Oreo Cookie (from Healthy Helper)

For Filling:

  • 12 ounces House Foods Premium Soft Tofu
  • 1 cup natural creamy peanut butter (warm in the microwave to get it extra smooth and drippy)
  • 3/4 cup date sugar
  • 1/4 cup unsweetened soy milk
  • 1 teaspoon vanilla bean powder

For Crust:

  • 10 oz chocolate sandwich cookies (I used Oreo’s)
  • ½ cup vegan butter, melted


  1. Pulse chocolate cookies in a food processor until they form fine crumbs.
  2. Pour in melted vegan butter and pulse until fully combined.
  3. Press crust into 3 mini pie tins and freeze for 10 minutes while making the filling.
  4. Combine the tofu, peanut butter, date sugar, soy milk, and vanilla in a food processor or blender and blend until smooth.
  5. Spoon into the pie shell. Refrigerate at least 2 hours before serving.
  6. Drizzle with chocolate sauce and extra peanuts, if desired.

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