Description

This holiday cranberry cheesecake features a buttery graham cracker crust layered with tangy cranberry jam, a rich vanilla cheesecake filling, and a smooth white chocolate mousse topping. Elegant yet approachable, it’s a festive dessert that works beautifully for Thanksgiving and Christmas celebrations.

Prep Time: 40 minutes
Bake Time: 70–75 minutes
Chill Time: 4 hours
Total Time: ~5 hours 30 minutes
Servings: 12 slices
Calories: ~450 kcal per slice (estimate)

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

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

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Instructions

In a saucepan over medium heat, cook fresh cranberries, granulated sugar, and vanilla extract for about 15 minutes, stirring occasionally, until thickened. Remove from heat and allow the jam to cool completely.
Preheat oven to 325°F. Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Press firmly into the bottom of a springform pan. Spread half of the cooled cranberry jam evenly over the crust.
Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, then beat in eggs one at a time. Mix in cornstarch and heavy whipping cream until combined. Scrape seeds from the vanilla bean and stir into the batter.
Pour the cheesecake filling over the jam layer. Place the pan in a water bath and bake for 70–75 minutes, until edges are set and the center slightly jiggles. Cool gradually, then refrigerate for at least 4 hours.
Spread remaining cranberry jam over the chilled cheesecake.
Melt white chocolate until smooth and allow it to cool slightly. Beat cream cheese until smooth, mix in melted white chocolate, then gently fold in whipped topping.

Spread the white chocolate mousse over the cranberry layer. Decorate with mousse swirls or candied cranberries if desired.

Notes

Ensure all dairy ingredients are at room temperature before mixing for the smoothest texture. Cooling the cheesecake fully before adding mousse helps maintain clean layers and neat slices.

Nutrition (Estimated per slice):
Calories: 420–480 kcal | Protein: 7–9 g | Carbohydrates: 35–40 g | Fat: 28–32 g