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Christmas Cheesecake
Christmas cheesecake is a show-stopping dessert made with layers of cheesecake, whipped cream, and tart cranberry compote. It will be the star of your holiday meal!
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Nothing says Christmas like a beautifully crafted cheesecake. Creamy, sweet, and beautifully festive, Christmas Cheesecake is a stunning dessert that will be the star of your holiday meal.
MORE RECIPES: Christmas Lasagna | Banana Cream Cheesecake | Christmas Vanilla Roll Cake
Make your holiday meal magical with this show-stopping dessert made with layers of cheesecake, whipped cream, and tart cranberry compote. Just one bite and it really will taste like the most wonderful time of the year!
This cheesecake is not only creamy and delicious, but the candied cranberry garnish gives this dessert a gorgeous wintery look. Perfect for serving at your holiday meal with friends and family, enjoy a slice with a glass of homemade hot chocolate or coffee.
Brimming with festive flavors featuring creamy cheesecake and white chocolate whipped cream layers on top of a tangy cranberry compote, this cheesecake tastes like Christmas cheer. Make your holidays more magical with this beautiful Christmas cheesecake.
Christmas Cheesecake Ingredients
- Cranberries - fresh cranberries
- Sugar - granulated sugar
- Orange juice - fresh orange juice
- Cranberry sauce - whole berry cranberry sauce
- Orange zest - fresh orange zest
- Salt
- Graham crackers - graham cracker crumbs
- Pecans - finely chopped pecans
- Butter - unsalted butter
- Cinnamon
- Cream cheese
- Eggs
- Sour cream
- Flour - all-purpose flour
- Vanilla extract
- Cream - heavy cream
- Sugar - powdered sugar
- White chocolate - white chocolate baking bar
- Gelatin - unflavored gelatin
Make sure that you get the whole berry cranberry sauce, not the jellied sauce, for this cheesecake recipe. Choose a good quality brand that you would serve at your holiday dinner table.
When choosing the white chocolate for this heavenly dessert recipe, you need to use a good-quality baking bar and not white chocolate chips. Chips do not melt as easily as a baking bar and do not mix as well with the whipped cream. The chips have added ingredients and stabilizers in them that the baking bars do not have.
Because there are so many steps to this homemade cheesecake recipe, feel free to use shortcuts when possible! A great shortcut is the pre-packaged graham cracker crumbs. You can find them in the baking aisle of your grocery store.
How to Make Christmas Cheesecake
FIRST STEP: In a medium saucepan on medium heat, add the water, ½ cup sugar, and orange juice. Bring to a simmer to dissolve the sugars. This will take 2 to 3 minutes. Turn off the heat and pour the sugar water over the fresh cranberries in a medium bowl. Cover with plastic wrap and refrigerate overnight. You will use the remaining 1 cup of sugar to coat the cranberries after their overnight soak.
SECOND STEP: Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil. In a large, oven-safe dish, add 1 to 2 inches of water and set aside. You will NOT place your springform pan into the dish with the water. The dish with the water will go onto the lower rack in your oven, while the cheesecake will cook on the middle rack. This will create a moist baking environment for your cheesecake to cook evenly without risking water seeping into your springform pan while your cheesecake bakes.
THIRD STEP: First, you will make your cranberry compote by adding the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt to a medium saucepan. Bring to a simmer on medium heat, and cook for 5 minutes or until the sugars are dissolved and the cranberry compote has thickened. Remove from the heat and cool while making the other components of the Christmas cheesecake.
FOURTH STEP: In a large bowl, combine the graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until completely incorporated. Pack the bottom and up the sides of the springform pan with the crust mixture. You can use the bottom of a flat dry measuring cup to press the crumbs into a thick, tight crust. Place the springform pan, with the crust pressed in, into the freezer to chill while you make the cheesecake filling.
