Ingredients
- Cranberry Jam: 16 oz fresh cranberries, 1 cup granulated sugar, ½ tbsp vanilla extract
- Crust: 1 ½ cups graham cracker crumbs, ¼ cup brown sugar, 5 tbsp butter, melted, 1 tsp vanilla extract
- Cheesecake Filling: 24 oz cream cheese, softened; ¾ cup heavy whipping cream; 2 tbsp sour cream; 2 eggs; 1 tsp vanilla extract; 2 tbsp cornstarch; ½ cup granulated sugar; 1 vanilla bean
- 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
Instructions
- Cook cranberries, sugar, and vanilla for 15 minutes until thickened. Cool completely.
- Mix crust ingredients and press into a springform pan. Spread half the jam on the crust.
- Beat cream cheese and sugar. Add sour cream, vanilla, eggs, cornstarch, and cream. Scrape in vanilla bean seeds. Pour over jam.
- Bake at 325°F in a water bath for 70-75 minutes. Cool, then refrigerate at least 4 hours.
- Spread remaining jam on top. Make mousse by mixing cream cheese with melted white chocolate, then fold in whipped topping. Spread over cheesecake.
- Decorate with mousse swirls or candied cranberries.
Notes
- Best made a day ahead.
- Store in the fridge up to 4 days.
- Candied cranberries are optional but festive.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Holiday