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Home » Dessert » Cheesecake » Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Created: December 11, 2017 Updated: November 9, 2020 by lyuba 565 Comments

604.8K shares
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Amazing Christmas Cheesecake to make your holiday season as delicious and magical as you imagine! This heavenly dessert is a vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse.

Christmas Cheesecake on a cake stand

CHRISTMAS DESSERT

 

It’s no wonder that this time of year is referred to as “the season of baking.” It seems like I bake every day in December. Making treats for holiday parties, making edible gifts, making cookies with kids, and of course, Christmas dinner dessert. That is a lot of baking for one month.

My favorite parts of holiday baking is making gingerbread man cookies with my little man and coming up with a Christmas dinner dessert. Making cookies is the best tradition for kids and one they remember the most as they grow up. While making cookies is the best memory for the kids, I make Christmas dessert cake for adults. I like to go big with dessert because it’s the grand finale of every dinner and party. If I could rig fireworks to go off when I bring out the dessert, I would. Until then, the dessert will have to speak for itself.

Oh boy, does this dessert speak for itself!

This cheesecake will make your holidays MAGICAL. Between the sweet and tart cranberry jam, silky vanilla bean cheesecake and smooth white chocolate mousse, this dessert is a heavenly combination of flavors and textures.

PIN IT if you LOVE IT!

slice of Christmas Cheesecake on a cutting board with rest of cheesecake in background

The candied cranberries on top of this cheesecake are totally OPTIONAL. It takes a while to make them so you can just decorate the cheesecake with white chocolate mousse if you don’t want to deal with the cranberries.

Not to say that it’s not worth it. I LOVE candied cranberries. When I was little, it was my favorite winter treat. So if you love candied cranberries, you can even make a double batch and use some for the cheesecake and the rest to snack on.

Christmas Cheesecake with slices taken out on a cake stand

MORE HOLIDAY DESSERTS TO TRY

White Chocolate Cranberry Soft and Chewy Crinkle Cookies

Cranberry Cream Cheese Coffee Cake

Peppermint Cheesecake

Cranberry Apple Pie

Peppermint Kiss Oreo Balls

Peppermint Mocha Brownies

Christmas Cheesecake on a cake stand

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

This heavenly dessert is a vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse.
4.47 from 258 votes
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Course: Dessert
Cuisine: American
Keyword: cheesecake, Christmas, cranberry, white chocolate
Prep Time: 8 hours
Cook Time: 1 hour 40 minutes
Total Time: 9 hours 40 minutes
Servings: 1 9-inch cheesecake
Author: Lyuba Brooke

Ingredients

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 (overnight):
  • Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.
  • Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.
  • Drain cranberries in a colander.
  • Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.
  • Quick Cranberry Jam:
  • In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.
  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
  • Crust:
  • Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
  • Spread half of the cranberry jam over the crust.
  • Cheesecake:
  • Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
  • Add vanilla extract, and sour cream. Mix until combined.
  • Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
  • Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
  • Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.
  • Spoon all of the cheesecake batter into the springform, over the jam.
  • Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
  • Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
  • Cool cheesecake for an hour.
  • Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.
  • White Chocolate Mousse:
  • Break up white chocolate bars and melt them according the to package instructions.
  • Beat cream cheese with an electric mixer for a couple of minutes.
  • Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.
  • Fold in whipped topping gently until all combined.
  • Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.
  • If using candied cranberries, spread them on top of the white chocolate mousse.

Video

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Christmas Cheesecake slice on a wood cutting board with cheesecake on stand in background

 

Christmas Cheesecake collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

604.8K shares

Filed Under: Cheesecake, Christmas Baking, Cranberry, Dessert Tagged With: mousse, vanilla bean, white chocolate

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Diane says

    December 8, 2022 at 11:28 am

    5 stars
    I made this for Thanksgiving and it turned out beautiful. Thanks for the recipe.
    I tried to post a picture.

    Reply
  2. Michelle says

    December 12, 2022 at 10:14 am

    My sister-in-law wants me to make this into mini muffin size. Does the temperature or cooking time of the recipe need to be adjusted?

