Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)
Amazing Christmas Cheesecake to make your holiday season as delicious and magical as you imagine! This heavenly dessert is a vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse.
CHRISTMAS DESSERT
It’s no wonder that this time of year is referred to as “the season of baking.” It seems like I bake every day in December. Making treats for holiday parties, making edible gifts, making cookies with kids, and of course, Christmas dinner dessert. That is a lot of baking for one month.
My favorite parts of holiday baking is making gingerbread man cookies with my little man and coming up with a Christmas dinner dessert. Making cookies is the best tradition for kids and one they remember the most as they grow up. While making cookies is the best memory for the kids, I make Christmas dessert cake for adults. I like to go big with dessert because it’s the grand finale of every dinner and party. If I could rig fireworks to go off when I bring out the dessert, I would. Until then, the dessert will have to speak for itself.
Oh boy, does this dessert speak for itself!
This cheesecake will make your holidays MAGICAL. Between the sweet and tart cranberry jam, silky vanilla bean cheesecake and smooth white chocolate mousse, this dessert is a heavenly combination of flavors and textures.
The candied cranberries on top of this cheesecake are totally OPTIONAL. It takes a while to make them so you can just decorate the cheesecake with white chocolate mousse if you don’t want to deal with the cranberries.
Not to say that it’s not worth it. I LOVE candied cranberries. When I was little, it was my favorite winter treat. So if you love candied cranberries, you can even make a double batch and use some for the cheesecake and the rest to snack on.
MORE HOLIDAY DESSERTS TO TRY
White Chocolate Cranberry Soft and Chewy Crinkle Cookies
Cranberry Cream Cheese Coffee Cake
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Christmas Cheesecake Recipe (Cranberry Jam White Chocolate Mousse Cheesecake)
Ingredients
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- 1/2 Tbsp vanilla extract
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 Tbsp butter melted
- 1 tsp vanilla extract
Cheesecake Filling:
- 24 oz cream cheese softened
- ¾ cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp corn starch
- ½ cup white 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 fine white granulated sugar or caster sugar
Instructions
Candied Cranberries (overnight):
- Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.
- Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.
- Drain cranberries in a colander.
- Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.
Quick Cranberry Jam:
- In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.
- Preheat the oven to 325℉ degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
Cheesecake:
- Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Spread half of the cranberry jam over the crust.
Cheesecake:
- Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
- Add vanilla extract, and sour cream. Mix until combined.
- Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
- Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
- Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.
- Spoon all of the cheesecake batter into the springform, over the jam.
- Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
- Cool cheesecake for an hour.
- Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.
White Chocolate Mousse:
- Break up white chocolate bars and melt them according the to package instructions.
- Beat cream cheese with an electric mixer for a couple of minutes.
- Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.
- Fold in whipped topping gently until all combined.
- Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.
- If using candied cranberries, spread them on top of the white chocolate mousse.
Video
Notes
- Without topping: This is the best way to freeze it is without frosting or sugared cranberries. Bake and cool the cheesecake, skip the mousse and cranberries, wrap air-tight in a couple of layers of plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the topping and decorations.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Thank u so much for very involved recipe !! Why didn’t you show recipe on original picture of cake as i had to do
Lot of work to find it thanks to someone’s comment.
Thank you it looks amazing hope I can make it.
Tony decourcy
Thank you so much! I really appreciate you taking the time to comment. I’m sorry the recipe was hard to find—that’s definitely not what I want for readers. The full recipe is in the recipe card further down the page. I hope you enjoy making it, and please let me know how it turns out! 😊
Huge hit with the family!
That makes me so happy to hear! 🥰 I’m so happy it was a hit with your family, thanks so much for coming back to let me know!
Everyone loved it at our family Christmas, even the people who don’t like cranberries. It was super easy to make and looked beautiful. I did NOT use a vanilla bean, instead I just subbed an additional 1 Tbsp of vanilla (which seemed like a lot, but really was not). This cheesecake was not super sweet at all. The cranberry flavor was a bit muted and the white chocolate didn’t stand out, but that could easily be because everything just worked so well together. I would make this again and I am sure a family member will ask me for the recipe soon 🙂
I wrote this review but wanted to add: there were a lot of steps, but it was super easy to follow (and that was with a 5 and 2 year old running around causing chaos). Also, I did use Cool Whip (which I don’t usually like, but you couldn’t tell it was in there). And I did NOT add the candied cranberries, but I wish I would have.
Lastly and most importantly! I found this recipe after finding but AI generated slop on Pinterest (I use AI all the time for work and hobbies, but recipes are way TOO hit and miss). I Googled “white chocolate cranberry cheesecake” and set the filter to only posts from 2019 or older. So glad I did!
Thank you SO much for taking the time to add all of this — I truly appreciate it ❤️
I love that you mentioned the steps being easy to follow even with a 5- and 2-year-old causing chaos… that’s real life cooking right there 😄 And I’m really glad to hear the Cool Whip worked well for you too (that’s always a common hesitation).
You’re absolutely right about the candied cranberries — they’re optional, but they do add that extra little pop if you decide to try them next time.
And honestly, your last point means the world to me. Thank you for intentionally seeking out a real, tested recipe and trusting mine. I put a lot of care into developing and testing my recipes, and hearing that you filtered out the AI “misses” and landed here makes my day. I’m so glad you found it and enjoyed it 💕
Thank you so much for such a thoughtful review! I love hearing that it was a hit at your family Christmas—especially with people who don’t usually like cranberries, that’s the ultimate test 😊 I’m so glad you’d make it again, and I hope it becomes one of those recipes your family asks for every year ❤️ Thanks again for taking the time to share your experience!
Question, can real whipped cream be substituted for the cool whip?
Yes, you can. I go over how to stabilize the real whipped cream it in my Christmas Cheesecake Bars Recipe. Here is the link https://gesundheitsreport2.org/christmas-cheesecake-bars-cranberry-white-chocolate-cheesecake-bars/%3C/a%3E%3C/p%3E
How long can I keep this in the refrigerator before adding the white chocolate mousse/
It might not be the cheapest cheesecake in the world but I make cheesecakes a lot It’s kind of my thing and this is by far the best cheesecake I’ve ever made! 😋
This has become a Christmas tradition for me and it is my fourth Christmas in a row to make it for my family! 💚🎄💚🎄💚. Thank you for this beautiful cheesecake recipe!
This absolutely made my day, thank you so much! 🥰 Coming from someone who makes cheesecakes often, that means everything to me. I love that it’s become a Christmas tradition for your family and that this is your fourth year making it, that’s truly the highest compliment! Thank you for sharing this and for making my recipe part of your holidays!
You can make this a couple of days ahead and keep it refrigerated, then simply add the topping right before serving.
My favorite Christmas dessert
This will be my third year making this for xmas! Its always requested and whiped out every year. Thank for sharing, its delish. Merry Christmas to you
That makes me so happy to hear! ❤️ Three years in a row is the best compliment—especially when it’s always requested and completely wiped out! Thank you so much for making it part of your Christmas tradition. Merry Christmas to you and your family, and I’m so glad this recipe has a place on your holiday table! 🎄
I’m so honored it’s part of your holiday tradition—thank you for sharing that with me. Wishing you a wonderful, delicious Christmas! 🎄✨
I love this recipe. Easy to follow although there are multiple steps. Quick question – is there a method to prevent the crust from getting soggy from the jam layer?
Maybe try baking the crust for 5-7 minutes before filling, that’s how I make other cheesecakes with graham cracker crust
Do you have a version of this made with Raspberries?
I don’t have a version of this recipe posted with raspberries, but you can easily swap the cranberries for raspberries and follow the same steps. Many readers have tried it with different berries and had great results!
Thanks so much! I love your recipe but have a couple family members that aren’t fans of cranberry… trying to please all☺️. Margie
You’re so welcome, Margie! 😊 I completely get it, trying to keep everyone happy can be a challenge. I’m glad you love the recipe, and I hope the variation works perfectly for your family!
We have been making this cheesecake for some years now and it is our favorite. This was the first time I had an issue and I am sure there is an easy explanation. The white chocolate clumped up when it was added to the cream cheese. I didn’t have any additional chocolate so I had to use it clumpy. It’s for a dinner party with friends and I had hoped it would be perfect as I have raved about this cheesecake for years. Can you tell me what caused this problem? Thanks.
I’m so glad this cheesecake has been a favorite for you over the years! ❤️ As for the white chocolate clumping, my guess is that the cream cheese was still a bit too cold when you mixed them together. If the cream cheese isn’t fully at room temperature, the melted chocolate can firm up as soon as it hits the cooler mixture, which creates those little clumps. Next time, letting the cream cheese soften completely should keep everything silky smooth. I hope that helps!
I made this cheesecake 2 Christmases ago. My very first cheesecake. It came out perfect. Your instructions were easy to follow. Mine turned out beautiful! I’m just going through my recipes for this Christmas and plan to make it again as my family still raves about it.
Thank-you for helping me have a great first cheesecake experience.
That truly means so much to me. Thank you for sharing this! 🥰 I love that this was your first cheesecake and that it turned out beautifully. It makes me so happy to hear your family still talks about it and that it’s becoming a Christmas tradition for you. Wishing you another perfect cheesecake (and a wonderful holiday) this year!
I want to make this recipe into mini cheesecakes. Do you have any tips?
How many days ahead can I make this. I work full time but need it on a tuesday. It would be best to make on a sunday? If that is not possible, could I make the filling ahead of time on sunday, but bake on monday evening?
Hi Heather! You can make the cheesecake portion of this recipe on Sunday, but I recommend waiting to add the white chocolate mousse topping and candied cranberries until the day of serving, for the best results and appearance.
Disastrous, probably user error but i followed directions as listed. My oven probably could have been 280/300 instead of the 325 because the cake did get a little overcooked/deflated. Which might not have been too big if a deal but the recipe called for 3 boxes of cream cheese instead of 4 and upped the sour cream. I should have went with my gut because now I have a really thin cheese cake. Whats more, following the instructions, and my white chocolate mousse is soo thin even after leaving it in fridge for overnight. No way to pipe. No way to help with the presentation of a thin cheesecake.
But yknow, its probably my fault for trying a recipe for the first time as a test BEFORE bringing it to a family function. Embarrassing. Would not use this recipe again.
This is actually one of my most popular and well-loved recipes, and I haven’t had anyone else report these issues, so I’m thinking something unexpected may have happened along the way. The cheesecake shouldn’t come out thin, and the mousse should absolutely set up thick enough to pipe, so your instinct about the oven temperature or another step going off track is probably right. I know how frustrating it is when you’re making something as a test run and it doesn’t turn out the way you hoped — especially before a family event.
If you ever decide to give it another try, I’m more than happy to help troubleshoot with you so it comes out perfectly. I really do appreciate your feedback!
Hi there! This is a lovely recipe and I’m still super excited to have it baking in my oven at the moment, but I’m not sure if it was intentional or an overlook, but the filling is missing sugar in the recipe.
Edit; just kidding. I must have been the one to overlook it somehow! But I’m excited to try this when it’s done!
So glad you caught it — that happens to all of us in the middle of baking! 😊 I hope you absolutely love how it turns out. Thanks for the sweet message!
Can this cheesecake be frozen ?
Hi Cherith! Yes, you can definitely freeze it but without the frosting and candied cranberries. Don’t top it off at all until it’s thawed.
Freezing Instructions:
Prepare the cheesecake through the baking step and let it cool. Once the cheesecake has been cooled to room temperature, run a greased butter knife along the inside of the springform pan to separate the cheesecake from the pan. Place the pan with the cheesecake into the freezer and freeze for about 2 hours. (Set a timer!)
Next, remove the side portion of the springform. At this point, you can either keep the bottom of the springform with the cheesecake or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil. (That could be tricky.)
Wrap the cheesecake and the bottom of the pan with plastic wrap. I recommend using about 2-3 layers. Then wrap the whole thing tightly with aluminum foil. You can even place the whole things in a large, zip-top freezer bag, but that’s not necessary.
Make sure to date and label before placing cheesecake back in the freezer and freeze for 2-3 months.
I just love this recipe! It’s my Christmas Dessert but I just did a summer version with Huckleberries. Thank you for bringing this recipe into my life!
Oh, that sounds so good! I might have to try that myself!
I have been meaning to leave a review on this cheesecake for a year and a half and I close out the app before I remember. Anyways, this is requested OFTEN from my family and friends. I’ve been told it’s the best cheesecake people have had. I’m making it for the 5th time tomorrow for a work contest. I’m calling it Christmas in July Cheesecake.
Thank you so much for the kind words and for leaving a review! 😊 I’m thrilled to hear this cheesecake is such a hit with your family and friends! I love the idea of calling it ‘Christmas in July Cheesecake’and good luck with the work contest, and I hope it’s another big success!
Delicious and beautiful! I have no special skills when it comes to the kitchen and I have successfully made this 3 times and twice with a blueberry jelly and once with lemon curd. So very, very good.
Thank you so much, I love hearing this! 😊 The fact that you’ve made it three times (and with blueberry jelly and lemon curd!) is amazing. Thank you for sharing! 🙂
I always come back to this recipe! Wonderful my family and friends LOVE it!
I am so pleased that you like it, Selanda!
Have made this for the past 3 Christmas and it’s been a big hit every time
I am so happy to hear everyone liked it!
This cheesecake was a hit!! So delicious. And the candied cranberries were delicious
I am so glad you liked it, Penny
honestly–it’s a little cranberry heavy. i wouldeliminate one of the internal layers next time–possible the one on the crust because even with pre-baking (NOT mentioned in the recipe but necessary), it was a little soggy. the mousse is a GREAT addition!! but also only used half the cranberries on top
Thank you for trying the recipe and sharing your feedback! This Christmas Cheesecake is one of my most popular recipes, and I’ve never had anyone mention it being too cranberry-heavy before, but I completely understand everyone’s tastes are different. I’m glad you enjoyed the mousse—it’s one of my favorite parts too!
This was my first time making a cheesecake and it came out great! I have had this saved for a couple of years and finally decided to make it for. Christmas. My family raved about it and my daughter said it’s the best cake she’s ever had! Thank you for a wonderful recipe!
Thank you so much for sharing this! I’m thrilled to hear that your first cheesecake turned out so well and was such a hit with your family—especially your daughter’s amazing compliment!
Love this cheesecake. Easy to make, requires a little prepping but worth the effort
It is a labor of love but I think it’s worth it. 🙂
Loved it!! Big hit!
I am so glad it was a hit!
I am so glad you liked it, Michelle!
Best Christmas cheesecake ever! I pre-baked the crust at 350 for 8 minutes and followed the rest of the recipe as written. Not only delicious but the presentation is beautiful. Everyone loved this cheesecake and it will now be my go to recipe for any holiday event!
Thank you, Bonnie! I am so glad you liked it!
I have made this several times now and each time it is a huge hit with everyone. This year I am leaving off the cranberries on time since I was short for time. The cheesecake is so good you don’t even need the white chocolate mouse but when you add it, it takes it to the next level.
This is by far the most decadent cheesecake I have ever made!!!!
I love hearing this! Thanks for taking the time to let me know! 🙂
Amazing and freezes well!
I am so pleased you liked it!
Did you freeze this with the white chocolate mousse? Thanks!
I recommend not freezing it with the white chocolate mousse and waiting to add the cranberries on top until you’re close to ready to serve it.
This will be the 3rd year in a row making it for Christmas diner. Time consuming But worth ever step!
Thank you so much! It means the world to hear that this cheesecake has become a part of your Christmas tradition for three years running. I completely agree—while it may take some time, the results are definitely worth it!
My third year making this and it’s the best!!! Make extra sugared cranberries if you can and uing vanilla bean paste rather than plain vanilla boosts the flavor. You can find a silicone cheesecake cover for the water bath on Amazon. So much easier than wrapping the pan with foil.
Thank you for sharing! I love that this cheesecake has been a favorite for three years—what a wonderful tradition! Your tips are fantastic—extra sugared cranberries sound like a treat! The silicone cheesecake cover is such a smart idea too; I’ll have to check that out!
