Introduction

This Christmas Cranberry White Chocolate Cheesecake is a festive treat combining tart cranberries with rich white chocolate and creamy cheesecake layers. Topped with cranberry jam, a smooth white chocolate mousse, and candied cranberries, it’s perfect for holiday celebrations.

A three-layer cheesecake sits on a white cake stand with decorative edges over a white marbled surface. The bottom layer is a thick, crumbly brown crust, the middle layer is a smooth, creamy pale yellow cheesecake, and the top layer is a thin white cream. Around the edge of the top layer are evenly spaced swirls of white whipped cream. In the center is a pile of frosted red and dark purple berries coated with a light dusting of sugar. The background is black, making the cake colors stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz fresh cranberries
1 1/2 cups water
1 1/2 cups sugar
1/2 cup sugar (for coating candied cranberries)
8 oz fresh cranberries (for jam)
1/2 cup sugar (or superfine sugar, for jam)
1 tsp vanilla extract (for jam)
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
5 Tbsp butter, melted
1 tsp vanilla extract (for crust)
24 oz cream cheese, softened (for batter)
3/4 cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract (for batter)
2 Tbsp corn starch
1/2 cup white granulated sugar (for batter)
1 vanilla bean, split and seeds scraped
8 oz baking white chocolate bars, melted
8 oz cream cheese, softened (for mousse)
8 oz whipped topping (like COOL Whip)

Instructions

Step 1: Make candied cranberries by combining 1 1/2 cups water and 1 1/2 cups sugar in a sauce pot over medium heat. Stir until sugar dissolves, remove from heat, add 16 oz cranberries, stir, cover, and refrigerate overnight.
Step 2: Drain cranberries using a colander and toss them in 1/2 cup sugar to coat. Set aside for decorating later.
Step 3: To make cranberry jam, cook 8 oz cranberries, 1/2 cup sugar, and 1 tsp vanilla extract in a sauce pot over medium heat. Stir often for 12–15 minutes until thickened, then cool completely.
Step 4: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and prepare a large roasting pan for a water bath. Optionally, wrap the springform pan with foil to prevent leaks.
Step 5: Mix graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract. Press evenly into the bottom and halfway up the sides of the springform pan. Spread half of the cranberry jam evenly over the crust.
Step 6: Beat 24 oz softened cream cheese with 1/2 cup sugar on medium-high until smooth. Add 1 tsp vanilla extract and 2 Tbsp sour cream; mix well. Add eggs one at a time, beating after each. Scrape bowl sides and bottom.
Step 7: Lower mixer speed and add 2 Tbsp corn starch. Gradually pour in 3/4 cup heavy cream while mixing on medium-low until smooth. Incorporate vanilla bean seeds evenly into the batter.
Step 8: Pour cheesecake batter over the jam in the springform pan. Place the pan inside the roasting pan and carefully add hot water halfway up the springform’s sides. Bake 70–75 minutes at 325°F.
Step 9: Turn off oven, open door halfway, and let cheesecake rest inside for 10 minutes. Remove from water bath and foil if used.
Step 10: Let cheesecake cool at room temperature for 20 minutes. Run a greased butter knife around edges to loosen cheesecake from pan sides without removing it yet.
Step 11: Cool cheesecake completely for 1 hour. Spread remaining cranberry jam on top. Cover and refrigerate at least 4 hours before adding mousse.
Step 12: Prepare white chocolate mousse by melting white chocolate bars. Beat 8 oz cream cheese until fluffy, drizzle in melted chocolate while beating. Fold in whipped topping gently until combined.
Step 13: Spread mousse over chilled cheesecake. Optionally pipe decorative designs with frosting tip and top with candied cranberries.

Tips & Variations

Use superfine sugar for a smoother coating on candied cranberries.
Wrap the springform pan with heavy-duty foil tightly to prevent water from leaking into the cheesecake during the water bath.
For extra flavor, add a splash of orange zest to the cranberry jam.
Substitute graham cracker crust with ginger snap cookie crumbs for a spicier base.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 15 minutes before serving to soften slightly. Avoid freezing as the texture may change due to the mousse and cranberry jam layers.

How to Serve

A round cheesecake with three clear layers is shown on a white patterned cake stand. The bottom layer is a thick, golden-brown crust with a crumbly texture. The middle layer is a smooth, creamy off-white cheesecake that takes up most of the height. The top layer features white whipped cream piped in swirled rosettes all around the edge, with a large pile of red and dark red berries dusted lightly with white powdered sugar in the center. The background is a dark plain color while the surface under the stand is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the fridge for at least 4 hours before serving and can be made a day in advance for best flavor and texture.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath helps regulate the temperature and moisture, reducing cracking. Also, avoid overbaking and allow it to cool gradually in the oven with the door ajar.