Christmas Cheesecake

There’s something magical about the holiday season: twinkling lights, cozy sweaters, and the irresistible aroma of sweet treats wafting from the kitchen. And nothing captures the essence of Christmas quite like a decadent Christmas Cheesecake. This show-stopping dessert layers tart cranberry jam, velvety vanilla bean cheesecake, and luxuriously smooth white chocolate mousse for a combination that’s festive, indulgent, and unforgettable.

Whether you’re hosting a holiday gathering, bringing a dessert to a Christmas party, or simply treating yourself, this cheesecake is guaranteed to impress. Its vibrant colors and rich flavors make it the centerpiece of any holiday dessert table.

Why This Christmas Cheesecake Stands Out

Not all cheesecakes are created equal, and this recipe goes above and beyond for a few reasons:

• Layered Perfection: The tangy cranberry jam, creamy cheesecake, and fluffy white chocolate mousse create a luxurious trifecta.
• Festive Appearance: The red and white layers evoke the classic Christmas colors, and optional candied cranberries add a beautiful finishing touch.
• Make-Ahead Friendly: This cheesecake can be prepared a day ahead, allowing you to enjoy your holiday without last-minute stress.
• Customizable Decoration: From swirls of mousse to candied cranberries, you can personalize it to match your holiday style.
• Rich Flavor with Balanced Sweetness: The combination of tart cranberries and smooth white chocolate keeps every bite perfectly balanced.

If you’ve ever wanted a dessert that’s both elegant and approachable, this Christmas Cheesecake is your answer.

Why You’ll Love This Recipe

• Creamy, smooth, and indulgent cheesecake filling that’s light yet rich.
• Tart cranberry jam adds a festive tang that complements the sweetness of white chocolate.
• Layers of flavor and texture that make every bite exciting.
• Easy-to-follow steps with minimal complex techniques, perfect for home bakers.
• Ideal for entertaining or gifting — a true holiday showstopper.

Ingredients Breakdown

Here’s everything you need to create this layered holiday cheesecake. The recipe makes 10 servings.

Cranberry Jam

• 16 oz fresh cranberries
• 1 cup granulated sugar
• ½ tablespoon vanilla extract

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 tablespoons butter, melted
• 1 teaspoon vanilla extract

Cheesecake Filling

• 24 oz cream cheese, softened
• ¾ cup heavy whipping cream
• 2 tablespoons sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• ½ cup granulated sugar
• 1 vanilla bean, seeds scraped

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 ½ cups water
• 1 ½ cups sugar
• ½ cup fine sugar

Tools & Equipment Needed

• Springform pan (9-inch recommended)
• Medium saucepan for jam
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Rubber spatula
• Wooden spoon
• Measuring cups and spoons
• Knife for scraping vanilla bean
• Baking pan for water bath
• Whisk
• Saucepan for candied cranberries (optional)
• Cooling rack

Step-by-Step Instructions

1. Make the Cranberry Jam

1. In a medium saucepan, combine 16 oz fresh cranberries, 1 cup sugar, and ½ tablespoon vanilla extract.
2. Cook over medium heat, stirring occasionally, for 15 minutes, until the cranberries break down and the mixture thickens.
3. Remove from heat and let cool completely. The jam will set further as it cools.

2. Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. In a medium bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup brown sugar, 5 tablespoons melted butter, and 1 teaspoon vanilla extract until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Spread half of the cooled cranberry jam evenly over the crust. Set aside.

3. Make the Cheesecake Filling

1. In a large bowl, beat 24 oz cream cheese with ½ cup granulated sugar until smooth.
2. Add 2 tablespoons sour cream, 1 teaspoon vanilla extract, and 2 eggs one at a time, mixing well after each addition.
3. Stir in 2 tablespoons cornstarch and ¾ cup heavy cream.
4. Scrape in the seeds of 1 vanilla bean and gently fold to incorporate.
5. Pour the cheesecake filling over the cranberry layer in the springform pan.

4. Bake the Cheesecake

1. Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath.
2. Bake for 70–75 minutes, until the center is set but slightly jiggly.
3. Remove from oven and allow to cool completely on a cooling rack.
4. Refrigerate for at least 4 hours before adding the top layers.

5. Assemble the White Chocolate Mousse

1. Melt 8 oz white chocolate over a double boiler or in short bursts in the microwave, stirring until smooth.
2. In a mixing bowl, beat 8 oz cream cheese until creamy.
3. Gradually fold in the melted white chocolate.
4. Gently fold in 8 oz whipped topping until light and fluffy.
5. Spread the mousse over the chilled cheesecake.

6. Decorate with Candied Cranberries (Optional)

1. In a saucepan, combine 1 ½ cups water and 1 ½ cups sugar, bringing to a boil.
2. Add 8 oz cranberries and cook for 5–7 minutes until the cranberries are translucent.
3. Remove from syrup and roll in ½ cup fine sugar. Allow to cool completely.
4. Arrange candied cranberries on top of the mousse for a festive finish.

