Description

This festive Christmas Cheesecake features a tangy cranberry jam base topped with a creamy white chocolate mousse. A graham cracker crust provides the perfect foundation, while optional candied cranberries add a beautiful decorative touch. Perfect for holiday celebrations, this rich and smooth cheesecake combines classic flavors with an elegant presentation.

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 super fine sugar

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Instructions

Candied Cranberries Preparation: Combine water and 1 1/2 cups sugar in a sauce pot over medium heat. Stir gently until the sugar dissolves completely, then remove from heat. Allow the syrup to cool slightly before adding 8 oz fresh cranberries. Stir to coat, cover, and refrigerate overnight. The next day, drain the cranberries using a colander, then coat them in 1/2 cup sugar in a shallow bowl. Set aside for decorating.
Prepare Quick Cranberry Jam: In a sauce pot over medium heat, combine 16 oz cranberries, 1 cup sugar, and 1/2 Tbsp vanilla extract. Cook mixture, stirring frequently, for 15 minutes until the cranberries break down and jam thickens. Remove from heat and cool completely.
Preheat Oven and Prepare Pan: Heat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. Place the pan inside a larger roasting pan. Optionally, wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water seepage.
Make Crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 5 Tbsp melted butter, and 1 tsp vanilla extract until well combined. Press mixture evenly across the bottom and about halfway up the sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
Prepare Cheesecake Filling: Using an electric mixer, beat 24 oz softened cream cheese with 1/2 cup sugar on medium-high speed for 2 minutes until smooth. Add 1 tsp vanilla extract and 2 Tbsp sour cream and mix until combined. Beat in 2 eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Reduce mixer speed and add 2 Tbsp corn starch. While mixing on medium-low, slowly pour in 3/4 cup heavy whipping cream. Scrape bowl as needed and beat until smooth. Cut 1 vanilla bean lengthwise, scrape the seeds, and mix them into the batter thoroughly.
Assemble and Bake Cheesecake: Pour cheesecake batter over the cranberry jam and crust in the springform pan. Place the roasting pan with the springform inside the preheated oven, then carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 75 minutes. After baking, turn off the oven, open the door halfway, and let the cheesecake rest inside for 10 minutes. Remove the cheesecake from the oven and water bath (remove foil if used). Let rest at room temperature for 20 minutes, then run a greased butter knife around the edges to loosen the cheesecake from the pan. Cool on the counter for 1 hour.
Add Toppings and Chill: Spread remaining half of the cranberry jam over the top of the cooled cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours to set fully.
Prepare White Chocolate Mousse: Melt 8 oz white chocolate bars according to package instructions. Beat 8 oz cream cheese with an electric mixer for a couple of minutes. Slowly drizzle in melted white chocolate while beating continuously until well combined. Gently fold in 8 oz whipped topping (such as COOL Whip) until incorporated evenly.
Decorate Cheesecake with Mousse: Spread the white chocolate mousse over the refrigerated cheesecake. For decoration, you may divide the mousse into two portions and pipe some on using a frosting tip for an elegant look.
Add Candied Cranberries (Optional): If using, arrange the prepared candied cranberries on top of the white chocolate mousse as a festive garnish.

Notes

Wrap the springform pan in heavy-duty aluminum foil to prevent water leaking into the cheesecake during the water bath baking.
Make sure cream cheese is softened to room temperature for smoother batter and easier mixing.
Use a greased butter knife to loosen the edges of the cheesecake to avoid cracking when removing it from the pan.
The candied cranberries can be made a day ahead to save time and add beautiful decoration.
Ensure the white chocolate is melted gently to prevent burning, using a double boiler or microwave in short intervals.
Refrigeration time is crucial for cheesecake to set properly before adding mousse topping.

Nutrition

Serving Size: 1 slice (approx. 1/10 of cheesecake)
Calories: 480 kcal
Sugar: 38 g
Sodium: 300 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 110 mg