White Chocolate-Cranberry Cheesecake Recipe

White Chocolate-Cranberry Cheesecake Recipe

  • 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
  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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