Tips & Variations

• Vegetarian Option: Ensure the whipped topping does not contain gelatin.
• Adjusting Sweetness: Reduce sugar in the jam or mousse if you prefer a less sweet dessert.
• Seasonal Substitutions: Swap cranberries with raspberries for a slightly different tartness.
• Alternative Crusts: Use gingersnap cookies instead of graham crackers for a spicier holiday flavor.

Flavor Profile & Pairings

This Christmas Cheesecake is rich and creamy, with the tangy brightness of cranberry jam balancing the sweet, velvety white chocolate mousse. The crust adds a gentle crunch and buttery flavor that complements the softness of the cheesecake layers.

Side Dish Suggestions

• Fresh berries for extra tartness.
• Shortbread cookies or biscotti for added texture.
• A simple vanilla or cranberry sauce drizzle on the plate.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	520
Sugar	39g
Fat	35g
Saturated Fat	20g
Unsaturated Fat	12g
Trans Fat	0g
Carbohydrates	45g
Fiber	2g
Protein	6g
Cholesterol	120mg
Sodium	260mg

Dietary Notes: Gluten-free if using gluten-free graham crackers; vegetarian-friendly.

Make-Ahead & Meal Prep Tips

• The cranberry jam and cheesecake filling can be prepared a day ahead.
• Cheesecake improves in flavor when chilled overnight.
• Mousse can also be made in advance and stored separately in the fridge for up to 24 hours.
• Candied cranberries are best made the day before serving.

FAQs

1. Can I make this cheesecake without a water bath?
You can, but a water bath ensures the cheesecake cooks evenly and prevents cracking.

2. Can I use frozen cranberries for the jam?
Yes, just thaw and drain any excess water before cooking.

3. How long will this cheesecake keep?
Stored in the refrigerator, it stays fresh for up to 4 days.

4. Can I freeze this cheesecake?
Freeze before adding mousse. Wrap tightly in plastic wrap and foil; thaw overnight in the fridge.

5. Can I use store-bought cranberry sauce instead of making jam?
Homemade jam provides better texture and flavor, but store-bought can be used in a pinch.

Cooking Timeline (At a Glance)

Step	Time
Cranberry Jam	15 minutes
Crust Preparation	10 minutes
Cheesecake Assembly	15 minutes
Baking	70–75 minutes
Chilling	4+ hours
Mousse Assembly	10 minutes
Decorating	5–10 minutes

Serving Suggestions

• Slice carefully with a warm, clean knife for smooth edges.
• Serve on a festive platter or individual dessert plates.
• Garnish with extra cranberries or mint leaves for a seasonal touch.

Recipe Variations

1. Peppermint Cheesecake: Fold crushed peppermint candy into the mousse.
2. Gingerbread Crust: Replace graham cracker crumbs with spiced gingerbread cookies.
3. Chocolate Lovers’ Twist: Add a layer of chocolate ganache between cheesecake and mousse.
4. Mini Cheesecakes: Use muffin tins to make individual servings, perfect for parties.

Ingredient Spotlight

Cranberries: Tart and vibrant, cranberries balance sweetness beautifully. Look for firm, plump berries for best results. Store in the fridge and use within 2 weeks.

Vanilla Bean: Adds an unmatched depth of flavor to the cheesecake. Scrape seeds carefully, ensuring no pod pieces remain in the mixture.

Pro Cooking Tips

• Room-temperature cream cheese ensures a smooth, lump-free cheesecake.
• Use a gentle folding technique for the mousse to retain air and fluffiness.
• Cool the cheesecake completely before adding mousse to avoid melting.
• For even baking, rotate the pan halfway through the water bath.

Storage & Freezing Guide

• Refrigeration: Store in an airtight container; lasts up to 4 days.
• Freezing: Freeze cheesecake without mousse, wrapped in plastic and foil. Thaw overnight in fridge.
• Mousse Storage: Keep separate until ready to serve; fold in whipped topping right before assembly.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	520
Protein	6g
Carbohydrates	45g
Fat	35g
Saturated Fat	20g
Fiber	2g
Sugar	39g
Cholesterol	120mg
Sodium	260mg

Dietary Notes: Vegetarian-friendly, gluten-free if using appropriate graham crackers, nut-free.

Expanded Conclusion

This Christmas Cheesecake is more than just a dessert — it’s a holiday experience. With its vibrant layers, creamy texture, and festive flair, it’s perfect for creating memorable moments with family and friends. Making it ahead of time reduces stress and allows you to enjoy the holidays fully.

Try this recipe, share it with your loved ones, and watch it become a treasured tradition in your holiday celebrations. Once you take a bite of this layered indulgence, it will undoubtedly become your go-to Christmas dessert for years to come.

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