Description
This luscious Cranberry Cheesecake combines a buttery graham cracker crust with a creamy, tangy cream cheese filling swirled with homemade cranberry jam. Topped with a smooth white chocolate mousse and festive sugared cranberries and rosemary, this elegant dessert is perfect for holiday celebrations or special occasions. The cheesecake is gently baked in a water bath for a silky texture and chilled overnight for the perfect set.
Ingredients
Scale
Cranberry Filling
- 1 (12-ounce) bag fresh or frozen cranberries (about 3 cups)
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon pure vanilla extract
Sugared Cranberries & Rosemary
- 2 cups fresh or frozen cranberries
- 1 1/2 cups granulated sugar (divided)
- 1 cup water
- 8–10 sprigs fresh rosemary
Crust
- 2 1/4 cups finely crushed graham cracker crumbs
- 1/4 cup granulated sugar
- 6 Tablespoons salted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
White Chocolate Mousse Topping
- 1 (4-ounce) bar white chocolate, chopped
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the Cranberry Filling: In a medium pot over medium heat, combine cranberries, 1 cup sugar, and 1 cup water. Cook, stirring frequently, until cranberries burst and mixture thickens, about 10-15 minutes. If it sticks too much, add a couple tablespoons of water. Remove from heat and stir in vanilla extract. Cool completely. Can be made up to 2 weeks ahead and refrigerated.
- Prepare Sugared Cranberries and Rosemary: In a separate saucepan, bring 1 cup water and 1/2 cup granulated sugar to a boil until sugar dissolves. Remove from heat and soak fresh cranberries in syrup for 1-2 minutes, then strain and spread on a parchment-lined baking sheet or wire rack so they don’t touch. Soak rosemary sprigs similarly, drain, and place on another baking sheet. Let both sit for 1-2 hours until tacky. Toss cranberries with remaining 1/2 cup sugar until fully coated. Store airtight for 3-5 days or use immediately.
- Prepare the Crust: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Pulse graham crackers in a food processor until finely crushed. Mix in 1/4 cup sugar and melted butter until evenly moistened. Press mixture into the pan, pressing up halfway on the sides using a flat-bottomed cup. Bake for 10 minutes to set crust, then remove and cool. Lower oven temperature to 325°F.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese with 1 cup sugar and flour until smooth and creamy. Add sour cream, heavy cream, and vanilla; beat again, scraping bowl as needed. Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Avoid overmixing to prevent cracks.
- Assemble the Cheesecake Layers: Pour half the cheesecake batter into the crust. Dollop half the cranberry filling evenly over the batter. Use a butter knife to gently swirl the cranberry filling into the batter. Pour remaining batter over this layer and dollop remaining cranberry filling on top, swirling again delicately.
- Bake the Cheesecake: Place cheesecake in the 325°F oven. Place a large pan of very hot water on the rack below the cheesecake to create a water bath. Bake for 55-60 minutes until edges are set but center is still slightly jiggly. Turn off oven and crack door, cool 10 minutes. Run a thin knife around the pan’s edge to loosen cheesecake, then leave in oven for 20-30 minutes to cool gently. Remove and cool completely at room temperature.
- Chill the Cheesecake: Transfer cheesecake to refrigerator to chill for at least 4 hours or overnight to fully set.
- Make the White Chocolate Mousse: Carefully melt white chocolate in microwave at 50% power in 20-30 second bursts, stirring until smooth. In another bowl, beat cream cheese until smooth. Mix in melted white chocolate. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream into white chocolate and cream cheese mixture until combined.
- Top the Cheesecake: Remove chilled cheesecake from springform pan and place on a serving plate. Spread the white chocolate mousse evenly over the top to the edges.
- Decorate: Arrange sugared rosemary sprigs in a wreath shape around the cheesecake’s edge and pile sugared cranberries on top as desired for a festive finish.
Notes
- Room temperature ingredients ensure a smooth batter and help prevent cracks in the cheesecake.
- Do not overmix eggs into batter to avoid incorporating too much air.
- The water bath helps bake the cheesecake gently for a creamy texture and prevents cracking.
- You can prepare the cranberry filling and sugared cranberries ahead of time for convenience.
- Store leftover sugared cranberries in an airtight container for up to 5 days.
- Using a flexible knife to loosen cheesecake from pan edges while still warm helps prevent sticking and cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry cheesecake, white chocolate mousse, holiday dessert, creamy cheesecake, graham cracker crust, sugared cranberries
