Description
A deliciously creamy cheesecake with a tart cranberry jam layer, perfect for holiday celebrations.
Ingredients
Scale
- 8 ounces fresh cranberries (for candied cranberries)
- 1 1/2 cups water (for candied cranberries)
- 2 cups white granulated sugar, divided
- 16 ounces fresh cranberries (for cranberry jam)
- 1 cup white granulated sugar (for cranberry jam)
- 1/2 tablespoon vanilla extract (for cranberry jam)
- 1 1/2 cups graham cracker crumbs (for crust)
- 1/4 cup brown sugar (for crust)
- 5 tablespoons unsalted butter, melted (for crust)
- 1 teaspoon vanilla extract (for crust)
- 24 ounces cream cheese, softened (for cheesecake batter)
- 1/2 cup white granulated sugar (for cheesecake batter)
- 2 large eggs (for cheesecake batter)
- 2 tablespoons sour cream (for cheesecake batter)
- 1 teaspoon vanilla extract (for cheesecake batter)
- 2 tablespoons corn starch (for cheesecake batter)
- 1 vanilla bean, seeds only (for cheesecake batter)
- 8 ounces baking white chocolate (for white chocolate mousse)
- 8 ounces cream cheese, softened (for white chocolate mousse)
- 8 ounces whipped topping (for white chocolate mousse)
Instructions
- 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.
- Add 8 ounces fresh cranberries to the syrup, stir, cover, and refrigerate overnight.
- 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.
- 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.
- 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.
- 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.
- Firmly press graham cracker mixture into bottom and halfway up the sides of the springform pan.
- Spread half of the cooled cranberry jam evenly onto the graham cracker crust.
- 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.
- 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.
- Pour cheesecake batter over jam layer in the springform pan and smooth the top.
- 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.
- 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.
- Cool cheesecake on a counter for 20 minutes. Run a greased butter knife along the pan edge to loosen. Let cool for 1 hour.
- Spread remaining cranberry jam over the cooled cheesecake. Cover and refrigerate for at least 4 hours.
- 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.
- Spread the white chocolate mousse over chilled cheesecake. Top with candied cranberries before serving.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- For a festive touch, decorate with fresh mint leaves and additional cranberries.
- Allow cheesecake to chill overnight for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg