Introduction

This Christmas Cheesecake combines a festive cranberry jam and a luscious white chocolate mousse for a truly indulgent holiday dessert. It features a crisp graham cracker crust, creamy cheesecake, and a light mousse topping, perfect for impressing your guests.

A round layered cheesecake with a crumbly golden brown base at the bottom, a creamy white middle layer mixed with red berries creating a marbled effect, and a smooth light cream layer on top. The edges of the top layer are decorated with evenly spaced swirls of white whipped cream. In the center, a pile of fresh red cranberries dusted with powdered sugar sits surrounded by the cream swirls. Two star-shaped cookies and three rectangular cookies, also dusted with powdered sugar, stand upright in the middle of the cranberries. The cake is placed on a white cake stand dusted with powdered sugar, set against a white marbled background with a blurred green and red festive decoration behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the cranberry jam layer:

2 cups fresh or frozen cranberries
½ cup orange juice
½ cup granulated sugar
1 teaspoon orange zest

For the cheesecake layer:

24 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
2 tablespoons all-purpose flour

For the white chocolate mousse:

6 oz white chocolate, chopped
2 tablespoons milk
1 cup heavy whipping cream, cold
½ teaspoon vanilla extract

For garnish:

Sugared cranberries
White chocolate shavings
Whipped cream (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
Step 2: In a saucepan, combine cranberries, orange juice, sugar, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency. Remove from heat and let it cool.
Step 3: Beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Add the vanilla extract and mix well. Beat in eggs one at a time, followed by sour cream and flour. Mix until just combined.
Step 4: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cranberry jam over the batter and gently swirl with a knife. Pour the remaining batter on top, then spoon the remaining jam and swirl again. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Let cool completely.
Step 5: To make the white chocolate mousse, gently melt the white chocolate with the milk in a heatproof bowl over simmering water or in short bursts in the microwave. Let cool slightly.
Step 6: Whip the cold heavy cream with vanilla extract to soft peaks. Fold the melted white chocolate gently into the whipped cream until fully combined. Spread the mousse evenly over the chilled cheesecake. Refrigerate for at least 4 hours, preferably overnight.
Step 7: Before serving, garnish with sugared cranberries and white chocolate shavings. Add whipped cream if desired. Slice and enjoy your festive cheesecake!

Tips & Variations

For homemade sugared cranberries, toss fresh cranberries in simple syrup, then coat with granulated sugar and let dry on parchment paper.
Make the cheesecake 1 to 2 days ahead to allow flavors to develop fully and for easier slicing.
For an extra festive touch, add a splash of orange liqueur to the cranberry jam while cooking.
If you prefer a gluten-free option, use gluten-free graham cracker crumbs for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until just before serving. To reheat slightly, allow the cheesecake to sit at room temperature for 20 minutes; avoid microwaving as it may affect texture.

How to Serve

This dessert is a round cheesecake with three clear layers: a thick, golden brown crumb crust at the bottom, a creamy white middle layer with red berry streaks mixed inside, and a smooth, light yellow surface on top. Around the edge of the top are evenly spaced swirls of white cream. In the center, there is a ring of bright red cranberries covered in a light dusting of white powdered sugar. Inside the cranberry ring, there are five light brown cookies shaped like stars and triangles, also dusted with powdered sugar. The cake sits on a silver cake stand against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the jam?

Yes, frozen cranberries work perfectly and actually make the cooking process easier as they break down quickly. Just thaw slightly before cooking.

Can this cheesecake be made in advance?

Absolutely. This cheesecake tastes even better when made 1 to 2 days ahead, giving the flavors time to meld beautifully in the fridge.