I would use vanilla bean paste over vanilla extract. It would definitely make a difference. The vanilla bean is kinda a must
In place of all vanilla extract in the recipe? Im planning on using peoples advice and opting for vanilla bean paste. But its used several times.. including vanilla bean. Did you use it in place of all vanilla extract?
Can you make the jam a day ahead?
Yes but i would make the whole thing a day ahead it need needs to be refrigerated for atleast 4 hrs for cheesecake to set. I do over night.
Yes, you can make the jam a day ahead. Set it out on the counter for about 30 minutes before using it so it’s easier to spread.
I have. I used 3 teaspoons for the one vanilla bean. I’ve never made it with vanilla bean so not sure what I’m missing. ☺️
Hi Lyubab – can I make this a day in advance ? Assume add candied cranberries on top the day of
Yes you can do it ahead of time. I do it the day before to save time and it’s delicious
I recommend not making it with the white chocolate mousse and waiting to add the cranberries on top until you’re close to ready to serve it.
I have found when making cheesecake that instead of foil I use a roasting bag around the spring form and it keeps the water from the bath out way better
Good idea, Kelly! Thanks for sharing! 🙂
Can you use pie filling instead of the jam?
I would not.
I haven’t tried using pie filling in place of the jam, so I can’t say for sure how it would turn out. Pie filling has a different texture and sweetness level, so it may not set or give you the same results as the jam.
Can I use fresh whipped cream instead of cool whip
I have used fresh whipped cream and it worked great!
I bought my cranberries at Thanksgiving. Can ai use frozen ones for jam and get fresh ones for candied berries?
Yes, but you need to thaw them out and pat them dry with a paper towel before following the rest of the recipe.
I have substituted the graham crackers in the crust with gingersnaps. It just seems a shame to make such a special dessert with a boring old graham cracker crust.
That sounds delicious! I love that idea, thanks so much for sharing that tip!
Can o use vanilla paste in place of the vanilla bean? If so how much paste do you recommend?
Can I make the candied cranberries 2 nights before I make the rest of the cheesecake?
You can, but the moisture from the cranberries will make the sugar damp, which will affect their appearance and they won’t look as pretty. However, they will still taste great!
Do I turn the oven off at 35 minutes bake time? And then let it sit in the heat for the rest of the 70-odd minutes? This part confused me. Thanks so much!!!
Hi Destiny, I think there might be a misunderstanding. I’m not sure where you saw 35 minutes, but the cheesecake does NOT get turned off at that point. Please follow step 20: ‘Bake for 70-75 minutes. Then turn off the oven, open the oven door halfway, and let the cheesecake rest for about 10 minutes. Afterward, take it out of the oven, remove it from the roasting pan, and carefully take off the foil.’ Let me know if you still have questions!
Absolutely amazing and delicious! The pop of those cranberries in your mouth, balanced with the sweetness of the mousse, enhanced with the vanilla bean… perfection!
Thank you, Kristina!
Hi Lyubab.
How long will the mousse last with the cool whip folded in? It is going to a restaurant and it all won’t all be served right away.
Thank you
Hi Lyubab.
How long will the mousse last with the cool whip folded in? It is going to a restaurant and it all won’t be served right away.
Thank you
This was such a hit for Thanksgiving!! Some of the comments:
“Killer”
“Amazing”
“Really good”
“My favorite cheesecake I’ve had in a long time”
“My favorite dessert that you’ve ever made (over 11 years!)
Wow, thank you so much for sharing this! It’s incredible to hear how much your family and friends loved the cheesecake—what an honor to have it called a favorite after 11 years of desserts! 😊 Your comment made my day, and I’m so happy it was a hit for Thanksgiving. I hope it brings just as much joy if you make it again for Christmas! 🎄🍰
I’m going somewhere different for Christmas and will offer to bring this!
My family voted this as their favorite cheesecake!
Thank you for sharing that—what an incredible compliment! 😊 I’m so happy your family loved the Christmas cheesecake enough to crown it their favorite. It means so much to hear it was such a hit.
What temperature do you bake it at? Maybe I missed it.
Hi Pamela, the temperature is in step 8 and it is 325. Let me know if you have any other questions.
Looks amazing! Can you make the cheesecake a day or two in advance and add mousse and cranberries day of?
Delicious, even if you ‘re not a cranberry fan you must try. And the candied cranberries are perfect.
Thank you! I am so glad you like it!
Would this freeze well? I made this a couple years ago and it was a huge hit, absolutely decadent and beautiful. So I am making again this year but need to make several days ahead of time. I know the cheesecake itself should freeze fine but not about freezing it with the candied cranberries. Have you ever?
You can freeze this cheesecake, but I recommend waiting to add the candied cranberries until closer to serving time. Freezing and defrosting the cranberries can cause the sugar coating to become wet and lose its pretty appearance.
Made this cheese cake multiple time and it’s a hit every Christmas.
Thank you for sharing.
I am so glad you like it! 🙂
Have you made this with a ginger snap crust?
I haven’t tried it with a gingersnap crust. Just a heads-up, gingersnaps have a strong flavor that might overpower some of the other flavors in the cheesecake. If you’re a fan of gingersnaps, though, I think it will still turn out great! If you give it a try, I’d love to hear how it turns out!
Made this last year. Twice. Many requests already for this Christmas. Thanks for sharing!
Thank you so much for the wonderful feedback! I’m so happy to hear that the cheesecake was such a hit last year, and it’s fantastic that it’s already in demand for this Christmas! Hope it brings you and your loved ones lots of holiday cheer! Happy baking, and thank you for coming back to share! 🎄🍰😊
hello what size pan do you use for the cheesecake as it does not indicate what size springform pan.
Hi Barbara, I use a 9-inch springform pan for all my cheesecakes.
Best cheesecake I have ever had
I love to hear that! I am so glad you like it!
Best Ever! So many compliments!
Thank you for your comment! I’m thrilled to hear that you enjoyed this cheesecake!
Hi Lyuba!
This has become my go-to cheesecake recipe and we have topped it many ways over the past few years. I would like to try and make ‘mini’ cheesecakes for Mother’s Day but I’m not sure how to adjust cooking times.
Any suggestions?
Hi!
This is the best cheesecake I have ever had! I made this many times over the last 2-3 years. I was asked to make a friend this cheesecake for their birthday, but cranberries are not in season. Do you recommend any other fruit that I can do the same with?
Thanks!!
Alexandra
Hi Alexandra,
You can really use blueberries, strawberries, raspberries, really any berry would be great on this cheesecake.
È possibile avere il dosaggio degli ingredienti in grammi? Grazie
Hi Elisabetta, unfortunately, I don’t have the ingredients measured in grams. However, you can easily find websites online where you can input the measurements and it will convert them into grams for you. I hope that helps and you like the recipe.
Hi,
Can you substitute whipped cream for the cool whip, or does that not set up as well?
Hi Katie,
Some people have commented that they used fresh whipped cream and stabilized it and worked out okay so you could try that. I like to use the cool whip though because it really holds well in this recipe.
LOVE! Perfectly delicious and beautiful Christmas dessert! The recipe itself is not difficult, it just takes time and planning ahead to make all of the decadent layers. Made over 2 days and it was well worth the time. Day 1 morning: make sugared cranberries and “jelly” and crust. Day 1 later: make cheese cake filling and assemble all except mousse. Day 2 morning: make mousse, assemble, refrigerate. Ready for a magical Christmas Eve dinner! This refrigerated and even traveled well. L
So glad you like it! 🙂
best cheesecake!!!
Thanks you 🙂
I made this three times last year: twice at Thanksgiving and once at Christmas. It is one of the most delicious cheesecakes I’ve ever made. It turned out great each time. I thought the candied cranberries would still be too tart, but they were great. I could eat them with the white chocolate mousse alone! You must make this.
Wow, thank you so much for this amazing review! 🥰 Making it three times in one season is the ultimate compliment. I’m so happy to hear it turned out great every time and I love that you enjoyed the candied cranberries and white chocolate mousse on their own (they really are hard to resist!). Thanks for sharing your experience! 🙂
What additional options do you suggest to replace the cranberries- its well after Christmas and I have to admit not much of a cranberry fan -nor is my family…
Hi Ruth,
Feel free to substitute the cranberries with your preferred berry. Whether it’s strawberries, raspberries, or blueberries, any of these options will complement the recipe perfectly.
Is there a substitute for the vanilla bean? I saw vanilla bean paste at the grocery, anyone ever use that? The vanilla bean is expensive and kind of cumbersome to be sure you scrape every bit out. Thanks. First time making the recipe.
Yes, you can use vanilla bean paste instead of the vanilla bean.
I’ve made this cheesecake for my family for the past 4 years for Christmas and it’s always a hit. However this year was the first time I couldn’t make it due to none of the stores around me had fresh or frozen cranberries at Christmas time. Needless to say had some very disappointed family memebrs. Which fruit could I use as a substitute?
Same issue here last Christmas. I used blueberries and it was a wild success! Currently making it with blackberries and black swirl food coloring for my kids 16th birthday.
Swapping out for any berry should be fine. The “jam” needs to hold up and be more firm than a compote and not quite like pectin preserves.
Hi Amanda,
You could use any kind of berry and just follow the instructions the same.
OMG—-I have not made this yet but the picture alone and reading the recipe are making me drool. I will definitely
Be making this!😊😊😊
Thank you, Maura! It is a beautiful cheesecake, I hope you love it!
First off, AMAZING recipe! Made it for christmas and it was a hit all around ♡ I would like to make it again but no one has fresh cranberries anymore. Do frozen whole cranberries work for this? Please say yes 🙏🏼
If not then I guess itll be a 9 month or so wait until we enjoy this heaven again.
Thanks for sharing it!
Hi Rebecca,
Yes, you can use frozen cranberries just defrost them and then them dry with a paper towel to get the extra moisture off of them before using.
Hello!! I used frozen cranberries to make it and they worked just fine for me!
I made this and I usually prepare my crust and cook it in oven fir 10 minutes. The crust is more solid. I find that cooking crust and cheescake together isn’t as fool proof. The butter leaks out the bottom of springform pan as it cooks.
I am glad you liked it, Jennifer!
This turned out fantastic!!! I made this tonight for our NYE party. One of the most aesthetically beautiful cakes I’ve made.
Yay! I am so happy to hear that, Nikki!
Is the nutrition info for one piece or the whole thing?
Carissa, It is per piece if you were to split them into 10 servings.
Hi, I’ve made this each year for the past 3 years with no problems. This year I ended up throwing the whole thing away. It came out cracked and then literally the sides started to separate and fall.
Two things changed this year. One, I made an 8 inch I stead of 9 and we moved I to a new home where we cook with gas.
I followed the recipe exactly.
Any ideas?
Got to figure this out because I can’t go 2 years without this wonderful cake.
Thanks
Linda
Hi Linda, I’m so sorry that happened — especially after having so much success with it in the past. I know how frustrating that is, particularly with a recipe you trust and love.
Both of the changes you mentioned could definitely have played a role. Making the cheesecake in an 8-inch pan instead of a 9-inch means the batter is much deeper, which can cause the edges to set and cook faster than the center. That often leads to cracking and can also cause the sides to pull away as it cools. Switching to a gas oven can also make a difference. Gas ovens tend to run hotter and have more moisture and temperature fluctuations than electric ovens, even if the dial says the same temperature. A slightly higher actual temperature can easily cause overbaking around the edges.
A few tips for next time:
Stick with a 9-inch pan if possible
Make sure all ingredients are fully room temperature
Bake just until the center still has a slight jiggle
Let the cheesecake cool very gradually (turn the oven off, crack the door, and let it sit for about an hour before moving it)
This was great! I don’t use cornstarch, so an extra egg worked great. I made a little extra jam, which I didn’t need, but I added it to the mousse, and I only use real whipping cream. It’s the fourth day later and it is still wonderful. Make sure it is fully made the day before for the right texture. I would cut back the candied cranberries by half next time. Even my hubby, who does not like cranberries because they have a little bitter flavor, loved this cheesecake. I am adding this to my holiday recipe book. (for myself)
I am so glad you liked it, Vicki!
This was my first attempt making cheesecake and it was awesome! I agree with Hunt Pamela’s prior review that “The combination of sweet + tart is amazing!” It does take a lot of time but wasn’t difficult and SO WORTH THE EFFORT! IMO the candied cranberries are a must! They enhance the beauty and the taste of the cheesecake! I will make this every year at Christmas and whenever I can find fresh cranberries!
I am so glad you liked it, Cheryl!
I made this for Christmas this year + if you are a cheesecake fan, you will never have anything as delicious as this one. The combination of sweet + tart is amazing!! Took alot of time + ingredients, but so very worth it!!
Wow! Thank you for such a sweet compliment! I am so glad you liked it!
I have had cheesecake before but nothing prepared me for the mouth watering experience of just a small taste, is perfection with the cranberry. Thank you so much for sharing. And believe me I’m not to give reviews lightly.
Thank you! I am so happy you liked it!
This was a process but well worth it!!! Except! The foil leaked and ruined the bottom crust. I’ve done some reading and it will turn out just as well with just a pan of water in the oven beside the cheese cake. It was delicious!
I am sorry to hear this, I have had 100’s of people make this recipe and love it. What was terrible about it?
This was my first cheesecake ever so I was worried it might not turn out. The water did leak into my pan despite having the tin foil wrapped in the bottom, but despite all of that – the cheesecake was awesome. My family raved about it. This recipe will be saved and cooked again. Quite time consuming for a first timer but I think it will go quicker each time you do it.
Sometimes I get a little water mine and it is still fine. Glad you liked it!
Love this recipe! It tastes even better the next day. I’ve made it three years in a row for Christmas dinner and this year I used chocolate cookie crumbs instead of graham cracker crumbs. The colour was so rich and it tasted amazing.
Yay! I am so glad you love the cheesecake!
Delicious.My family love it will be making it again
I am so glad to hear that!
Made this for Christmas. Everyone voted it as the best cheesecake they had ever eaten. It was delicious!
Wow! What a complement! Thank you!
Made exactly as directed and this cake turned out amazing!! Had friends raving over it! Rich and sweet! Just amazing!
Thank you, Kris! So glad you liked it!
First time ever making cheese cake and this recipe is awesome! Our family loved it and it’s a going to be a definite for years to come. Our daughter kept taking pictures it was such a beautiful cake. Thank you for such a great recipe.
Thank you so much for sharing this — I absolutely love hearing that! 🥰 I am so glad to hear your family loved it! 🙂
You must’ve done something wrong then cuz this is the best cheesecake I’ve ever had and made.
Oh my goodness- what a hit! Excellent instructions and came out just as pictured. Everyone raved about it- including my Husband who usually won’t eat cheesecake. It was light and carries a great balance of flavor between the white chocolate and cranberries.
Instead of cool whip, I whipped up heavy cream with a few tablespoons of confectioners sugar- great results. Will definitely make again.
I am so glad it was a hit! Thank you for stopping by to let me know!
How can I lower the sugar in this recipe
You could leave off the candied cranberries if you prefer, but please note that this dessert is a luxurious holiday indulgence.
I made this today for the first time and everyone loved it! And it’s so pretty to serve. I didn’t leave enough time to refrigerate for 4 hours so it wasn’t completely set but still tasted delicious. I would probably increase the topping by 1/4 -1/2 to make larger swirls etc. Definitely would make again!!!
Thank you so much for sharing! 😊 I’m so glad everyone loved it!
This is the best cheesecake I’ve ever eaten. The whole family absolutely loves it, both my husbands side and mine. It’s been requested the last three years in a row. I do make my own whipped cream instead of using cool whip. Thank you for this amazing recipe!
This is wonderful to hear! I’m thrilled that you enjoy the recipe!
Excellent ! I did make a couple of variations. 1) I used a vanilla wafer crust. 2) when making the cranberry jam I used a little water maybe 2 tablespoons. 3). When the jam was hot I ran it through my food processor and ground it into a paste then finished the heating process. Everything else I followed exactly and it was not only gorgeous. It was absolutely delicious. Thank you for this recipe. I will definitely make it again
I’m so happy to hear it turned out both gorgeous and delicious. Thanks for taking the time to leave such thoughtful feedback, and I’m thrilled it’s a recipe you’ll be making again!
followed recipe to the tee, found it to be too salty? not sure if the cornstarch is too much (2 Tbsp)????
That is odd I have never had anyone complain about it being to salty. Cornstarch doesn’t add any saltiness. Did you use salted butter for the crust?
I only have 8” or 10” pans 🤷
I am sorry, I am just now seeing your comment. Did you still make it? It should’ve been fine it would just be a little thinner or you’d have some left over with the smaller pan,
I’ve made this every Christmas, for the past 4years, everyone always requests it. With the cranberry jam I add in 1/2 an orange zest, delicious
Yum! What a tasty addition! I am glad you like it!
Made this last year for Christmas, was a huge hit!! Making another as I write for this Christmas! Turn out to be a beautiful piece of art for the Christmas table too!!
I tried this recipe, found it to be very salty?? any suggestions??thanks
I am so happy to hear that, Audrey!
Can you substitute frozen cranberries for fresh cranberries?
I did and it came out fine.
Yes, just defrost them and dry them with a paper towel.
Can you use whole jellied cranberries instead of fresh? I can’t find fresh cranberries anywhere this season!
I’ve made this recipe 3 (now) years in a row! I’ve never tried whole jellied, but the crushed, traditional sauce would be the most comparible to what you will be making! (I’d add a bit of sugar and melt together over heat though…)
Also, I couldn’t find cranberries anywhere this year either – Whole Foods had a ton last night if you have one near you!
You could use frozen cranberries, just defrost them first and pat them dry with a paper towel.
Can you use homemade whipped cream instead of cool whip?
Yes, I make my own whipped cream for the topping and have made this cheesecake 5 times or so. Turns out great every time.
Awesome recipe, great directions. I made it gluten-free so all I had to do was substitute gluten-free graham cracker crumbs. It came out fabulous thank you for adding to my repertoire of holiday, baking recipes!
I love that it worked so well gluten-free with just a simple swap. So happy it turned out fabulous and earned a spot in your holiday baking repertoire. Thank you for taking the time to leave such a kind review!
Is it possible to use real whipped cream instead of cool whip?
It won’t be as stable and I haven’t tried it but lots of my readers have used real whipped cream and liked the result.
I really want to try and make this, but with all the pop-ups and interruptions, I can’t even focus it’s really too bad.
Really? Many FREE recipe blogs contain ads. If you’re easily distracted and actually DO want to make it, hit “Jump to recipe” then tap/click “print”. No ads, no excuses.
I would love to make this for the family this Christmas, but does it really take 8 hours of prep? Watching the video, it doesn’t feel that there is that much time involved. That’s a lot of time to commit to a dessert during a busy time of year.
It takes every bit of 9 hours, but well worth it!
4 hours is waiting for the cake to cool. If you skip the candied cranberries it goes much faster.
This recipe is undeniably a labor of love but it does include the cooling time. I do find the result is worth the effort.
I made this cheesecake for the first time for Christmas 2020. It was such a hit that I’ve made it every year since! Even my daughter who doesn’t like regular cheesecake likes it. And while there are multiple steps, it’s really not difficult to make at all. Thank-you from my family for our new Christmas tradition!!
I am so glad you like it and feel honored that this cheesecake has become a family tradition for you!
I am wondering if I could double the crust on this? This will be my 2nd time making this cheesecake, because it is soooo amazing!
I am sorry, I am just seeing your comment. How did it go?
Thank you so much for this recipe! I wish I could post a picture of how it turned out, but wanted you and your following to know that this is by far, the BEST cheesecake I’ve ever had! The sweet and tangy and the different textures in it is heavenly!
💚💚💚💚
Hi Cassandra,
I am so glad you like the recipe !I wish there was an option for you to be able to share a photo as well you could post it on my Facebook page if you’d like. 🙂
You are so welcome! I am so happy you like it!
Hello thank you for this recipe. I cannot wait to make it for my family for Christmas. Can I make this two days in advance and put it in the fridge?
Oh my gosh! That is sooo wierd! We both posted on the same cheesecake at basically the same time!
Let me be the 1st to tell you, it is to die for!
Just realized you posted in the am and I posted in the pm. Not quite as crazy as I thought! Ha ha!
Haha that’s funny! Have you tried making this cheesecake two days in advance?
I am sorry I am just seeing your comment. Next time for a faster response you can message me on Facebook or Instagram. You can make this 2 days in advance you would just want to wait till the day of to make the topping.
You can make the cheesecake itself two days in advance but I would wait to make the topping till the morning that you plan on serving it.
Hi there,
Could I make the cheese cake two days ahead and the mousse one day ahead and then store in the fridge? I’d put the mousse onto the cake and decorate on xmas day itself?
I made this last year for Christmas and it was THE HIGHLIGHT! Making again this year and will likely always be our traditional desert. Also have the question if you could make it two days ahead and keep in fridge (making the white chocolate topping the morning of serving?). Thanks!
Yes, you can make this ahead of time and do the topping as you said but I would do the candied cranberries the day of for the best presentation. It won’t affect the flavor but they absorb the sugar so they won’t look as pretty if you do them beforehand,
Can this be frozen !
Hi Melissa,
Yes, it can be frozen but you will want to wait to put the topping and cranberries on top until you defrost it for the best result. Here is a link to my vanilla cheesecake with instructions on how to freeze and defrost a cheesecake.
https://gesundheitsreport2.org/vanilla-bean-cheesecake/%3C/a%3E%3C/p%3E
I made this a few years ago it was delicious, very time consuming. I did find your directions lacking, ie, no directions & ingredients for crust. No no ingrediants for white chocolate moose, is it bakers white chocolate cooking squares? I had to search for ingredients . The directions for alum. foil are confusing, do you wrap the outside of the pan or cover it with it also. Do you really cook cranberries, for topping? for how long??? Please clarify, it might be a good idea. so others, will know. Thank you.
I am making this cheesecake right now (after second layer of jam an in fridge for four hours). I found no issues with this recipe. If you watch the video first, you can get the idea. The recipe for each part lists all of the ingredients and then below that, the step by step directions. I hope that this helps.
I am wondering if you can freeze with the mousse topping??
Hi Amanda,
I would freeze it without the mousse I have instructions on how to freeze a cheesecake here at this link https://gesundheitsreport2.org/christmas-cheesecake-cranberry-jam-white-chocolate-mousse-cheesecake/%3C/a%3E%3C/p%3E
How can I lower the amount of sugar in this recipe ?
It is meant to be a decadent dessert for the holidays but you could keep the candied cranberries off the top.
Can this be made without the vanilla bean? I cannot find it at the store.
I would suggest substituting with liquid vanilla. You may have to adjust for the added liquid.
I’ve made this twice in past years and have used pure vanilla extract in place of the vanilla bean, and it was fine. (Vanilla beans are also very expensive!) Anyway, everyone loved it. I did a little research this year and found that you should substitute 1/4 tsp. of extract for every inch of vanilla bean. Well, vanilla beans come in a variety of lengths. So, I researched a little further and found that the average length of a vanilla bean is 6”. So, that works out to 1 1/2 tsp. of vanilla extract., so I’m going with that! 😂 I hope this helps. Good luck and Merry Christmas!
I’ve made this 3 times and I just add I little extra vanilla extract. Still delicious.
I am so glad you like it so much, Brittany!
Hello! Gorgeous recipe! Cannot wait to try it for Christmas dinner this year. If I baked and topped the cheesecake in advance of Dec. 25, could I top it at noon on Dec. 25 with the mouse and cranberries, and then keep refrigerated until serving it at 6PM that day? (Wanting to be able to have it ready when I can do this, and not when I have 20 people in front of me ready to eat it.)
👍👍
Yes, you can make the toping at noon and serve at 6 I hope everyone loves it!
Hi, how do I substitute cranberries? Here in my city its hard to find and I would love to do this cheesecake from Christmas.
You can use any other berry and just follow the same instructions.
Do not attempt to bake this cheesecake without wrapping your pan in foil and outting it in a water bath. I’ve never used a bath with any cheesecake but due to the jam on the bottom it dripped out during the baking process. I had a terrible mess to clean and smoke filled house 😱
Yes, you must always wrap springform pans in foil or water will get out or in the pan. I am sorry that happened to you.
Could I make a raspberry jam with this and have the consistency turn out ok? If so, do you have a raspberry jam recipe?
You could use raspberries and you can follow the same recipe as for the cranberries.
How early can I make the cranberry jam just trying to prep for the day of.
Sorry, somehow I missed your comment. You can make it a couple of days in advance.
Nie wiem co oznacza bita polewa?
To to samo co bita śmietana?
No, whipped topping is Cool whip at my grocery stores it is in the freezer section by the frozen pies.
Hello! This recipe sounds amazing, it will be the first cheesecake I’ve tried! 🙂
How long in advance could you make this?
Can you substitute the eggs?
I have done this recipe several times with egg replacement and comes out wonderfully!
Nice to know! Thanks!
Hello, Can this be made with sugar substitutes like monk fruit? I’m trying to stay away from sugar as much as possible.
thank you
Good morning- in my experience with cheesecake, I would say yes. Provided that whatever substitutions you use are acceptable for baking.
Always a favorite made multiple times! Can this be frozen prior to putting frosting on?
Hi Debra,
Yes, you can be freeze this cheesecake and here a link to another recipe where I go over how to freeze a cheesecake. https://gesundheitsreport2.org/vanilla-bean-cheesecake/%3C/a%3E%3C/p%3E
I need to get thus recipe via email. Sounds incredible!
You can scroll up to the recipe card and you will see the printable recipe there. Hope that helps! 🙂
Can the completed dessert be frozen?
I am sorry I am just seeing your comment. I would freeze without the cranberries and topping. here is a link to another cheesecake recipe that goes over how to freeze and defrost cheesecake. https://gesundheitsreport2.org/eggnog-cheesecake/%3C/a%3E%3C/p%3E
My family loved this cheesecake. Its flavors are rich and yummy. The cranberries are an absolute delight. I encourage the candied cranberries.
Thank you, Michelle! I am so glad you like it!
This is by far the best dessert I have made, and I am an accomplished baker! Takes a bit of time, and a few dishes but dang! Make it!!!
Wow — thank you so much for this incredible compliment! Coming from an accomplished baker, that truly means a lot to me. 😊 I’m so glad you felt it was worth the time. hank you for the encouragement and for sharing your experience!
I made this for Thanksgiving it was a big show stopper! I didn’t have piping bag tips but I made it work! I will be making it every year now!! Thankyou it was amazing!!
I am so glad it turned out well, Corinne!
Made this for Thanksgiving this year. I used cake decorating tips to make it look like the picture. Everyone kept asking where I bought it. They loved the taste and couldn’t believe it was home made.
I love hearing this! 🙂 I am so happy you liked it!
I’m allergic to egg whites. Could I use just the yolks and have it turn out?
No. Use whipping cream instead.
Best cheese cake ever
Thanks, Frank!
What temperature do I use to bake the cheesecake?
Hi Anita,
You bake this cheesecake at 325 degrees you will see that in step 8 in the recipe card.
325
Can stabilized whip cream be ised instead of the cool whip type topping
Hi Tommy, I haven’t tried it so I can’t say for sure but others have left comments and said it has worked for them.
Question: Will an Oreo crust work or would the flavors not work together?
That would work just fine, or use a vanilla wafer crust. Tha chocolate Oreo cust woukd be great with a raspberry filling!
I make this for my family Thanksgiving every year now because when I ask “what should I bring?”, the answer is ALWAYS cranberry cheesecake! Thank you for giving me a time honored tradition ❤️
Aw, I love hearing this! I am so happy I could help! 🙂
Question: the recipe calls for white chocolate baking bars. Can you use white chocolate chips instead?
You can use white chocolate chips, but I don’t recommend it for the best results. White chocolate baking bars melt much more smoothly, while chips often contain stabilizers that can make them melt thicker or seize. If you do use chips, melt them very gently and stir well, but for the smoothest texture, baking bars are the better choice.
Will the mouse stand up for decoration?
Thank you Louise
I apologize, I’m not quite sure what you’re asking. If you’re referring to leaving the dish out with the cranberries, it can safely sit out for up to 2 hours. Please let me know if that’s not what you meant.
Is the calories the amount for the entire cake or for one serving
It’s for one serving.
Yes, the calorie count provided is for a single serving. It’s a rich dessert… You might consider cutting a very small slice. 😉
When we take this out of the oven you mention removing the foil. I don’t see where we added foil?
The foil is used to wrap around the springfirm pan… so that water does not seep into the pan and ruin the cake.
Melissa, is correct you use the tin foil in the step 8 to cover the bottom of the spring form so that you don’t get water inside of it.
Would a gingerbread cookie crust work with this recipe? Using your gingerbread cookie recipe then crumbling them up.
Hi Laura,
I don’t think a ginger bread crust would work because the flavor would be to much and overpower the white chocolate and cranberries. If you did use gingerbread I wouldn’t use my cookie recipe because they are soft you would want to use a ginger snap instead of a cookie. I do have a gingerbread cheesecake and I also have a eggnog cheesecake that you could use a ginger snap crust. Here are the links to both of those recipes if you would rather use them. https://gesundheitsreport2.org/gingerbread-cheesecake/%3C/a%3E and https://gesundheitsreport2.org/eggnog-cheesecake/%3C/a%3E%3C/p%3E
Looks like an awesome christmas dessert
If making and freezing should I wait to put the cranberry jam on until all thawed and then do it with the Mousse? Or can the jam be frozen on the cake?
Yes, you can freeze the jam and it will be fine.
Can I substitute whop cream for cool whip
Hi Evelyn,
Whipped cream isn’t as stable as Cool Whip so that is why I don’t use it and go with the Cool Whip. I know some people have used whipped cream and stabilized it different ways but I have not tried that method.
what is cool whip I dont think we can get it in NZ
I have made this using whipped heavy cream and it was fine. I am sensitive to the additives I’m cool whip, so I can’t use it. I have had people request this cake, so I know it’s delicious. I highly recommend.
Lyuba, this recipe looks amazing, but I have a question: I don’t think you mention the temperature of the water that you add to the roasting pan. Other cheesecake recipes I’ve used say to add boiling water. What temp did you use? Thank you, in advance.
You can use boiling water but I always use hot tap water and haven’t had any problems.
What if I cant find the vanilla bean? What can I substitute it with?
I used vanilla bean paste. Found in Publix, FL grocer
This is one of the best recipes I’ve tried! Exceptional flavor and eye appeal. I make several varieties of cheesecake and this one gets the most views.
Note: it does take more time, however it is worth every minute!
I am so glad you liked it!
Can you freeze it, for at least a week?
Hi Jade, yes you can freeze this cheesecake without the topping. Here is a link to my vanilla bean cheesecake where I go over exactly how to freeze a cheesecake https://gesundheitsreport2.org/vanilla-bean-cheesecake/%3C/a%3E%3C/p%3E
Made for the 2nd time, couple of comments. Stabilize the whipped cream with gelatin. Look for recipe online, but I added a half packet of gelatin to warm water and streamed it in while whipping the cream. Works perfectly.
Also, added cranberries to hot syrup, made them a little softer. Save the syrup for cocktails!
Thank you so much for sharing these tips! 😊 Stabilizing the whipped cream with gelatin is a great idea, and I love that you included how you did it — super helpful for other readers.
My cheesecake filling is very runny, I was able to pour in the mixture to the pan. I used 3x cream cheese plus all of the other ingredients. Why was it so runny?
Hi Elle,
Sorry, I am just now seeing your comment. For questions that need a more immediate response message me on Facebook or Instagram where I will get a notification and be able to respond quicker.
How did your cheesecake come out?
This cheesecake takes a little time to make but well worth it. Absolutely divine!!!
