Ingredients
Cranberry Jam
- 16 oz fresh cranberries
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup heavy whipping cream
- 2 tablespoons sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 vanilla bean (scraped seeds)
White Chocolate Mousse
- 8 oz baking white chocolate
- 8 oz cream cheese, softened
- 8 oz whipped topping
Optional Candied Cranberries
- 8 oz fresh cranberries
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup fine sugar
Instructions
- Make Cranberry Jam: In a saucepan, combine fresh cranberries, granulated sugar, and vanilla extract. Cook over medium heat for about 15 minutes, stirring occasionally until the mixture thickens into a jam. Remove from heat and let cool completely.
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Spread half of the cooled cranberry jam evenly over the crust.
- Make Cheesecake Filling: Beat softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, vanilla extract, eggs, cornstarch, and heavy whipping cream and continue mixing until fully incorporated. Scrape seeds from the vanilla bean pod and fold them into the mixture. Pour the filling gently over the cranberry jam layer in the crust.
- Bake Cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan inside a larger pan filled with hot water to create a water bath. Bake for 70 to 75 minutes, or until the edges are set and the center slightly jiggles. Remove from oven and cool to room temperature. Refrigerate for at least four hours, ideally overnight, to set completely.
- Add Toppings: Once the cheesecake is fully chilled, spread the remaining cranberry jam evenly over the top layer. To prepare the white chocolate mousse, melt the baking white chocolate gently and let it cool slightly. Beat the softened cream cheese until smooth then mix in the melted chocolate. Fold in the whipped topping gently until combined. Spread the mousse evenly over the jam layer on the cheesecake.
- Decorate and Serve: Optional: Decorate with swirls of white chocolate mousse or garnish with candied cranberries. To make candied cranberries, boil water and sugar until dissolved, add fresh cranberries and cook briefly, then roll in fine sugar before arranging on the cheesecake. Chill briefly before serving. Slice and enjoy your festive Christmas Cheesecake!
Notes
- Using a water bath helps prevent cracks in the cheesecake and promotes even baking.
- Make sure all dairy ingredients are at room temperature for a smoother filling.
- Refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor.
- Candied cranberries are an optional but beautiful and tasty garnish.
- Vanilla bean adds an extra depth of flavor compared to vanilla extract alone.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American