Pin
Blend the festive taste of tangy cranberries with creamy vanilla bean cheesecake and silky white chocolate mousse in this eye-catching holiday treat. It's just what you need for your Christmas table—a showstopper that'll make everyone ask for seconds!
WHAT YOU'LL NEED
- Cranberry Jam Components:
- 16 oz cranberries, fresh
- 1 cup sugar, white granulated
- ½ Tbsp extract of vanilla
- Base Layer Needs:
- 1½ cups crushed graham crackers
- ¼ cup sugar, brown
- 5 Tbsp melted butter
- 1 tsp extract of vanilla
- Main Cheesecake Mixture:
- 24 oz softened cream cheese
- ¾ cup cream for whipping, heavy
- 2 Tbsp cream, sour
- 2 eggs
- 1 tsp extract of vanilla
- 2 Tbsp starch from corn
- ½ cup sugar, white granulated
- 1 bean of vanilla
- White Chocolate Topping:
- 8 oz white chocolate bars for baking (2-4 oz bars)
- 8 oz cream cheese, softened
- 8 oz topping, whipped
- Sugar-Coated Cranberries (If Desired):
- 8 oz cranberries, fresh
- 1 ½ cups water
- 1 ½ cups sugar
- ½ cup sugar or super fine sugar for the outer coating
HOW TO MAKE IT
- Start With The Base:
- Combine crushed graham crackers, sugar, melted butter, and vanilla in a bowl. Push mixture into a 9-inch springform pan firmly. Pop in oven at 325°F for 10 minutes then let it cool all the way.
- Cook Your Jam:
- Put cranberries, sugar, and vanilla in a pot. Let it bubble on medium heat for 12-15 minutes until it gets thick. Cool it down completely and spread half on your cooled crust.
- Mix The Cheesecake:
- Whip cream cheese with sugar until it's fluffy. Drop in vanilla, sour cream, and eggs. Add cornstarch and heavy cream. Scrape in vanilla bean seeds. Pour this mix onto your cranberry layer and bake in a water bath at 325°F for 70-75 minutes.
- Layer It Up:
- After it's cool, spread the rest of your cranberry jam on top. Stick it in the fridge for 4 hours.
- Top It Off:
- Melt your white chocolate, mix it with cream cheese, and gently fold in whipped topping. Spread this over your cranberry layer.
- Fancy Cranberries If You Want:
- Mix water and sugar, toss in cranberries, and keep in fridge overnight. Roll them in sugar before putting them on top.
Tips For Serving And Storing
- Keep it cold until you're ready to serve for the best taste.
- You can store this in the fridge for up to 5 days if you keep it covered.
- Want pretty slices? Run your knife under hot water and wipe it between cuts.
- Take it out of the fridge about 10-15 minutes before you plan to eat it.
SWITCH IT UP
- Go for chocolate graham crackers or gingersnap cookies as your base instead.
- Throw some orange zest into your cranberry mix for a zingy twist.
- Skip the fancy cranberries and use white chocolate curls or holiday sprinkles on top.
- Want something lighter? Use reduced-fat cream cheese and light whipped topping.