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Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse

A festive Christmas cheesecake layered with creamy vanilla filling, tart cranberry jam, and fluffy white chocolate mousse. Perfect for holiday celebrations.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 10
Calories 520 kcal

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 melted butter
  • 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
  • Seeds from 1 vanilla bean

White Chocolate Mousse

  • 8 oz white baking chocolate, melted
  • 8 oz cream cheese, softened
  • 8 oz whipped topping

Optional Candied Cranberries

  • 8 oz fresh cranberries
  • 1 ½ cups water
  • 1 ½ cups granulated sugar
  • ½ cup extra-fine sugar for coating

Instructions
 

1. Make the Cranberry Jam

  • Add cranberries, sugar, and vanilla to a saucepan.
  • Cook on medium heat for about 15 minutes, stirring often.
  • When berries burst and mixture thickens, remove from heat.
  • Let the jam cool completely.

2. Prepare the Crust

  • Mix graham crumbs, brown sugar, melted butter, and vanilla.
  • Press the mixture firmly into a greased springform pan, going halfway up the sides.
  • Spread half of the cooled cranberry jam over the crust.

3. Make the Cheesecake Filling

  • Beat cream cheese and sugar until smooth.
  • Mix in sour cream and vanilla.
  • Add eggs one at a time.
  • Add cornstarch, then slowly pour in heavy cream.
  • Stir in vanilla bean seeds.
  • Pour filling over the jam layer.

4. Bake the Cheesecake

  • Place the springform pan inside a larger pan.
  • Carefully pour hot water halfway up the sides to create a water bath.
  • Bake at 325°F (165°C) for 70–75 minutes.
  • Turn off the oven, crack the door, and rest for 10 minutes.
  • Cool completely, then refrigerate for at least 4 hours (overnight is best).

5. Add Jam & Prepare the Mousse

  • Spread the remaining cranberry jam over the chilled cheesecake.
  • Beat cream cheese until smooth.
  • Mix in melted white chocolate.
  • Fold in whipped topping.
  • Spread mousse on top and pipe extra swirls if desired.

6. Optional Candied Cranberries

  • Simmer water and sugar until dissolved.
  • Add cranberries and soak overnight.
  • Drain and roll cranberries in fine sugar.
  • Use to decorate the cheesecake.

Notes

  • Allow the cheesecake to cool slowly to avoid cracks.
  • Use room-temperature cream cheese for the smoothest filling.
  • You can double the mousse layer for an extra-decadent topping.