Cake, Batter, and Bowl

White Chocolate Cheesecake Tart with an Oatmeal Cookie Crust and Cranberry Topping

Desserts

We’re at the San Francisco airport right now, and I’m feeling quite productive working on a blog post while we wait to board our flight to New Zealand! We’re so excited to explore the country and take a much needed break from the daily grind. We’re already off to a great start – we somehow scored exit row seats for the 13 hour flight and enjoyed surprisingly delicious sushi at the airport.  The only downside is that we won’t really be celebrating Thanksgiving this year, but if we were home, I know I’d be making this dessert (along with pumpkin pie, of course!).

I started by baking up an oatmeal cookie crust in a tart pan and then filled it with a white chocolate cheesecake and a tart topping made from dried cranberries and lignonberry jam from IKEA. It’s just perfect for any holiday celebration and yes, that’s a Christmas placemat – apparently I got it out early this year!  I’m hoping to post about once a week while we’re traveling since I really love blogging, but we’ll see how it goes.  I hope everyone in the states has a wonderful Thanksgiving!

White Chocolate Cheesecake Tart with an Oatmeal Cookie Crust and Cranberry Topping
Printable Recipe

Ingredients:

Oatmeal Cookie Crust:
3/4 cup butter, at room temperature
1 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups instant oats

White Chocolate Cheesecake Filling:
2/3 cups white chocolate chips
2 8-ounce packages cream cheese, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Cranberry Topping:
1 cup dried cranberries
1/2 cup lingonberry jam
1/4 cup white chocolate chips

Directions:
To make the oatmeal cookie crust, heat oven to 350˚F. Place butter and sugar in a large bowl and stir until creamed. Mix in vanilla extract and egg; stir in flour, cinnamon, baking powder, baking soda, and salt until soft dough forms. Stir in oats and press cookie crust dough evenly in greased 10-inch tart pan with removable bottom, bake 15 minutes at 350˚F or until light golden brown at the edges and puffed in the middle.

To make the cheesecake filling, place white chocolate chips in a small microwave safe bowl and microwave on high for 1 minute; stir until smooth. Beat cream cheese and sugar with electric mixer on medium speed in a large bowl, stopping to scrape side occasionally, until smooth. Mix in eggs, the melted white chocolate chips, and vanilla extract until smooth. Carefully pour cheesecake mixture into the center of the partially baked cookie crust (the cookie will deflate), leaving a crust around the outside edges. Bake at 350˚F for 28 to 32 minutes or until cheesecake is set around edges and centers are almost set but just slightly wiggly. Remove from oven and cool for 30 minutes. Refrigerate for 2 hours or until completely set and chilled.

To make the cranberry topping, place cranberries and jam in a food processor and pulse until smooth, about 1 minute. Spread topping evenly over the cheesecake filling and top with white chocolate chips. Makes 16 servings.

Nutrition: 412 calories, 22.7g fat, 3.0g fiber, 5.3g protein per seving
Cost: $0.47 per serving

Chocolate Chip Cookie Dough Turtle Cheesecake

I’ve been having a lot of fun in the kitchen lately.  First of all, I’m reviewing a product from CSN Stores, a fabulous Boston-based company with over 200 online shops.  They have everything you need for your house, from a vanity to a grill, so...

Chocolate-Filled Plantain Dessert Gnocchi

I hope everyone had a lovely Easter! I hit up the candy aisle to see if I could find some Easter candy on sale this weekend and was disappointed that almost everything was already sold out! Only the small regular solid chocolate eggs were left – they just can’t...

Christmas Dessert Sushi

If you’re having a bit of déjà vu, it’s because I posted a similar dessert sushi recipe back in March when I started my blog. But, I’ve since tweaked the original recipe after a few email requests and I think this version is definitely worth sharing! In all honestly,...

Sugar Cookie Dough Decorations

Happy 4th of July! I wanted to whip up a fun treat to celebrate the holiday this weekend and while I was mulling over the red, white, and blue color scheme, I was reminded of the Chicago Cubs Dessert Sushi I made last year. Suddenly a light bulb went off – I should...

M&M Cookie Dough Tart

Speaking of birthday treats, I made a very festive one for our lab technician Juliana this week. I topped a chocolate chip cookie base with a thick layer of eggless mini M&M cookie dough and then decorated the top with more M&Ms! I always like to add some oats...

Coconut & Lime Cheesecake Dessert Sushi

I’ve been wanting to develop another dessert sushi recipe for awhile now since I know it’s something people are very interested in (my Fruit-Filled Coconut & Chocolate Dessert Sushi recipe gets more google hits than any other recipe by far on my blog). I finally...

Nutella Brownie Cups

So, I had this idea to make some Nutella mousse - slightly sweetened whipped cream mixed with a generous amount of chocolate hazelnut goodness. My original plan was to top some cute little brownie cups with it, but umm, by the time the brownies were cooled, there was...

Chocolate Raspberry Torte

I think Boston is a bit of a cold city. It’s not something I notice anymore on a daily basis, but when I’m visiting more friendly regions, I’m often struck by the joggers who nod and give you a smile as you run past and the eager store employees who go out of their...