Description
This Christmas Cheesecake features a festive cranberry jam and creamy white chocolate mousse layered atop a graham cracker crust. The rich and smooth cheesecake filling blends cream cheese, sour cream, and vanilla bean for a decadent holiday dessert. Optional candied cranberries add a beautiful and tangy garnish, making it perfect for celebrations.
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
Instructions
- Candied Cranberries Preparation: In a saucepan over medium heat, combine 1 1/2 cups water and 1 1/2 cups sugar. Heat and stir until the sugar dissolves completely. Remove from heat and let cool slightly. Add 8 oz fresh cranberries, stir, cover, and refrigerate overnight. The next day, drain cranberries in a colander. Coat cranberries in 1/2 cup sugar in a shallow bowl, then set aside to dry while preparing the rest of the cheesecake.
- Make Quick Cranberry Jam: In a saucepan over medium heat, combine 16 oz fresh cranberries, 1 cup sugar, and 1/2 tablespoon vanilla extract. Cook while stirring often for 15 minutes until cranberries have softened and the mixture thickens. Remove from heat and let cool completely.
- Preheat Oven and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. To prevent water seepage during baking, wrap the outside of the springform pan in heavy-duty aluminum foil from bottom to sides. Prepare a large roasting pan that is bigger than the springform pan for water bath baking.
- Prepare the Crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 5 tablespoons melted butter, and 1 teaspoon vanilla extract thoroughly. Press the mixture evenly onto the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
- Make the Cheesecake Filling: Beat 24 oz softened cream cheese with 1/2 cup sugar on medium-high speed until smooth, about 2 minutes. Add 1 teaspoon vanilla extract and 2 tablespoons sour cream, mixing until combined. Add 2 eggs one at a time, beating well after each addition and scraping the bowl sides. Lower mixer speed and add 2 tablespoons corn starch. While mixing on medium-low, pour in 3/4 cup heavy cream gradually and mix until smooth. Cut 1 vanilla bean lengthwise, scrape out the seeds, and mix them into the batter thoroughly.
- Assemble and Bake: Pour the cheesecake batter over the cranberry jam layer in the springform pan, smoothing the top. Place the springform pan inside the prepared roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 325 degrees Fahrenheit for 75 minutes. After baking, turn off the oven and open the door halfway. Let the cheesecake rest in the oven for 10 minutes.
- Cool the Cheesecake: Remove the cheesecake from the roasting pan and carefully unwrap the foil. Let it cool on the counter for 20 minutes. Run a greased butter knife around the edges between the cheesecake and the pan to loosen it. Cool further for 1 hour at room temperature. Spread the remaining cranberry jam on top. Cover with plastic wrap and refrigerate for at least 4 hours.
- Prepare White Chocolate Mousse: Melt 8 oz white chocolate bars according to package instructions. Beat 8 oz cream cheese for a couple of minutes on an electric mixer. Gradually drizzle in the melted white chocolate while continuing to beat until well combined. Gently fold in 8 oz whipped topping (like COOL Whip) until fully incorporated.
- Top and Decorate: Spread the white chocolate mousse evenly over the chilled cheesecake. Optionally, pipe half of the mousse with a frosting tip for decoration. If using, arrange the candied cranberries atop the mousse to garnish.
Notes
- Wrapping the springform pan in aluminum foil prevents water from leaking into the cheesecake during water bath baking.
- The cheesecake benefits from extended chilling to set completely; refrigerate at least 4 hours, preferably overnight.
- For a smoother mousse, melt white chocolate gently using a double boiler or microwave in short bursts, stirring frequently.
- Using fresh vanilla bean seeds adds more intense flavor than extract alone.
- Gently fold whipped topping into the mousse to keep it light and airy.
- Candied cranberries can be prepared a day ahead to allow proper sugar coating.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
