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This festive dessert brings together creamy vanilla bean goodness, punchy cranberry jam, and a smooth, fluffy white chocolate mousse. It's a showstopper for holiday gatherings—and it's super tasty.
INGREDIENTS
- For the Candied Cranberries (Optional):
- 1 ½ cups water
- 8 oz fresh cranberries
- ½ cup superfine or regular sugar for rolling
- 1 ½ cups sugar
- For the White Chocolate Mousse:
- 8 oz whipped topping
- 8 oz cream cheese, at room temp
- 8 oz good-quality white chocolate bars
- For the Cheesecake Filling:
- ¾ cup heavy cream
- 2 Tbsp corn starch
- 24 oz cream cheese, softened
- 2 Tbsp sour cream
- ½ cup white sugar
- 1 vanilla bean pod
- 2 eggs
- 1 tsp vanilla extract
- For the Crust:
- ¼ cup packed brown sugar
- 1½ cups crushed graham crackers
- 1 tsp vanilla extract
- 5 Tbsp melted butter
- For the Cranberry Jam:
- ½ Tbsp vanilla extract
- 1 cup white sugar
- 16 oz fresh cranberries
INSTRUCTIONS
- Optional Candied Cranberries:
- Stir together sugar and water, drop in cranberries, pop in the fridge for the night, then toss them in sugar to coat before decorating.
- Whip Up Some White Chocolate Mousse:
- Break up white chocolate and melt it, then beat with cream cheese before gently folding in the whipped topping. Smooth this over the chilled cranberry layer.
- Finish It Off:
- Once it's cooled off, layer on whatever cranberry jam is left. Chill it for a good four hours.
- Bake the Cheesecake:
- Pour the cheesecake mixture right over the cranberry base and bake in a water bath for around 70-75 minutes at 325°F. This helps the cheesecake stay creamy.
- Mix Up the Cheesecake:
- With a mixer, blend cream cheese and sugar together until they're creamy, then add vanilla, sour cream, and eggs. Mix in corn starch and cream, then scrape in the vanilla bean insides.
- Cranberry Jam Time:
- Simmer the cranberries, sugar, and vanilla on the stove for about 12-15 minutes until thick. Let it chill before spreading half onto your crust.
- Crust Comes First:
- Stir together graham crumbs, brown sugar, melted butter, and vanilla. Press this mix into a 9” springform pan and bake at 325°F for 10 minutes. Let it cool down all the way.
Serving and Storage Tips
- Slice up the cheesecake after letting it warm up on the counter for about 10 minutes.
- If you want super neat slices, use a hot, clean knife and wipe it between each cut.
- Keep leftovers in the fridge inside an airtight container for up to five days.
- It's best when served nice and cold.
VARIATIONS
- Switch things up with gingersnap or chocolate cookie crumbs for the crust.
- White chocolate curls or colorful sprinkles work if you're not into candied cranberries.
- Zest some orange into the cranberry jam for a sunny kick.
- Want it a little lighter? Swap in low-fat cream cheese and whip topping.