Thank you, Judith! I am glad you liked it!
Is there an easier format to read this recipe? So many pop ups and ads
Hi Shirley, if you click print recipe you can view the recipe in the preview print section without actually printing.
Amazing – Holiday Tradition now! I use cranberry jam on the top. No luck soaking in sugar water.
Glad you like the recipe!
The best cheesecake, creamy, sweet/tart, perfectly suitable for any occasion!
Thank you, Judith!
This looks amazing. Can’t wait to try. Can I use my own whipped cream instead of cool whip for topping. Not a fan of cool whip. Thank you!
Hi Donna,
You can but it won’t be as stable as the whipped topping. It may deflate or melt down the cheesecake so I would wait until the very last second to add it to the cheesecake.
I make frosting with whip cream and cream cheese ! The creamcheese stabilizes the cream not a cool whip lover either
Thanks for the tip, Evelyn!
Nice creamy filling contrasted with the sweet and tart flavors of the cranberry jam. Plus the chocolate cream topping is very light and airy.
Thanks, David!
This is the best cheesecake I’ve ever tasted and the only cheesecake that I have made!! My question is what do you do if you cannot find a vanilla bean? Where do you find vanilla bean if the grocery store is out? Thanks, Heather
Hi Heather,
I have ordered vanilla beans on amazon and if you have a Wholefoods they almost always have them.
I loved it thinking of using other fruits for other Holidays !!!
I think it would be good with any berry in place of the cranberry.
Once completed, can this be frozen?
I wouldn’t freeze with the cranberry topping. You could freeze it before that point though and add the cranberries after the cheesecake is defrosted.
Hi I am in the middle of making this cheesecake and it’s been an easy process so far but I wasn’t able to do the water-bath and when I pulled my cheesecake out of the oven it had a crack in the top of it I was just wondering if that was okay or not and how do I prevent it from happening again and I had watched your video of the cheesecake and noticed you had used three things of cream cheese instead of four
Hey Morgan,
So the water bath is a very important part of the process and is exactly what helps it prevent cracking on top, makes it soft and fluffy, and keeps the direct heat away from the cheesecake. You will end up with a completely different texture of a cheesecake if you bake it without water bath.
Also, did you adjust the time for the baking? Baking a cheesecake in a water bath takes longer, so if you didn’t adjust the time, the cheesecake was quite overcooked.
As far as the cheesecake batter, this recipe uses 24 oz of cream cheese, which is 3 packs of 8 oz. Some of my cheesecake call for 32 oz. of cream cheese but not this one.
So I highly recommend that you bake the cheesecake in the water bath, it will make the world of difference!
I came across a suggestion many years ago, that I have used ever since with great success. I would always stress over the water-bath, wrapping the springform pan and always worrying about keeping the pan watertight. The solution is to put a shallow roasting pan filled 1/2 to 3/4 full with hot water on the oven rack below the one with the cheese cake. I put the water pan in the oven when I turn the oven on to pre-heat so it is hot and steamy when the cheesecake is ready to go in. This results in smooth, even tops on the cheesecake and upside is light and creamy and no worry about water getting into the cake.
This cheesecake is incredible. It is light and airy and that cranberry jam- I mean brace your mouth for something so divine even God will be fighting you for this cake. Holy crap this is excellent!
😂 Wow — this might be one of my favorite reviews ever! Thank you so much for the laugh and the incredible compliment. I’m thrilled you loved it, especially that cranberry jam (it really is something special!). Thank you for taking the time to share. This absolutely made my day! 🙌
I made this twice during the holidays and got rave reviews! It was delicious! I so wish I could still get fresh cranberries to make it again. Not sure if frozen cranberries would work.
I am so glad you liked it, Stella! Yes, frozen cranberries would work just thaw them and then pat them dry before using. You can also use strawberries, blueberries, or even raspberries.
I made this for my mom’s birthday. I took the it with us to the restaurant with us. Everyone was raving about it! I gave a piece to the waiter and he shared it with the owner. She had to come over to the table to see who made it and say it was the most delicious cheesecake she ever had! Now everyone in the family wants one when their birthday comes around! Thank you for this awesome recipe you shared! 💯💗
Wow! What a nice complement! I am glad everyone liked it!
Made your Christmas cranberry cheesecake tonight absolutely delicious
Thanks, Kim! I am so glad you liked it!
Very good!
Thank you, Janis!
We’re having our Christmas on January 2nd. My brother in law got caught in the blizzard that hit the Northeast and we are waiting until he gets home. I want to make this but I do not have a springform pan. Would it also work in a regular casserole pan or pie pan? I have Lots of those.
I am so sorry, I am just now seeing your comment. Next time send me a message on Facebook for a faster reply. \
You could bake it in a casserole pan but you wouldn’t be able to remove it you will have to slice it in the pan.
Delicious dessert and easy to make but requires some extra time to make the jam and candied cranberries. Very pretty Christmas cheesecake!
Thank you, Lori! Glad to hear you liked it.
I make this recipe every year! I don’t remember though… Can you make the moves ahead of time? Bringing this cheesecake to our family cabin and trying to prep as much as possible
I am sorry I am just now seeing your comment. Next time send me a message on fb so I can respond quicker.
I made this cheesecake for my daughter’s birthday it was delicious and the presentation was beautiful. This was my first attempt at making a cheesecake and my question is how do you get the bottom of the springform pan off to put on serving dish? I think my slices wouldn’t have been so messy if I had let it set in the refrigerator the full 4 hours. Great recipes ..
I leave the bottom on and put it on the serving tray with the cheesecake. It would be really hard to get it off the bottom and still have it stay intact.
I’ve made this cheesecake in the past and it was a big hit! It has been requested to be made again, but some guests are not a fan of cranberry can you substitute with another fruit(raspberry) if so, can you post the recipe?
Thank you!
You could use raspberries and just do it the same as you would with the cranberries.
Just an interesting note. I have been baking cheesecakes for over 40 years and have made a multitude of flavors of cheesecake and experimented with a multitude of crust flavors and types but never any with cranberries. Oddly enough, I am not a fan of cranberries but I made this for my husband’s office Christmas luncheon and it was a hit. I loved it! I actually ranked it in my top 3 favorites. So much for not being a cranberry fan! Lol
I absolutely love this — thank you for sharing! 😊 Coming from someone with over 40 years of cheesecake baking experience, ranking this in your top 3 is an incredible compliment. I’m especially happy it won you over as a self-proclaimed non-cranberry fan — that makes it even better! Thank you for trusting the recipe and for such a thoughtful, fun review.
I have been wanting to make this for too long now. I’ve never made a cheesecake before, and I found this one especially intimidating. After reading the tips, watching the video, and making a plan, it came out beautifully!!
*I wrapped my springform pan in foil then tightened an oven bag around it just to be safe. No leaks!
The flavors went together perfectly. I have never eaten raw cranberries, but they worked out so well. I brought it to my sister’s for Christmas yesterday, and she already has friends asking for the recipe. Don’t wait as long as I did to make this. It is absolutely wonderful!
This is such a wonderful review — thank you for sharing all of this! 😊 I love that you took the time to read the tips, watch the video, and make a plan — and that it paid off with a beautiful result. Your oven bag + foil trick is a great! Thank you for trusting the recipe and for such thoughtful feedback! 💛
Everyone loved this cheese cake. It was beautiful and scrumptious!!
I am so happy you liked it!
I made this for Christmas dessert and it was both beautiful and fabulous! Worth the effort!
Thanks, Laurie! I am glad you liked it!
What a sumptuous dessert! It was met with rave reviews. I cooked the jam longer in order to make it more jammy, and sweeter. I also baked the crust about 10 minutes, otherwise i followed the recipe exactly. The texture on the Graham cracker crust was perfect. We have always baked ours as per Good Housekeeping cookbook. It was a resounding success and it looked gorgeous. This was an amazing cheesecake.
Thank you so much for this lovely review! 😊 I’m thrilled it was met with rave reviews and that you enjoyed making a few adjustments to suit your taste. Thank you for sharing your experience!
I’ve made 1/2 this cheesecake for years. Lol! Meaning, I usually start late and only get the jam/cheesecake combo done in time for Christmas. Everyone loves it. This year, I found myself with a lot more time on my hands (everyone was sick and nobody was coming for Christmas ) so I was able to do every step and complete the whole process. First, it’s a show stopper. It’s an impressive vision even without fancy decorating. Secondly, and more important, it’s delicious. It does not disappoint.
I am sorry everyone was sick for Christmas we have had holidays like that as well I hope everyone makes a quick recovery. I am glad you were able to complete the cheesecake and enjoyed it.
Looking for some tips for next time. Tasted delicious but the slices didn’t hold their shape. It was a bit messy. Also, I felt like my candied cranberries were still a bit too crispy. I waited to soak the cranberries until the sugar water was completely cooled. Any suggestions? First time I attempted to make any type of cheesecake.
I put mine in the hot sugar water and refrigerated them. They were perfect!!
I would like to know what shout be the oven temperature for the cheese cake?
Hi, your going to want to cook this cheesecake at 325 degrees.
Amazing, this was so good. Would tweak the crust, I like it crisper. But definitely would make more then one.
So glad you liked it!
Followed the directions and it turned out perfectly.
Thank you so much! 😊 I’m so happy to hear it turned out perfectly — that’s exactly what I love to hear. I really appreciate you taking the time to leave a review!
good! needed more vanilla and more sugar in the jam but overall great!!
Thank you for the feedback! 😊 I’m glad you enjoyed it overall. Adjusting the vanilla and sweetness in the jam is an easy way to tailor it to your taste, and I appreciate you sharing what worked for you.
My families favorite cheesecake ever! Thank you for sharing this recipe. I’ve made it at least 5 times and it turns out perfectly every time.
That makes me so happy to hear — thank you so much! 😊 Knowing it’s your family’s favorite cheesecake and that you’ve made it so many times with perfect results truly means the world to me. I really appreciate you taking the time to share this!
This is always a hit and tastes just as good as it looks! I always skip the vanilla bean bc they are expensive and sometimes hard to find this time of year. I may try to make it ahead of time next year, can you freeze this?
Thank you so much — I’m glad to hear it’s always a hit! 😊 And yes, you can freeze it. I recommend freezing the cheesecake portion only (without the white chocolate mousse or candied cranberries). Wrap it very well in plastic wrap and then foil, and it will keep nicely for up to about 1 month. Thaw it overnight in the refrigerator, then add the toppings fresh for the best texture and appearance.
The best cheesecake I’ve ever made! I followed the recipe with NO Changes at all! That’s why I’m giving this one a 5 star! Wonderfully delicious! Thank you!
Thank you so much for this wonderful review! I’m thrilled to hear it’s the best cheesecake you’ve ever made — and I truly appreciate that you followed the recipe exactly and still loved it. That means so much to me! Thank you for taking the time to share and for the 5 stars!
When I put the jam on top of the cooled cheesecake it sunk. I would recommend refrigerating first until it sets further prior to adding second jam layer.
Could I use homemade heavy whipping cream in this recipe?
You could but it won’t hold up as well as the cool whip.
How long can the candied cranberries be stored in the syrup? Can the candied cranberries be stored once sugared? Or do you sugars them right before putting them on the cake?
You can store the candy cranberries in the fridge covered for a few days, you can store the sugared cranberries as well but the sugar will dissolve and they won’t be as pretty so I would wait till before for that. It would still taste the same but for the first presentation, I like to do the same day.
I sugared them and let them dry completely on a cooling rack, then stored them overnight ina Tupperware bowl. You just need to handle them gently or you will knock the sugar off.
I made this the original way! Excellent! Then modified it for the instant pot too for a gift and it was smaller. Both ways are divine!
That’s wonderful to hear, thank you so much! 😊 I love that you made it both ways and even adapted it for the Instant Pot — that’s such a thoughtful gift idea. I’m so glad both versions turned out divine. Thanks for sharing your experience! 💛
Just made this for a party. It was absolutely beautiful AND delicious. Everyone was impressed when I told them I made it myself 🙂 next time, I think I will start by making the cranberry jam first so it has more time to cool down. Directions were easy to follow!
I am so glad you liked it, Ashley!
How long can you make the cheesecake in advance?
You could make this a few days in advance I would wait to pipe the topping and do the cranberry topper till the day of for the best presentation.
Would this cake travel well if I were to bring it to a party?
It depends on how far the party is away from your house. I think if it’s under 20 minutes it would be okay.
A show stopper! Have made this several times and it’s always a hit. A beautiful presentation. Take the additional time to do the sugared cranberries, they are tasty and elegant on the cake. Use quality ingredients and follow all step including wrapping springform pan prior to filling and the baking time/oven cooling etc. Excellent step by steps. I did use a 10″ pan and it worked great just not as tall a cheesecake as 9″ but felt it feed more people. Only other personal not needed addition was I added orange zest peel a tiny bit of orange squeeze and vanilla to simple sugar syrup for the berry soak. Thank you for sharing recipe and such detail.
Glad you liked it, Debra!
This was definitely a show stopper – love making recipes that add a little element of skill. I increased the ingredient amount to make in a 10” springform as I had 12 guests. I did not cook in a waterbath and the texture when I served it the next day was very light and creamy. This was perfect for all my lady guests. I refrigerated what was left and when we had it tge thurs day the textire firmed up to an actual cheesecake. We liked that too
I am glad everyone liked it, Brenda!
Haven’t tried the recipe yet because my family is not fans of cranberry. Wondering if anyone has attempted to make this cake using cherries instead of cranberries?
Hi Joan,
Yes, you could use either cherries, blueberries, or strawberries. I think they would all go well in this cheesecake and you could follow the same steps.
How many days in advance can you make this cake? I would just make the cake and decorate with the additional jam and mousse on Christmas day
You could make the cheesecake itself a day or 2 in advance. I would like you said wait till the day off to do the topping including the candied cranberries as the sugar will dissolve on them overnight and it won’t be as pretty.
This was a huge hit with my friends. I made it a little easier by using strawberry pie filling (cherry would be good also) on top of the crust, layered the cheesecake filling, then added the pie filling again on top of the cheesecake after cooling, refrigerated overnight, then topped with the white chocolate mousse this morning. Truly delicious!
Thanks for the time-saving tip! I am glad it went well for you.
This is hands down the best cheesecake I’ve ever had. I
Made it for a Christmas party and besides looking extremely impressive, the taste is even more impressive. I will be making this for my family for dessert with Christmas dinner…crank up the Christmas tunes while making it, so fun!! Thanks for this recipe, it’s absolutely delicious!
Thank you for your kind words, Tobi! I am so glad you like it!
Two questions. Doesn’t the water seep into the spring form pan while in the oven? Should the pan be set on foil and wrapped up the side before setting in the water? Oh, a third question, how many days in advance of Christmas could this be made?
Thanks,
Kim
Hi Kim,
To avoid water getting into your cheesecake you definitely want to prepare the pan by wrapping the outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking water inside. Wrapping the springform in foil will help keep water out. If you happen to get a little water in it anyways it won’t be a huge deal, I have had it happen and it’s still very good.
You can make this cheesecake a couple of days ahead of time. Then the day of I would do the topping including the candied cranberries as the sugar will dissolve on them overnight and it won’t be as pretty if you do it in advnce>.
My sister-in-law wants me to make this into mini muffin size. Does the temperature or cooking time of the recipe need to be adjusted?
I made this for Thanksgiving and it turned out beautiful. Thanks for the recipe.
I tried to post a picture.
This cake looks delicious! I’m planning on making it in individual 1/2 cup jam jars. Any suggestions for alterations I might need to make? The time in the oven would be the biggest change, I would think. Thanks for sharing!
Can the cheesecake itself be made a day ahead of time and left in the refrigerator until ready to finish and serve?
Like the other reviewer I accidentally left the cream out of the batter. It’s in the oven now , I’m going to be sick about it if it doesn’t come out 😢
Can you add the mousse layer the evening before or should it be done the day I plan to serve it?
Thanks!!
