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.
I cant find vanilla bean anywhere can I add extra vanilla extract?
Hi Christine,
Yes, you can use one teaspoon of pure vanilla extract instead. I hope you love it! 🙂
Can you make this ahead of time? If so how long well last in the refrigerator assuming you don’t put the moose and dried cranberries on top until just before serving.
I am so excited to make this recipe! Do you think I would be able to divide the cheesecake batter into muffin tins & pipe on the mousse + decor? I have a small family and I don’t know if we could handle a whole cheesecake, haha!
Can I make this recipe with a 4″ cheesecake springform pan? If so, what changes do you recommend to accommodate?
Yes, you can prob use 3 of them for this recipe, and it would make the cooking time much less I think about 35-40 minutes and still in a water bath. Let me know how it turns out.
How far in advance can this be made?
Why do people have to ask the most ridiculous questions like “what’s a spring form pan or can I cut the sugar amount in half?” Please can’t people who have actually tried the recipe? I had to read through ten ridiculous questions before getting to one that actually made the cheesecake.
Thank you
I haven’t tried making this yet, however, I do not own a springform pan and have no clue what size to purchase and didn’t think about size until I read comments. I have diabetic family members who will try a small slice but really are not supposed to have sugar. . What may seem like a ridiculous question to you who most likely are a pro and don’t need to ask questions, good for you. Many of the rest of us are trying to learn how to make these decadent desserts and may occasionally need a little help. Sorry if you’re annoyed, just scroll past and try to have a little patience for others. Have a wonderful holiday season.
What a Debbie Downer.
Try to relax and enjoy life!
Everyone loved this cheesecake. The tangy cranberries and smooth, rich cheesecake.
I did not use Cool Whip, but substituted with fresh whipped cream.
I love hearing that, Jane! I am so glad everyone likes it! 🙂
Can I substitute the cranberries
Yes, you can substitute with strawberries or blueberries and you can get the recipe for the jam part of the cheesecake here at these links https://www.willcookforsmiles.com/white-chocolate-blueberry-cheesecake/ or https://www.willcookforsmiles.com/strawberry-cheesecake/
Nailed it! It was my first try for thanksgiving but I’ll probably do it again for Christmas! Also wanted to share, I changed the crust to keep this gluten-free by using my own recipe for almond four pie crust. This tasted a lot better than I imagined it would ( not a fan of cranberries). Thank you for this great recipe!
Awesome! I am so glad you liked it! Thanks for stopping by!
This recipe is amazing! Thank you for this…such a perfect bite of sweet and tart.
Thank you, Stan! I am so glad you liked it!
This is slightly time consuming but so worth the time and effort. AMAZING!!!!!!!!!! Made it for two Thanksgiving dinners and everyone loved all of it except candied cranberries. One of the best cheesecakes I have ever eaten
Yay! So glad you liked it, Michelle!
If I use the chocolate mousse piped on, does it need to be stabilized? How ling will it hold ?
Hi Stacy,
This frosting is pretty stable and will stay just fine. The reason to do it right before is that you have to cover it and it will mess up the frosting flowers.
If I don’t have a roasting pan can I use a glass baking pan?
Hi Angelica,
Unfortunately, I don’t think a glass pan will be big enough for the springform to fit right.
Can I use a 10 in springform if that’s all I have?
Hi Jenna,
Yes, you can, it will just be a little thinner.
What size springform pan?
Hi Mark, I always use a 9-inch springform for my cheesecakes.
Can I use real whipping cream instead of cool whip? I do not want to use cool whip
Whip Cream is way too thin and will be runny You can use it if you stabilize it, Merengue powder is something you can use for that. I hope you are able to still try it!
Made it and wow was it ever great! Nothing wrong with this recipe at all!
Thank you, Maggie! So glad you liked it!
I’ve prepared the crust and jam and soaking the cranberries. I’ve realized now I don’t have the whipping cream. Can I just leave the crust in the fridge and make the cheesecake tomorrow after I can get to the store or will I have to make another crust?
Hi Nikki,
Yes you can! I hope you enjoy it! 🙂
Is it possible to freeze the cheesecake after baking and put jam and white chocolate mousse on after defrosting it?
Yes, you can do that. You can also find the instructions for freezing a cheesecake in my New York Cheesecake here is the link if you’d like to look https://www.willcookforsmiles.com/new-york-cheesecake/
Hi, can I decrease the amount of sugar in the recipe?
I never comment on recipes, but this one felt like it deserved to be mentioned. I have made numerous different cheesecake recipes over the years (dozens) looking for “the one” and this is the first one to come out perfectly. No brown, eggy edges, no liquidy center and dark edge, no partial baking with a foil cover, no cracking, no sticky sides and ugly outside rim. I easily walked away with a cheesecake that looked like the picture. The ability to be repeated well consistently is the mark of a great recipe and a great recipe writer. Thank you for sharing!
such a huge hit!!,can I substitute cranberries