Description

This festive Christmas Cheesecake features a rich combination of cranberry jam, creamy cheesecake filling, and a luscious white chocolate mousse topping. Accompanied by a buttery graham cracker crust and optional candied cranberries for decoration, it's a perfect holiday dessert that balances tartness and sweetness beautifully.

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 super fine sugar

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Instructions

Candied Cranberries Preparation: Combine water and 1 1/2 cups sugar in a saucepan over medium heat. Stir slowly until sugar dissolves completely and then remove from heat. Let cool slightly before adding fresh cranberries. Stir, cover and refrigerate overnight. Drain cranberries the next day, then toss them in 1/2 cup sugar to coat. Set aside for decoration.
Make Cranberry Jam: In a saucepan over medium heat, mix cranberries, 1 cup sugar and 1/2 tablespoon vanilla extract. Cook while stirring frequently for 15 minutes until cranberries burst and mixture thickens. Remove from heat and let cool completely.
Prepare Oven and Pan: Preheat oven to 325°F. Grease a 9-inch springform pan. Prepare a large roasting pan larger than the springform pan. Wrap the springform pan with heavy-duty aluminum foil outside from bottom up to sides to prevent leaks.
Make Crust: Combine graham cracker crumbs, brown sugar, melted butter, and vanilla extract in a bowl. Stir until fully incorporated. Press mixture evenly over the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
Make 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; mix until combined. Add eggs one at a time, beating well after each addition. Scrape sides and bottom of bowl during mixing. Lower speed; add corn starch, then pour in heavy cream while mixing on medium-low speed until smooth. Cut vanilla bean lengthwise and scrape seeds into batter; mix well.
Assemble and Bake: Pour cheesecake batter over the cranberry jam layer in the springform pan. Place springform pan inside the roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 75 minutes. Turn off the oven, open the door halfway and let cheesecake rest for 10 minutes. Remove from oven and water bath, take off foil. Let cool 20 minutes at room temperature.
Cool and Refrigerate: Gently run a greased butter knife around the edges between cheesecake and springform pan sides to loosen. Let cheesecake cool for 1 hour at room temperature. Spread remaining cranberry jam on top. Cover with plastic wrap and refrigerate for at least 4 hours.
Make White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat cream cheese for a few minutes until smooth. Gradually drizzle in melted white chocolate while beating. Fold in whipped topping gently until combined.
Add Mousse and Decorate: Spread white chocolate mousse over the chilled cheesecake. Optionally, separate mousse into two batches and pipe decorative patterns with a frosting tip. If using, top with candied cranberries for a festive finish. Keep refrigerated until serving.

Notes

Wrap springform pan in heavy-duty foil to prevent water from leaking into the cheesecake during the water bath baking method.
Use full-fat cream cheese and heavy cream for the creamiest texture.
You can prepare cranberry jam and candied cranberries a day ahead for convenience.
If you don’t have a vanilla bean, substitute with 1 teaspoon vanilla extract but the bean provides extra flavor.
Allow the cheesecake to chill thoroughly; this helps it set properly for clean slicing and better flavor.
For a dairy-free variation, substitute cream cheese and whipping cream with plant-based alternatives and use vegan white chocolate.
Be gentle folding whipped topping into the mousse to retain its light texture.
To melt white chocolate, use a double boiler or microwave in short intervals to avoid burning.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 300 mg
Fat: 32 g
Saturated Fat: 20 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 100 mg