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
Nutrition
Erica says
How much water for the cranberry jam?
Robin says
Deliciously light & bright cheesecake. Mine turned out beautiful but I think it should be noted that extra wide foil should be used, not the regular width. Unfortunately the crust of mine was all soggy because water did seep in even though I used 3 layers of foil to try to protect the water from getting in.
LyubaB says
I am so sorry that happend! I am glad you still liked it though.
Jen says
Can I make the white chocolate mousse the day before?
Jerry Keenan says
While making this, I got to step #18 and added the jam, it didn’t specify to use only half the jam, so when I got to step #23 there was no more jam! Praying for the results to workout ok.
First time making cheesecake,
Merry Christmas everyone!!!
NICOLE LYNN SHERMAN says
I didn’t have enough jam. Half of the jam didn’t even cover part of the crust. I ended up making a double batch. Also how long is the mousse supposed to set before being put on?
Sue says
Was worth the time and effort, substituted vanilla extract for vanilla bean. Everyone loved it, making it again this year.
LyubaB says
I am so glad you liked it, Sue!
Anna says
Hi there.
I was wondering if this cheesecake can be frozen?
Melissa Dillon says
Can I substitute Ghiradelli white baking chips for the white chocolate bars?
Robin Reese says
Melissa, that’s what I used. 8 Oz of the 10 Oz bag. It was perfect.
Melissa says
Thank you, my cheesecake is in the fridge and I’m gonna make the moose tomorrow it’s dessert for tomorrow night.
Melissa says
Thank you, the chocolate chips worked perfect. The only issue I had was that even though I drizzled the white chocolate, when it connected with the cream cheese it made some little chunks of chocolate solids, and then it would not pipe through my piping tool. I’m not great at decorating so I went ahead and just kept it flat with the candied cranberries on top. This was the most delicious cheesecake, a definite keeper. It is beautiful as well. The tartness of the cranberries made it delicious, and the candied cranberries are delicious to snack on just as they are. Next time I will use a larger hole when piping on the decorations.
LyubaB says
I am so glad it worked out for you, Melissa! Thank you for stopping by and letting me know!
Raylene says
Maybe a silly question but I cannot find fresh cranberries anywhere in stores right now. I know you had mentioned that the candied cranberries on top are optional but what about the cranberry jam? I managed to get 1 can of whole berry cranberry sauce…can I work with that somehow?
Michele Magner says
I found large bags at Costco! Not sure what State you’re in, but maybe they’ll have them for you? I’m trying this for this first time today so am not sure about the sauce.
Susie says
Another question – I will be making this tomorrow to take to my in-laws’ house for Christmas (2.5 hours away). Should I wait until I get to their house to add the mousse? Also, any tips for transporting the cheesecake? Thanks again for your help!
Susie says
I decided to add the mousse and candied cranberries at home before we left. I have a push cheesecake pan (far easier than a springform pan), and left the cheesecake in the pan when I added the toppings… even when I piped my first roses. Covered the finished cheesecake (in pan) with tented foil, put it in a cold bag with ice packs. The cheesecake traveled beautifully, and was delicious! This recipe is definitely a keeper. Thanks so much!
Ashley says
In the process of making this cheesecake and everything is tasting so yummy already!!
Had a quick question since I’m making this for tomorrow (Christmas).
Is it ok to add the cranberry jam on top of the cheesecake after it cools and the white chocolate mouse or shoud I wait to do both of those steps until tomorrow?
Thank you!
Julia says
I see you used rum extract in the video instead of vanilla extract ?
Stephanie says
Hey happy holidays! Question I bought the Almond Bark chocolate is that the same as white chocolate or do I need to purchase the regular white chocolate brand thanks