With NanoWrimo done, gone, over, my attention has turned to holiday planning. Holiday cooking is one of my favorite things (although I don’t like to cook regular dinner anymore.)

One of the desserts I invariably make is some kind of cheesecake. The opportunity to experiment with different flavor combinations and different crusts keeps me planning and searching for new recipes for weeks before Christmas.

Chocolate Peanut Butter Swirl has become a family favorite,  White Chocolate Cheesecake is my own personal pleasure, and the classic Cheesecake with Raspberry or Cherry Sauce is a classic.

Some crusts I’ve tried are made with Phyllo dough sheets (Baklava Cheesecake, anyone?)  crushed Oreo Cookie crust makes a fantastic base for the White Chocolate Cheesecake, and crushed Ginger Snap crust is perfect with a light Pumpkin Cheesecake.

And a new recipe I stumbled upon that I might try this year is a White Chocolate Raspberry Cheesecake in layers.

1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

Directions:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Preparation time: 1 hour

Cooking time : 1 hour

What traditions in cooking or baking have you established for your own holiday season?