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Christmas Cheesecake

Christmas Cheesecake

Delight in this rich and festive Christmas Cheesecake with a layered cranberry jam and white chocolate mousse topping.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • Roasting Pan
  • sauce pot
  • electric mixer
  • Colander

Ingredients
  

Cranberry Jam

  • 16 oz fresh cranberries
  • 1 cup white granulated sugar
  • 0.5 tablespoon vanilla extract

Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cup brown sugar
  • 5 tablespoon butter melted
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 24 oz cream cheese softened
  • 0.75 cup heavy whipping cream
  • 2 tablespoon sour cream
  • 2 pcs eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon corn starch
  • 0.5 cup white granulated sugar
  • 1 bean vanilla

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
  • 1.5 cups water
  • 1.5 cups sugar
  • 0.5 cup sugar or super fine sugar

Instructions
 

Candied Cranberries

  • Combine water and 1 ½ cups of sugar in a sauce pot, over medium heat. Heat until sugar is dissolved. Remove from heat.
  • Let the mixture cool before adding cranberries. Stir, cover and refrigerate overnight.
  • Drain cranberries in a colander.
  • Coat cranberries in ½ cup of sugar. Set aside.

Quick Cranberry Jam

  • In a sauce pot, combine cranberries, sugar and vanilla extract. Cook for 12-15 minutes.
  • Remove from heat and let it cool completely.

Crust

  • Preheat the oven to 325°F and grease a 9 inch springform pan.
  • Mix graham cracker crumbs, brown sugar, melted butter, and vanilla. Press into the pan.
  • Spread half of the cranberry jam over the crust.

Cheesecake

  • Beat cream cheese and sugar until smooth, about 2 minutes.
  • Add vanilla extract and sour cream. Mix until combined.
  • Add eggs one at a time, mixing well after each addition.
  • Lower speed and add corn starch. Pour in heavy cream.
  • Mix until smooth, scraping sides and bottom of the bowl.
  • Cut vanilla bean and scrape out the seeds. Mix into the batter.
  • Pour cheesecake batter over jam in the springform pan.
  • Place the springform into the roasting pan. Add boiling water halfway up the sides.
  • Bake for 70-75 minutes. Turn off oven and let rest for 10 minutes before removing.
  • Cool for an hour, then run a knife around the edges to separate.
  • Spread remaining cranberry jam over the cheesecake and chill for at least 4 hours.

White Chocolate Mousse

  • Melt white chocolate bars according to package instructions.
  • Beat cream cheese for a couple of minutes, then mix in melted white chocolate.
  • Fold in whipped topping gently until combined.
  • Spread mousse over the cheesecake and decorate with candied cranberries if using.

Notes

The cheesecake can be made a day ahead and topped with mousse just before serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 50gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword Cheesecake, Christmas Cheesecake, cranberries, dessert, holiday, white chocolate
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