Christmas Cranberry Cheesecake with White Chocolate Mousse Recipe

Introduction

This Christmas Cheesecake is a festive and creamy dessert featuring a graham cracker crust layered with cranberry jam, a smooth cream cheese filling, and a luscious white chocolate mousse topping. It’s perfect for holiday gatherings and sure to impress your guests with its elegant flavors.

Ingredients

• 16 oz fresh cranberries
• 1 cup white granulated sugar
• ½ Tbsp vanilla extract
• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp butter (melted)
• 1 tsp vanilla extract
• 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
• 8 oz baking white chocolate bars (2-4 oz bars)
• 8 oz cream cheese (softened)
• 8 oz whipped topping like COOL Whip
• 8 oz fresh cranberries
• 1½ cups water
• 1½ cups sugar
• ½ cup sugar (or superfine sugar)

Instructions

1. Step 1: Prepare candied cranberries overnight by combining 1½ cups water and 1½ cups sugar in a saucepan over medium heat. Stir until sugar dissolves and remove from heat. Let cool slightly, add fresh cranberries, stir, cover, and refrigerate overnight.
2. Step 2: Drain the cranberries in a colander, then coat them in ½ cup sugar in a shallow bowl. Set aside to use as decoration later.
3. Step 3: Make the quick cranberry jam by cooking 8 oz fresh cranberries, 1 cup sugar, and ½ Tbsp vanilla extract in a saucepan over medium heat. Stir often and cook for 12-15 minutes until thickened. Let cool completely.
4. Step 4: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and prepare a larger roasting pan for a water bath. Wrap the outside of the springform pan with heavy-duty foil to prevent water leaks.
5. Step 5: For the crust, mix graham cracker crumbs, ¼ cup brown sugar, melted butter, and 1 tsp vanilla extract until combined. Press the mixture evenly onto the bottom and halfway up the sides of the springform pan.
6. Step 6: Spread half of the cooled cranberry jam over the crust evenly.
7. Step 7: For the cheesecake filling, beat 24 oz softened cream cheese with ½ cup sugar on medium-high speed until smooth (about 2 minutes). Add 1 tsp vanilla extract and 2 Tbsp sour cream, mixing until combined.
8. Step 8: Add eggs one at a time, beating well after each addition. Scrape the bowl sides and bottom to incorporate thoroughly.
9. Step 9: Lower mixer speed to medium-low and add corn starch. Gradually pour in heavy cream while mixing, then scrape the bowl again and mix until smooth.
10. Step 10: Cut the vanilla bean lengthwise and scrape the seeds into the batter. Mix well until evenly distributed.
11. Step 11: Pour all the cheesecake batter over the cranberry jam in the springform pan.
12. Step 12: Place the springform pan inside the roasting pan and carefully add hot water to the roasting pan until it reaches halfway up the springform sides.
13. Step 13: Bake for 70-75 minutes. Then turn off the oven and open the door halfway. Let the cheesecake rest inside the oven for 10 minutes.
14. Step 14: Remove the cheesecake from the oven and water bath. After 20 minutes at room temperature, gently run a greased butter knife around the edges to separate it from the pan.
15. Step 15: Cool the cheesecake for another hour at room temperature, then spread the remaining cranberry jam on top.
16. Step 16: Cover and refrigerate the cheesecake for at least 4 hours before adding the mousse.
17. Step 17: For the white chocolate mousse, melt the white chocolate bars according to package instructions.
18. Step 18: Beat 8 oz softened cream cheese for a couple of minutes, then drizzle in the melted chocolate while mixing.
19. Step 19: Gently fold in 8 oz whipped topping until fully combined.
20. Step 20: Spread the mousse evenly over the chilled cheesecake. Optionally, pipe some mousse on top using a frosting tip for decoration.
21. Step 21: Decorate the top with candied cranberries before serving.

Tips & Variations

• Wrap the springform pan with heavy-duty foil before baking to avoid water leakage during the water bath.
• Use superfine sugar for coating the cranberries to ensure even coverage and less graininess.
• For a tangier flavor, substitute sour cream with Greek yogurt.
• Try adding orange zest to the cranberry jam for a citrus twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out. When ready to serve, allow it to sit at room temperature for 15 minutes to soften slightly. Avoid freezing as the texture may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just keep it refrigerated and add the mousse topping and candied cranberries shortly before serving to keep them fresh.

What if I don’t have a springform pan?