This is a fantastic and easy to follow recipe. I’ve made it 4-5 times now. Rave reviews from everyone. Easy to make this gluten free too. Thank you for sharing!
Thanks, Dawn! So glad you like it so much!
Hello
I am a newbie, and have never baked a cheesecake. It says 70-75 min but how do you know it’s done? Do you do the toothpick in the center test like when you bake regular cake? I know this maybe a silly question but if I get the nerve to make this as long as it takes I don’t want for it not to be done.
Thanks in advance.
I tap the springform pan, it should jiggle slightly in middle. I open oven door a bit to let it cool down slowly.
I line the bottom of springform pan with parchment paper and used Pam baking spray.
I hope it worked out for you. 🙂
I don’t like cheesecake at all but this on is my only favorite I have been making it for 3 years every year in this month thank you so much for sharing the recipe. ☺️ I wish I can show you a pic of it
I am so glad you like it so much, Ruba! Thanks for stopping by to let me know, you can send a picture of it to my Facebook messager or page, I would love to see it! 🙂
This is a fabulous dessert! PLENTY of raves at Thanksgiving-even from someone who isn’t a fan of cheesecake! Thank you so much for sharing this recipe. I actually did half cranberry and half cherries-YUM!
Yay! I am so glad everyone liked it! 🙂
Made this for Thanksgiving 2022. It was fabulous! Do not miss making the candied cranberries. They were easy to me and made the cake so festive. Will repeat for Christmas. I did make one change by accident. I put 4 pkg of cream cheese out to make cake and put all 4 in the filling!! Was afraid of how it would turn out but no worry it was great! Thank you for a new tradition!
I am glad it still turned out well for you!
Hi Lyuba, your cheese cake is absolutely beautiful. I made this for thanksgiving, and when I put in it the oven I looked at the recipe I realized I didn’t put the heavy whipping cream into the cheese cake batter. So I hope it will be alright. What’s your take on the mistake? That’s what I get for trying to hurry and not getting all my ingredients at the start. I m hoping it will still be good.
Sorry, I am just seeing your comment. How did it turn out?
Making for the second time! Absolutely love this cheesecake! My tinfoil still would let in water, so I wrapped in a slow cooker liner first! Worked wonderfully! I’m making today and serving tomorrow, should I wait to make mousse tomorrow morning or will it hold up overnight in the fridge?
How far ahead can you put the mouse on top or does it need to be added right before serving?
I would prefer not to use Cool Whip. Would it change the consistency if I whipped my own cream and added it in place of the CW?
It will be thinner that’s why I used coolwhip but you can do Your own whip cream but it will be thinner and lighter you could also use my cream cheese frosting.
For the cranberry jam what is the measurement for the water? Sorry I didn’t see it in the ingredients part of it. Not sure how much water to put.
Water is not needed for the jam. Just combine the cranberries, sugar and vanilla and cook on med to low heat stirring. It comes together fairly quickly
Thinking about making. I like a crispy crust. Could you bake graham crust, cool, then proceed with recipe?
Hi Bitsy,
Even if you bake your graham cracker crust it’s still going to get moist because it is going to be covered with the cheesecake fillings, so you can try it but I don’t think you will get a crispy crust with a cheesecake.
CAn this be made ahead of time and frozen, except for decorative cranberries
Absolutely LOVE this recipe! I’ve made it a couple times and just looking it up to make again. No matter the skill level the candied cranberries make it a beautiful presentation. The tart and sweet combo is PERFECT! Thank you for sharing!
Looks beautiful and delicious! How long do the candied cranberries keep and how do you store them?
I would wait to make and add the sugar cranberries to the top until the day of just for the best presentation as the sugar on them may dissolve overnight. It will still taste the same but won’t be as pretty.
Oh my goodness ! This cake looks Luscious.. Is there ANOTHER FRUIT JAM I could use ???
THANKS, in advance,
Hi Marianne,
You could make the jam with raspberries, blueberries, or strawberries.
What do you think of cherries? Probably frozen
I think that would work okay just defrost them before hand and pat them dry before following the rest of the steps.
i always use a cookie crust for my cheesecakes because l do not like graham crackers will they work here
Yes, that should work fine for this recipe.
I am a bit confused with the baking instructions for the cheesecake, do I really turn the oven off after 35-40 minutes? My fear is that the cheesecake will be semi-raw. Also, you did not address the mention that there might be an unnecessarily large amount of butter in the crust which then oozes out and makes the crust too soft and messy.
Theses recipes are too die-for do not miss out 👍
Aw, thank you so much, Doreen! 🙂
Can I use fresh strawberries instead of cranberries? Would I make the jam the same way? I want to make this for my parent’s 60th anniversary. Thanks!!
Hi Denise,
I think you can make it as I did with strawberries instead of cranberries. Let me know how it goes. 🙂
Love love this. I made it for thanksgiving and now I make it for friends birthday. And family. Beat recipe ever.
Thank you, Teresa!
I need to make this cheesecake tonight (Bad planning) Cranberries are not in season or in stock. I was going to go with raspberries, do you think I can candy them? Do you ever pre-bake your crust?
Hi Heather, I think raspberries would be really good and I do think you can candy them. I don’t usually prebake the crust for the cheesecake.
This is the GREATEST dessert in the whole world!!!!! Do you have a simmilar recipe for another fruit like currants, sour cherries, eldi berries, logan berries. — i headed this way to not go so sweet with the base fruit. Look forwrd to your reply
Wow! Thank you, Tom! That’s such a nice compliment! I haven’t tried those fruits but I think you could go through the same steps with them as you do the cranberries.
Beautiful and tasted excellent
Thank you for sharing.
Thanks, Linda!
I’ve made this the last two years for Christmas and I LOVE it!! I’m making mini cheesecakes for a party and was wondering (since this is the best cheesecake ever) if you think your recipe will work
Thank You!
Yes, you could make mini cheesecakes you will need to bake them without a water bath 18-20 minutes. I would recommend using parchment paper liners because they don’t stick like the other liners.
No fresh cranberries to be found. Can fresh cherries be substituted?
Yes, you could use cherries or even raspberry or blueberries.
Excellent cheese cake! Sugared cranberries add just the right amount of tartness. This is a very rich desert. I did not use the cranberry jelly on the bottom.
Thanks, Mary. Glad you liked it.
Hello, can I use frozen blackberries ? If so , should I thaw them first . I made this for Christmas and it is delicious!
Yes, you can and you would need to thaw them first.
Can the pan go into a larger springform pan and then have the water bath around that? Or does the water bath really need to touch the pan the cheesecake is in? I really want to solve for the water seepage issue. Can we use less butter in the crust? I think mine melted out a bit.
This recipe is divine! I absolutely love the flavors! It was a big hit with family and friends!
So glad you loved it!
I have never made a cheesecake and made this for Christmas Eve this year. It was absolutely delicious and so beautiful. Mine wasn’t quite as beautiful as the one in the recipe but it was still really pretty. I think that the candied cranberries really make the appearance of the dessert. It does take a long time to make because of the steps but it was well worth it!!! Delicious and beautiful.
Love it, have made it two years in a row now. I still struggle with the crust being wet. It did not seem like water this time, maybe butter or jam? Not horrible, just moist. I used both the aluminum wrap and the slow cooker bag and there was definitely butter melted in that bag, but I didn’t sense water in the bag. I would love to solve for this better in future bakes as this is so popular and beautiful!
I put the jam in the middle of the cheesecake instead of on the crust.. just pour 1/2 of the cheesecake mixture onto of the crust. Spread the jam (more like dropped dollops of jam) then swirled it with a knife. Covered the whole thing up with the remaining cheesecake mixture.
Absolutely INCREDIBLE! I made this for Christmas and it was a hit!
A few tips:
I added a little powdered sugar to the buttercream frosting and a little less sugar to the cranberry jam to make it a little more tart! It was perfect!
I would post a picture of it, but can’t seem to figure out how to do that. 😆
I am so glad you liked it! 🙂
Glad you liked it, Tenetra!
This year when I made this I wrapped my pan using the extra wide aluminum foil, which helped as there are no holes anywhere and then I put the cheesecake inside a crock pot liner. I then put the water on the outside of that. Not one drop of water got anywhere near my cheesecake!!!
Yay! I am so glad it turned out well, Linda!
Somehow my water bath seeped water through the foil into my cheesecake when I baked it on Christmas Eve, but even still, this was THE MOST DELICIOUS CHEESECAKE I’VE EVER HAD!!! Thankfully you couldn’t see the water damage too much from the outside, so it still looked beautiful! This is our new Christmas dessert!!!
I’m glad it still turned out good sometimes if you have an older spring form pan it won’t seal as well maybe that is what happened.
This is probably one of the best cheesecakes I’ve ever tasted. Definitely the best I’ve ever made!!
Such a great combination of flavors and a gorgeous presentation.
The star of the dessert table for sure!!!
Wow! Thank you for such a kind complement!
Wonderful and gorgeous. Made for Christmas dinner and it was hugely appreciated! Thank you so much for sharing this recipe ❤️
You’re so welcome! I am so pleased you liked it!
Amazing! Made recipe as it was written! Best Christmas Cheesecake ever! My family loves cranberry everything and they loved this!
Awesome! So glad you liked it, Tracie!
This is my second year making this amazing cheesecake. S the flavor is to die for but both years the crust turns out soggy on the sides and it seems to leak cranberry fluid. I read the recipe for a like a week ahead, plan out the steps, follow it to the letter and cannot figure out why it does this!! It tastes awesome!, but just doesn’t look so pretty on the sides!! I even thought it was my springform pan letting water in so i bought a new one AND wrapped it in foil. I used 4 layers of foil this year and there was still water inside the foil when i removed it! What am I doing wrong?
Is it ok to freeze this cheesecake? If so, should you wait until the day you want to serve it to add the white chocolate mousse?
You can freeze this cheesecake, I would wait till day of if possible to add mousse!
I made this for Christmas Eve. It was a hit!
So glad you liked it!
Can’t figure out how to attach a picture.
Made this for our family Christmas dinner today. It wasn’t hard at all and the batter tasted phenomenal so I’m hoping it tastes as good as that.I am excited to share it with everyone. I don’t have my frosting bags/tips because we recently moved and it’s all still in storage so I used a baggie and cut a corner; it’s not nearly as pretty as the others but it was the best I could do. My candied cranberries also don’t look as pretty as others, not sure why.
I have to be doing something very wrong. Yhr cranvlberry jam calls for 1 cup sugar, berries and vanilla. No liquid. So of course I scorched it. What is wrong? If appreciate any help. Thanks!
I would try lowering the heat. If you add liquid it will be too runny.
I just finished making this for Christmas day. It looks delicious. It was not very hard to make. I taste tested every different part and they were great separately. I bet they will be amazing all together.
Thanks, Mary! Glad you liked it!
My daughter in law said it was the beat cheese cake she ever tasted. She doesn’t like cake but loves cheese cake
I am so happy to hear that, Bev! Thanks for stopping by to let me know!
I wasn’t able to find cranberries. I looked all 9ver town. So I substituted mixed berries. Omgoodness so yummy! This is a delicious cheesecake
So glad it turned out well for you.
I just finished making this incredible cheesecake for our Christmas Eve family dinner. It turned out incredibly beautiful and the candied cranberries and cranberry jam are to die for….yummy!!!!
Can’t wait for the rest of the family to see it and try it tomorrow night. Thanks for sharing♥️
Yay! I am happy you liked it!
Can I use frozen cranberries?
Sorry, I am just seeing this. Yes, but you will need to defrost them first.
Can you make this cheesecake 2 days before
Sure but I would wait to put the topping on it until the day of serving.
Absolutely amazing. I have made this cake for several years in a row and it is always a hit.
Can the cranberry jam be made ahead of time.. I’m wondering if 2 days ahead would be okay??
Yes, that would be fine. Just make sure to reheat before so it will be softer and easier to spread.
I made this cheesecake last Christmas and we all loved it! This year, I’d like to make it into mini cheesecakes- in muffin tins.
Would you know how to adjust cooking times to achieve this?
Thank you! It’s a favorite in our home!
You will want to cook it 18-20 min and the texture will be less soft and creamy because it’s not in the water bath but it will still be good. Still chill them before you take them out of the pan so they don’t fall apart on you.
Hi – Just wondering if cool whip is essential. – can I use real whipped cream instead.
If you want you can use my whipped cream cheese frosting recipe and add white chocolate to it but I wouldn’t just use heavy cream. Here is the link https://gesundheitsreport2.org/whipped-cream-cheese-frosting/%3C/a%3E%3C/p%3E
This was amazing. I will absolutely make it again. My friends loved it. I used gluten free Oreo cookies for the crust and it was a nice addition.
Can I make this several days ahead ?
Yes, you can but I would wait to add the sugar cranberries to the top until the day of just for the best presentation as the sugar on them may dissolve overnight.
GLad you liked them, Tammy!
This was a big hit today! The pricey vanilla bean was worth it. Will definitely be making this again.
I made this cheesecake and it is delish. I just don’t remember what I used for the piping. What do you ise for piping?
Did you pipe the white chocolate mousse around the top or do you whip cream to pipe? If you use whipped cream, how did you stabilize it to get it to hold its shape?
Two questions
1) You don’t mention baking the crust. Does it need to be baked before you fill it?
2) Can I use up I use authentic whipped cream (heavy cream that I whip myself), instead of the cool whip?
I appreciate a quick response. I’m hoping to make this Friday (tomorrow) for our family Christmas on Saturday. The pictures and recipe look great! Thank you!
Can I use cherry pie filling instead of the cranberries jam? And do you add hot or cold water to the roasting pan when you bake?
I line my pan with foil so that it doesn’t stick
I’m not a fan of whipped topping. Has anyone tried making the mousse with whipped cream instead?
Do you know if Huckleberries would work instead of cranberries? I would think so but wanted to ask? Huckleberries are kind of tart as well?
Yes, I think they would work for this cheesecake.
are the cranberries on top soft? or are they still hard with each bite?
There have like a candy coating on the outside but they are soft on the inside.
I made this several times! Your recipe was delicious and a big hit! Although I sprayed the bottom of my cheesecake pan and the bottom of the graham cracker crust stuck to the pan and once got soggy any idea on what can do to rectify this?
Do you pre cook the crust?
Made this several times and everyone loves it! If I have someone who is not a fan of white chocolate would you have any recommendation for an alternative in the mousse?
I just unwrapped my cheesecake and see that water got in and the sides of the cake where the crust is got soggy can I put the cheesecake back on the oven so it can get a little crispy or is that a bad idea? Help me please.
No, should still be fine I have had it happen a few times and it shouldn’t affect the taste much. But if your pan is old it may not seal as well, I also like to use one big sheet of heavy duty aluminum foil it helps keep the water out.
How much water for jam?? Can’t find it in recipe?
Hi, there is no water needed for the jam. the sugar and cranberries will break down and for a great jam. I would recommend using a wooden spatula and just working it constantly. It will feel like nothing is happening for a while, then it will all come together suddenly and be great.
How far ahead can you make just the cheesecake to keep in the fridge without freezing? Thank you
Yes, you can make this the day before. I would wait to add the sugar cranberries to the top until the day of just for the best presentation as the sugar on them may dissolve overnight.
Do I have to put the vanilla bean in it? It is really expensive for me to buy one vanilla bean.
You can use 1tbsp of pure vanilla extract instead, it’s more affordable and will last quite awhile when kept in a cool dry place.
Is that total with the 1 tsp of vanilla extract or 1 tbsp plus 1 tsp of vanilla? I just want to make sure I don’t put in too much or not enough
You can use vanilla extract, but the vanilla bean adds more flavor in my opinion. I have made it both ways and you can tell the difference. This is definitely not the cheapest of desserts to make, but you can splurge once per year and not kill your food budget terribly. 🙂
Can you fall in love with a cheesecake? Because I think I just did!
Thank you, Jill! I am so glad you liked it!
I made this cheesecake last Christmas and we all loved it! This year, I’d like to make it into mini cheesecakes- in muffin tins.
