Enchanting Christmas Cheesecake: Cranberry Jam & White Chocolate Mousse Delight


The festive season is synonymous with the joy of baking, a tradition that brings warmth and smiles. Among these holiday treats, the Enchanting Christmas Cheesecake stands out, promising to elevate your celebrations with its delightful fusion of flavors. This cheesecake combines the tartness of cranberry jam, the richness of vanilla bean cheesecake, and the smoothness of white chocolate mousse, offering a sensory experience like no other. Perfect for holiday parties, this dessert is more than just a sweet treat; it’s a festive centerpiece that will captivate your guests and make your holiday gathering unforgettable.


  • Cranberry Jam:
    • 16 oz fresh cranberries
    • 1 cup white granulated sugar
    • 1/2 Tbsp vanilla extract
  • Crust:
    • 1½ cups graham cracker crumbs
    • ¼ cup brown sugar
    • 5 Tbsp butter, melted
    • 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 corn starch
    • ½ cup white granulated sugar
    • 1 vanilla bean
  • White Chocolate Mousse:
    • 8 oz baking white chocolate bars (2-4 oz bars)
    • 8 oz cream cheese, softened
    • 8 oz whipped topping (e.g., COOL Whip)
  • Candied Cranberries (Optional):
    • 8 oz fresh cranberries
    • 1 1/2 cups water
    • 1 1/2 cups sugar
    • 1/2 cup super fine sugar【7†source】.


  1. Candied Cranberries (overnight): Combine water and sugar in a saucepot over medium heat until sugar dissolves. Cool slightly before adding cranberries. Refrigerate overnight, then drain and coat in sugar.
  2. Quick Cranberry Jam: Combine cranberries, sugar, and vanilla in a pot. Cook for 12-15 minutes, then cool.
  3. Crust: Mix graham cracker crumbs, sugar, butter, and vanilla. Press into a greased 9-inch springform pan.
  4. Cheesecake: Beat cream cheese and sugar. Add vanilla, sour cream, eggs, cornstarch, and heavy cream. Incorporate vanilla bean seeds. Spread over crust.
  5. Baking: Bake in a water bath at 325 degrees for 70-75 minutes. Let rest, then cool for an hour. Spread jam on top and refrigerate for 4 hours.
  6. White Chocolate Mousse: Melt chocolate bars, beat with cream cheese, and fold in whipped topping. Spread over cheesecake【8†source】.

How to Prepare

  • Ensure all ingredients are at room temperature for a smoother blend.
  • Prepare the cranberry jam and candied cranberries a day ahead.
  • When baking the cheesecake, use a water bath to prevent cracking and ensure even cooking.
  • Allow ample cooling time for the cheesecake to set properly before adding mousse.

Preparation Time

  • Prep Time: 8 hours (includes refrigeration)
  • Cook Time: 1 hour and 40 minutes
  • Total Time: Approximately 9 hours and 40 minutes【9†source】.


  • This recipe yields one 9-inch cheesecake, serving approximately 10 people【9†source】.


  1. Can I make the cheesecake ahead of time?
    • Yes, you can prepare the cheesecake up to two days in advance. Keep it refrigerated until serving.
  2. Can I use frozen cranberries for the jam?
    • Absolutely! Thaw the cranberries before use.
  3. Is it necessary to use a water bath?
    • While not mandatory, a water bath helps to cook the cheesecake evenly and prevents cracks.
  4. Can I substitute the white chocolate in the mousse?
    • It’s best to stick with white chocolate to maintain the flavor profile.
  5. How do I know when the cheesecake is done baking?
    • The cheesecake should be set around the edges but still slightly wobbly in the center.