FIFTH STEP: In another large mixing bowl, with a handheld mixer on medium speed, add the cream cheese and beat for 1 to 2 minutes to get all the lumps out of the cream cheese before adding the granulated sugar. Continue to beat for another minute to incorporate the sugar into the cream cheese.
SIXTH STEP: With the mixer on low, add the eggs one at a time, being sure to fully incorporate each egg before adding the next, then add the sour cream, all-purpose flour, and vanilla extract and mix just until all the ingredients are fully incorporated. Be sure not to beat too much air into the cream cheese mixture.
SEVENTH STEP: Take the crust out of the freezer and add the cooled cranberry compote mixture to the bottom of the crust in an even layer.
EIGHTH STEP: Very slowly, add the cream cheese mixture on top of the cranberry compote layer. Be careful not to mix the compote into the cream cheese.
NINTH STEP: Place the water-filled dish onto the bottom tray of the oven, then place the Christmas cheesecake on the middle rack and bake for 50 to 60 minutes. Your cheesecake is done when the center is just barely jiggly when you move your springform pan.
TENTH STEP: Turn off the oven and crack the door open a couple of inches to allow your cheesecake to cool in the oven for 1 hour. Remove and allow to cool on the counter before placing it into the refrigerator to cool completely.
ELEVENTH STEP: While your cheesecake is baking and cooling, you can make the white chocolate whipped cream by adding 2 cups of heavy cream to a large bowl and beating it on low speed for 2 minutes. Add the powdered sugar and increase the speed to medium-high and continue to beat it until it is thick with just slightly stiff peaks. Do not overbeat.
TWELFTH STEP: Heat the remaining ½ cup of heavy cream in a microwave-safe, large-sized bowl for 1 minute. Once hot, add the white chocolate bar that has been broken into smaller pieces. Allow the hot heavy cream to cover the chocolate and let it sit for 2 minutes, then stir until smooth.
THIRTEENTH STEP: In a small dish, add the 1 tablespoon of water and sprinkle over the unflavored gelatin. Once the gelatin has absorbed the water, heat it for 20 seconds in the microwave, then add it to the bowl of melted white chocolate. Stir to completely incorporate.
FOURTEENTH STEP: Add about 1 cup of the whipped heavy cream to the white chocolate and stir to combine. Add another 1 cup of whipped cream, but this time you will gently start to fold the whipped cream into the white chocolate. Repeat until you have gently folded all the whipped cream into the white chocolate. Be sure to be gentle while folding the whipped cream into the white chocolate, as you do not want to deflate your white chocolate whipped cream.
FIFTEENTH STEP: Transfer half of your white chocolate whipped cream to a large piping bag fitted with a large star tip, and store the piping bag and bowl of whipped cream in the refrigerator until your cheesecake has cooled completely.
SIXTEENTH STEP: Once your cheesecake has cooled to room temperature on the counter, you can top it with the other half of the white chocolate whipped topping that is not in the piping bag. You want a nice thick layer.
SEVENTEENTH STEP: Place your cheesecake into the refrigerator to cool for a minimum of 8 hours, but an overnight chill is ideal.
EIGHTEENTH STEP: For the sugar-coated fresh cranberries, you will drain the liquid off them and, using a slotted spoon, toss a handful of the sweetened cranberries into a bowl of the 1 cup granulated sugar and coat them in the sugar. Remove the sugar-coated cranberries with the slotted spoon, allowing any excess sugar to filter back into the bowl, and place the coated berries onto a plate. Repeat until all the cranberries have been coated.
NINETEENTH STEP: Once your cheesecake has completely chilled and set, you can remove the outer form from the springform pan, place your cheesecake onto a serving plate and garnish the center with the sugar-coated cranberries and pipe the remaining white chocolate whipped cream around the edges for a beautiful finish.
Can I make this holiday cheesecake ahead of time?
This Christmas cheesecake is a labor of love and has a number of steps and needs patience, so it is best to make it ahead for the best outcome. If you can, plan to make this the day before you plan to serve it, as it really does need a good long chill to allow the cheesecake to set up properly.
