Christmas calls for a dessert that feels magical, festive, and unforgettable. This Christmas Cheesecake checks every box. Picture a buttery graham cracker crust, a creamy vanilla bean cheesecake, a tart layer of cranberry jam, and a cloud of white chocolate mousse on top. Every bite is rich, silky, and balanced with just the right touch of sweet and tart.
This is the kind of dessert that earns applause when you bring it to the table. It is perfect for Christmas dinner, holiday parties, or whenever you want to wow your family and friends with a dessert that tastes like it came from a bakery.
Why You Will Love This Recipe
- A combination of flavors that feels festive and balanced
- Elegant presentation that looks as good as it tastes
- Can be made ahead of time so you can relax on the big day
- Flexible decorating options with candied cranberries or simple mousse swirls
Ingredients You Will Need
Cranberry Jam
Fresh cranberries provide tartness and natural pectin.
Granulated sugar sweetens and balances the cranberries.
Vanilla extract adds warmth and depth.
Crust
Graham cracker crumbs make a sturdy, flavorful base.
Brown sugar adds a hint of caramel sweetness.
Melted butter binds the crust together.
Vanilla extract enhances the flavor.
Cheesecake Filling
Cream cheese softened for a smooth, creamy texture.
Heavy whipping cream for richness and structure.
Sour cream for tang.
Eggs to bind the filling.
Vanilla extract and a vanilla bean for flavor.
Cornstarch to help the cheesecake set.
Granulated sugar to sweeten.
White Chocolate Mousse
White chocolate bars melted until silky.
Cream cheese for creaminess.
Whipped topping for a light, airy finish.
Optional Candied Cranberries
Fresh cranberries for sparkle.
Water and sugar for soaking.
Extra fine sugar for coating.
Step by Step Instructions
Making this cheesecake is easier than it looks. Think of it as building layers of flavor and texture: a buttery crust, a rich vanilla cheesecake, a sweet-tart cranberry jam, and a fluffy white chocolate mousse. Take it one step at a time and you will end up with a bakery-worthy holiday dessert.
Total Time: 1 hour and 40 minutes
Make the Cranberry Jam
In a saucepan, cook cranberries, sugar, and vanilla over medium heat, stirring often. After about 15 minutes the berries will burst and the mixture will thicken. Remove from heat and let it cool completely.
Prepare the Crust
Mix graham cracker crumbs, brown sugar, melted butter, and vanilla. Press firmly into the bottom of a greased springform pan and halfway up the sides. Spread half of the cooled cranberry jam over the crust.
Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Add vanilla extract and sour cream. Mix in eggs one at a time. Add cornstarch, then slowly pour in heavy cream while mixing on low. Scrape in the vanilla bean seeds and stir until fully incorporated. Pour filling over the jam layer.
Bake the Cheesecake
Place the springform pan inside a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake at 325°F for 70 to 75 minutes. Turn off the oven, crack the door, and let rest for 10 minutes before removing. Cool on the counter, then refrigerate for at least four hours.
Add Jam and White Chocolate Mousse
Spread the remaining cranberry jam on top of the cooled cheesecake. To make the mousse, beat cream cheese until smooth, drizzle in melted white chocolate, and fold in whipped topping. Spread the mousse over the cheesecake, reserving some for piping if you like.
Step 6: Optional Candied Cranberries
Soak cranberries in a sugar syrup overnight. Drain and roll in fine sugar until sparkly. Use to decorate the cheesecake before serving.
Tips for Success
- Use a water bath to avoid cracks in the cheesecake.
- Chill the cheesecake thoroughly before adding mousse. Overnight is best.
- Slice with a hot knife for clean, neat pieces.
- Make it ahead: cheesecake tastes even better the next day.
How to Serve and Store
This cheesecake makes a perfect centerpiece for Christmas dinner. Serve it chilled with fresh coffee, tea, or a glass of sparkling wine.
Store leftovers in the refrigerator for up to four days. You can also freeze individual slices wrapped tightly in plastic wrap and foil. Thaw in the refrigerator before serving.
Frequently Asked Questions
Can I make this cheesecake in advance
Yes. It is best made one day ahead so it has time to chill and set.
Do I have to make the candied cranberries
No. They are optional. You can simply decorate with mousse swirls or white chocolate shavings.
Can I use frozen cranberries for the jam
Yes. Frozen cranberries work just as well as fresh.
Can I freeze the whole cheesecake
Yes. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Christmas Cheesecake
- Total Time: 1 hours 40 minutes
- Yield: 10 servings 1x
Description
A festive cheesecake layered with cranberry jam, vanilla bean cheesecake, and white chocolate mousse. Perfect for Christmas and holiday parties.
Ingredients
- 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
- 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 to 75 minutes. Cool, then refrigerate at least four 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 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39g
- Sodium: 260mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Lois Gordon says
Betsy, I love your cheesecake
Thank you
Betsy says
Aw thank you Lois! that means a lot