A springform pan is best for cheesecakes because it makes removal easier, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Just be gentle when unmolding, and consider slicing the cheesecake in the pan.

Christmas Cranberry Cheesecake with White Chocolate Mousse Recipe

Print Recipe

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4.5 from 430 reviews

This festive Christmas Cheesecake features a buttery graham cracker crust layered with tart cranberry jam, a creamy vanilla bean-infused cheesecake filling baked in a water bath for smooth texture, and topped with a silky white chocolate mousse and candied cranberries for a delightful holiday treat.

• Author: Bella
• Prep Time: 30 minutes (plus overnight refrigeration for candied cranberries and 4+ hours chilling for cheesecake)
• Cook Time: 1 hour 15 minutes
• Total Time: overnight + approx. 6 hours active
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Candied Cranberries

• 16 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar (or superfine sugar) for coating

Cranberry Jam

• 8 oz fresh cranberries
• 1/2 cup white granulated sugar
• 1 tsp 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
• 1/2 cup white granulated sugar
• 2 Tbsp corn starch
• 3 eggs
• 1 tsp vanilla extract
• 2 Tbsp sour cream
• 3/4 cup heavy whipping cream
• 1 vanilla bean

White Chocolate Mousse Topping

• 8 oz white baking chocolate bars (2–4 oz bars), melted
• 8 oz cream cheese, softened
• 8 oz whipped topping (such as COOL Whip)

Instructions

1. Candied Cranberries Preparation: Combine water and 1 1/2 cups sugar in a saucepan over medium heat. Stir gently until sugar completely dissolves, then remove from heat and cool slightly. Add fresh cranberries, stir, cover, and refrigerate overnight. The next day, drain cranberries in a colander and toss them in 1/2 cup sugar in a shallow bowl to coat. Set aside for decorating later.
2. Quick Cranberry Jam: In a saucepan over medium heat, mix 8 oz cranberries, 1/2 cup sugar, and 1 tsp vanilla extract. Cook while stirring often for 12-15 minutes until berries break down and jam thickens. Remove from heat and let cool completely.
3. Prepare Oven and Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Place the pan inside a larger roasting pan. If unsure about water bath leakage, wrap the springform pan exterior with heavy-duty aluminum foil.
4. Make the Crust: Combine graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract in a bowl, mixing thoroughly. Press the mixture evenly on the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam over the crust evenly.
5. Prepare Cheesecake Batter: Beat softened cream cheese with 1/2 cup sugar on medium-high speed until smooth, about 2 minutes. Add 1 tsp vanilla extract and sour cream; mix until well combined. Add eggs one at a time, beating after each addition and scraping the bowl sides. Lower mixer speed; add corn starch, then gradually add heavy cream while mixing on medium-low until smooth. Split vanilla bean lengthwise, scrape seeds into batter, and mix well to incorporate evenly.
6. Assemble and Bake: Pour cheesecake batter over cranberry jam layer in the springform pan. Place the roasting pan with the springform inside into the preheated oven. Carefully add hot water into the roasting pan until it reaches halfway up the side of the springform pan, creating a water bath. Bake for 70-75 minutes. Then turn off the oven and partially open the door; let cheesecake rest inside for 10 minutes.
7. Cool Cheesecake: Remove cheesecake from oven and water bath, take off foil if used. Let it rest for 20 minutes on the counter, then gently run a greased butter knife around edges to loosen. Cool for 1 hour at room temperature, then spread remaining cranberry jam on top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before topping.
8. Prepare White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat 8 oz cream cheese with an electric mixer for a few minutes until creamy. Slowly drizzle melted white chocolate into the cream cheese while mixing continuously. Gently fold in whipped topping until fully combined.
9. Assemble Final Topping and Decorate: Spread white chocolate mousse evenly over the chilled cheesecake. Optionally separate mousse into two batches, reserving some for decorating with a frosting tip. Top with candied cranberries for a festive look.

Notes

• Using a water bath helps prevent cracks and ensures creamy texture.
• Wrapping the springform pan with foil prevents water leakage during baking.
• Vanilla bean adds a rich, authentic flavor to the cheesecake batter.
• Candied cranberries can be prepared a day ahead to save time.
• The mousse can be piped decoratively for an elegant presentation.
• Keep cheesecake refrigerated after assembling to maintain freshness and texture.

Keywords: Christmas cheesecake, cranberry cheesecake, holiday dessert, white chocolate mousse, candied cranberries, cream cheese cheesecake