Layers of lusciousness! This cheesecake features layers of creamy cheesecake and cranberry compote in a buttery graham crust. Finished with white chocolate frosting, sugared cranberries and gingerbread star cookies, this Christmas Cheesecake is a delicious showstopping dessert.
Prep Time: 30 mins • Cook Time: 1 hour • Chill Time: 9 hours • Total Time: 10 hours 30 mins
Makes: 10 servings
INGREDIENTS
Candied Cranberries
- 3/4 cup water
- 1 1/2 cups granulated sugar, divided
- 2 tablespoons fresh orange juice
- 2 cups fresh cranberries
Cranberry Compote
- 14 ounces whole berry cranberry sauce
- 1/3 cup granulated sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh orange zest
- 1/4 teaspoon salt
Crust
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1 cup granulated sugar
- 3 eggs room temperature
- 1/3 cup sour cream
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
White Chocolate Whipped Cream
- 2 1/2 cups heavy cream very cold, divided into 1 cup, 1 cup, and ½ cup
- 1/2 cup powdered sugar
- 4 ounces white chocolate baking bar broken into smaller pieces
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
DIRECTIONS
- In a medium saucepan on medium heat, add the water, ½ cup sugar, and orange juice. Bring to a simmer and stir until sugar is dissolved; about 2 to 3 minutes. Pour the sugar mixture over the fresh cranberries in a medium bowl. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F.
- Add the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt to a medium saucepan and bring to simmer over medium heat. Cook for 5 minutes or until the sugar has dissolved and the compote has thickened. Remove from the heat and let cool.
- In a large bowl, mix together the graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until completely combined. Pack the bottom and up the sides of a springform pan with the crust mixture. Place into the freezer to chill.
- Add the cream cheese to a large bowl and beat for 1 to 2 minutes until creamy. Continue to beat while adding the sugar into the cream cheese.
- With the mixer on low, add the eggs one at a time, being sure to combine well before adding more eggs. Add the sour cream, all-purpose flour, and vanilla extract and mix just until all the ingredients are fully combined. Do not over mix.
- 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.
- Add a water-filled oven-safe pan onto the bottom rack 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 gently shake 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.
- 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 bowl for 1 minute. Add the white chocolate pieces. 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 and gently fold into the white chocolate cream. Repeat until you have gently folded all the whipped cream into the white chocolate.
- Fit a large piping bag fitted with a large star tip, and add half the white chocolate cream. Place in the fridge until you are ready to garnish the cheesecake.
- Top the cooled cheesecake with the other half of the white chocolate whipped topping.
- Place the cheesecake in the refrigerator to cool for 8 hours, or preferably, overnight.
- Finish making the sugar-coated cranberries by draining the liquid. Add 1 cup granulated sugar to a bowl and, working in batches, toss the cranberries until they are coated in sugar. Transfer the sugar-coated cranberries to a plate.
- Remove the cheesecake from the springform pan and place onto a serving plate. Pipe the remaining white chocolate whipped cream around the edges, add the sugar-coated cranberries, and gingersnap cookies, if desired, for a beautiful presentation.
Please follow and like us:
