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
Debbie says
Is there a substitute for the vanilla bean? I saw vanilla bean paste at the grocery, anyone ever use that? The vanilla bean is expensive and kind of cumbersome to be sure you scrape every bit out. Thanks. First time making the recipe.
LyubaB says
Yes, you can use vanilla bean paste instead of the vanilla bean.
Amanda Teeples says
I’ve made this cheesecake for my family for the past 4 years for Christmas and it’s always a hit. However this year was the first time I couldn’t make it due to none of the stores around me had fresh or frozen cranberries at Christmas time. Needless to say had some very disappointed family memebrs. Which fruit could I use as a substitute?
Dustin says
Same issue here last Christmas. I used blueberries and it was a wild success! Currently making it with blackberries and black swirl food coloring for my kids 16th birthday.
Swapping out for any berry should be fine. The “jam” needs to hold up and be more firm than a compote and not quite like pectin preserves.
LyubaB says
Hi Amanda,
You could use any kind of berry and just follow the instructions the same.
Maura Quinn says
OMG—-I have not made this yet but the picture alone and reading the recipe are making me drool. I will definitely
Be making this!😊😊😊
LyubaB says
Thank you, Maura! It is a beautiful cheesecake, I hope you love it!
Rebecca says
First off, AMAZING recipe! Made it for christmas and it was a hit all around ♡ I would like to make it again but no one has fresh cranberries anymore. Do frozen whole cranberries work for this? Please say yes 🙏🏼
If not then I guess itll be a 9 month or so wait until we enjoy this heaven again.
Thanks for sharing it!
LyubaB says
Hi Rebecca,
Yes, you can use frozen cranberries just defrost them and then them dry with a paper towel to get the extra moisture off of them before using.
Nicole says
Hello!! I used frozen cranberries to make it and they worked just fine for me!
Jennifer Luttrell Luttrell says
I made this and I usually prepare my crust and cook it in oven fir 10 minutes. The crust is more solid. I find that cooking crust and cheescake together isn’t as fool proof. The butter leaks out the bottom of springform pan as it cooks.
LyubaB says
I am glad you liked it, Jennifer!
Nikki Rock says
This turned out fantastic!!! I made this tonight for our NYE party. One of the most aesthetically beautiful cakes I’ve made.
LyubaB says
Yay! I am so happy to hear that, Nikki!
Carissa says
Is the nutrition info for one piece or the whole thing?
LyubaB says
Carissa, It is per piece if you were to split them into 10 servings.
Linda Day says
Hi, I’ve made this each year for the past 3 years with no problems. This year I ended up throwing the whole thing away. It came out cracked and then literally the sides started to separate and fall.
Two things changed this year. One, I made an 8 inch I stead of 9 and we moved I to a new home where we cook with gas.
I followed the recipe exactly.
Any ideas?
Got to figure this out because I can’t go 2 years without this wonderful cake.
Thanks
Linda
Vicki Crone says
This was great! I don’t use cornstarch, so an extra egg worked great. I made a little extra jam, which I didn’t need, but I added it to the mousse, and I only use real whipping cream. It’s the fourth day later and it is still wonderful. Make sure it is fully made the day before for the right texture. I would cut back the candied cranberries by half next time. Even my hubby, who does not like cranberries because they have a little bitter flavor, loved this cheesecake. I am adding this to my holiday recipe book. (for myself)
LyubaB says
I am so glad you liked it, Vicki!
Cheryl Edlin Pickett says
This was my first attempt making cheesecake and it was awesome! I agree with Hunt Pamela’s prior review that “The combination of sweet + tart is amazing!” It does take a lot of time but wasn’t difficult and SO WORTH THE EFFORT! IMO the candied cranberries are a must! They enhance the beauty and the taste of the cheesecake! I will make this every year at Christmas and whenever I can find fresh cranberries!
LyubaB says
I am so glad you liked it, Cheryl!
Hunt Pamela says
I made this for Christmas this year + if you are a cheesecake fan, you will never have anything as delicious as this one. The combination of sweet + tart is amazing!! Took alot of time + ingredients, but so very worth it!!
LyubaB says
Wow! Thank you for such a sweet compliment! I am so glad you liked it!
P.f says
I have had cheesecake before but nothing prepared me for the mouth watering experience of just a small taste, is perfection with the cranberry. Thank you so much for sharing. And believe me I’m not to give reviews lightly.
LyubaB says
Thank you! I am so happy you liked it!