Would you know how to adjust cooking times to achieve this?
Thank you! It’s a favorite in our home!
O I’ve found my Christmas dessert! Never made a cheesecake so hopefully it turns out fine, and may I say I love your directions! Thanks for the recipe! I’ll let you know how it turns out!
I hope you love it, Tracy!
I would definitely leave the baking to the professionals for this one. With that said can I place an order for this delicious Christmas Cheesecake? Will you ship to Brooklyn NY?
Valerie – you should give this one a shot. I have never made a cheesecake and I am not a baker normally, but these instructions as a piece of cake (pardon the pun.) Take my advise and make yourself a good shopping list and you should be good. I didn’t and ended up at the store 3 times for stuff I didn’t get. The recipe being broken down into different components threw me off.
I’m not a huge fan of cranberries. Would raspberries work? Any other changes in the process if I switched to raspberries?
Yes, you can use raspberries! You can check out this raspberry cheesecake I have to see the process I used for the raspberry topping.
Does this cheesecake travel well?
I have made this twice now and it is yummy. The question I have is about the mousse. Both times mine seem to be more runny than you would want it to by. Sort of like marshmellow fluff sliding off the side when you cut into it. What do you think I am doing wrong?
I have never made cheesecake before so trying this for the first time. I wanted to make it ahead for Christmas. Can this be made and frozen? Or is this best made fresh?
Absolutely it can be frozen. We did it last year for Thanksgiving. We froze 2 whole…then after 1 day pulled one of them and cut it w a hot knife, inserted parchment paper between the slices and then refroze for individual take homes for our guests. We pulled out the 2nd one the night before the dinner and had it thaw in the refrigerator…it was messier to cut, but both tasted the exact same once ready to serve. Delicious! We plan on making more this year for the Christmas season; only we’re going to play with size variations and will most likely negate the jam on the Graham crust, as it made ours a bit soggier than we prefer, and we’ll put some of the jam in a little mini jar as a bonus gift for thise that want more with their slices! Good Luck to you…
I made this for Thanksgiving this year. I don’t have her gift for decorating and and could fond my piping tips. So, it is a “rustic” version. Very yummy. The grandkids loved it!
Well, taste matters the most! 😉 So glad you liked it!
Everyone loves this and it was absolutely gorgeous!
That’s great! I am so happy to hear that!
I absolutely love this recipe!!
Always a big wow when it is served
It is a joy to make
Thank you
You are so welcome, Cindy! Thank you for stopping by to let me know! 🙂
Made this it came out so wonderfully delicious
Glad you liked it, Dusty!
I loved this recipe.I did add some orange juice and rind to my cranberry jam.I also used a gingerbread cookie crust.I hate fake whipped cream I used stabilized real whipped cream it was a very good cheese cake I will make it again for Christmas.
I am so glad you liked it, Frances!
Should I grease the pan ?
Hi Elizabeth,
No, I do not grease the pan.
Absolutely the best cheesecake! Tastes fantastic and looks beautiful. It’s become a holiday must have dessert in our house. Directions are easy to follow and results look just like the photo. Thanks for such a great recipe!
Absolutely the best cheesecake! Tastes fantastic and looks beautiful. It’s become a holiday must have dessert in our house. Directions are easy to follow and results look just like the photo. Thanks for such a great recipe!
I am so glad you liked it!
I love cheesecake and definitely adding this to the list. I’ve made a root beer float one in the summer once and it was a hit too. But I now eat KETO so I’m looking here for more Keto style meals recipes. Some cheesecake recipes work for that too without the crust or a modified one.
A root beer cheesecake sounds very interesting! I hope you give my Christmas Cheesecake a try, my family loves it! 🙂
Have you ever tried putting your springform pan in a cake pan that is only 1” bigger, then putting in a larger pan of
water bath? This saves wrapping with aluminum foil and risking water getting in. I use this technique and love it.
I haven’t but that is a good idea, I will have to give it a try.
Would it work if the plan is 2 inches in diameter larger than the actual cheesecake pan? That means there would be about one inch around the entire cheesecake.
The cheesecake needs to be wrapped in foil and put in the hot water so it cooks evenly.
I made this today and going to cut into it tomorrow. What is your best way to slice it?
I like to use a sharp knife and cleaning the knife in between every slice will make the slices prettier. I hope you love it! 🙂
I have made a lot of cheesecakes in my day, but this was the best one by far!!! Made it for my sister’s birthday last year and will make it again this year for Christmas! Would post a pic but couldn’t find where to do that.
Thank you, Jan! What a compliment I am so glad you like it so much!
I’ve made this many times it’s so delicious and a big hit and my husbands request every time I say what dessert do you want , And I say again !!! Lol!
It is a lot of work but we’ll worth it
It is definitely a labor of love but I agree it’s worth it! 😉
Will placing a pan of water in the bottom of oven while cheesecake is cooking work as well as placing the aluminum foil covered springform pan in a roaster with water?
No, that is not the water bath technique. You will need to cook it in the water to get the same results. The water bath is not just creating moisture it is creating a heat barrier as well.
I cheat. I take a large slow cooker liner and place the foil wrapped pan inside before placing in the water. Never leaks.
This is a great idea!
Anything that isn’t sweet will work. The cranberries are a little tart and with all of the white chocolate, etc, being sweet, it makes it just right. My whole family loved this when I made last year and I’ve already told them to be expecting it again. It is now a Christmas tradition.
I would like to use blackberry or red raspberry jam. Would either of those work well with this recipe?
Hi Val,
Yes you could make it with either of those.
Can this be made a day ahead of time?
Yes, you can make this the day before. I would wait to add the sugar cranberries to the top until the day of just for the best presentation as the sugar on them may dissolve overnight.
This is looks heavenly, but I wonder If you think it would be OK to replace the Cool Whip for real whipped cream? I don’t want to take such a beautiful dessert and put something on it as not fresh and homemade. I try to stay away from prepackaged items if at all possible
Hi Karla, If you use real whipped cream it won’t be as stable and thick as using cool whip cream. If you do try the whipped cream I would use meringue powder to try and make it thicker. Hope this helps.
I agree, no to the cool whip. use a stabilized whip cream adding unflavored granulated gelatin.
I went with white chocolate ganache – amazing!
I made this for Christmas Eve and my husband’s family loved it. In fact, My brother-in-law sent to kids over to pick up the leftovers on Christmas day! We can only buy fresh cranberries in November/December here, so I am curious if you can make the candy with frozen cranberries?
did you hear back on the frozen cranberries – love to know
You can use frozen but thaw them first and get rid of any extra water.
looks delicious . my guest will enjoy the desert s .
Thank you, Nancy!
Made this and it was amazing looked incredible tasted even better!
Thank you, Melody! I am glad you liked it!
Hi! I’m curious if the sugar on the berries will dissolve over time or if soaking them in the sugar syrup is what keeps it from melting away? Just trying to figure out how soon before serving to top it 🙂 Thanks!
If you keep it covered in the refrigerator the moisture will start to melt away the sugar. I would recommend if you want to preserve the look for presentation to have them separate on a baking sheet covered and put them on right before serving and if you see that the sugar has dissolved some then you can toss them in a little more sugar before topping.
Made this last Christmas for a party and it was a GIGANTIC hit!! We took what was left home (which mind you, wasn’t much!) and my husband who is not a big sweet person, informed me that I will need to make this every Christmas from here on out!! And maybe once in a while during the year too!! He bragged about this for weeks afterwards at how good it was!! So thank you for giving us this amazing recipe that will probably end up being my signature dessert every Christmas!! SOOOOO delicious and almost too pretty to eat….almost!!
Awesome! I love hearing this and I am so glad everyone loved it! 🙂
I used frozen cranberries for the jam and it turned out great
Yay! I love hearing that!
Hi! I made this for my family they actually loved it! I’m surprised though it might be too sweet but nope I’m wrong!! I want to make it again but wondering can I use frozen cranberries instead fresh cranberries?
Yes, you can just make sure to defrost them first.
Could raspberries be substituted for cranberries to make this a summer dessert as well?
Hi Karen,
Yes, you can use raspberries or even blueberries and it would be really good. You can look over my raspberry cheesecake or blueberry cheesecake to get an idea of how to make the jam. I will post both links below in this comment.
https://gesundheitsreport2.org/white-chocolate-raspberry-swirl-cheesecake/%3C/a%3E%3Cbr /> https://gesundheitsreport2.org/white-chocolate-blueberry-cheesecake/%3C/a%3E%3C/p%3E
I made this it was a great success
Yay! Glad you liked it!
The cheesecake part was good. I like the bottom and top layer of the cranberry jelly. However I found the optional candid cranberries too much, too many. Also, I was not a fan of the white chocolate topping. It was good but didn’t appreciate the whipped topping. I wouldn’t liked a more cheese cheese finish.
One of the best cheesecakes I’ve ever made! Is a huge hit the everyone!
I am so happy to hear that, Lorie! Thanks for stopping by!
I made this for Christmas exactly as directed and it was amazing. Everyone thought it could have come from the Cheesecake Factory. I want to make it again, but would like to cut the ingredient costs a bit… would it come out ok if I substitute vanilla extract for the bean?
Hi Ashley,
Yes, you can substitute a teaspoon of pure vanilla for the vanilla bean. I am so glad you liked it!
Could I freeze it after putting the jam on top of cheesecake?
Hi Gaby,
Yes, Absolutely! You can check out my New York Cheesecake for tips on how to freeze cheesecake.
https://gesundheitsreport2.org/new-york-cheesecake/%3C/a%3E%3C/p%3E
I am making this for the second time this weekend as a birthday cake for a friend of my mom. I found that many people really liked the softer textured cheesecake of this recipe as opposed to my wife’s standard Philly cream cheese cake recipe. The cranberry jam and white chocolate mousse really are stellar, but I could see it along side other accompaniments IE; Whipped semi-sweet chocolate ganache and raspberries come to mind.
Thank you so much for the recipe!
Thank you, Dallas! Raspberries would go great on this cheesecake, you can look at my raspberry cheesecake to get an idea of how to make the jam for it. https://gesundheitsreport2.org/white-chocolate-raspberry-swirl-cheesecake/%3C/a%3E%3C/p%3E
This cheesecake was to die for!. My daughter made it for Christmas and I asked for the recipe as I will be making it in the future. The sugared cranberries on top make it very festive, though I’m not sure if I want to have so many of them in every bite. I may just space out the sugared cranberries along the edge so each slice only gets a couple cranberries. For summer, I’d like to try making a blueberry version. I make lots of cheesecakes in different flavors and this one is up there.
Loved this recipe- made it for Christmas dessert. many steps, but well worth it- my in-laws and family LOVED IT and said it was from a bakery 🙂
Thank you for the compliment! I am so glad you liked it!
Made this for New Years and loved it. Some of the family members were not fans of the candied cranberries. It is a little time consuming but well worth it. We are thinking of swapping out the cranberries for raspberries next time…summertime flare! Any thoughts???
Awesome!!! My family loved it. Beautiful and delicious. I would not change a thing. Definitely making again!!
Aw, thank you, Tammy!
This is one of the best desserts I have ever made it had ( and I bake a lot). Definitely will keep recipe for future use. Excellent ! Very pretty also!
Thank you, Trish!
Made this for our Christmas dinner and it was a big hit. Followed the recipe as written, although I did not use the candied cranberries. Don’t like whole berries, probably because I grew up on Ocean Spray Jellied Cranberry Sauce.
Probably wasn’t made right.. Made this last year and making it again for new years. Was perfect.
Literally, the best cheesecake I have ever had! My daughter saw the recipe and asked me to make it for Christmas. I thought with the cranberries it would be too tart, but made it anyway. Followed the recipe exactly as written and it was delicious! Not too tart at all! Of all the desserts we had that day, it was the first one gone. It takes some time to make, but us well worth the time and presents beautifully.
Wow! Thank you! I am so happy you liked it!
My family loved it!! Said it’s the best cheesecake I’ve ever made!
I made this for Christmas Day as I had a number of people coming for dinner. My daughter and son-in-law have informed me that this was “Cheesecake Factory” worthy!! I am taking that as a really really good compliment!
This was amazing and so pretty! It was my first time making a cheesecake and it came out perfectly. The only thing I changed was that I didn’t put it in a water bath (I was too nervous to do that). Instead, I put a 13×9 cake pan full of boiling water on the rack underneath it. Thanks for the recipe!
Hi Trisha,
I am really happy you liked it! Thanks for stopping by to let me know. 🙂
This was the best cheesecake I’ve ever made…..changed the graham cracker crust to a vanilla wafer crust and it was amazing. Will definitely be making again, it was a hit! DELICIOUS……
Yay! I am so happy to hear that! Thank you!
Maybe I missed it, but all of your ingredients for the cheesecake filling, eggs, cream cheese, etc, MUST be at room temperature
Hello everyone! This recipe is the best cheesecake ever. For once, my cheesecake did not crack. I did change a couple of things. I had homemade cranberry sauce in the freezer, heated this gently with some raspberry jam. Let it cool. I tried to spread onto the crust, but that did not work well. Remade the crust and poured about half of batter into pan, then dropped the jam by spoonfuls over cake batter, swirled with a knife, and topped with remaining batter. My cake baked to perfection in 70 min. Honestly, I thought the cake was overdone because it did not jiggle in the center. No worries, it was perfectly baked. The mousse topping was a fantastic addition, and I was able to pipe it with little effort. Everyone raved about it. My son, who is super picky, said it was better than the cheesecake factory. The sugared cranberries were a beautiful addition. Thank you for the fantastic recipe.
Wow! What an amazing compliment! Your so very welcome and I am so glad you liked it!
The sharpness of the cranberries were a perfect pair with the creaminess and sweetness of the cheesecake and mouse! This was a hit around our Christmas table! The directions made it very simple to feel and look like a proficient baker.
I am so glad you liked it, Laura! Thanks for stopping by!
Loved this! Recieved rave reviews! Thank you!
So glad to hear that, Dawn!
This was divine! It was my first time making a cheesecake. I found the video helpful in confirming the consistency of my jam and and the white chocolate mousse. I made homemade whipped cream instead of using cool whip for the mousse. The whole family loved it. The cranberry jam really helps balance the dessert. I would definitely make this again with zero changes. I made sure to give myself enough time to let everything cool sufficiently before going to the next step. Going to try and find cranberries to freeze tomorrow as we only have them in November and December around here. Thank you for sharing your recipe. We love it!
Thank you, Danielle! I love that you all loved it! Thank you for stopping by and letting me know! 🙂
Any suggestions for instant pot ?
Thinking 40 minutes, natural release.
Made this yesterday for today’s Christmas celebration. Instructions were very easy to follow. It looks absolutely beautiful! My sister made it as well! We had both found it to be an awesome dessert.
Awesome! I am so glad you liked it!!
I am glad you liked it! 🙂
None! Just keep stirring… the cranberries will break down after a few minutes and create their own juice.
How much water for the cranberry jam?
Deliciously light & bright cheesecake. Mine turned out beautiful but I think it should be noted that extra wide foil should be used, not the regular width. Unfortunately the crust of mine was all soggy because water did seep in even though I used 3 layers of foil to try to protect the water from getting in.
I am so sorry that happend! I am glad you still liked it though.
Can I make the white chocolate mousse the day before?
While making this, I got to step #18 and added the jam, it didn’t specify to use only half the jam, so when I got to step #23 there was no more jam! Praying for the results to workout ok.
First time making cheesecake,
Merry Christmas everyone!!!
I didn’t have enough jam. Half of the jam didn’t even cover part of the crust. I ended up making a double batch. Also how long is the mousse supposed to set before being put on?
Was worth the time and effort, substituted vanilla extract for vanilla bean. Everyone loved it, making it again this year.
I am so glad you liked it, Sue!
Hi there.
I was wondering if this cheesecake can be frozen?
Can I substitute Ghiradelli white baking chips for the white chocolate bars?
Melissa, that’s what I used. 8 Oz of the 10 Oz bag. It was perfect.
