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
Danielle says
This is the best cheesecake I’ve ever eaten. The whole family absolutely loves it, both my husbands side and mine. It’s been requested the last three years in a row. I do make my own whipped cream instead of using cool whip. Thank you for this amazing recipe!
LyubaB says
This is wonderful to hear! I’m thrilled that you enjoy the recipe!
Sallie B says
Excellent ! I did make a couple of variations. 1) I used a vanilla wafer crust. 2) when making the cranberry jam I used a little water maybe 2 tablespoons. 3). When the jam was hot I ran it through my food processor and ground it into a paste then finished the heating process. Everything else I followed exactly and it was not only gorgeous. It was absolutely delicious. Thank you for this recipe. I will definitely make it again
LyubaB says
I am so glad you liked it, Sallie!
Maura Healy says
followed recipe to the tee, found it to be too salty? not sure if the cornstarch is too much (2 Tbsp)????
LyubaB says
That is odd I have never had anyone complain about it being to salty. Cornstarch doesn’t add any saltiness. Did you use salted butter for the crust?
Kathleen says
I only have 8” or 10” pans 🤷
LyubaB says
I am sorry, I am just now seeing your comment. Did you still make it? It should’ve been fine it would just be a little thinner or you’d have some left over with the smaller pan,
J Luciene says
I’ve made this every Christmas, for the past 4years, everyone always requests it. With the cranberry jam I add in 1/2 an orange zest, delicious
LyubaB says
Yum! What a tasty addition! I am glad you like it!
Audrey says
Made this last year for Christmas, was a huge hit!! Making another as I write for this Christmas! Turn out to be a beautiful piece of art for the Christmas table too!!
Maura Healy says
I tried this recipe, found it to be very salty?? any suggestions??thanks
LyubaB says
I am so happy to hear that, Audrey!
Jessica Chunn says
Can you substitute frozen cranberries for fresh cranberries?
Alicia says
I did and it came out fine.
LyubaB says
Yes, just defrost them and dry them with a paper towel.
Kayte says
Can you use whole jellied cranberries instead of fresh? I can’t find fresh cranberries anywhere this season!
Seth says
I’ve made this recipe 3 (now) years in a row! I’ve never tried whole jellied, but the crushed, traditional sauce would be the most comparible to what you will be making! (I’d add a bit of sugar and melt together over heat though…)
Also, I couldn’t find cranberries anywhere this year either – Whole Foods had a ton last night if you have one near you!
Darlene says
Can you use homemade whipped cream instead of cool whip?
Danielle says
Yes, I make my own whipped cream for the topping and have made this cheesecake 5 times or so. Turns out great every time.
Michelle Kiely says
Awesome recipe, great directions. I made it gluten-free so all I had to do was substitute gluten-free graham cracker crumbs. It came out fabulous thank you for adding to my repertoire of holiday, baking recipes!
DeAnna says
Is it possible to use real whipped cream instead of cool whip?
LyubaB says
It won’t be as stable and I haven’t tried it but lots of my readers have used real whipped cream and liked the result.
Brandi says
I really want to try and make this, but with all the pop-ups and interruptions, I can’t even focus it’s really too bad.
KC says
Really? Many FREE recipe blogs contain ads. If you’re easily distracted and actually DO want to make it, hit “Jump to recipe” then tap/click “print”. No ads, no excuses.