Christmas Cheesecake Cranberry Jam (Print-Friendly Version)

Celebrate December with a festive dessert of creamy cheesecake, tart cranberry jam, and luscious white chocolate mousse. Perfect for holiday tables and winter gatherings. Save & click.

# Ingredients You’ll Need:

→ Candied Cranberries

01 - 8 ounces fresh cranberries
02 - 1 1/2 cups water
03 - 2 cups white granulated sugar, divided

→ Cranberry Jam

04 - 16 ounces fresh cranberries
05 - 1 cup white granulated sugar
06 - 1/2 tablespoon vanilla extract

→ Crust

07 - 1 1/2 cups graham cracker crumbs
08 - 1/4 cup brown sugar
09 - 5 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ Cheesecake Batter

11 - 24 ounces cream cheese, softened
12 - 1/2 cup white granulated sugar
13 - 2 large eggs
14 - 2 tablespoons sour cream
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons corn starch
17 - 1 vanilla bean, seeds only

→ White Chocolate Mousse

18 - 8 ounces baking white chocolate
19 - 8 ounces cream cheese, softened
20 - 8 ounces whipped topping

# How to Make It:

01 - Combine 1 1/2 cups water and 1 1/2 cups sugar in a saucepan over medium heat. Stir until sugar dissolves. Remove from heat and let cool slightly.
02 - Add 8 ounces fresh cranberries to the syrup, stir, cover, and refrigerate overnight.
03 - Drain cranberries in a colander. Add 1/2 cup sugar to a shallow bowl and roll cranberries in the sugar to coat. Set aside for decoration.
04 - In a saucepan over medium heat, combine 16 ounces cranberries, 1 cup sugar, and 1/2 tablespoon vanilla extract. Cook for 12-15 minutes, stirring often, until reduced and jam-like. Let cool completely.
05 - Preheat oven to 325°F. Grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan in heavy-duty aluminum foil to protect against water leaks.
06 - In a bowl, combine graham cracker crumbs, 1/4 cup brown sugar, melted butter, and 1 teaspoon vanilla extract. Stir thoroughly until mixture is uniform.
07 - Firmly press graham cracker mixture into bottom and halfway up the sides of the springform pan.
08 - Spread half of the cooled cranberry jam evenly onto the graham cracker crust.
09 - Beat 24 ounces cream cheese and 1/2 cup sugar on medium-high speed until smooth, about 2 minutes. Add 1 teaspoon vanilla extract and 2 tablespoons sour cream; mix until combined.
10 - Add eggs one at a time, beating after each addition. Reduce speed, add 2 tablespoons corn starch. Split vanilla bean, scrape out seeds, and mix seeds into batter until evenly distributed.
11 - Pour cheesecake batter over jam layer in the springform pan and smooth the top.
12 - Place foil-wrapped springform pan into a large roasting pan. Carefully add hot water to the roasting pan to reach halfway up the sides of the springform pan.
13 - Bake for 70-75 minutes. Turn off oven and crack oven door. Let cheesecake rest in oven for 10 minutes. Remove from roasting pan and foil.
14 - Cool cheesecake on a counter for 20 minutes. Run a greased butter knife along the pan edge to loosen. Let cool for 1 hour.
15 - Spread remaining cranberry jam over the cooled cheesecake. Cover and refrigerate for at least 4 hours.
16 - Melt white chocolate. In a separate bowl, beat 8 ounces cream cheese until smooth. Drizzle in melted white chocolate while beating. Gently fold in 8 ounces whipped topping until smooth.
17 - Spread the white chocolate mousse over chilled cheesecake. Top with candied cranberries before serving.

# Extra Suggestions:

01 - Ensure thorough wrapping of the springform pan with foil to prevent water penetration during the bain-marie baking process.
02 - Candied cranberries may be prepared up to two days in advance and stored in the refrigerator.

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