Thank you, my cheesecake is in the fridge and I’m gonna make the moose tomorrow it’s dessert for tomorrow night.
Thank you, the chocolate chips worked perfect. The only issue I had was that even though I drizzled the white chocolate, when it connected with the cream cheese it made some little chunks of chocolate solids, and then it would not pipe through my piping tool. I’m not great at decorating so I went ahead and just kept it flat with the candied cranberries on top. This was the most delicious cheesecake, a definite keeper. It is beautiful as well. The tartness of the cranberries made it delicious, and the candied cranberries are delicious to snack on just as they are. Next time I will use a larger hole when piping on the decorations.
I am so glad it worked out for you, Melissa! Thank you for stopping by and letting me know!
Maybe a silly question but I cannot find fresh cranberries anywhere in stores right now. I know you had mentioned that the candied cranberries on top are optional but what about the cranberry jam? I managed to get 1 can of whole berry cranberry sauce…can I work with that somehow?
I found large bags at Costco! Not sure what State you’re in, but maybe they’ll have them for you? I’m trying this for this first time today so am not sure about the sauce.
Another question – I will be making this tomorrow to take to my in-laws’ house for Christmas (2.5 hours away). Should I wait until I get to their house to add the mousse? Also, any tips for transporting the cheesecake? Thanks again for your help!
I decided to add the mousse and candied cranberries at home before we left. I have a push cheesecake pan (far easier than a springform pan), and left the cheesecake in the pan when I added the toppings… even when I piped my first roses. Covered the finished cheesecake (in pan) with tented foil, put it in a cold bag with ice packs. The cheesecake traveled beautifully, and was delicious! This recipe is definitely a keeper. Thanks so much!
In the process of making this cheesecake and everything is tasting so yummy already!!
Had a quick question since I’m making this for tomorrow (Christmas).
Is it ok to add the cranberry jam on top of the cheesecake after it cools and the white chocolate mouse or shoud I wait to do both of those steps until tomorrow?
Thank you!
I see you used rum extract in the video instead of vanilla extract ?
Hey happy holidays! Question I bought the Almond Bark chocolate is that the same as white chocolate or do I need to purchase the regular white chocolate brand thanks
I can’t wait to make this! I have a couple questions. First, for the whipped topping, can I use home made whipped cream instead of cool whip? And second, does it have to specifically be bakers white chocolate or would a good quality eating chocolate bar like Lindt work? Thank you!
I used homemade whipped cream for mine and it turned out phenomenal!
Yum! I am glad you liked it!!
I made this. It was fantastic! My family loved it! Definitely recommend the sugared cranberries on top! Thanks for sharing your recipe!
Thank you, Pattie! So glad you liked it!
I’ve made this several times with almond meal crust (for gluten free) and it’s always a hit! This year I made cupcake portions and they still turned out great! Will be making some more to give as thank you gifts. Thanks so much for this awesome recipe!
What type of cup wrappers did you use?
I am glad you enjoyed it, Ingrid!
Seems like the cranveret jam should have some kind of liquid in it….
The cranberries release their own liquid. Mine turned out really good and got quite thick once cooled.
I am planning on making this this week, I’m just wondering what piping tip you used for the mousse on top? It’s beautiful!
Thank you! I used a 1 M piping type.
This was amazing! I made it for my daughters, grand-daughters, and mom for our Christmas Tea. Everyone loved it and went back for more. The only thing I changed was to use a different method for the candied cranberries. This is a keeper and I will make it again.
Thank you, Judy!
What temperature do I bake the cheesecake for 70-75 minutes?
I made it today and annoyingly, although I double wrapped my pan bottom, it leaked into my crust and I didn’t know until I took it out. I tasted a smidge of it and it tasted ok just super soggy. I wish I had thought to put it back in the oven with the pan off to dry out before I put the mouse on. I’ve got it in the fridge hoping that will do something!
Oh no! I hate when that happens! I hope it dries out some for you.
Making it right now. My crust is a little soggy as well. How do I dry it out before adding g toppings
I am making this recipe for the first time and had the same problem for the first time ever. I’m not sure how to dry it out after its baked, but thankfully, my husband and two boys know that this is my first time making this particular cake and aren’t concerned about a soggy crust. They will be focused on the delicious filling instead. But, I am perfectionist so I decided to do a quick search to see how to prevent this from happening in the future. I discovered that Amazon sells something called a Springform Pan Protector. It looks like a giant silicone cupcake liner. Another idea I found is to place your prepared 9 inch springform pan inside a traditional 10 inch round cake pan before putting it into the water bath.
Hope this helps!
Thank you, Jenny! Those are great suggestions! I hope you still liked the cheesecake!
We LOVED the cheesecake! In fact, my son requested a cherry version of this cake for his 13th birthday next week!
Oh yum! I am so glad you liked it!
This looks soooo amazing! I see the recipe calls for a 9″ springform pan. Mine is 10″. How should I adjust the quantities? Thanks in advance much for your help!
I would make it as directed. The one inch difference is minute, the cheese cake will just be a bit thinner.
The recipe will work just fine, but this is opinion and not the Chef who wrote the recipe.
Should you bake the crust first?
No, you don’t.
This looks amazing! What size spring form pan did you use? I plan on making this for Christmas!
Hi Colleen,
I used a 9-inch springform pan. I hope you like it!
I made this today. It looked amazing. I didn’t get to taste it because it was for my next door neighbors birthday. I think I will make another one for my family for Christmas. Definitely some of my favorite things! Thanks for sharing the recipe.
Shirley,
Your neighbor relationship just took a leap to the moon with that Christmas Cheesecake. She/He cannot wait until they have another birthday .
Awe that’s awesome! Thanks for sharing that with me.
Will Cook For Smiles,
Your title is who I am.
I made your Christmas Cheesecake and OMG!!!!!!!!!!!
The Superfine Sugar is a not stocked item in stores near me, but I was able to purchase it online and I do believe I would have the Superfine Sugar over granulated sugar. I will modify the amount of Superfine Sugar to 1/3 cup to save on wasted sugar.
I made your recipe to your specifications and directions, again OMG!!!!!!
Your Christmas Cheesecake is now in my personal recipe cookbook, but giving you all the credit.
Sincerely,
David Bartleman
Thank you so much, David! You are too kind! This has made my day, thanks for stopping by to tell me.
Can the jam be made ahead? If so, how long do you think it would keep.
Yes, you can make it a couple of days ahead of time and it will be fine. It will get harder from being cold so heat it up just a little not a lot you don’t even want it to be warm just room temperature so it’s easier to spread on the cheesecake.
How far ahead can this be made?
You can make this up to 2 days ahead of time including the cranberries but I would wait to add them and the mouse until the day you are serving it.
Can you freeze this without the topping ?
Hi Jenilee, Yes you can freeze this without the toppings.
I followed the directions with the exception of using cinnamon Graham Crackers. It turned out beautifully and was gone in one afternoon.
So happy it turned out well for you!
So glad you liked it!
Can’t find white chocolate bars or vanilla bean. Can I use Ghiradelli white chocolate chips?
Hi Ginnie,
You can use the white chocolate chips but I would recommend melting them in with a double boiler because they tend to burn in the microwave and you can use a tsp of vanilla extract instead. I hope you enjoy it! 🙂
I cant find vanilla bean anywhere can I add extra vanilla extract?
Hi Christine,
Yes, you can use one teaspoon of pure vanilla extract instead. I hope you love it! 🙂
Can you make this ahead of time? If so how long well last in the refrigerator assuming you don’t put the moose and dried cranberries on top until just before serving.
I am so excited to make this recipe! Do you think I would be able to divide the cheesecake batter into muffin tins & pipe on the mousse + decor? I have a small family and I don’t know if we could handle a whole cheesecake, haha!
Can I make this recipe with a 4″ cheesecake springform pan? If so, what changes do you recommend to accommodate?
Yes, you can prob use 3 of them for this recipe, and it would make the cooking time much less I think about 35-40 minutes and still in a water bath. Let me know how it turns out.
How far in advance can this be made?
Why do people have to ask the most ridiculous questions like “what’s a spring form pan or can I cut the sugar amount in half?” Please can’t people who have actually tried the recipe? I had to read through ten ridiculous questions before getting to one that actually made the cheesecake.
Thank you
I haven’t tried making this yet, however, I do not own a springform pan and have no clue what size to purchase and didn’t think about size until I read comments. I have diabetic family members who will try a small slice but really are not supposed to have sugar. . What may seem like a ridiculous question to you who most likely are a pro and don’t need to ask questions, good for you. Many of the rest of us are trying to learn how to make these decadent desserts and may occasionally need a little help. Sorry if you’re annoyed, just scroll past and try to have a little patience for others. Have a wonderful holiday season.
What a Debbie Downer.
Try to relax and enjoy life!
Everyone loved this cheesecake. The tangy cranberries and smooth, rich cheesecake.
I did not use Cool Whip, but substituted with fresh whipped cream.
I love hearing that, Jane! I am so glad everyone likes it! 🙂
Can I substitute the cranberries
Yes, you can substitute with strawberries or blueberries and you can get the recipe for the jam part of the cheesecake here at these links https://gesundheitsreport2.org/white-chocolate-blueberry-cheesecake/%3C/a%3E or https://gesundheitsreport2.org/strawberry-cheesecake/%3C/a%3E%3C/p%3E
Nailed it! It was my first try for thanksgiving but I’ll probably do it again for Christmas! Also wanted to share, I changed the crust to keep this gluten-free by using my own recipe for almond four pie crust. This tasted a lot better than I imagined it would ( not a fan of cranberries). Thank you for this great recipe!
Awesome! I am so glad you liked it! Thanks for stopping by!
This recipe is amazing! Thank you for this…such a perfect bite of sweet and tart.
Thank you, Stan! I am so glad you liked it!
This is slightly time consuming but so worth the time and effort. AMAZING!!!!!!!!!! Made it for two Thanksgiving dinners and everyone loved all of it except candied cranberries. One of the best cheesecakes I have ever eaten
Yay! So glad you liked it, Michelle!
If I use the chocolate mousse piped on, does it need to be stabilized? How ling will it hold ?
Hi Stacy,
This frosting is pretty stable and will stay just fine. The reason to do it right before is that you have to cover it and it will mess up the frosting flowers.
If I don’t have a roasting pan can I use a glass baking pan?
Hi Angelica,
Unfortunately, I don’t think a glass pan will be big enough for the springform to fit right.
Can I use a 10 in springform if that’s all I have?
Hi Jenna,
Yes, you can, it will just be a little thinner.
What size springform pan?
Hi Mark, I always use a 9-inch springform for my cheesecakes.
Can I use real whipping cream instead of cool whip? I do not want to use cool whip
Whip Cream is way too thin and will be runny You can use it if you stabilize it, Merengue powder is something you can use for that. I hope you are able to still try it!
Made it and wow was it ever great! Nothing wrong with this recipe at all!
Thank you, Maggie! So glad you liked it!
I’ve prepared the crust and jam and soaking the cranberries. I’ve realized now I don’t have the whipping cream. Can I just leave the crust in the fridge and make the cheesecake tomorrow after I can get to the store or will I have to make another crust?
Hi Nikki,
Yes you can! I hope you enjoy it! 🙂
Is it possible to freeze the cheesecake after baking and put jam and white chocolate mousse on after defrosting it?
Yes, you can do that. You can also find the instructions for freezing a cheesecake in my New York Cheesecake here is the link if you’d like to look https://gesundheitsreport2.org/new-york-cheesecake/%3C/a%3E%3C/p%3E
Hi, can I decrease the amount of sugar in the recipe?
I never comment on recipes, but this one felt like it deserved to be mentioned. I have made numerous different cheesecake recipes over the years (dozens) looking for “the one” and this is the first one to come out perfectly. No brown, eggy edges, no liquidy center and dark edge, no partial baking with a foil cover, no cracking, no sticky sides and ugly outside rim. I easily walked away with a cheesecake that looked like the picture. The ability to be repeated well consistently is the mark of a great recipe and a great recipe writer. Thank you for sharing!
such a huge hit!!,can I substitute cranberries
I just looked at this recipe can you thaw frozen cranberries?
Thanks for sharing! How far ahead of time can I make it?
Hi Vanessa,
You can make this up to 2 days in advance but add the frosting right before serving it.
This looks so good! Do you use this jam for anything else? Looks like it would be good on Brie!
Using it on Brie is a great idea! I also like it on top of cream cheese with crackers like you would use pepper jelly.
Is there a way to make this with a gluten free crust? Or can it be made with no crust and just put the cranberry jam on top of cheesecake?
You can buy gf graham crackers:)
Had rave reviews about this cheesecake …will make it again!
Yay! So glad you liked it!
Can this be frozen ahead of time like other cheesecakes, prior to adding the white chocolate mousse on top?
Hi Leah,
Yes, you can! Just be sure to seal it well before freezing and let it thaw out completely before you add it. I hope you enjoy it!
Can this be frozen ahead of time like other cheesecakes, prior to adding the white chocolate mousse on top?
Made this cheesecake tonight for Thanksgiving. I had trouble with the jam. It was very thick and hard to spread on the Graham crust. I feel like I should have doubled that part of the recipe, and I had to add a bit of water, and a drop or two of vanilla to give it a more spreadable consistency. Can’t wait to try it. It looks beautiful!
I hope you liked it, Dorothy!
This looks delicious, and I’ll definitely be making it this holiday season! I was wondering however 1. how many slices you get out of it and 2. if I would be able to half it– theres only 3 of us in my family and that’s a lotta cheesecake haha! 🙂
Hi Emma,
It really depends on how you slice it, if you cut it into pretty generous portions you will get 8 slices but if you cut it into smaller portions you can get up to 16 slices. The biggest problem with halving the recipe is going to be the springform so if you can find a 6-inch springform pan that may work. I hope this helps and you enjoy the cheesecake! 🙂
Lovely cheesecake recipe! I can’t wait to try it.
Thank you! I hope you like it! 🙂
Hi Radwa,
I hope you like it! 🙂
Hi Lyubab
Jennifer again
I am preparing to make the cheesecake tomorrow with the raspberries instead of the cranberries wondering if I would use the same amount of sugar I’m in the jam so 16 ounces of raspberries one cup of sugar half a tablespoon of vanilla?
Thank-you!
Hi
Made this cheesecake for Christmas and loved it.
Would like to make with raspberries and milk chocolate.
Wondering if you have made this way and what modifications I would need to make
Thank-you
Hi Jennifer,
I am so glad you loved it! I have not made it with raspberries or milk chocolate but you shouldn’t have to make any modifications besides switching out the 2 ingredients.
I made this with raspberries instead of cranberries and its officially the house favorite dish. I was thinking of making this but in small jars. Do you think the recipe will translate well that way?
Hi! I’m so glad you liked it and I’m happy raspberries worked well 🙂
As far as cheesecake in the jars, are you planning on baking it no-bake cheesecake or you want to actually bake the cheesecake in the jars? Regular mason jars are not oven-safe because the glass is not tempered, so don’t bake in them. So if you want to bake in small jars, make sure that they are labeled as oven safe!
If you want to do no-bake cheesecake, you will need to eliminate eggs and cornstarch. Besides those two, you can do the recipe as a no-bake and refer to this no-bake cheesecake if you wish: https://gesundheitsreport2.org/strawberry-no-bake-cheesecake%3C/a%3E%3C/p%3E
I really hope this helps! Let me know if you have more questions 🙂
I see this but waiting for family tonight to try it. I will say that I feel like I would make more cranberry jam next time but will see when I cut into it if there is enough. Or I may do as others did and use all the jam part for the top of the cheesecake. I also had to use the canned whipped cream as I couldn’t get cool whip. Hopefully it won’t be too thin and will hold up. After it sets a bit in the fridge. I’ll let you know how everyone likes it. Definitely easier to make in stages and over a day or so.
