The Ultimate Christmas Cheesecake Recipe

I remember the holiday pressure all too well—feeling the want to impress with a dessert that’s both elegant and stress-free. That’s why this baked Christmas cheesecake quickly became my go-to. It’s flawlessly creamy, beautifully crack-free, and packed with festive cranberry flavor. If you want a show-stopping holiday dessert that guests will rave about, you’re in the right place.

This baked Christmas cheesecake is your ultimate holiday hero. It’s a classic dessert made foolproof: no cracks, no hassle, just rich, creamy perfection. The creamy texture you get from baking can’t be beat, and the cranberry jam adds a festive zing that feels both fresh and traditional. Plus, it’s the perfect make-ahead dessert to ease your holiday stress. Elegant, stunning, and reliable—this cheesecake is designed to impress and give you confidence.

Table of Contents

Why You’ll Love This Foolproof Christmas Cheesecake

• Baked to creamy perfection with zero cracks, thanks to a precise water bath method.
• Rich, smooth texture you can only achieve by baking—the kind that melts in your mouth.
• Festive cranberry jam layer adds a beautiful burst of color and fresh-tart flavor.
• Make-ahead friendly so you can relax on the big day and still wow guests.
• Topped with luscious white chocolate mousse and candied cranberries for a stunning finish.

Ingredients For Your Christmas Cheesecake

For the Candied Cranberries (Optional Garnish)

• 8 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar (or super fine sugar)

For the Quick Cranberry Jam

• 16 oz fresh cranberries
• 1 cup white granulated sugar
• 1/2 Tbsp vanilla extract

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 5 Tbsp butter (melted)
• 1 tsp vanilla extract

For the Cheesecake Filling

• 24 oz cream cheese (softened)
• 3/4 cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp corn starch
• 1/2 cup white granulated sugar
• 1 vanilla bean

For the White Chocolate Mousse Topping

• 8 oz baking white chocolate bars (2–4 oz bars)
• 8 oz cream cheese (softened)
• 8 oz whipped topping like COOL Whip
• 8 oz fresh cranberries

How to Make the Perfect Baked Christmas Cheesecake

Step 1: Make the Candied Cranberries & Cranberry Jam

1. Prepare candied cranberries: In a sauce pot over medium heat, combine 1 1/2 cups water and 1 1 1/2 cups sugar. Stir slowly until sugar dissolves. Remove from heat and cool slightly. Add 8 oz fresh cranberries, stir, cover, and refrigerate overnight.
2. Sugar coat cranberries: Drain the cranberries, toss them in 1/2 cup sugar in a shallow bowl until well coated. Set aside for decoration.
3. Make cranberry jam: In a sauce pot over medium heat, combine 16 oz fresh cranberries, 1 cup sugar, and 1/2 Tbsp vanilla extract. Stir often and cook 12-15 minutes. Remove from heat and let cool completely.

Step 2: Prepare the Crust & Assemble the Base

1. Preheat oven and prepare pan: Heat oven to 325°F. Grease a 9-inch springform pan. Use a larger roasting pan to hold the springform with water for baking (water bath). For extra security, wrap the springform pan outside with heavy-duty aluminum foil from bottom to sides.
2. Make crust: Mix graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract until fully combined.
3. Press crust: Evenly press mixture along the bottom and halfway up sides of the springform pan.
4. Add cranberry jam: Spread half of the cooled cranberry jam over the crust layer.

Step 3: Mix the Perfect Cheesecake Batter

1. Beat cream cheese and sugar: On medium-high speed, blend 24 oz softened cream cheese and 1/2 cup sugar for about 2 minutes until smooth.
2. Add flavor and cream: Mix in 1 tsp vanilla extract and 2 Tbsp sour cream until combined.
3. Incorporate eggs: Add 2 eggs one at a time, beating after each addition. Scrape bowl sides and bottom often to avoid lumps.
4. Add corn starch and cream: Lower mixer speed and add 2 Tbsp corn starch. Pour in 3/4 cup heavy whipping cream slowly while mixing on medium-low speed. Mix until smooth.
5. Add vanilla bean seeds: Split 1 vanilla bean lengthwise and scrape seeds into batter. Mix well for even distribution.
6. Pour batter: Spoon cheesecake batter over the cranberry jam in the springform pan.

Step 4: Bake the Cheesecake in a Water Bath

1. Set up water bath: Place wrapped springform pan into the roasting pan. Carefully add hot water to reach halfway up the sides of the springform.
2. Bake: Bake at 325°F for 70-75 minutes.
3. After baking: Turn off the oven and crack the door halfway open. Let cheesecake rest inside for 10 minutes.

Step 5: Cool the Cheesecake Completely

1. Remove from oven: Take springform pan out of the water bath and discard foil wrap carefully.
2. Rest on counter: Let cheesecake rest 20 minutes. Run a greased butter knife between cheesecake and pan to loosen edges.
3. Cool an hour: Leave cheesecake on counter to cool for 1 hour before refrigerating.
4. Chill: Spread remaining cranberry jam over top. Cover with plastic wrap and refrigerate at least 4 hours.

Step 6: Prepare the White Chocolate Mousse & Finish

1. Melt white chocolate: Break up white chocolate bars and melt per package directions.
2. Beat cream cheese: Blend 8 oz softened cream cheese until smooth.
3. Combine: Drizzle melted white chocolate into cream cheese while mixing well.
4. Fold whipped topping: Gently fold in 8 oz whipped topping until combined.
5. Spread mousse: Spread mousse evenly over chilled cheesecake. You can pipe half of the mousse with a frosting tip for decoration.
6. Decorate: Top with candied cranberries for a festive finish.

Water Bath Mastery: The Secret to a Crack-Free Cheesecake

Using a water bath is key to baking a perfect, crack-free cheesecake. This technique provides even, gentle heat that prevents the surface from drying out or cracking. How to bake cheesecake in a water bath helps to moderate the heat so that the edges do not cook faster than the middle of the cheesecake. Here’s how to nail it:

• Wrap the outside of your springform pan in at least two layers of heavy-duty aluminum foil. Cover the bottom and sides completely to prevent water leaks.
• Place the springform pan inside a larger roasting pan. This pan should be bigger and longer.
• Pour hot water carefully into the roasting pan until it reaches halfway up the sides of the springform pan.
• The water bath delivers moist heat, gently warming the cheesecake for even cooking. It stops the edges from cooking faster than the center, eliminating cracks.

This step might feel intimidating, but wrapping the pan well and using hot water makes it worry-free.

The Doneness Test: Is My Christmas Cheesecake Baked?

To know when your cheesecake is perfectly baked, use the jiggle test:

• The outer 2-3 inches of the cheesecake should be fully set and have a matte finish.
• The inner 3-4 inches should have a slight wobble, similar to Jell-O—not liquid, just a gentle jiggle.
• Don’t worry if the center looks soft; it will firm up as the cake cools.

This balance ensures a creamy center and firm edges—exactly what makes for that smooth texture. (A GIF demonstrating this jiggle will be embedded here to guide you visually.)

Christmas Decoration Gallery

Sugared Cranberries and Rosemary Wreath

Create a simple wreath on top of your cheesecake using sugared cranberries and fresh rosemary sprigs. The green and red contrast offers a natural, festive look that’s easy to assemble.

Simple White Chocolate Ganache Drip

Drizzle a white chocolate ganache around the edge for an elegant dripping effect. It adds shine and extra sweetness, enhancing the mousse topping beautifully.

Peppermint Bark Shards

Top the cheesecake with shards of peppermint bark candy for a crunchy, minty finish. This adds color, texture, and the perfect holiday flair everyone loves.

Choosing Your Festive Crust

Crust Type	Ingredients	Notes
Classic Graham Cracker	Graham cracker crumbs, brown sugar, butter, vanilla	Traditional and buttery with perfect texture for this cheesecake.
Gingerbread Cookie	Crushed gingerbread cookies, brown sugar, melted butter	Adds spice and holiday warmth, perfect for a festive twist.
Chocolate (Oreo)	Crushed Oreo cookies (with filling), melted butter	Rich chocolate flavor, great for chocolate lovers and contrast.

Make-Ahead and Freezing Guide

1. Up to 1 Month Before: Bake the cheesecake without the mousse topping. Wrap well and freeze.
2. 3 Days Before: Transfer frozen cheesecake to refrigerator to thaw slowly.
3. Up to 24 Hours Before: Prepare white chocolate mousse and spread over cheesecake. Keep refrigerated.
4. Day of Serving: Decorate with candied cranberries and any chosen decorations. Serve chilled.

Cheesecake Troubleshooting Guide

Problem	Common Cause	Solution
A Large Crack in the Center	Baking at too high temperature or no water bath	Use water bath; lower oven temp to 325°F.
Soggy Crust	Too much butter or underbaked crust	Press crust firmly; bake crust slightly before filling.
Grainy or Lumpy Texture	Eggs added too quickly or overbeating	Add eggs slowly; beat gently after adding eggs.
Cheesecake is Weeping	Overbaking or rapid cooling	Avoid overbaking; cool slowly at room temp before refrigeration.

Frequently Asked Questions

Do I really need to use a water bath?
Yes, the water bath prevents cracks by providing gentle, even heat. It’s key to that smooth, creamy texture and flawless appearance.

Can I make this Christmas cheesecake in a different size pan?
You can adjust, but bake times will vary. A 9-inch springform pan is ideal for this recipe’s depth and texture.

How long does this cheesecake need to cool?
Cool at least 1 hour at room temperature, then refrigerate for at least 4 hours before adding mousse topping and serving.

Can I make this recipe gluten-free?
Yes, substitute gluten-free graham cracker crumbs or another gluten-free crust option.

How do I store leftover Christmas cheesecake?
Cover and refrigerate leftovers for up to 5 days. You can also freeze slices wrapped tightly for up to 1 month.

Conclusion

I hope this recipe gives you the confidence to create a show-stopping baked Christmas cheesecake that’s as stunning as it is comforting. If you try it, please leave a comment with any questions. And if you loved it, don’t forget to give it a star rating and share a photo of your beautiful creation on social media!