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Christmas Cranberry White Chocolate Mousse Cheesecake

Christmas cranberry white chocolate mousse cheesecake layers a tangy cranberry swirl and creamy cheesecake over a buttery graham cracker crust. A chilled white chocolate mousse and cranberry topping finish this baked holiday dessert.
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Prep Time 45 minutes
Cook Time 1 hour 39 minutes
Chilling and setting 11 hours 35 minutes
Total Time 13 hours 59 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry sauce
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup granulated sugar for the sauce
  • 0.33 cup orange juice
  • 1 tsp orange zest finely grated
For the crust
  • 2 cup graham cracker crumbs
  • 1 tbsp unsalted butter softened, for the pan
  • 0.25 cup granulated sugar for the crust
  • 6 tbsp unsalted butter melted, for the crust
For the cheesecake filling and white chocolate mousse
  • 3 package (8 oz) cream cheese softened
  • 1 cup granulated sugar for the filling
  • 8 oz white chocolate baking bars finely chopped, for the filling
  • 6 oz white chocolate baking bars finely chopped, for the mousse
  • 3 eggs large, at room temperature
  • 0.5 cup sour cream
  • 2 tsp vanilla extract for the filling
  • 1 tsp vanilla extract for the mousse
  • 0.25 tsp fine salt
  • 1 tsp unflavored powdered gelatin
  • 1 tbsp water cold
  • 0.25 cup heavy cream cold, for the gelatin mixture
  • 1.25 cup heavy cream cold, for whipping

Equipment

  • 1 2-quart saucepan
  • 1 9-inch springform pan
  • 1 electric mixer
  • 1 microwave
  • 1 instant-read thermometer

Method
 

Make the cranberry sauce
  1. Combine the cranberries, 3/4 cup sugar, orange juice, and orange zest in a 2-quart saucepan and bring to a simmer over medium heat.
  2. Cook for 10 to 15 minutes, stirring occasionally, until the berries burst and the sauce thickens.
  3. Transfer the sauce to a bowl and refrigerate until cold.
Prepare the crust
  1. Heat the oven to 325°F.
  2. Grease the bottom and sides of a 9-inch springform pan with 1 tablespoon softened butter.
  3. Stir the graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter together.
  4. Press the crumb mixture firmly over the bottom and about 1 inch up the sides of the pan.
  5. Bake for 10 to 12 minutes, until fragrant and set.
  6. Cool the crust while you make the filling.
Fill and bake the cheesecake
  1. Melt 8 ounces of the white chocolate in a microwave-safe bowl at 50% power in 20-second bursts, stirring between bursts, until smooth.
  2. Cool the melted chocolate until lukewarm.
  3. Beat the cream cheese and 1 cup sugar in a large bowl on medium-low speed until smooth.
  4. Beat in the eggs one at a time on low speed just until combined.
  5. Mix in the melted white chocolate, sour cream, 2 teaspoons vanilla, and salt on low speed until smooth.
  6. Spread half the filling in the crust.
  7. Spoon 3/4 cup cold cranberry sauce over the filling and swirl gently with a knife.
  8. Spread the remaining filling on top.
  9. Bake at 325°F for 65 to 85 minutes, until the edges are set, the center still has a slight wobble, and the center reaches 160°F on an instant-read thermometer.
  10. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
  11. Remove the cheesecake and cool completely.
  12. Refrigerate the cheesecake in the pan for at least 6 hours.
Make the white chocolate mousse
  1. Sprinkle the gelatin over the cold water in a small bowl and let it stand for 5 minutes.
  2. Melt the remaining 6 ounces white chocolate in a microwave-safe bowl at 50% power in 20-second bursts, stirring between bursts, until smooth.
  3. Cool the melted chocolate until lukewarm but still fluid.
  4. Heat 1/4 cup of the heavy cream in a small saucepan until steaming.
  5. Remove the cream from the heat and stir in the bloomed gelatin until dissolved.
  6. Gradually whisk the gelatin mixture into the melted white chocolate and cool to room temperature.
  7. Beat the remaining 1 1/4 cups heavy cream with 1 teaspoon vanilla to medium peaks.
  8. Gently fold the whipped cream into the white chocolate mixture in two additions.
Finish and chill
  1. Spread the mousse evenly over the chilled cheesecake, cover, and refrigerate for at least 4 hours, until set.
  2. Spread the remaining cranberry sauce over the mousse and refrigerate for 30 minutes.
  3. Release the springform pan sides before serving.

Notes

For clean slices, use a warm, dry knife and wipe it between cuts. Store covered in the refrigerator for up to 4 days; freeze yes, well wrapped, for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs.