Cranberry Jam White Chocolate Mousse Cheesecake is a luxurious dessert that layers creamy vanilla bean cheesecake with tart cranberry jam and a luscious white chocolate mousse. Finished with a graham cracker crust and optionally topped with candied cranberries, this dessert is perfect for special occasions and holidays. While it takes some time to prepare, each bite is worth the effort—smooth, rich, tangy, and sweet all in one!
Easy Cranberry Jam White Chocolate Mousse Cheesecake Recipe
This Cranberry Jam White Chocolate Mousse Cheesecake is the ultimate combination of flavors and textures. The creamy vanilla bean cheesecake pairs beautifully with the sweet-tart cranberry jam, while the fluffy white chocolate mousse adds an indulgent finish. The graham cracker crust adds just the right amount of crunch to balance the smooth layers. It’s a show-stopping dessert for Thanksgiving, Christmas, or any gathering where you want to wow your guests!
Why Our Cranberry Jam White Chocolate Mousse Cheesecake Is the Best
Our Cranberry Jam White Chocolate Mousse Cheesecake stands out for its three stunning layers: a rich vanilla bean cheesecake, a tangy homemade cranberry jam, and a creamy white chocolate mousse. The flavors blend perfectly, creating a decadent dessert that’s as beautiful as it is delicious.
Ingredients Notes for Cranberry Jam White Chocolate Mousse Cheesecake
Each ingredient in this Cranberry Jam White Chocolate Mousse Cheesecake plays a key role in creating its complex flavors and textures:
For the Cranberry Jam:
- 16 oz fresh cranberries: The tart base for the jam.
- 1 cup white granulated sugar: Sweetens the cranberries while balancing their tartness.
- ½ tablespoon vanilla extract: Adds warmth and depth to the jam.
For the Crust:
- 1½ cups graham cracker crumbs: Forms the base of the cheesecake.
- ¼ cup brown sugar: Adds a touch of molasses sweetness.
- 5 tablespoons butter (melted): Binds the crust together.
- 1 teaspoon vanilla extract: Enhances the flavor of the crust.
For the Cheesecake Filling:
- 24 oz cream cheese (softened): The creamy base for the cheesecake layer.
- ¾ cup heavy whipping cream: Adds richness and a silky texture.
- 2 tablespoons sour cream: Brings a subtle tang to the filling.
- 2 eggs: Bind the ingredients together.
- 1 teaspoon vanilla extract: Adds flavor to the cheesecake.
- 2 tablespoons corn starch: Helps stabilize the filling.
- ½ cup white granulated sugar: Sweetens the cheesecake.
- 1 vanilla bean: Adds pure, aromatic vanilla flavor.
For the White Chocolate Mousse:
- 8 oz baking white chocolate bars: Provides a sweet and creamy mousse base.
- 8 oz cream cheese (softened): Adds richness to the mousse.
- 8 oz whipped topping (like COOL Whip): Makes the mousse light and fluffy.
Optional Candied Cranberries:
- 8 oz fresh cranberries: A beautiful garnish.
- 1½ cups water + 1½ cups sugar: Creates a simple syrup for coating the cranberries.
- ½ cup sugar: Used to roll the cranberries for a frosty finish.
Kitchen Tools Needed for Cranberry Jam White Chocolate Mousse Cheesecake
- Sauce pot (for cranberry jam and candied cranberries)
- 9-inch springform pan
- Large roasting pan (for the water bath)
- Mixing bowls (small and large)
- Electric mixer
- Spatula
- Whisk
- Butter knife (for separating the cheesecake from the pan)
How to Make Cranberry Jam White Chocolate Mousse Cheesecake
This cheesecake requires a few steps, but the result is a stunning and delicious dessert!
1. Make the Candied Cranberries (Overnight)
- Combine 1½ cups water and 1½ cups sugar in a sauce pot over medium heat. Stir until the sugar dissolves, then remove from heat and let cool slightly.
- Add 8 oz fresh cranberries, stir to coat, cover, and refrigerate overnight.
- Drain the cranberries and roll them in ½ cup sugar to coat. Set aside for garnish.
2. Prepare the Cranberry Jam
- In a sauce pot over medium heat, combine 16 oz cranberries, 1 cup sugar, and ½ tablespoon vanilla extract.
- Cook for 12-15 minutes, stirring often, until the cranberries burst and the mixture thickens. Let cool completely.
3. Make the Crust
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Mix 1½ cups graham cracker crumbs, ¼ cup brown sugar, 5 tablespoons melted butter, and 1 teaspoon vanilla extract until well combined.
- Press the mixture evenly into the bottom of the pan and halfway up the sides.
- Spread half of the cranberry jam over the crust.
4. Make the Cheesecake Filling
- Beat 24 oz softened cream cheese and ½ cup sugar with an electric mixer until smooth (about 2 minutes).
- Add 1 teaspoon vanilla extract, sour cream, and the seeds of 1 vanilla bean, mixing until combined.
- Add 2 eggs one at a time, beating after each addition.
- Lower speed and mix in 2 tablespoons corn starch and ¾ cup heavy cream until smooth.
- Pour the cheesecake batter over the cranberry jam layer.
5. Bake the Cheesecake
- Place the springform pan inside a roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform.
- Bake for 70-75 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake rest for 10 minutes before removing.
- Let the cheesecake cool on the counter for 20 minutes. Run a greased butter knife around the edges to loosen, but don’t remove it from the pan yet.
- Cool for 1 hour, then spread the remaining cranberry jam on top. Refrigerate for at least 4 hours.
