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
Stewart Park says
I would love to make this for the family this Christmas, but does it really take 8 hours of prep? Watching the video, it doesn’t feel that there is that much time involved. That’s a lot of time to commit to a dessert during a busy time of year.
Audrey says
It takes every bit of 9 hours, but well worth it!
Alicia says
4 hours is waiting for the cake to cool. If you skip the candied cranberries it goes much faster.
LyubaB says
This recipe is undeniably a labor of love but it does include the cooling time. I do find the result is worth the effort.
Kathi LaCourt says
I made this cheesecake for the first time for Christmas 2020. It was such a hit that I’ve made it every year since! Even my daughter who doesn’t like regular cheesecake likes it. And while there are multiple steps, it’s really not difficult to make at all. Thank-you from my family for our new Christmas tradition!!
LyubaB says
I am so glad you like it and feel honored that this cheesecake has become a family tradition for you!
Cassandra says
I am wondering if I could double the crust on this? This will be my 2nd time making this cheesecake, because it is soooo amazing!
LyubaB says
I am sorry, I am just seeing your comment. How did it go?
Cassandra says
Thank you so much for this recipe! I wish I could post a picture of how it turned out, but wanted you and your following to know that this is by far, the BEST cheesecake I’ve ever had! The sweet and tangy and the different textures in it is heavenly!
💚💚💚💚
LyubaB says
Hi Cassandra,
I am so glad you like the recipe !I wish there was an option for you to be able to share a photo as well you could post it on my Facebook page if you’d like. 🙂
LyubaB says
You are so welcome! I am so happy you like it!
Vem Hess says
Hello thank you for this recipe. I cannot wait to make it for my family for Christmas. Can I make this two days in advance and put it in the fridge?
Cassandra says
Oh my gosh! That is sooo wierd! We both posted on the same cheesecake at basically the same time!
Let me be the 1st to tell you, it is to die for!
Cassandra says
Just realized you posted in the am and I posted in the pm. Not quite as crazy as I thought! Ha ha!
Vem Hess says
Haha that’s funny! Have you tried making this cheesecake two days in advance?
LyubaB says
I am sorry I am just seeing your comment. Next time for a faster response you can message me on Facebook or Instagram. You can make this 2 days in advance you would just want to wait till the day of to make the topping.
LyubaB says
You can make the cheesecake itself two days in advance but I would wait to make the topping till the morning that you plan on serving it.
Stella says
Hi there,
Could I make the cheese cake two days ahead and the mousse one day ahead and then store in the fridge? I’d put the mousse onto the cake and decorate on xmas day itself?
Mandy says
I made this last year for Christmas and it was THE HIGHLIGHT! Making again this year and will likely always be our traditional desert. Also have the question if you could make it two days ahead and keep in fridge (making the white chocolate topping the morning of serving?). Thanks!
LyubaB says
Yes, you can make this ahead of time and do the topping as you said but I would do the candied cranberries the day of for the best presentation. It won’t affect the flavor but they absorb the sugar so they won’t look as pretty if you do them beforehand,
Melissa says
Can this be frozen !
LyubaB says
Hi Melissa,
Yes, it can be frozen but you will want to wait to put the topping and cranberries on top until you defrost it for the best result. Here is a link to my vanilla cheesecake with instructions on how to freeze and defrost a cheesecake.
https://www.willcookforsmiles.com/vanilla-bean-cheesecake/
Kathleen Mary Wagner says
I made this a few years ago it was delicious, very time consuming. I did find your directions lacking, ie, no directions & ingredients for crust. No no ingrediants for white chocolate moose, is it bakers white chocolate cooking squares? I had to search for ingredients . The directions for alum. foil are confusing, do you wrap the outside of the pan or cover it with it also. Do you really cook cranberries, for topping? for how long??? Please clarify, it might be a good idea. so others, will know. Thank you.
Murphy Susie says
I am making this cheesecake right now (after second layer of jam an in fridge for four hours). I found no issues with this recipe. If you watch the video first, you can get the idea. The recipe for each part lists all of the ingredients and then below that, the step by step directions. I hope that this helps.
Amanda Larson says
I am wondering if you can freeze with the mousse topping??
LyubaB says
Hi Amanda,
I would freeze it without the mousse I have instructions on how to freeze a cheesecake here at this link https://www.willcookforsmiles.com/christmas-cheesecake-cranberry-jam-white-chocolate-mousse-cheesecake/
Deborah A Phillips says
How can I lower the amount of sugar in this recipe ?
LyubaB says
It is meant to be a decadent dessert for the holidays but you could keep the candied cranberries off the top.
Courtney says
Can this be made without the vanilla bean? I cannot find it at the store.
Karen says
I would suggest substituting with liquid vanilla. You may have to adjust for the added liquid.
Paula says
I’ve made this twice in past years and have used pure vanilla extract in place of the vanilla bean, and it was fine. (Vanilla beans are also very expensive!) Anyway, everyone loved it. I did a little research this year and found that you should substitute 1/4 tsp. of extract for every inch of vanilla bean. Well, vanilla beans come in a variety of lengths. So, I researched a little further and found that the average length of a vanilla bean is 6”. So, that works out to 1 1/2 tsp. of vanilla extract., so I’m going with that! 😂 I hope this helps. Good luck and Merry Christmas!
Brittany says
I’ve made this 3 times and I just add I little extra vanilla extract. Still delicious.
LyubaB says
I am so glad you like it so much, Brittany!
Judi says
Hello! Gorgeous recipe! Cannot wait to try it for Christmas dinner this year. If I baked and topped the cheesecake in advance of Dec. 25, could I top it at noon on Dec. 25 with the mouse and cranberries, and then keep refrigerated until serving it at 6PM that day? (Wanting to be able to have it ready when I can do this, and not when I have 20 people in front of me ready to eat it.)
Janine says
👍👍
LyubaB says
Yes, you can make the toping at noon and serve at 6 I hope everyone loves it!