    Reply
  3. Tobi Spear says

    December 12, 2022 at 4:52 pm

    5 stars
    This is hands down the best cheesecake I’ve ever had. I
    Made it for a Christmas party and besides looking extremely impressive, the taste is even more impressive. I will be making this for my family for dessert with Christmas dinner…crank up the Christmas tunes while making it, so fun!! Thanks for this recipe, it’s absolutely delicious!

    Reply
    • LyubaB says

      December 13, 2022 at 1:32 pm

      Thank you for your kind words, Tobi! I am so glad you like it!

      Reply
      • Kim says

        December 14, 2022 at 4:11 pm

        Two questions. Doesn’t the water seep into the spring form pan while in the oven? Should the pan be set on foil and wrapped up the side before setting in the water? Oh, a third question, how many days in advance of Christmas could this be made?
        Thanks,
        Kim

        Reply
        • LyubaB says

          December 20, 2022 at 3:55 pm

          Hi Kim,

          To avoid water getting into your cheesecake you definitely want to prepare the pan by wrapping the outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking water inside. Wrapping the springform in foil will help keep water out. If you happen to get a little water in it anyways it won’t be a huge deal, I have had it happen and it’s still very good.

          You can make this cheesecake a couple of days ahead of time. Then the day of I would do the topping including the candied cranberries as the sugar will dissolve on them overnight and it won’t be as pretty if you do it in advnce>.

          Reply
  4. Marie Wilson says

    December 14, 2022 at 4:34 pm

    5 stars
    This was a huge hit with my friends. I made it a little easier by using strawberry pie filling (cherry would be good also) on top of the crust, layered the cheesecake filling, then added the pie filling again on top of the cheesecake after cooling, refrigerated overnight, then topped with the white chocolate mousse this morning. Truly delicious!

    Reply
    • LyubaB says

      December 20, 2022 at 3:50 pm

      Thanks for the time-saving tip! I am glad it went well for you.

      Reply
  5. Margie says

    December 15, 2022 at 9:31 am

    How many days in advance can you make this cake? I would just make the cake and decorate with the additional jam and mousse on Christmas day

    Reply
    • LyubaB says

      December 20, 2022 at 3:49 pm

      You could make the cheesecake itself a day or 2 in advance. I would like you said wait till the day off to do the topping including the candied cranberries as the sugar will dissolve on them overnight and it won’t be as pretty.

      Reply
  6. Joan Prentice says

    December 15, 2022 at 10:16 am

    Haven’t tried the recipe yet because my family is not fans of cranberry. Wondering if anyone has attempted to make this cake using cherries instead of cranberries?

    Reply
    • LyubaB says

      December 20, 2022 at 3:37 pm

      Hi Joan,

      I think Cherries would work well, I haven’t tried it personally but I know others have with good results.

      Reply
    • LyubaB says

      December 20, 2022 at 3:47 pm

      Hi Joan,

      Yes, you could use either cherries, blueberries, or strawberries. I think they would all go well in this cheesecake and you could follow the same steps.

      Reply
  7. Brenda Valponi says

    December 16, 2022 at 7:55 am

    This was definitely a show stopper – love making recipes that add a little element of skill. I increased the ingredient amount to make in a 10” springform as I had 12 guests. I did not cook in a waterbath and the texture when I served it the next day was very light and creamy. This was perfect for all my lady guests. I refrigerated what was left and when we had it tge thurs day the textire firmed up to an actual cheesecake. We liked that too

    Reply
    • LyubaB says

      December 20, 2022 at 3:44 pm

      I am glad everyone liked it, Brenda!

      Reply
  8. Debra Brodersen says

    December 17, 2022 at 8:40 pm

    5 stars
    A show stopper! Have made this several times and it’s always a hit. A beautiful presentation. Take the additional time to do the sugared cranberries, they are tasty and elegant on the cake. Use quality ingredients and follow all step including wrapping springform pan prior to filling and the baking time/oven cooling etc. Excellent step by steps. I did use a 10″ pan and it worked great just not as tall a cheesecake as 9″ but felt it feed more people. Only other personal not needed addition was I added orange zest peel a tiny bit of orange squeeze and vanilla to simple sugar syrup for the berry soak. Thank you for sharing recipe and such detail.

    Reply
    • LyubaB says

      December 20, 2022 at 3:42 pm

      Glad you liked it, Debra!

      Reply
  9. Catherine White says

    December 17, 2022 at 9:08 pm

    Would this cake travel well if I were to bring it to a party?

    Reply
    • LyubaB says

      December 20, 2022 at 3:41 pm

      It depends on how far the party is away from your house. I think if it’s under 20 minutes it would be okay.

      Reply
  10. J says

    December 18, 2022 at 10:51 pm

    How long can you make the cheesecake in advance?

    Reply
    • LyubaB says

      December 20, 2022 at 3:39 pm

      You could make this a few days in advance I would wait to pipe the topping and do the cranberry topper till the day of for the best presentation.

      Reply
  11. Ashley B says

    December 19, 2022 at 10:52 am

    Just made this for a party. It was absolutely beautiful AND delicious. Everyone was impressed when I told them I made it myself 🙂 next time, I think I will start by making the cranberry jam first so it has more time to cool down. Directions were easy to follow!

    Reply
    • LyubaB says

      December 20, 2022 at 3:35 pm

      I am so glad you liked it, Ashley!

      Reply
  12. Theresa says

    December 20, 2022 at 7:19 pm

    5 stars
    I made this the original way! Excellent! Then modified it for the instant pot too for a gift and it was smaller. Both ways are divine!

    Reply
  13. Linda says

    December 21, 2022 at 6:49 am

    How long can the candied cranberries be stored in the syrup? Can the candied cranberries be stored once sugared? Or do you sugars them right before putting them on the cake?

    Reply
    • LyubaB says

      December 24, 2022 at 11:32 am

      You can store the candy cranberries in the fridge covered for a few days, you can store the sugared cranberries as well but the sugar will dissolve and they won’t be as pretty so I would wait till before for that. It would still taste the same but for the first presentation, I like to do the same day.

      Reply
    • Lisa says

      December 25, 2022 at 8:50 pm

      5 stars
      I sugared them and let them dry completely on a cooling rack, then stored them overnight ina Tupperware bowl. You just need to handle them gently or you will knock the sugar off.

      Reply
  14. Sierra says

    December 22, 2022 at 8:37 pm

    Could I use homemade heavy whipping cream in this recipe?

    Reply
    • LyubaB says

      December 24, 2022 at 11:38 am

      You could but it won’t hold up as well as the cool whip.

      Reply
  15. Lela says

    December 23, 2022 at 1:42 pm

    When I put the jam on top of the cooled cheesecake it sunk. I would recommend refrigerating first until it sets further prior to adding second jam layer.

    Reply
  16. Sandee Winston says

    December 24, 2022 at 8:58 pm

    5 stars
    The best cheesecake I’ve ever made! I followed the recipe with NO Changes at all! That’s why I’m giving this one a 5 star! Wonderfully delicious! Thank you!

    Reply
  17. Jen says

    December 25, 2022 at 11:21 am

    5 stars
    This is always a hit and tastes just as good as it looks! I always skip the vanilla bean bc they are expensive and sometimes hard to find this time of year. I may try to make it ahead of time next year, can you freeze this?

    Reply
  18. Danielle says

    December 25, 2022 at 1:00 pm

    5 stars
    My families favorite cheesecake ever! Thank you for sharing this recipe. I’ve made it at least 5 times and it turns out perfectly every time.

    Reply
  19. anonymous says

    December 25, 2022 at 7:17 pm

    good! needed more vanilla and more sugar in the jam but overall great!!

    Reply
  20. Lisa says

    December 25, 2022 at 8:52 pm

    5 stars
    Followed the directions and it turned out perfectly.

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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