If you’re searching for a festive dessert that will wow your guests this holiday season, look no further than this Christmas Cheesecake. It’s creamy, dreamy, and beautifully adorned with a luscious cranberry jam and a fluffy white chocolate mousse. This delightful cake is perfect for family gatherings, holiday parties, or quiet evenings at home when you want to treat yourself or loved ones to something truly special.
The combination of velvety cheesecake and vibrant cranberry jam truly sets this dessert apart. I remember the first time I made it; the joy on my family’s faces as they tasted each layer was priceless. It’s easy to make, yet impressive enough to serve at any holiday event. Let your kitchen fill with sweet aromas and festive cheer as you create this memorable masterpiece.
Why Make This Recipe
This Christmas Cheesecake is not just another dessert; it brings a festive touch to any table, making it a wonderful centerpiece for your holiday celebrations. The bright tartness of the cranberry jam combined with the rich, creamy cheesecake makes each bite a heavenly experience for the senses. Plus, it serves beautifully, slicing into perfect pieces that can easily fit into any gathering, large or small.
"This cheesecake was the star of our holiday dinner, and everyone asked for the recipe!" says a happy home baker.
Families will appreciate how simple and straightforward the recipe is, while guests will be charmed by its elegance. Whether you’re celebrating Christmas, New Year’s, or just want a truly delicious dessert, this Christmas Cheesecake is the perfect choice for a sweet holiday treat.
How to Make Christmas Cheesecake
Crafting your Christmas Cheesecake begins with preparing the delightful cranberry jam, which brings a fresh and vibrant zing to the layers. As you cook the fresh cranberries with sugar and vanilla, watch as the mixture beautifully thickens. Once cooled, this will be spread over a warm graham cracker crust that forms a perfect foundation.
Next, you’ll blend the cheesecake filling, with creamy cream cheese, rich heavy whipping cream, and a hint of vanilla, along with eggs for structure. This luscious mixture gets poured over half of the jam, bringing together flavors beautifully before baking in a water bath for that perfect, creamy texture.
After baking and cooling, it’s time to decorate! Spread the remaining cranberry jam on top and create a light white chocolate mousse. The mousse is made by carefully folding melted white chocolate and whipped topping with cream cheese, which adds a luxurious touch to the cheesecake. Once topped, feel free to add a few decorative swirls or festive candied cranberries for a gorgeous finish.
Ingredients
To create this delectable Christmas Cheesecake, gather the following ingredients:
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup heavy whipping cream
- 2 tablespoons sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 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 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup fine sugar
Directions
To create this delightful Christmas Cheesecake, follow these directions:
- In a pot, combine cranberries, sugar, and vanilla extract, cooking for about 15 minutes until the mixture thickens. Let it cool completely.
- Mix together the graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Press the mixture firmly into the bottom of a springform pan. Spread half of the prepared cranberry jam over the crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add sour cream, vanilla extract, eggs, cornstarch, and heavy cream, mixing until well combined. Scrape in the seeds from the vanilla bean.
- Pour the cheesecake filling over the layer of jam. Bake at 325°F in a water bath for 70 to 75 minutes until the center is set. Allow to cool, then refrigerate for at least four hours to firm up.
- Once chilled, spread the remaining cranberry jam on top. For the mousse, mix the softened cream cheese with melted white chocolate, then gently fold in the whipped topping. Spread this mousse over the cheesecake.
- Decorate with swirls of mousse or candied cranberries for added flair.
How to Serve Christmas Cheesecake
This Christmas Cheesecake can stand beautifully on its own, but there are plenty of ways to enhance that festive spirit. Serve slices with extra cranberry jam on the side for those who love a bit of sweetness. Accompany it with a dollop of whipped cream for added creaminess or a sprinkle of cocoa powder for a chocolatey touch.
For a fun twist, try layering individual servings in cute glasses for a mini dessert bar at your holiday party. Toasted nuts or a drizzle of caramel can also add delightful textures and flavors.
How to Store
To keep your Christmas Cheesecake fresh and delicious, refrigerate it for up to five days. Be sure to cover it with plastic wrap or place it in an airtight container to avoid absorbing any odors from your fridge.
If you’d like to make this treat ahead of time, consider freezing it. Wrap individual slices tightly in plastic wrap and then foil to protect against freezer burn for up to three months. When ready to enjoy, thaw slices overnight in the fridge before serving.
Tips to Make
Here are some practical tips to ensure your cheesecake turns out perfectly every time:
- Soften your cream cheese well before mixing; this prevents lumps and creates a silky filling.
- Adding a little sour cream enhances the creaminess and depth of flavor in the cheesecake.
- Don’t skip the water bath during baking; it helps regulate the temperature and keeps your cheesecake moist and creamy.
- Let the cheesecake cool completely before refrigerating to avoid developing condensation, which can lead to a soggy crust.
Variations
If you’re feeling adventurous, there are plenty of ways to twist this Christmas Cheesecake recipe to suit your taste:
- Replace the cranberry jam with raspberry or cherry for a different seasonal fruit flavor.
- Add a hint of peppermint extract to the filling for a festive holiday twist.
- Try a chocolate crust by substituting chocolate cookies for the graham crackers to complement the cheesecake beautifully.
FAQs
What is the best way to prevent cracks in the cheesecake?
Baking in a water bath is the best method to prevent cracks, as it provides a gentle, moist cooking environment.
Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free graham crackers or almond flour for the crust.
How long does it take to thaw frozen cheesecake?
It typically takes about 6-8 hours in the refrigerator to thaw a frozen cheesecake, but for best results, leave it overnight.
Can I top the cheesecake with fresh fruit?
Yes! Fresh fruit like berries or sliced citrus can add a refreshing brightness and a lovely contrast to the rich cheesecake.
For More Recipe Inspiration
If you love quick and delightful recipes, check out our protein muffins or learn about the increasingly popular bento cakes. Both options bring joy to your baking adventures.
Be sure to visit us on Pinterest for even more sweet ideas and inspiration:
https://www.pinterest.com/quickcakes/
Christmas Cheesecake
Ingredients
Method
- In a pot, combine cranberries, sugar, and vanilla extract, cooking for about 15 minutes until the mixture thickens. Let it cool completely.
- Mix together the graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Press the mixture firmly into the bottom of a springform pan. Spread half of the prepared cranberry jam over the crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add sour cream, vanilla extract, eggs, cornstarch, and heavy cream, mixing until well combined. Scrape in the seeds from the vanilla bean.
- Pour the cheesecake filling over the layer of jam. Bake at 325°F in a water bath for 70 to 75 minutes until the center is set. Allow to cool, then refrigerate for at least four hours to firm up.
- Once chilled, spread the remaining cranberry jam on top. For the mousse, mix the softened cream cheese with melted white chocolate, then gently fold in the whipped topping. Spread this mousse over the cheesecake.
- Decorate with swirls of mousse or candied cranberries for added flair.