Description
This festive Christmas Cheesecake features a delightful combination of tart cranberry jam, creamy white chocolate mousse, and a classic graham cracker crust. Perfect for holiday celebrations, it’s a rich and elegant dessert that combines smooth cheesecake filling with seasonal flavors and optional candied cranberries for a stunning 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
- ¼ cup brown sugar
- 5 Tbsp butter melted
- 1 tsp vanilla extract
Cheesecake Filling:
- 24 oz cream cheese softened
- ¾ cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp corn starch
- ½ 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
Instructions
- Candied Cranberries Preparation: Combine water and 1 1/2 cups sugar in a saucepan over medium heat. Heat until sugar dissolves, stirring slowly. Remove from heat, let cool slightly, then add cranberries. Stir, cover, and refrigerate overnight. Drain cranberries in a colander, then coat with 1/2 cup sugar in a shallow bowl. Set aside for decoration.
- Make Quick Cranberry Jam: In a saucepan over medium heat, combine cranberries, sugar, and vanilla extract. Cook, stirring often, for 15 minutes until thickened. Remove from heat and let cool completely.
- Prepare Oven and Pan: Preheat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. Place the springform pan inside a larger roasting pan. Wrap the springform pan with heavy-duty aluminum foil to prevent leaks.
- Prepare Crust: Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press mixture evenly across the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam over the crust.
- Make Cheesecake Filling: Beat cream cheese and sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and sour cream and mix until combined. Add eggs one at a time, beating after each addition and scraping bowl sides. Reduce speed to medium-low and add corn starch. While mixing, pour in heavy cream and beat until smooth. Split vanilla bean and scrape seeds into batter; mix well.
- Assemble and Bake Cheesecake: Pour cheesecake batter over the cranberry jam layer in the pan. Place roasting pan with springform pan into the oven. Carefully pour hot water into the roasting pan about halfway up sides of springform for a water bath. Bake for 75 minutes. Turn off oven, open door halfway, and let cheesecake rest inside for 10 minutes. Remove from oven and water bath, unwrap foil.
- Cool Cheesecake: Let cheesecake rest 20 minutes on counter. Gently run a greased knife around pan edges to loosen. Cool cheesecake for 1 hour. Spread remaining cranberry jam over top. Cover and refrigerate at least 4 hours before mousse.
- Prepare White Chocolate Mousse: Melt white chocolate according to package instructions. Beat cream cheese for 2 minutes, then slowly drizzle in melted chocolate while beating. Gently fold in whipped topping until fully combined.
- Decorate Cheesecake: Spread white chocolate mousse evenly over cheesecake. Optionally pipe mousse with frosting tip. Decorate with candied cranberries if desired. Chill until ready to serve.
Notes
- Wrap the springform pan in heavy-duty aluminum foil to prevent water from the roasting pan seeping in during baking.
- Use fresh cranberries for the best flavor in jams and candied cranberries.
- The water bath ensures gentle baking to prevent cracks in the cheesecake.
- Vanilla bean adds rich flavor but can be substituted with 1 teaspoon of vanilla extract if unavailable.
- Chill cheesecake for at least 4 hours (preferably overnight) to set properly before adding mousse.
- Candied cranberries add a beautiful decorative touch but can be omitted if desired.
- For melting white chocolate, use gentle heat such as a double boiler or microwave in short intervals to avoid burning.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
