Indulge in Delightful Christmas Cheesecake Bliss

This Christmas Cheesecake features a vibrant cranberry jam and luscious white chocolate mousse, perfect for holiday gatherings.

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Prep Time 30

Cook Time 1 5

Chilling Time 4

Total Time 5 35

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham cracker crumbs Try gluten-free graham crackers for a gluten-free twist.
6 tablespoons Unsalted butter Melted.
1/4 cup Sugar Granulated.

For the Cranberry Jam

2 cups Fresh or frozen cranberries Canned cranberry sauce can be used, but texture will differ.
1/2 cup Orange juice Fresh juice preferred.
1 tablespoon Orange zest Use fresh for best results.

For the Cheesecake Filling

16 ounces Cream cheese Softened.
1 teaspoon Vanilla extract Pure vanilla enhances flavor.
3 large Eggs Add one at a time.
1 cup Sour cream Greek yogurt can substitute.
1/4 cup All-purpose flour Consider gluten-free flour if needed.

For the White Chocolate Mousse

1 cup Heavy cream Whipped until soft peaks.
8 ounces White chocolate High-quality chocolate for maximum flavor.

For the Garnish

1/2 cup Sugared cranberries For a festive touch.
1/4 cup Chocolate shavings For decoration.

Equipment

9-inch springform pan
Mixing Bowls
Hand Mixer
Saucepan
Whisk
knife
Baking dish

Method

Step-by-Step Instructions for Christmas Cheesecake

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 10 minutes. Let cool.
Combine cranberries, orange juice, sugar, and orange zest in a saucepan. Simmer for 10-12 minutes until thickened. Cool completely.
In a bowl, blend cream cheese and sugar until smooth. Gradually add vanilla extract and eggs. Fold in sour cream and flour. Pour over crust.
Dollop cranberry jam over the filling and swirl gently.
Place the springform pan in a larger baking dish filled with hot water. Bake for 55-65 minutes. Let cool in the oven for 1 hour before chilling.
Melt white chocolate with heavy cream. Cool slightly, then fold into whipped cream.
Spread the mousse over the chilled cheesecake and garnish with sugared cranberries and chocolate shavings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 21gVitamin A: 800IUVitamin C: 4mgCalcium: 60mgIron: 0.5mg

Notes

For best results, refrigerate the cheesecake overnight to allow the flavors to meld beautifully.

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