Description

This Christmas cheesecake layers smooth vanilla cream cheese filling over a buttery graham cracker crust, topped with tangy cranberry jam and sparkling sugared cranberries. Elegant, festive, and make-ahead friendly for your holiday table.

Ingredients

**Graham Cracker Crust**

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tbsp melted butter

**Cheesecake Filling**

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1/4 cup heavy cream

**Cranberry Jam**

1 1/2 cups fresh or frozen cranberries

1/2 cup sugar

1/4 cup orange juice

Zest of 1 orange

**Sugared Cranberries**

1/2 cup cranberries

1/4 cup water

1/4 cup sugar (plus more for coating)

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Instructions

1. Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan with foil and lightly grease.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake 10 minutes. Cool.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, sour cream, and heavy cream.

4. Pour filling into crust. Place pan in a water bath and bake for 55–65 minutes, until center is just set.

5. Cool to room temp, then refrigerate at least 4 hours or overnight.

6. In a saucepan, cook cranberries, sugar, orange juice, and zest for 10–15 minutes until jammy. Chill.

7. Simmer cranberries in sugar water for sugared topping. Drain and roll in sugar. Let dry.

8. Top chilled cheesecake with cranberry jam and sugared cranberries before serving.

Notes

Use full-fat cream cheese for best texture.

Add a cinnamon stick to the cranberry jam while simmering for warm spice.

Can be made 1–2 days ahead; decorate before serving.