Print

Christmas Cranberry Cheesecake with White Chocolate Mousse Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/christmas-cranberry-cheesecake-with-white-chocolate-mousse-recipe/