Description
This festive Christmas Cheesecake features a delightful combination of tart cranberry jam, creamy white chocolate mousse, and a classic graham cracker crust. Perfectly baked and chilled, it makes a stunning holiday dessert with optional candied cranberries for an extra touch of elegance.
Ingredients
Scale
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- 1/2 Tbsp vanilla extract
Crust:
- 1½ 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
Instructions
- Candied Cranberries Preparation: Combine water and 1 1/2 cups sugar in a saucepan over medium heat. Stir until sugar dissolves completely, then remove from heat. Allow to cool slightly before adding 8 oz fresh cranberries. Stir, cover, and refrigerate overnight. Drain cranberries, then coat with 1/2 cup sugar in a shallow bowl. Set aside until decorating.
- Make Cranberry Jam: In a saucepan over medium heat, combine 16 oz cranberries, 1 cup sugar, and 1/2 tbsp vanilla extract. Stir often and cook for 15 minutes until cranberries break down. Remove from heat and cool completely.
- Prepare for Baking: Preheat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. Place the springform pan inside a larger roasting pan, wrapping the springform with heavy-duty aluminum foil to prevent water seepage.
- Make Crust: Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until combined. Press mixture evenly on bottom and halfway up sides of the springform pan. Spread half of the cranberry jam over the crust.
- Prepare Cheesecake Filling: Beat cream cheese and 1/2 cup 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 well after each. Scrape bowl. Reduce speed to medium-low and add corn starch. Gradually pour in heavy cream while mixing until smooth. Split vanilla bean lengthwise and scrape seeds into batter; mix thoroughly.
- Assemble and Bake: Pour cheesecake batter over cranberry jam in springform pan. Place roasting pan with water half-way up the springform side in preheated oven. Bake for 75 minutes. Turn off oven and open door halfway; let cheesecake rest for 10 minutes. Remove from oven and roasting pan; discard foil. Cool 20 minutes on counter, then run a greased knife around edges. Cool 1 hour completely.
- Add Topping and Chill: Spread remaining cranberry jam on top of cooled cheesecake. Cover and refrigerate at least 4 hours before adding mousse.
- Make White Chocolate Mousse: Melt white chocolate bars following package instructions. Beat cream cheese for 2 minutes, then slowly add melted chocolate while mixing. Gently fold in whipped topping until combined.
- Finish Dessert: Spread white chocolate mousse over cheesecake. For decoration, separate mousse into batches and pipe with a frosting tip if desired. Optionally, scatter candied cranberries on top for a festive finish.
Notes
- Wrap the springform pan in heavy-duty aluminum foil before adding crust and filling to prevent water leaks during water bath baking.
- Ensure cream cheese is softened for a smooth batter to avoid lumps.
- Use a water bath during baking to achieve a creamy, crack-free cheesecake texture.
- The cheesecake requires long chilling time; plan accordingly for the best results.
- Candied cranberries add a beautiful garnish and a sweet-tart contrast—optional but recommended for festive presentation.
- Use superfine sugar to coat cranberries for easier coating and better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 130 mg
