Cranberry Jam White Chocolate Mousse (Printable Version)

# What You’ll Need:

→ Cranberry Jam

01 - 16 oz fresh cranberries
02 - 1 cup granulated sugar
03 - 1/2 tbsp vanilla extract

→ Crust

04 - 1 1/2 cups graham cracker crumbs
05 - 1/4 cup brown sugar
06 - 5 tbsp butter, melted
07 - 1 tsp vanilla extract

→ Cheesecake Filling

08 - 24 oz cream cheese, softened
09 - 3/4 cup heavy whipping cream
10 - 2 tbsp sour cream
11 - 2 eggs
12 - 1 tsp vanilla extract
13 - 2 tbsp cornstarch
14 - 1/2 cup granulated sugar
15 - 1 vanilla bean

→ White Chocolate Mousse

16 - 8 oz baking white chocolate bars (2-4 oz bars)
17 - 8 oz cream cheese, softened
18 - 8 oz whipped topping, like Cool Whip

→ Candied Cranberries (optional)

19 - 8 oz fresh cranberries
20 - 1 1/2 cups water
21 - 1 1/2 cups sugar
22 - 1/2 cup sugar for coating

# Steps to Follow:

01 - Heat water and sugar in a saucepan until dissolved. Let cool slightly, add cranberries, cover, and refrigerate overnight. Drain, coat with sugar, and set aside.
02 - Cook cranberries, sugar, and vanilla over medium heat for 12-15 minutes, stirring frequently. Let cool.
03 - Preheat oven to 325°F. Grease a 9-inch springform pan.
04 - Combine graham cracker crumbs, sugar, butter, and vanilla. Press into the pan, covering the bottom and halfway up the sides. Spread half the cranberry jam over the crust.
05 - Beat cream cheese and sugar until smooth. Add vanilla, sour cream, and eggs one at a time. Mix in cornstarch and heavy cream. Scrape vanilla bean seeds into batter and mix well. Pour over the crust.
06 - Place springform pan into a larger roasting pan. Add water to the roasting pan until it reaches halfway up the sides of the springform. Bake for 70-75 minutes. Cool for 10 minutes in the oven with the door ajar, then for 20 minutes on the counter. Chill for 1 hour in the refrigerator.
07 - Spread remaining cranberry jam over the cooled cheesecake. Cover and refrigerate for at least 4 hours.
08 - Melt white chocolate according to package instructions. Beat cream cheese until smooth, then mix in white chocolate. Fold in whipped topping. Spread mousse over the cheesecake, reserving some for decorating if desired.
09 - Top with candied cranberries if using. Refrigerate until ready to serve.

# Additional Notes:

01 - This cheesecake can be made a day in advance for best results.
02 - Substitute whipped topping with homemade whipped cream if preferred.
03 - Candied cranberries add a festive touch but are optional.

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