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 (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
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
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.
I’m planning on doing this for Christmas this year! I’m very excited in trying this it looks amazing! I saw in the comments someone asked about submitting vanilla extract in place of the vanilla bean is this okay and how much to use? Also saw soaking the cranberries 2 days do you have to make more syrup and change it out or just keep stirring it.
I have these exact questions! I keep scrolling hoping for an answer.
Hi, Angela! Sorry for my late response I didn’t get an email notifying me of your question. You can use 1 teaspoon of vanilla extract. And just keep stirring. 🙂
This looks so good! What a beautiful garnish for any Christmas dish!
Thank you, Suzanne! 🙂
24 oz cream cheese packs – is that “one” 24 oz. cream cheese?? Since it said 24 oz “packs” I was a little confused.
Hi, Judie! Cream cheese packs usually come in 8 oz packages so you would need 3 packs to make 24oz 😉
That was a bit confusing because Costco sells individual packets in a large bog. Can’t wait to try this.
Amazing recipe! I’ve never gotten so many compliments on my cheesecakes before. Thank you!!!
I’m SO happy that everyone loved it, Myles! Thank you so much for coming to tell me 🙂
Hi Lyuba: Thank you for the recipe. I made this for my guests for a pre-Christmas brunch 2018. What a hit. It was a lot of work, but fun. The presentation was spectacular and totally decadent. After reading some of the other comments I did soak the raw cranberries for the topping for two days and kept stirring them and submerging them in the syrup water under a saucer. They were perfect and with the crystalized sugar added a beautiful frosty topping.
Will definitely make it again next year. Thanks. Lorna
That is so wonderful to hear, Lorna! Thank you so much for sharing it with me 🙂
I’ve made this cheesecake 2 years now and it’s been a hit both times. I think I made first one an 8 in and seconded was 9…liked the 8 better… now it’ll probably be a traditional dessert for us! Great recipe!!
Awe, that’s awesome!
I’m so happy that the cheesecake made it as part of holiday tradition 😀
Would you bake for the same length of time in an 8inch? I plan to use the 8inch as my 9inch has another cheesecake in it.
This was the best cheesecake I’ve ever eaten.
I made this for our life group Christmas party last night, and not a crumb was left. Everyone loved it!
Oh my gosh, I LOVE hearing that! I’m so happy everyone liked it 🙂
Looks so yumm! Wondering if you can freeze this cake?
I’ve never actually freezes a cheesecake before. I’m not sure how this one will be with jam and frosting. I’m sorry I’m not too much help with this one.
Hi! This looks so delicious! I’m making it for my moms birthday next week and I was wondering about the white chocolate. Is it 2 8oz bars or 8oz total?
I have the same question Mariya. I am making this today using 16 oz.. total. Wish me luck!
I think it’s 8oz total. Cuz each chocolate bar is 4oz. I’ve asked my sisters opinions as well and they agreed it’s 8oz total.
Yes, I’m making the cheesecake this year as well and was confused about how the amount of chocolate was listed. Did the 8 oz amount work for you Mariya?
Oh gosh, girls I’m so sorry! (Busy time of the year, eek)
I just checked and it does look confusing, I’m not sure why the recipe card did that. I’ll fix that. It IS 8 oz total.
Most white chocolate baking bars come in about 4 oz size. So that will be 2 bars.
I hope you like the cheesecake!
I did 8oz total and the cheesecake is delicious! Thank you!
That’s wonderful to hear! Thank you for letting me know 🙂