Description
A velvety cheesecake layered with a tart cranberry mousse, perfect for holiday gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh cranberries
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs with melted butter and a pinch of sugar. Press into the bottom of a springform pan.
- Bake the crust for about 10 minutes until golden brown. Let it cool.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, then the sour cream, eggs, and vanilla extract. Mix until creamy.
- Pour the cheesecake filling over the crust and bake for about 50-60 minutes, until set with a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool slowly.
- Once cooled to room temperature, refrigerate for a few hours or overnight.
- In a saucepan, boil cranberries, sugar, and water until cranberries burst. Cool and fold in whipped cream.
- Once the cheesecake is set, spread cranberry mousse over the top. Garnish with fresh cranberries.
- Slice and serve chilled.
Notes
Allow the cheesecake to chill overnight for best flavor. Do not overmix the filling once the eggs are added to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, holiday dessert, cranberry mousse, Christmas recipe