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
Kate says
I have never made cheesecake before so trying this for the first time. I wanted to make it ahead for Christmas. Can this be made and frozen? Or is this best made fresh?
Trich says
Absolutely it can be frozen. We did it last year for Thanksgiving. We froze 2 whole…then after 1 day pulled one of them and cut it w a hot knife, inserted parchment paper between the slices and then refroze for individual take homes for our guests. We pulled out the 2nd one the night before the dinner and had it thaw in the refrigerator…it was messier to cut, but both tasted the exact same once ready to serve. Delicious! We plan on making more this year for the Christmas season; only we’re going to play with size variations and will most likely negate the jam on the Graham crust, as it made ours a bit soggier than we prefer, and we’ll put some of the jam in a little mini jar as a bonus gift for thise that want more with their slices! Good Luck to you…
Theresa says
Does this cheesecake travel well?
Doug Jeffries says
I have made this twice now and it is yummy. The question I have is about the mousse. Both times mine seem to be more runny than you would want it to by. Sort of like marshmellow fluff sliding off the side when you cut into it. What do you think I am doing wrong?
Charlene says
I’m not a huge fan of cranberries. Would raspberries work? Any other changes in the process if I switched to raspberries?
LyubaB says
Yes, you can use raspberries! You can check out this raspberry cheesecake I have to see the process I used for the raspberry topping.
Valerie says
I would definitely leave the baking to the professionals for this one. With that said can I place an order for this delicious Christmas Cheesecake? Will you ship to Brooklyn NY?
Doug says
Valerie – you should give this one a shot. I have never made a cheesecake and I am not a baker normally, but these instructions as a piece of cake (pardon the pun.) Take my advise and make yourself a good shopping list and you should be good. I didn’t and ended up at the store 3 times for stuff I didn’t get. The recipe being broken down into different components threw me off.
Tracy says
O I’ve found my Christmas dessert! Never made a cheesecake so hopefully it turns out fine, and may I say I love your directions! Thanks for the recipe! I’ll let you know how it turns out!
LyubaB says
I hope you love it, Tracy!
Jill Young says
Can you fall in love with a cheesecake? Because I think I just did!
LyubaB says
Thank you, Jill! I am so glad you liked it!
Shannon A says
I made this cheesecake last Christmas and we all loved it! This year, I’d like to make it into mini cheesecakes- in muffin tins.
Would you know how to adjust cooking times to achieve this?
Thank you! It’s a favorite in our home!
Amanda Wilburn says
Do I have to put the vanilla bean in it? It is really expensive for me to buy one vanilla bean.
LyubaB says
You can use 1tbsp of pure vanilla extract instead, it’s more affordable and will last quite awhile when kept in a cool dry place.
Amanda Wilburn says
Is that total with the 1 tsp of vanilla extract or 1 tbsp plus 1 tsp of vanilla? I just want to make sure I don’t put in too much or not enough
Doug says
You can use vanilla extract, but the vanilla bean adds more flavor in my opinion. I have made it both ways and you can tell the difference. This is definitely not the cheapest of desserts to make, but you can splurge once per year and not kill your food budget terribly. 🙂
Susan says
How far ahead can you make just the cheesecake to keep in the fridge without freezing? Thank you
LyubaB says
Yes, you can make this the day before. I would wait to add the sugar cranberries to the top until the day of just for the best presentation as the sugar on them may dissolve overnight.
ERIN LYNCH says
How much water for jam?? Can’t find it in recipe?
Doug says
Hi, there is no water needed for the jam. the sugar and cranberries will break down and for a great jam. I would recommend using a wooden spatula and just working it constantly. It will feel like nothing is happening for a while, then it will all come together suddenly and be great.
Yvette S. says
I just unwrapped my cheesecake and see that water got in and the sides of the cake where the crust is got soggy can I put the cheesecake back on the oven so it can get a little crispy or is that a bad idea? Help me please.
LyubaB says
No, should still be fine I have had it happen a few times and it shouldn’t affect the taste much. But if your pan is old it may not seal as well, I also like to use one big sheet of heavy duty aluminum foil it helps keep the water out.
Paula says
Do you pre cook the crust?
Megan Delfraisse says
Made this several times and everyone loves it! If I have someone who is not a fan of white chocolate would you have any recommendation for an alternative in the mousse?
Kimberly Boulding says
I made this several times! Your recipe was delicious and a big hit! Although I sprayed the bottom of my cheesecake pan and the bottom of the graham cracker crust stuck to the pan and once got soggy any idea on what can do to rectify this?
rosemary horner says
are the cranberries on top soft? or are they still hard with each bite?
LyubaB says
There have like a candy coating on the outside but they are soft on the inside.
Krissy says
Do you know if Huckleberries would work instead of cranberries? I would think so but wanted to ask? Huckleberries are kind of tart as well?
LyubaB says
Yes, I think they would work for this cheesecake.
Debbie says
I’m not a fan of whipped topping. Has anyone tried making the mousse with whipped cream instead?
LeAnne says
I line my pan with foil so that it doesn’t stick
Janet says
Can I use cherry pie filling instead of the cranberries jam? And do you add hot or cold water to the roasting pan when you bake?
Yvonne Thomson says
Two questions
1) You don’t mention baking the crust. Does it need to be baked before you fill it?
2) Can I use up I use authentic whipped cream (heavy cream that I whip myself), instead of the cool whip?
I appreciate a quick response. I’m hoping to make this Friday (tomorrow) for our family Christmas on Saturday. The pictures and recipe look great! Thank you!
Sara says
Did you pipe the white chocolate mousse around the top or do you whip cream to pipe? If you use whipped cream, how did you stabilize it to get it to hold its shape?
kitty weeks says
I made this cheesecake and it is delish. I just don’t remember what I used for the piping. What do you ise for piping?