I made this cheesecake for a family Christmas dinner. It was delicious, creamy and pretty. My family said they want me to make this every year. I didn’t put a thick layer of the cranberry jam in the cheesecake just in case someone didn’t like cranberries. I will definitely be making the cheesecake again and I look forward to try blueberries instead of cranberries with it too.
Hi, Carla! So glad you liked it! 🙂
I made this cheesecake and while it was delicious I feel like there are two things other cooks should know: 1) I would not put half the cranberry jam on top of the graham crust. When I did that the sugar in the jam soaked into the crust and made it a hard mass that was hard to cut through and stuck to the pan. 2) When you make the candied cranberries it’s imperative that you dry them *just* enough so that they’re still wet enough that the sugar will stick to them, but not so wet that the sugar will melt.
Otherwise it tasted delicious and you can use whipped cream instead of Cool Whip in the topping no problem.
Thank you for saying that it comes out will using whipped cream. I was wondering, since I don’t like using non-dairy topping.
Love this cake!! Huge hit. Family was talking about it for days after Christmas Eve. I followed the recipe except I used wht chocolate morsels. It came out super yummy. And it looked so festive!! I wanted to post my picture…. but couldn’t figure it out
Hi, Vickie! Thank you for sharing with me how much your family liked it!
It turned out perfect! Big hit for Christmas. The only complaint was there wasn’t more!
Thanks, Sheri! 🙂
This cheesecake got rave reviews. As soon as the first person tasted it and said the it was the best cheesecake ever, everyone had to try it … just crumbs left! Even my lactose intolerant niece’s willpower didn’t resist after all of the Oh’s and Mmmmm’s! Thanks for the recipe, my family will definitely be requesting I make this year after year!!!
Hi, Sandra! I am so glad you and your family loved it! Thank you for the lovely comment! 🙂
This was our 1st time trying to make a specific cheesecake. The directions were terrific and the cheesecake was exquisite.
Awe, thank you Mark! So glad you liked it! 🙂
Direct quote from my dad, “That’s the best damn cheesecake I’ve ever had!”. Fantastic recipe, and the candied cranberries made it. I should have made double, I couldn’t stop snacking on them!
WOW! I love that!!! Tell your dad I said Thanks!!! And thank you for letting me know! 🙂
Hi should the eggs be room temp??
When baking it’s best to use room temperature.
Water leaked into my pan even with the tinfoil. The “crust” is mush. I have it in the fridge now, for the night, to see if it will set a little. Is there any way of fixing it? Save the cheesecake part and just make a new crust?
I know this won’t help now but the only way I know of o avoid a leak is to first tightly wrap all in Foil and then use a slower cooker liner. Please the cake inside the liner and tie a knot at the side. This is fool proof and you will always get awesome results. I made this cake yesterday and turned out perfectly.
That’s a good idea! 🙂
Sorry, Alex! That does happen sometimes, if it was just a little it won’t effect it much, I hope it turned out okay!
Hi, Alex, a little water will be okay it should still set up. I hope it wasn’t ruined! Please let me know how it turns out!
This turned out Awesome!! Will definitely make again!!!!Mmmmmm
I am so happy you liked it! 🙂
The recipe just calls for butter and doesn’t specify salted or unsalted. Honestly I’ve had so many recipes switch back and forth even when baking I’ve learned not to assume! Which is it supposed to be?
Hi, Courtney! Sorry for the late response your comment didn’t come through on my email. You use unsalted butter, I will change the recipe to that now. Thanks for pointing out that it didn’t say which kind!
Hello! I covered the bottom of my springform pan in foil for extra protection but it seems like some water did get inside the foil. Is that okay? How will i know if it’s messed up to not? /:
Hi, Kori! Sorry that happened, you might have a softer crust. But it shouldn’t effect it to much.
Hello!!
You made this recipe 2 years ago and I wanna do it, but o have this little problem. I live in Mexico and I can’t find fresh or even frozen cranberries. Can I do it with blue berries? Or what doy you recommend?
Should I abandon this fantastic and delicious quest?
Thank so much, and have happy holidays ❤️🙏
In the comments above she said yes to someone else who asked this question and posted 2 other cheesecake recipes on her blog, one strawberry and one blueberry. It was one of the 2017 comments.
Hi, Angie! Yes, you can use blue berries!
Can this recipe be made ahead and frozen.
I haven’t tried it, but I think it would be fine to freeze it then thaw it out in the refrigerator.
Do you think this will hold up if I back two days in advance and wait to decorate until the day of?
Hi, Carrie! I do think that will be just fine. 🙂
Hi! I plan on making this on Christmas eve. What day should I start preparing it? And I’m a bit confused about step 8 and the roasting pan?
Hoping for a reply! Im so excited and nervous to make this! lol
Thanking in advance,
Meghen 🙂
I would start preparing it the day before you plan on baking it. The roasting pan is used for the water bath to reduce cracks in the cheesecake.
Has anyone made this with fresh frozen cranberries?
I’m excited to try this for my family this year. I’m a little nervous about putting the springform pan in water. Is this necessary and why?
Hi, Sabrina! I think that would work fine.
Making the cheesecake now and am excited to taste in a few days. I make lots of cheesecakes and have found putting a pan of water on a shelf below the cheesecake in the oven works as well as putting the cheesecake in a water bath.
I haven’t tried that I will the next time I make one. Thanks! 🙂
Silly question but what type of pan do you put this in?
A 9″ springform pan, although one comment said they made it in an 8″ pan
Yes, a 8″ or 9″ spring form pan
How long would I bake this in an 8inch springform pan?
This cheesecake is amazing both with regard to taste and presentation. The directions were straightforward and easy to understand. Just follow it exactly. The whole cranberries seem too tart if you taste them by themselves, but eaten covered in frosting and cake, perfect!! My husbands eyes rolled back in his head when he took his first bite. It’s a winner for sure!
I am so glad you liked it! 🙂
I don’t care for graham crackers. Do you think crushed ginger snaps would work as a replacement in the crust or do you think the flavor would overpower the cheesecake?
Thank you
Hi, Heather! I haven’t tried it but I think it would be tasty!
I love graham cracker crust but was thinking maybe shortbread cookie crust might be good for those who don’t. I can’t wait to make this…it looks delicious!
Good Idea, Elizabeth! I hope you like it 🙂
I followed this recipe exactly, and it was amazing! The only thing I did differently was candied some fresh rosemary to add as a garnish with the candies cranberries and it was beautiful! The flavors….yum!
So glad you liked it!
Also the recipe lists whipping cream in the cheesecake ingredients but doesn’t tell you to add it. I hope ours turns out without it. 🙁 please please proofread! Or have test bakers.
The addition of the whipped topping is in step #28. I made the cheesecake on Nov. 26 and it was in the directions. Hope yours turned out!
I believe that is in step 16.
Hi, It is in step #28 I am sorry you missed it. 🙁
That is to add the whipped topping. The ingredient list calls for heavy cream (also called whipping cream) in the cheesecake section. But it never actually says to add it in the instructions.
This recipe looks delicious and we are making it now. I have to say, it’s incredibly difficult to follow because of how it’s organized. And we are VERY experienced cooks and bakers. Maybe list the ingredients with the steps for each part. Because trying to find the baking temperature for the cheesecake hidden in the cranberry jam was a bit silly.
When do you actually take the Cheesecake out of the springform pan?
Once cooled 🙂
What temperature do you bake the cheesecake? That was left out of your recipe.
Hi, Mary Anne! It’s there, in step 8 you preheat the over to 325 degrees.
I’m planning on doing this for Christmas this year! I’m very excited in trying this it looks amazing! I saw in the comments someone asked about submitting vanilla extract in place of the vanilla bean is this okay and how much to use? Also saw soaking the cranberries 2 days do you have to make more syrup and change it out or just keep stirring it.
I have these exact questions! I keep scrolling hoping for an answer.
Hi, Angela! Sorry for my late response I didn’t get an email notifying me of your question. You can use 1 teaspoon of vanilla extract. And just keep stirring. 🙂
This looks so good! What a beautiful garnish for any Christmas dish!
Thank you, Suzanne! 🙂
24 oz cream cheese packs – is that “one” 24 oz. cream cheese?? Since it said 24 oz “packs” I was a little confused.
Hi, Judie! Cream cheese packs usually come in 8 oz packages so you would need 3 packs to make 24oz 😉
That was a bit confusing because Costco sells individual packets in a large bog. Can’t wait to try this.
Amazing recipe! I’ve never gotten so many compliments on my cheesecakes before. Thank you!!!
I’m SO happy that everyone loved it, Myles! Thank you so much for coming to tell me 🙂
Hi Lyuba: Thank you for the recipe. I made this for my guests for a pre-Christmas brunch 2018. What a hit. It was a lot of work, but fun. The presentation was spectacular and totally decadent. After reading some of the other comments I did soak the raw cranberries for the topping for two days and kept stirring them and submerging them in the syrup water under a saucer. They were perfect and with the crystalized sugar added a beautiful frosty topping.
Will definitely make it again next year. Thanks. Lorna
That is so wonderful to hear, Lorna! Thank you so much for sharing it with me 🙂
I’ve made this cheesecake 2 years now and it’s been a hit both times. I think I made first one an 8 in and seconded was 9…liked the 8 better… now it’ll probably be a traditional dessert for us! Great recipe!!
Awe, that’s awesome!
I’m so happy that the cheesecake made it as part of holiday tradition 😀
Would you bake for the same length of time in an 8inch? I plan to use the 8inch as my 9inch has another cheesecake in it.
This was the best cheesecake I’ve ever eaten.
I made this for our life group Christmas party last night, and not a crumb was left. Everyone loved it!
Oh my gosh, I LOVE hearing that! I’m so happy everyone liked it 🙂
Looks so yumm! Wondering if you can freeze this cake?
I’ve never actually freezes a cheesecake before. I’m not sure how this one will be with jam and frosting. I’m sorry I’m not too much help with this one.
Hi! This looks so delicious! I’m making it for my moms birthday next week and I was wondering about the white chocolate. Is it 2 8oz bars or 8oz total?
I have the same question Mariya. I am making this today using 16 oz.. total. Wish me luck!
I think it’s 8oz total. Cuz each chocolate bar is 4oz. I’ve asked my sisters opinions as well and they agreed it’s 8oz total.
Yes, I’m making the cheesecake this year as well and was confused about how the amount of chocolate was listed. Did the 8 oz amount work for you Mariya?
Oh gosh, girls I’m so sorry! (Busy time of the year, eek)
I just checked and it does look confusing, I’m not sure why the recipe card did that. I’ll fix that. It IS 8 oz total.
Most white chocolate baking bars come in about 4 oz size. So that will be 2 bars.
I hope you like the cheesecake!
I did 8oz total and the cheesecake is delicious! Thank you!
That’s wonderful to hear! Thank you for letting me know 🙂
I was pleasantly surprised how much I loved the candied cranberries! They were even better the following day- really crusted beautifully.
This was a wonderful dessert- and gorgeous. I will do it again except I won’t be adding the jam on top of the crust. It made the graham crust taste a little weird. I might just make the top layer of jam a little thicker. But as a whole this was so very good!
This was absolutely wonderful! I baked for Christmas. It is Cheesecake Factory worthy!! This is a keeper for sure. The slightly tart cranberries are a great contrast with the sweet cheesecake.
Hi, my mother is baking this cake and seems to be having as issue with water leaking into the pan regardless of the tin foil. Can she bake the cheesecake without the water bath?
To the person who had problems with the water bath leaking into the cheesecake. On another recipe, my daughter and I used oven bags around the springform pan prior to sitting into the water. It worked perfectly!
This is a great idea! Thanks for sharing!
The instructions say, Carefully remove the foil”. But I missed where and how the fool is applied. I am assuming it’s to keep the pan from leaking with the water bath, so it must go around the outside I just don’t get why that entails being so careful in removing it. Is the foil supposed to touch the cake somehow??
I don’t have vanilla bean. Can I use extract instead? If so how much extract?
I’m making this for sure! Do I need to use Cool Whip in the mousse or can I use fresh whipped cream. I know sometime there can be texture or consistency differences.
Hi Nancy!
Oh yes, fresh whipped cream is a bit thinner than the Cool Whip topping. I would recommend Cool Whip because of thicker mousse. If you really want to use fresh whipped cream, you can whip it just a little more for thicker consistency. Just be careful not to over-whip 🙂
I hope you enjoy it!!
I came back to comment again and found my first comment! I have now made this cheesecake 3 Christmases in a row. My family absolutely loves it. I came back to your site looking for a chocolate cheesecake. I found a whole lot more that I want to make! Do you have one that is all chocolate?
Hi, Nancy! It makes me so happy that it’s become a Christmas favorite for you! 🙂 I do not have a all chocolate cheesecake, but I will put it on my list of things to make! Here is a Chocolate Strawberry cheesecake. https://gesundheitsreport2.org/chocolate-strawberry-marbled-cheesecake/%3C/a%3E%3C/p%3E
My family doesn’t like cranberries so I was wondering if I could make it with strawberries or blueberries?
Hi Tina!
You sure can. You can use strawberries, raspberries, or blueberries. I actually have cheesecakes that might interest you as well, you can just add the white chocolate mousse on top.
https://gesundheitsreport2.org/2017/07/white-chocolate-blueberry-cheesecake.html%3C/a%3E%3Cbr /> https://gesundheitsreport2.org/2014/07/white-chocolate-raspberry-swirl-cheesecake.html%3C/a%3E%3C/p%3E
Everyone loved this for Christmas!!!!
Thanks for letting me know everyone loved it! 🙂
I am going to attempt this recipe, it looks lovely! Quick question, could I make/assemble this entire recipe a couple days before I serve it? I would like to serve it on Christmas but would need to complete everything by the 23rd because we have lots of activities
Hi Kelly! I don’t see a problem with that at all. You can keep it right in the springform, in the refrigerator. Just cover the top with saran wrap.
Merry Christmas!
Can I freeze the cheese cake and then finish with the mousse the day of serving?
Want to make Christmas cheescake cranberry wbite Chocolate mousse. Can i pre make it and freeze?
You know, I’ve never frozen a cheesecake before myself but I know this is a pretty good directions post on how to freeze a cheesecake:
https://whatscookingamerica.net/Q-A/CheeseCake.htm
You can freeze the cheesecake without the cranberry jam on top and without the mousse. Just add that before serving.
I really hope it works out!! 🙂
Can I use strawberries or blueberries instead of the cranberries THANK YOU IT LOOKS GOOD
love the cranberry cheesecake! it was a great hit with new boyfriend’s family. i did the cookies as well.
Awe, I’m SO happy to hear that! Thank you!
Ingredients for mousse calls for heavy whipping cream, but directions say fold in whipped topping. So do I make whipped cream with the heavy whipping cream? Or do I told in the whipping cream?
Hi, I am making this cheesecake right now and in the directions for the crust it says add cinnamon. It the ingredient list for the crust there isn’t any cinnamon. Can you let me know how much to use? Thank you.
Oh gosh, I”m sorry, it’s a mistake. No cinnamon in the crust but I’m sure it didn’t hurt it if you added it 😀
I love your recipes! I had to cut my food blog “consumption” by about 90%, but yours is one that I couldn’t give up.
Just a suggestion… If you put your blog name on your photos, it will be easier to find the recipe in case someone saves the photo and forgets to save the recipe. (Maybe I am the only one who has this issue.)
Thank you for sharing all deliciousness!
Awe, thank you!!
You know, I was told that it didn’t look right when I put my site name there. I have a small watermark but I made it very light. THank you!
Is it possible to use cherries or strawberries instead of cranberries.
Hi, what was your response to making the Christmas cranberry cheesecake with strawberries instead of cranberries.
Despite being a long process this cheesecake was very easy to make! I have no frosting skills to make it as visually stimulating but it still turned out pretty…I think! All the taste are wonderful! Will definitely make this again!
Took me three days..lol
Strawberries for sure will not hold up for the candied part, they will get all mushy from soaking in water.., but I’m sure you could make the jam all the same and use that for the fruity filiing..I know I’m not who you are asking, but..