Description
A rich and creamy cheesecake topped with a tart cranberry mousse, perfect for holiday celebrations.
Ingredients
Scale
- 16 oz (450g) cream cheese, softened
- 1 cup (240ml) sour cream
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (150g) graham cracker crumbs or vanilla wafer crumbs
- ½ cup (115g) butter, melted
- 2 cups (200g) fresh cranberries
- 1 cup (240ml) heavy cream
- ½ cup (60g) powdered sugar
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter in a bowl and press into a springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until combined. Pour over cooled crust.
- Bake for 50-60 minutes or until edges are set and center is slightly jiggly. Turn off oven and let cheesecake cool inside for an hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Cook cranberries, sugar, and water over medium heat until cranberries burst, then puree and cool. Whip heavy cream with powdered sugar until soft peaks form, then fold in cranberry puree.
- Spread cranberry mousse over chilled cheesecake and garnish with fresh cranberries or mint. Chill for an additional hour before serving.
- Slice and serve with whipped cream or chocolate sauce if desired.
Notes
Allow each layer to cool properly to avoid cracks. Use room temperature ingredients for the best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, cranberry, holiday dessert, Christmas recipe