Christmas Cheesecake White Chocolate

A festive cheesecake dressed up with cranberry jam and a cloud of white chocolate mousse always steals the spotlight at our Christmas dinner. This recipe turns the classic dessert into something extra special for the holidays with a touch of tart fruit and creamy chocolate—no one can resist an extra slice.

My family fell for this cheesecake the very first Christmas I made it. Now it is a tradition and the kids cannot wait to help with the candied cranberries.

Ingredients

• fresh cranberries: bring natural tartness and color select berries that are firm and bright
• white granulated sugar: sweetens both jam and filling use pure cane sugar for the best flavor
• vanilla extract: rounds out the flavors choose pure extract for depth
• graham cracker crumbs: provide a sturdy base opt for honey sweetened brands
• brown sugar: makes the crust rich and toasty light brown for mellow sweetness
• butter: binds the crust use real unsalted butter
• cream cheese: creates the signature tang and creaminess allow to soften at room temperature
• heavy whipping cream: gives the filling its luxurious texture check dates for freshest taste
• sour cream: adds a subtle tang pick a full fat option
• eggs: set the cheesecake look for large fresh eggs
• corn starch: thickens the filling in a gentle way
• white chocolate bars: add a sweet layer use baking bars not chips for smoother melting
• whipped topping: gives mousse airy lift choose a well known brand for the best results
• vanilla bean: intensifies vanilla note slice for fresh seeds

Instructions

Prepare Candied Cranberries:

Combine water and sugar in a saucepan stirring gently over medium heat until the sugar has fully dissolved then remove from heat and let the syrup cool slightly before adding cranberries stir to coat cover and refrigerate overnight so the berries soak in the sweetness. The next day drain the cranberries and roll in sugar until sparkling set aside for decorating.

Make Quick Cranberry Jam:

Place cranberries sugar and vanilla extract in a saucepan over medium heat stir together and cook while gently mashing some of the berries as the mixture bubbles stir often until the jam thickens which takes about fifteen minutes then remove from the heat and cool completely before using.

Make and Press Crust:

Mix graham cracker crumbs brown sugar melted butter and vanilla extract until all the crumbs are damp and hold together when pressed then firmly press the mixture across the pan bottom and halfway up the sides for an even crust.

Bake Cheesecake:

Beat softened cream cheese and sugar with a mixer on medium high speed for two minutes until creamy then add vanilla extract and sour cream and mix again until smooth. Beat in eggs one at a time scraping the bowl and mixing until uniform then add corn starch and blend with heavy cream on medium low speed scraping often for a silky batter. Cut the vanilla bean in half scrape out the seeds and mix them into the batter. Pour half of the cranberry jam over the crust then cover with all of the cheesecake batter spread smooth with a spatula.

Water Bath Bake:

Carefully set the cheesecake pan into a larger roasting pan in the oven then pour hot water into the roasting pan to halfway up the cheesecake pan. Bake at three twenty five degrees for seventy to seventy five minutes until set at the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake rest inside for ten minutes with the door slightly open then remove from the oven and water bath and let sit for another twenty minutes on the counter.

Cool and Add Jam:

Run a butter knife along the edges of the pan to loosen the cheesecake then cool for one hour. Spread the remaining cranberry jam on top cover with plastic and chill for at least four hours or until fully set.

Make White Chocolate Mousse:

Melt the white chocolate as directed until smooth. Beat cream cheese until fluffy then drizzle in the melted chocolate and beat until combined well. Fold in the whipped topping gently so the mousse is light and creamy. Spread the mousse over the cooled cheesecake reserving some to pipe decorative swirls if desired.

Decorate:

Top cheesecake with candied cranberries for a bright festive finish.

There is something magical about the combination of tart berries and creamy cheesecake. My favorite part is swirling the jam so it melts gently into every bite and sparks memories of snowy evenings sharing dessert by the fire.

Storage Tips

Store the finished cheesecake covered in the refrigerator for up to five days. If you want to keep it longer slice and freeze individual pieces tucked between layers of parchment in an airtight container. Let thaw in the fridge overnight before serving for best taste.

Ingredient Substitutions

If fresh cranberries are out of season try using frozen berries straight from the bag do not thaw first. For the white chocolate mousse you can swap in mascarpone cheese for a slightly different richness or try a homemade whipped cream in place of prepared topping if you prefer a less sweet finish.

Serving Suggestions

This cheesecake is at its best served chilled with an extra tumble of candied cranberries and white chocolate curls. For added flair drizzle a little leftover cranberry jam on the plate and finish each slice with a sprig of mint.

Cultural and Historical Context

Cheesecake has been gracing special occasions for centuries often symbolizing celebration and abundance. Cranberries were originally used by Indigenous peoples for both food and medicine, and their tart brightness has since become a beloved holiday staple across North America.

Seasonal Adaptations

make jam with mixed berries in summer for a twist decorate with sugared rosemary sprigs for a wintry forest look swap graham crackers for gingerbread cookies to evoke classic Christmas aromas

Success Stories

My aunt made this last year for a big family party and everyone went back for seconds. Even my picky cousin who claimed not to like cranberries loved the balance of sweet mousse and tangy jam. It has officially joined our yearly recipe rotation.

Freezer Meal Conversion

Bake and fully cool the cheesecake then wrap the entire uncut cake tightly in a double layer of plastic and a layer of foil. Label and freeze for up to two months. Let thaw overnight in the fridge and finish with fresh mousse and decorations before serving.

This cheesecake brings holiday magic to any table. With every creamy bite and sparkling cranberry you create new traditions and sweet memories.

Common Recipe Questions

→ How do I keep the cheesecake creamy?

Ensure ingredients are at room temperature and avoid overbaking for a smooth, creamy texture.

→ Why use a water bath for baking?

A water bath helps evenly distribute heat, preventing cracks and ensuring a silky cheesecake base.

→ Can I make the cranberry jam ahead of time?

Yes, prepare the cranberry jam up to a few days ahead and store it refrigerated until use.

→ How is the white chocolate mousse prepared?

The mousse combines melted white chocolate, cream cheese, and whipped topping for a light, fluffy finish.

→ Are candied cranberries necessary on top?

Candied cranberries are optional but add festive flavor and decoration to the final dessert.