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
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
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
Louise Stensland’ says
Will the mouse stand up for decoration?
Thank you Louise
LyubaB says
I apologize, I’m uncertain about what your asking. If you’re inquiring about leaving the dish with the cranberries out, it can be left out for up to 2 hours. Please let me know if this isn’t what your asking.
Angela Rose says
Is the calories the amount for the entire cake or for one serving
Joanne says
It’s for one serving.
LyubaB says
Yes, the calorie count provided is for a single serving. It’s a rich dessert… You might consider cutting a very small slice. 😉
Karen says
When we take this out of the oven you mention removing the foil. I don’t see where we added foil?
Melissa says
The foil is used to wrap around the springfirm pan… so that water does not seep into the pan and ruin the cake.
LyubaB says
Melissa, is correct you use the tin foil in the step 8 to cover the bottom of the spring form so that you don’t get water inside of it.
Laura J Kays says
Would a gingerbread cookie crust work with this recipe? Using your gingerbread cookie recipe then crumbling them up.
LyubaB says
Hi Laura,
I don’t think a ginger bread crust would work because the flavor would be to much and overpower the white chocolate and cranberries. If you did use gingerbread I wouldn’t use my cookie recipe because they are soft you would want to use a ginger snap instead of a cookie. I do have a gingerbread cheesecake and I also have a eggnog cheesecake that you could use a ginger snap crust. Here are the links to both of those recipes if you would rather use them. https://www.willcookforsmiles.com/gingerbread-cheesecake/ and https://www.willcookforsmiles.com/eggnog-cheesecake/
Christine Wilson says
Looks like an awesome christmas dessert
Ingrid Schwabe says
If making and freezing should I wait to put the cranberry jam on until all thawed and then do it with the Mousse? Or can the jam be frozen on the cake?
LyubaB says
Yes, you can freeze the jam and it will be fine.
Evelyn says
Can I substitute whop cream for cool whip
LyubaB says
Hi Evelyn,
Whipped cream isn’t as stable as Cool Whip so that is why I don’t use it and go with the Cool Whip. I know some people have used whipped cream and stabilized it different ways but I have not tried that method.
Christine Wilson says
what is cool whip I dont think we can get it in NZ
Melissa says
I have made this using whipped heavy cream and it was fine. I am sensitive to the additives I’m cool whip, so I can’t use it. I have had people request this cake, so I know it’s delicious. I highly recommend.
Carol Bl says
Lyuba, this recipe looks amazing, but I have a question: I don’t think you mention the temperature of the water that you add to the roasting pan. Other cheesecake recipes I’ve used say to add boiling water. What temp did you use? Thank you, in advance.
LyubaB says
You can use boiling water but I always use hot tap water and haven’t had any problems.
Maria Olarte says
What if I cant find the vanilla bean? What can I substitute it with?
Steven J Vega says
I used vanilla bean paste. Found in Publix, FL grocer
Marie says
This is one of the best recipes I’ve tried! Exceptional flavor and eye appeal. I make several varieties of cheesecake and this one gets the most views.
Note: it does take more time, however it is worth every minute!
LyubaB says
I am so glad you liked it!
Jade says
Can you freeze it, for at least a week?
LyubaB says
Hi Jade, yes you can freeze this cheesecake without the topping. Here is a link to my vanilla bean cheesecake where I go over exactly how to freeze a cheesecake https://www.willcookforsmiles.com/vanilla-bean-cheesecake/
Leslie says
Made for the 2nd time, couple of comments. Stabilize the whipped cream with gelatin. Look for recipe online, but I added a half packet of gelatin to warm water and streamed it in while whipping the cream. Works perfectly.
Also, added cranberries to hot syrup, made them a little softer. Save the syrup for cocktails!