Can I leave the nuts out of the crust?
If you prefer to stick with a nut-free dessert, you can certainly leave the nuts out and turn it into a graham cracker crust. Alternatively, you can also try using different nuts for this dessert. For example, you can substitute walnuts or even blanched almonds if you desire. Just remember to chop them very fine so that they incorporate into the graham cracker crumbs well.
Can I use low-fat cream cheese?
Cheesecakes are a rich and indulgent dessert, and the full-fat dairy products will give you the best results. We recommend using full-fat cream cheese, sour cream, and heavy whipping cream for this Christmas dessert recipe.
How do you prevent your cheesecake from cracking?
To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top of the cheesecake. Also, don’t overbake your cheesecake. Once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.
How to Store Christmas Cheesecake
IN THE FRIDGE: You can store your Christmas cranberry cheesecake in a covered container in the refrigerator for up to 4 days. We recommend waiting until you are ready to serve it before adding the garnish of the sugared cranberries and piped white chocolate whipped topping.
IN THE FREEZER: This amazing dessert can be kept in the freezer for up to 2 months. Wrap it well, and we’d recommend waiting to add the garnish until you are ready to serve.
Christmas Cheesecake
Christmas cheesecake is a show-stopping dessert made with layers of cheesecake, whipped cream, and tart cranberry compote. It will be the star of your holiday meal!
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Ingredients
Candied Fresh Cranberries for Garnish
- fresh cranberries 2 cups
- water ¾ cup
- granulated sugar (divided) 1½ cups
- fresh orange juice 2 tablespoons
Cranberry Compote Layer
- whole berry cranberry sauce 14 ounces
- granulated sugar ⅓ cup
- fresh orange juice 2 tablespoons
- fresh orange zest 1 teaspoon
- salt ¼ teaspoon
Crust
- graham cracker crumbs 2 cups
- finely chopped pecans ½ cup
- unsalted butter (melted) ½ cup
- granulated sugar ⅓ cup
- cinnamon ½ teaspoon
- salt ½ teaspoon
Cheesecake Layer
- cream cheese (room temperature) 16 ounces
- granulated sugar 1 cup
- eggs (room temperature) 3
- sour cream ⅓ cup
- all-purpose flour 2 tablespoons
- vanilla extract 1½ teaspoons
White Chocolate Whipped Cream Layer
- heavy cream (very cold, divided) 2½ cups
- powdered sugar ½ cup
- white chocolate baking bar (broken into smaller pieces) 4 ounces
- water 1 tablespoon
- unflavored gelatin 1 teaspoon
DIRECTIONS
- In a medium saucepan on medium heat, add the water, ½ cup sugar, and orange juice. Bring to a simmer to dissolve the sugars. This will take 2 to 3 minutes. Turn off the heat and pour the sugar water over the fresh cranberries in a medium bowl. Cover with plastic wrap and refrigerate overnight. You will use the remaining 1 cup of sugar to coat the cranberries after their overnight soak.
- Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil. In a large, oven-safe dish, add 1 to 2 inches of water and set aside. You will NOT place your springform pan into the dish with the water. The dish with the water will go onto the lower rack in your oven, while the cheesecake will cook on the middle rack. This will create a moist baking environment for your cheesecake to cook evenly without risking water seeping into your springform pan while your cheesecake bakes.
- First, you will make your cranberry compote by adding the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt to a medium saucepan. Bring to a simmer on medium heat, and cook for 5 minutes or until the sugars are dissolved and the cranberry compote has thickened. Remove from the heat and cool while making the other components of the Christmas cheesecake.
- In a large bowl, combine the graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until completely incorporated. Pack the bottom and up the sides of the springform pan with the crust mixture. You can use the bottom of a flat dry measuring cup to press the crumbs into a thick, tight crust. Place the springform pan, with the crust pressed in, into the freezer to chill while you make the cheesecake filling.
