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Cranberry Cheesecake with White Chocolate

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4.2 from 74 reviews

A festive and elegant cranberry cheesecake featuring layers of tangy cranberry jam, smooth vanilla bean cheesecake, and light white chocolate mousse. This crowd-pleasing dessert is perfect for Christmas and holiday gatherings, combining traditional holiday flavors with a creamy texture and a crunchy graham cracker crust.

Ingredients

Scale

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 (for coating)

Instructions

  1. Prepare Cranberry Jam: In a saucepan, combine fresh cranberries, granulated sugar, and vanilla extract. Cook over medium heat, stirring occasionally, for about 15 minutes or until the mixture thickens. Remove from heat and cool completely before use.
  2. Make the Crust: In a bowl, mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Spread half of the cooled cranberry jam over the crust.
  3. Prepare Cheesecake Filling: Beat softened cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, eggs, cornstarch, and heavy whipping cream, mixing until fully incorporated. Scrape vanilla bean seeds into the mixture and blend gently. Pour the filling over the cranberry jam layer in the pan.
  4. Bake the Cheesecake: Place the springform pan in a water bath and bake at 325°F (163°C) for 70 to 75 minutes or until the center is set but still slightly jiggly. Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully chill and set.
  5. Add Final Layers: After chilling, spread the remaining cranberry jam evenly over the cheesecake. To make the white chocolate mousse, melt the white chocolate and mix with softened cream cheese until smooth. Gently fold in the whipped topping, then spread the mousse evenly over the jam layer.
  6. Decorate and Serve: Decorate the top with swirls of mousse or optional candied cranberries for a festive touch. Keep refrigerated until ready to serve.

Notes

  • Best made a day ahead to allow flavors to fully meld.
  • Store in the refrigerator for up to 4 days to maintain freshness.
  • Candied cranberries are optional but add a festive and decorative element to the cheesecake.
  • Use a water bath when baking to prevent cracks and ensure even baking.

Find it online: https://yumfoodusa.com/cranberry-cheesecake-with-white-chocolate/