Description
This festive Christmas Cheesecake features a luscious blend of creamy cheesecake topped with tart cranberry jam and a smooth white chocolate mousse. With a crunchy graham cracker crust and optional candied cranberries for garnish, this dessert is perfect for holiday celebrations.
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
Instructions
- Candied Cranberries (overnight): Combine water and 1 1/2 cups sugar in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat, cool slightly, then add cranberries. Stir, cover, and refrigerate overnight. Drain cranberries, then coat in 1/2 cup sugar. Set aside for decorating.
- Quick Cranberry Jam: In a saucepan over medium heat, combine cranberries, sugar, and vanilla extract. Cook while stirring frequently for 15 minutes until cranberries soften and jam thickens. Remove from heat and cool completely.
- Preheat Oven and Prepare Pan: Preheat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan and line a large roasting pan suitable for a water bath. Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water leaks.
- Prepare Crust: Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press mixture evenly along 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 softened cream cheese and 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 after each and scraping bowl sides. Lower speed, add cornstarch, then slowly add heavy cream. Mix until smooth. Split vanilla bean lengthwise, scrape seeds into batter, and mix thoroughly.
- Assemble and Bake: Pour cheesecake batter over the cranberry jam in the pan. Place the springform pan into the roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the side of the springform. Bake for 75 minutes. Turn off oven, open door halfway and let rest for 10 minutes. Remove from oven and water bath. Let rest 20 minutes at room temperature, then loosen edges with a buttered knife. Cool for 1 hour.
- Add Remaining Jam and Chill: Spread remaining cranberry jam evenly over the cooled cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours.
- Prepare White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat cream cheese for a few minutes until smooth. Slowly drizzle in melted white chocolate while beating. Fold in whipped topping gently until combined.
- Finish Cheesecake: Spread white chocolate mousse over the chilled cheesecake. Optionally, pipe mousse for decoration. Top with candied cranberries if desired. Refrigerate to set mousse before serving.
Notes
- Wrapping the springform pan with heavy-duty foil prevents water from leaking into the cheesecake during the water bath baking.
- If fresh cranberries are not available, frozen can be substituted but thawed before use.
- For a smoother texture, room temperature ingredients are best.
- Candied cranberries add an elegant festive touch but are optional.
- Allow the cheesecake to chill thoroughly for best slicing results.
- Use a serrated or thin knife warmed in hot water to cut neat slices without cracking.
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 280 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: 100 mg
