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 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.
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.
MORE HOLIDAY DESSERTS TO TRY
White Chocolate Cranberry Soft and Chewy Crinkle Cookies
Cranberry Cream Cheese Coffee Cake
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Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)
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
Renae says
Amazing, this was so good. Would tweak the crust, I like it crisper. But definitely would make more then one.
Tanya says
Looking for some tips for next time. Tasted delicious but the slices didn’t hold their shape. It was a bit messy. Also, I felt like my candied cranberries were still a bit too crispy. I waited to soak the cranberries until the sugar water was completely cooled. Any suggestions? First time I attempted to make any type of cheesecake.
Leslie says
I put mine in the hot sugar water and refrigerated them. They were perfect!!
Kim Johnson says
I’ve made 1/2 this cheesecake for years. Lol! Meaning, I usually start late and only get the jam/cheesecake combo done in time for Christmas. Everyone loves it. This year, I found myself with a lot more time on my hands (everyone was sick and nobody was coming for Christmas ) so I was able to do every step and complete the whole process. First, it’s a show stopper. It’s an impressive vision even without fancy decorating. Secondly, and more important, it’s delicious. It does not disappoint.
LyubaB says
I am sorry everyone was sick for Christmas we have had holidays like that as well I hope everyone makes a quick recovery. I am glad you were able to complete the cheesecake and enjoyed it.
Leslie says
What a sumptuous dessert! It was met with rave reviews. I cooked the jam longer in order to make it more jammy, and sweeter. I also baked the crust about 10 minutes, otherwise i followed the recipe exactly. The texture on the Graham cracker crust was perfect. We have always baked ours as per Good Housekeeping cookbook. It was a resounding success and it looked gorgeous. This was an amazing cheesecake.
Laurie says
I made this for Christmas dessert and it was both beautiful and fabulous! Worth the effort!
LyubaB says
Thanks, Laurie! I am glad you liked it!
Pamela says
Everyone loved this cheese cake. It was beautiful and scrumptious!!
LyubaB says
I am so happy you liked it!
Ashlie says
I have been wanting to make this for too long now. I’ve never made a cheesecake before, and I found this one especially intimidating. After reading the tips, watching the video, and making a plan, it came out beautifully!!
*I wrapped my springform pan in foil then tightened an oven bag around it just to be safe. No leaks!
The flavors went together perfectly. I have never eaten raw cranberries, but they worked out so well. I brought it to my sister’s for Christmas yesterday, and she already has friends asking for the recipe. Don’t wait as long as I did to make this. It is absolutely wonderful!
LyubaB says
SO glad it came out well and everyone liked it!
Jen says
I’ve made this cheesecake in the past and it was a big hit! It has been requested to be made again, but some guests are not a fan of cranberry can you substitute with another fruit(raspberry) if so, can you post the recipe?
Thank you!
LyubaB says
You could use raspberries and just do it the same as you would with the cranberries.
Katherine White says
I made this cheesecake for my daughter’s birthday it was delicious and the presentation was beautiful. This was my first attempt at making a cheesecake and my question is how do you get the bottom of the springform pan off to put on serving dish? I think my slices wouldn’t have been so messy if I had let it set in the refrigerator the full 4 hours. Great recipes ..
LyubaB says
I leave the bottom on and put it on the serving tray with the cheesecake. It would be really hard to get it off the bottom and still have it stay intact.
Sarah says
I make this recipe every year! I don’t remember though… Can you make the moves ahead of time? Bringing this cheesecake to our family cabin and trying to prep as much as possible
LyubaB says
I am sorry I am just now seeing your comment. Next time send me a message on fb so I can respond quicker.
Lori says
Delicious dessert and easy to make but requires some extra time to make the jam and candied cranberries. Very pretty Christmas cheesecake!
LyubaB says
Thank you, Lori! Glad to hear you liked it.
Krickette says
We’re having our Christmas on January 2nd. My brother in law got caught in the blizzard that hit the Northeast and we are waiting until he gets home. I want to make this but I do not have a springform pan. Would it also work in a regular casserole pan or pie pan? I have Lots of those.
LyubaB says
I am so sorry, I am just now seeing your comment. Next time send me a message on Facebook for a faster reply. \
You could bake it in a casserole pan but you wouldn’t be able to remove it you will have to slice it in the pan.
Janis says
Very good!
LyubaB says
Thank you, Janis!
Kim says
Made your Christmas cranberry cheesecake tonight absolutely delicious
LyubaB says
Thanks, Kim!
Sandy says
I made this for my mom’s birthday. I took the it with us to the restaurant with us. Everyone was raving about it! I gave a piece to the waiter and he shared it with the owner. She had to come over to the table to see who made it and say it was the most delicious cheesecake she ever had! Now everyone in the family wants one when their birthday comes around! Thank you for this awesome recipe you shared! 💯💗
LyubaB says
Wow! What a nice complement! I am glad everyone liked it!
Stella says
I made this twice during the holidays and got rave reviews! It was delicious! I so wish I could still get fresh cranberries to make it again. Not sure if frozen cranberries would work.
LyubaB says
I am so glad you liked it, Stella! You can also use strawberries, bluberries, or even raspberries if you wanted to make it again after christmas.
Melissa says
This cheesecake is incredible. It is light and airy and that cranberry jam- I mean brace your mouth for something so divine even God will be fighting you for this cake. Holy crap this is excellent!
Morgan Atwell says
Hi I am in the middle of making this cheesecake and it’s been an easy process so far but I wasn’t able to do the water-bath and when I pulled my cheesecake out of the oven it had a crack in the top of it I was just wondering if that was okay or not and how do I prevent it from happening again and I had watched your video of the cheesecake and noticed you had used three things of cream cheese instead of four
lyuba says
Hey Morgan,
So the water bath is a very important part of the process and is exactly what helps it prevent cracking on top, makes it soft and fluffy, and keeps the direct heat away from the cheesecake. You will end up with a completely different texture of a cheesecake if you bake it without water bath.
Also, did you adjust the time for the baking? Baking a cheesecake in a water bath takes longer, so if you didn’t adjust the time, the cheesecake was quite overcooked.
As far as the cheesecake batter, this recipe uses 24 oz of cream cheese, which is 3 packs of 8 oz. Some of my cheesecake call for 32 oz. of cream cheese but not this one.
So I highly recommend that you bake the cheesecake in the water bath, it will make the world of difference!
Stella says
Once completed, can this be frozen?