Description
This festive Christmas Cheesecake features a rich and creamy white chocolate mousse layered over a classic cream cheese cheesecake with a graham cracker crust and vibrant cranberry jam, perfect for holiday celebrations.
Ingredients
Scale
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- 1/2 Tbsp vanilla extract
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 Tbsp butter melted
- 1 tsp vanilla extract
Cheesecake Filling:
- 24 oz cream cheese softened
- 3/4 cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp corn starch
- 1/2 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 Preparation: Combine water and 1 1/2 cups sugar in a sauce pot over medium heat. Stir slowly until sugar dissolves completely, then remove from heat. Let the syrup cool slightly before adding cranberries. Stir to coat, then cover and refrigerate overnight. The next day, drain cranberries in a colander and coat them in 1/2 cup sugar. Set aside for decoration.
- Make Cranberry Jam: In a sauce pot over medium heat, mix cranberries, 1 cup sugar, and vanilla extract. Cook while stirring often for 15 minutes until cranberries soften and mixture thickens. Remove from heat and let cool completely.
- Prepare Oven and Pan: Preheat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. If desired, wrap the springform pan with heavy-duty aluminum foil to protect from water during baking.
- Make Crust: In a bowl, combine graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Mix thoroughly until evenly combined. Press mixture firmly into bottom and halfway up sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
- Prepare Cheesecake Filling: Beat cream cheese and sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract and sour cream, mixing until combined. Add eggs one at a time, beating well after each addition and scraping sides and bottom of bowl. Lower speed and add corn starch, then pour in heavy cream while mixing on medium-low speed until smooth. Split vanilla bean lengthwise and scrape seeds into batter; mix well.
- Assemble and Bake Cheesecake: Pour batter over cranberry jam in springform pan. Place pan inside a larger roasting pan and carefully add hot water to roasting pan until it reaches halfway up the outside of the springform. Bake for 75 minutes. Turn off oven and open door halfway; let cheesecake rest inside oven for 10 minutes before removing.
- Cool Cheesecake: Remove cheesecake from water bath and foil. Let cool 20 minutes on counter, then gently run a greased butter knife around edges to loosen. Cool for an additional hour fully on counter.
- Add Remaining Jam: Spread remaining cranberry jam evenly over the cooled cheesecake top. Cover with plastic wrap and refrigerate for at least 4 hours.
- Prepare White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat cream cheese until smooth, then drizzle in melted chocolate while beating. Gently fold in whipped topping until fully combined.
- Top Cheesecake: Spread the white chocolate mousse over the chilled cheesecake. Optionally pipe mousse decoratively using a frosting tip. If using candied cranberries, arrange them on top of the mousse for garnish.
Notes
- Wrap the springform pan in heavy-duty aluminum foil to prevent water seepage during the water bath bake.
- Use room temperature cream cheese and eggs for a smoother filling texture.
- If unavailable, store-bought cranberry jam can substitute the homemade jam but may alter sweetness and texture.
- The candied cranberries require overnight refrigeration, so plan ahead.
- White chocolate melting can be done in short bursts in the microwave to avoid burning.
- To make the mousse decorative, divide it and use piping bags with frosting tips.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