6. Make the White Chocolate Mousse
- Melt 8 oz white chocolate according to package instructions.
- Beat 8 oz cream cheese with an electric mixer until smooth. Gradually drizzle in the melted white chocolate while continuing to mix.
- Gently fold in 8 oz whipped topping until fully combined.
- Spread the mousse over the chilled cheesecake. Use a piping bag to create decorative swirls if desired.
7. Garnish with Candied Cranberries
- If using candied cranberries, arrange them on top of the mousse for a festive touch.
8. Serve
- Slice the cheesecake and serve chilled.
How to Store Cranberry Jam White Chocolate Mousse Cheesecake
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months. Thaw in the refrigerator before serving.
Cranberry Jam White Chocolate Mousse Cheesecake Variations
- Raspberry Twist: Swap cranberries for raspberries in the jam and garnish.
- Chocolate Crust: Use chocolate graham crackers or crushed Oreos for a richer crust.
- Lemon Cranberry Cheesecake: Add lemon zest to the cheesecake filling for a tangy twist.
What to Serve with Cranberry Jam White Chocolate Mousse Cheesecake
- A glass of champagne or sparkling cider for a festive pairing.
- Freshly brewed coffee or a spiced chai latte to complement the creamy texture.
- A dollop of whipped cream for extra indulgence.
Top Tips for Perfect Cranberry Jam White Chocolate Mousse Cheesecake
- Use Room-Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Don’t Skip the Water Bath: This prevents cracks and ensures even baking.
- Cool Completely: Allow the cheesecake to cool fully before adding the mousse to maintain clean layers.
Helpful Notes
- For easier slicing, run a knife under hot water and wipe it clean between cuts.
- Double the candied cranberries for additional decorative flair.
Tips from Well-Known Chefs
- Ina Garten: “Always use pure vanilla extract and fresh vanilla beans for the best flavor in cheesecakes.”
- Martha Stewart: “Refrigerating cheesecakes overnight allows the flavors to fully develop.”
- Duff Goldman: “For smooth layers, spread each layer gently and avoid overmixing the batter.”
Frequently Asked Questions (FAQ)
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made 1-2 days in advance and stored in the refrigerator.
2. Can I use frozen cranberries?
Absolutely! Thaw them first and drain any excess liquid before making the jam.
3. Do I have to use a water bath?
While not mandatory, it helps prevent cracks and ensures even cooking.
4. Can I skip the candied cranberries?
Yes, they’re optional but add a beautiful decorative touch.
5. Can I use whipped cream instead of COOL Whip?
Yes, homemade whipped cream works perfectly in the mousse.
Enjoy making this Cranberry Jam White Chocolate Mousse Cheesecake—a truly decadent dessert that will wow your guests!
Cranberry Jam White Chocolate Mousse Cheesecake
Ingredients
Cranberry Jam:
- – 16 oz fresh cranberries
- – 1 cup granulated sugar
- – 1/2 tbsp vanilla extract
Crust:
- – 1 ½ cups graham cracker crumbs
- – 1/4 cup brown sugar
- – 5 tbsp butter melted
- – 1 tsp vanilla extract
Cheesecake Filling:
- – 24 oz cream cheese softened
- – 3/4 cup heavy whipping cream
- – 2 tbsp sour cream
- – 2 eggs
- – 1 tsp vanilla extract
- – 2 tbsp cornstarch
- – 1/2 cup granulated sugar
- – 1 vanilla bean
White Chocolate Mousse:
- – 8 oz baking white chocolate bars 2-4 oz bars
- – 8 oz cream cheese softened
- – 8 oz whipped topping like Cool Whip
Candied Cranberries (optional):
- – 8 oz fresh cranberries
- – 1 1/2 cups water
- – 1 1/2 cups sugar
- – 1/2 cup sugar for coating
Instructions
- Make Candied Cranberries: Heat water and sugar in a saucepan until dissolved. Let cool slightly, add cranberries, cover, and refrigerate overnight. Drain, coat with sugar, and set aside.
- Quick Cranberry Jam: Cook cranberries, sugar, and vanilla over medium heat for 12-15 minutes, stirring frequently. Let cool.
- Preheat Oven: Preheat oven to 325°F. Grease a 9-inch springform pan.
- Make Crust: Combine graham cracker crumbs, sugar, butter, and vanilla. Press into the pan, covering the bottom and halfway up the sides. Spread half the cranberry jam over the crust.
- Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth. Add vanilla, sour cream, and eggs one at a time. Mix in cornstarch and heavy cream. Scrape vanilla bean seeds into batter and mix well. Pour over the crust.
- Bake Cheesecake: Place springform pan into a larger roasting pan. Add water to the roasting pan until it reaches halfway up the sides of the springform. Bake for 70-75 minutes. Cool for 10 minutes in the oven with the door ajar, then for 20 minutes on the counter. Chill for 1 hour in the refrigerator.
- Spread Jam Layer: Spread remaining cranberry jam over the cooled cheesecake. Cover and refrigerate for at least 4 hours.
- Make White Chocolate Mousse: Melt white chocolate according to package instructions. Beat cream cheese until smooth, then mix in white chocolate. Fold in whipped topping. Spread mousse over the cheesecake, reserving some for decorating if desired.
- Decorate: Top with candied cranberries if using. Refrigerate until ready to serve.
Notes
- This cheesecake can be made a day in advance for best results.
- Substitute whipped topping with homemade whipped cream if preferred.
- Candied cranberries add a festive touch but are optional.
