Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)
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 Recipe (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 fine white granulated sugar or caster 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.)
Cheesecake:
- 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
Notes
- Without topping: This is the best way to freeze it is without frosting or sugared cranberries. Bake and cool the cheesecake, skip the mousse and cranberries, wrap air-tight in a couple of layers of plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the topping and decorations.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Direct quote from my dad, “That’s the best damn cheesecake I’ve ever had!”. Fantastic recipe, and the candied cranberries made it. I should have made double, I couldn’t stop snacking on them!
WOW! I love that!!! Tell your dad I said Thanks!!! And thank you for letting me know! 🙂
Hi should the eggs be room temp??
When baking it’s best to use room temperature.
Water leaked into my pan even with the tinfoil. The “crust” is mush. I have it in the fridge now, for the night, to see if it will set a little. Is there any way of fixing it? Save the cheesecake part and just make a new crust?
I know this won’t help now but the only way I know of o avoid a leak is to first tightly wrap all in Foil and then use a slower cooker liner. Please the cake inside the liner and tie a knot at the side. This is fool proof and you will always get awesome results. I made this cake yesterday and turned out perfectly.
That’s a good idea! 🙂
Sorry, Alex! That does happen sometimes, if it was just a little it won’t effect it much, I hope it turned out okay!
Hi, Alex, a little water will be okay it should still set up. I hope it wasn’t ruined! Please let me know how it turns out!
This turned out Awesome!! Will definitely make again!!!!Mmmmmm
I am so happy you liked it! 🙂
The recipe just calls for butter and doesn’t specify salted or unsalted. Honestly I’ve had so many recipes switch back and forth even when baking I’ve learned not to assume! Which is it supposed to be?
Hi, Courtney! Sorry for the late response your comment didn’t come through on my email. You use unsalted butter, I will change the recipe to that now. Thanks for pointing out that it didn’t say which kind!
Hello! I covered the bottom of my springform pan in foil for extra protection but it seems like some water did get inside the foil. Is that okay? How will i know if it’s messed up to not? /:
Hi, Kori! Sorry that happened, you might have a softer crust. But it shouldn’t effect it to much.
Hello!!
You made this recipe 2 years ago and I wanna do it, but o have this little problem. I live in Mexico and I can’t find fresh or even frozen cranberries. Can I do it with blue berries? Or what doy you recommend?
Should I abandon this fantastic and delicious quest?
Thank so much, and have happy holidays ❤️🙏
In the comments above she said yes to someone else who asked this question and posted 2 other cheesecake recipes on her blog, one strawberry and one blueberry. It was one of the 2017 comments.
Hi, Angie! Yes, you can use blue berries!
Can this recipe be made ahead and frozen.
I haven’t tried it, but I think it would be fine to freeze it then thaw it out in the refrigerator.
Do you think this will hold up if I back two days in advance and wait to decorate until the day of?
Hi, Carrie! I do think that will be just fine. 🙂
Hi! I plan on making this on Christmas eve. What day should I start preparing it? And I’m a bit confused about step 8 and the roasting pan?
Hoping for a reply! Im so excited and nervous to make this! lol
Thanking in advance,
Meghen 🙂
I would start preparing it the day before you plan on baking it. The roasting pan is used for the water bath to reduce cracks in the cheesecake.
Has anyone made this with fresh frozen cranberries?
I’m excited to try this for my family this year. I’m a little nervous about putting the springform pan in water. Is this necessary and why?
Hi, Sabrina! I think that would work fine.
Making the cheesecake now and am excited to taste in a few days. I make lots of cheesecakes and have found putting a pan of water on a shelf below the cheesecake in the oven works as well as putting the cheesecake in a water bath.
I haven’t tried that I will the next time I make one. Thanks! 🙂
Silly question but what type of pan do you put this in?
A 9″ springform pan, although one comment said they made it in an 8″ pan
Yes, a 8″ or 9″ spring form pan
How long would I bake this in an 8inch springform pan?
This cheesecake is amazing both with regard to taste and presentation. The directions were straightforward and easy to understand. Just follow it exactly. The whole cranberries seem too tart if you taste them by themselves, but eaten covered in frosting and cake, perfect!! My husbands eyes rolled back in his head when he took his first bite. It’s a winner for sure!
I am so glad you liked it! 🙂
I don’t care for graham crackers. Do you think crushed ginger snaps would work as a replacement in the crust or do you think the flavor would overpower the cheesecake?
Thank you
Hi, Heather! I haven’t tried it but I think it would be tasty!
I love graham cracker crust but was thinking maybe shortbread cookie crust might be good for those who don’t. I can’t wait to make this…it looks delicious!
Good Idea, Elizabeth! I hope you like it 🙂
I followed this recipe exactly, and it was amazing! The only thing I did differently was candied some fresh rosemary to add as a garnish with the candies cranberries and it was beautiful! The flavors….yum!
So glad you liked it!
Also the recipe lists whipping cream in the cheesecake ingredients but doesn’t tell you to add it. I hope ours turns out without it. 🙁 please please proofread! Or have test bakers.
The addition of the whipped topping is in step #28. I made the cheesecake on Nov. 26 and it was in the directions. Hope yours turned out!
I believe that is in step 16.
Hi, It is in step #28 I am sorry you missed it. 🙁
That is to add the whipped topping. The ingredient list calls for heavy cream (also called whipping cream) in the cheesecake section. But it never actually says to add it in the instructions.
This recipe looks delicious and we are making it now. I have to say, it’s incredibly difficult to follow because of how it’s organized. And we are VERY experienced cooks and bakers. Maybe list the ingredients with the steps for each part. Because trying to find the baking temperature for the cheesecake hidden in the cranberry jam was a bit silly.
When do you actually take the Cheesecake out of the springform pan?
Once cooled 🙂
What temperature do you bake the cheesecake? That was left out of your recipe.
Hi, Mary Anne! It’s there, in step 8 you preheat the over to 325 degrees.