- In another large mixing bowl, with a handheld mixer on medium speed, add the cream cheese and beat for 1 to 2 minutes to get all the lumps out of the cream cheese before adding the granulated sugar. Continue to beat for another minute to incorporate the sugar into the cream cheese.
- With the mixer on low, add the eggs one at a time, being sure to fully incorporate each egg before adding the next, then add the sour cream, all-purpose flour, and vanilla extract and mix just until all the ingredients are fully incorporated. Be sure not to beat too much air into the cream cheese mixture.
- Take the crust out of the freezer and add the cooled cranberry compote mixture to the bottom of the crust in an even layer.
- Very slowly, add the cream cheese mixture on top of the cranberry compote layer. Be careful not to mix the compote into the cream cheese.
- Place the water-filled dish onto the bottom tray of the oven, then place the Christmas cheesecake on the middle rack and bake for 50 to 60 minutes. Your cheesecake is done when the center is just barely jiggly when you move your springform pan.
- Turn off the oven and crack the door open a couple of inches to allow your cheesecake to cool in the oven for 1 hour. Remove and allow to cool on the counter before placing it into the refrigerator to cool completely.
- While your cheesecake is baking and cooling, you can make the white chocolate whipped cream by adding 2 cups of heavy cream to a large bowl and beating it on low speed for 2 minutes. Add the powdered sugar and increase the speed to medium-high and continue to beat it until it is thick with just slightly stiff peaks. Do not overbeat.
- Heat the remaining ½ cup of heavy cream in a microwave-safe, large-sized bowl for 1 minute. Once hot, add the white chocolate bar that has been broken into smaller pieces. Allow the hot heavy cream to cover the chocolate and let it sit for 2 minutes, then stir until smooth.
- In a small dish, add the 1 tablespoon of water and sprinkle over the unflavored gelatin. Once the gelatin has absorbed the water, heat it for 20 seconds in the microwave, then add it to the bowl of melted white chocolate. Stir to completely incorporate.
- Add about 1 cup of the whipped heavy cream to the white chocolate and stir to combine. Add another 1 cup of whipped cream, but this time you will gently start to fold the whipped cream into the white chocolate. Repeat until you have gently folded all the whipped cream into the white chocolate. Be sure to be gentle while folding the whipped cream into the white chocolate, as you do not want to deflate your white chocolate whipped cream.
- Transfer half of your white chocolate whipped cream to a large piping bag fitted with a large star tip, and store the piping bag and bowl of whipped cream in the refrigerator until your cheesecake has cooled completely.
- Once your cheesecake has cooled to room temperature on the counter, you can top it with the other half of the white chocolate whipped topping that is not in the piping bag. You want a nice thick layer.
- Place your cheesecake into the refrigerator to cool for a minimum of 8 hours, but an overnight chill is ideal.
- For the sugar-coated fresh cranberries, you will drain the liquid off them and, using a slotted spoon, toss a handful of the sweetened cranberries into a bowl of the 1 cup granulated sugar and coat them in the sugar. Remove the sugar-coated cranberries with the slotted spoon, allowing any excess sugar to filter back into the bowl, and place the coated berries onto a plate. Repeat until all the cranberries have been coated.
- Once your cheesecake has completely chilled and set, you can remove the outer form from the springform pan, place your cheesecake onto a serving plate and garnish the center with the sugar-coated cranberries and pipe the remaining white chocolate whipped cream around the edges for a beautiful finish.
Nutrition
Calories: 9885kcal | Carbohydrates: 1153g | Protein: 98g | Fat: 571g | Saturated Fat: 319g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 162g | Trans Fat: 4g | Cholesterol: 1896mg | Sodium: 4897mg | Potassium: 2773mg | Fiber: 24g | Sugar: 975g | Vitamin A: 19082IU | Vitamin C: 73mg | Calcium: 1494mg | Iron: 15mg
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