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
Anne Caroline says
Hi, how do I substitute cranberries? Here in my city its hard to find and I would love to do this cheesecake from Christmas.
LyubaB says
You can use any other berry and just follow the same instructions.
Michelle says
Do not attempt to bake this cheesecake without wrapping your pan in foil and outting it in a water bath. I’ve never used a bath with any cheesecake but due to the jam on the bottom it dripped out during the baking process. I had a terrible mess to clean and smoke filled house 😱
LyubaB says
Yes, you must always wrap springform pans in foil or water will get out or in the pan. I am sorry that happened to you.
Bethany says
Could I make a raspberry jam with this and have the consistency turn out ok? If so, do you have a raspberry jam recipe?
LyubaB says
You could use raspberries and you can follow the same recipe as for the cranberries.
cheryl says
How early can I make the cranberry jam just trying to prep for the day of.
LyubaB says
Sorry, somehow I missed your comment. You can make it a couple of days in advance.
Shea Aiken says
A nice recipe but had to try it twice. The first cheesecake was baked too long per the recommended 70-75 minutes. It cracked and fell apart. The second cheesecake was perfect listening to my gut feeling of 60 minutes baking time and 10 minutes in oven after turning oven off and leaving the door open.
Elżbieta says
Nie wiem co oznacza bita polewa?
To to samo co bita śmietana?
LyubaB says
No, whipped topping is Cool whip at my grocery stores it is in the freezer section by the frozen pies.
Cassie says
Hello! This recipe sounds amazing, it will be the first cheesecake I’ve tried! 🙂
How long in advance could you make this?
Deda Flora says
Can you substitute the eggs?
Monika F. says
I have done this recipe several times with egg replacement and comes out wonderfully!
LyubaB says
Nice to know! Thanks!
Sa;grario says
Hello, Can this be made with sugar substitutes like monk fruit? I’m trying to stay away from sugar as much as possible.
thank you
Lauren Le Roux says
Good morning- in my experience with cheesecake, I would say yes. Provided that whatever substitutions you use are acceptable for baking.
Debra says
Always a favorite made multiple times! Can this be frozen prior to putting frosting on?
LyubaB says
Hi Debra,
Yes, you can be freeze this cheesecake and here a link to another recipe where I go over how to freeze a cheesecake. https://www.willcookforsmiles.com/vanilla-bean-cheesecake/
Gale Hethcoat says
I need to get thus recipe via email. Sounds incredible!
LyubaB says
You can scroll up to the recipe card and you will see the printable recipe there. Hope that helps! 🙂
JoLynn says
Can the completed dessert be frozen?
LyubaB says
I am sorry I am just seeing your comment. I would freeze without the cranberries and topping. here is a link to another cheesecake recipe that goes over how to freeze and defrost cheesecake. https://www.willcookforsmiles.com/eggnog-cheesecake/