Introduction

This Christmas Cheesecake combines a crisp graham cracker crust, tangy cranberry jam, and a smooth white chocolate mousse for a festive dessert that’s sure to impress. Layers of rich cream cheese and bright citrus flavors make it perfect for holiday celebrations.

This is a round cheesecake with three main layers on a white marbled textured surface. The bottom layer is a crumbly light brown crust. Above it is a thick creamy white cheese layer mixed with bright red berry pieces scattered inside. The top layer has thick creamy swirls around the edge in a circle. In the center, a pile of whole red berries is dusted with white powdered sugar. Two star-shaped cookies and two stick cookies, also dusted with powdered sugar, stand upright in the middle of the berries. The cake sits on a dark round pedestal stand with powdered sugar sprinkled around it. The background has festive green leaves and red berries slightly blurry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 cups fresh or frozen cranberries
½ cup orange juice
½ cup granulated sugar
1 teaspoon orange zest
24 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
2 tablespoons all-purpose flour
6 oz white chocolate, chopped
2 tablespoons milk
1 cup heavy whipping cream, cold
½ teaspoon vanilla extract
Sugared cranberries, for garnish
White chocolate shavings, for garnish
Whipped cream (optional)

Instructions

Step 1: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
Step 2: To make the cranberry jam layer, combine cranberries, orange juice, ½ cup sugar, and orange zest in a saucepan. Simmer over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Allow to cool slightly.
Step 3: In a large bowl, beat the cream cheese and ¾ cup sugar until smooth. Add vanilla extract, then beat in the eggs one at a time. Mix in sour cream and flour until fully combined.
Step 4: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cranberry jam over the batter, then add the remaining cheesecake batter on top. Swirl gently with a knife to create a marbled effect. Bake for 50-60 minutes until the center is set but still slightly jiggly.
Step 5: Remove the cheesecake from the oven and let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Step 6: For the white chocolate mousse, melt white chocolate with milk gently over a double boiler or in short bursts in the microwave until smooth. In a separate bowl, whip the cold heavy cream with ½ teaspoon vanilla extract until soft peaks form. Fold the melted white chocolate carefully into the whipped cream until combined.
Step 7: Spread the white chocolate mousse evenly over the chilled cheesecake. Garnish with sugared cranberries, white chocolate shavings, and whipped cream if desired. Keep chilled until ready to serve.

Tips & Variations

Use fresh cranberries for the jam when possible, but frozen cranberries work well and add convenience.
For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond flour.
Make the cranberry jam a day ahead to save time and deepen the flavors.
Add a splash of orange liqueur to the cranberry jam for an adult twist.
Garnish with fresh herbs like mint for added color and freshness.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The white chocolate mousse topping is best enjoyed fresh but will hold well chilled for a full day. If needed, allow the cheesecake to come to room temperature for 15 minutes before serving for optimal flavor and texture.

How to Serve

The image shows a round cheesecake with three visible layers on a white marbled textured surface. The bottom layer is a thick, crumbly golden-brown crust. The middle layer is creamy white with scattered red berry pieces inside. The top layer has smooth, piped swirls of white cream around the edge. In the center, there is a pile of whole red berries dusted with white powdered sugar. Three star-shaped cookies and two rectangular cookies stand upright in the berry pile. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day or two ahead. Prepare all layers, chill overnight, and add the mousse topping shortly before serving for the best texture.

What if I don’t have a springform pan?

A springform pan is preferred for easy removal, but you can use a regular cake pan. Line it with parchment paper for easier slicing and serving, though the sides may be less neat.