Description

This festive Christmas Cheesecake features a tangy cranberry jam and a creamy white chocolate mousse topping on a buttery graham cracker crust, perfect for holiday celebrations. The rich and smooth cheesecake filling is complemented by the tartness of cranberries, with an optional candied cranberry garnish for extra elegance and flavor.

Ingredients

Scale

Cranberry Jam:

16 oz fresh cranberries
1 cup white granulated sugar
1/2 Tbsp vanilla extract

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
5 Tbsp butter melted
1 tsp vanilla extract

Cheesecake Filling:

24 oz cream cheese softened
3/4 cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract
2 Tbsp corn starch
1/2 cup white granulated sugar
1 vanilla bean

White Chocolate Mousse:

8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese softened
8 oz whipped topping like COOL Whip

Candied Cranberries (Optional):

8 oz fresh cranberries
1 1/2 cups water
1 1/2 cups sugar
1/2 cup sugar or superfine sugar

Cook Mode Prevent your screen from going dark

Instructions

Make Candied Cranberries: Combine water and 1 1/2 cups sugar in a sauce pot over medium heat. Stir gently until sugar dissolves, then remove from heat. Let cool slightly before adding cranberries. Stir, cover, and refrigerate overnight. Drain cranberries in a colander, then coat them in 1/2 cup sugar. Set aside for decorating.
Prepare Cranberry Jam: In a sauce pot over medium heat, combine fresh cranberries, 1 cup sugar, and 1/2 tablespoon vanilla extract. Stir frequently and cook for 15 minutes until cranberries burst and jam thickens. Remove from heat and cool completely.
Preheat Oven and Prep Pan: Preheat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. Wrap the outside with heavy duty aluminum foil to prevent water leaks during baking in a water bath.
Make Crust: Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until fully combined. Press mixture evenly along the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
Prepare Cheesecake Filling: Beat cream cheese and sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and sour cream, mixing until combined. Add eggs one at a time, beating after each addition and scraping sides of bowl. Lower speed, add corn starch, then slowly pour in heavy cream while mixing on medium-low speed until smooth. Scrape sides and bottom, then mix in vanilla bean seeds thoroughly.
Assemble and Bake: Pour cheesecake batter over the cranberry jam in the pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 75 minutes. After baking, turn off oven, crack oven door halfway, and let cheesecake rest inside for 10 minutes. Remove from oven and water bath, unwrap foil carefully.
Cool and Chill: Let cheesecake rest at room temperature for 20 minutes, then run a greased butter knife gently around edges to loosen from pan. Cool fully for 1 hour. Spread remaining cranberry jam evenly on top. Cover with plastic wrap and refrigerate at least 4 hours.
Make White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat cream cheese until smooth, then gradually add melted chocolate while beating. Gently fold in whipped topping until fully combined.
Add Mousse and Decorate: Spread white chocolate mousse over the chilled cheesecake evenly. Optionally, pipe half of the mousse using a frosting tip for decoration. Top with candied cranberries if using.

Notes

Wrapping the springform pan with foil prevents water from leaking into the cake during the water bath bake.
Use room temperature cream cheese and eggs for a smooth batter with no lumps.
For best results, allow the cheesecake to chill overnight to firm up fully.
Candied cranberries add a festive look and a sweet contrast to the tart jam.
White chocolate must be melted gently to avoid seizing; use a double boiler or microwave in short bursts.
If a roasting pan is unavailable, use a large oven-safe dish and place the springform pan inside for the water bath.

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 35 g
Sodium: 220 mg
Fat: 34 g
Saturated Fat: 20 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 110 mg