Easy Christmas Cheesecake

I made this recipe because I love vanilla cheesecake and I wanted to create a dessert that would be perfect for the holidays. The cranberry jam topping adds a tart and tangy flavor that complements the sweetness of the cheesecake perfectly. The cheesecake is also very creamy and rich, making it a decadent and satisfying dessert.

This recipe is perfect for a dessert around the holidays because it is both festive and delicious. The strawberry cranberry jam topping is a beautiful red color, which makes the cheesecake look very festive. The cheesecake is also very easy to make, so it is perfect for busy holiday gatherings.

My husband’s family absolutely loves this recipe when I make it. They always ask for it at holiday gatherings and they always rave about how delicious it is. I think they love the combination of the sweet cheesecake and the tart cranberry jam.

If you are looking for a delicious and festive dessert for the holidays, I highly recommend trying this vanilla cheesecake with cranberry jam topping. It is sure to be a hit with your family and friends!

Reasons why your readers should make your vanilla cheesecake with strawberry cranberry jam topping recipe:

It is a delicious and easy-to-make dessert that is perfect for any occasion, but especially for the holidays.

The combination of sweet cheesecake and tart cranberry jam is simply irresistible.

The cheesecake is creamy and rich, yet light and fluffy.

The cranberry jam topping adds a festive touch to the cheesecake.

The recipe is relatively inexpensive and easy to find the ingredients for.

The cheesecake can be made ahead of time and stored in the refrigerator, making it a convenient dessert for busy gatherings.

Questions I often get asked about this delicious cheesecake:

Q: Can I use a different type of graham cracker crumbs for the crust?

A: Yes, you can use any type of graham cracker crumbs for the crust. You can also use crushed Oreos or vanilla wafers.

Q: Can I use a different type of cream cheese for the filling?

A: Yes, you can use any type of cream cheese for the filling. However, I recommend using full-fat cream cheese for the best flavor and texture.

Q: Can I use a different type of cranberry jam for the topping?

A: Yes, you can use any type of cranberry jam for the topping. You can also make your own cranberry jam by cooking cranberries, sugar, and lemon juice in a saucepan until the cranberries have popped and the jam has thickened.

Q: Can I make the cheesecake ahead of time?

A: Yes, you can make the cheesecake ahead of time and store it in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before serving.

Q: Can I freeze the cheesecake?

A: Yes, you can freeze the cheesecake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing.

Q: How can I tell when the cheesecake is done baking?

A: The cheesecake is done baking when the center is just set. It should still have a slight jiggle to it when you shake the pan.

Q: What should I do if my cheesecake cracks?

A: If your cheesecake cracks, don’t worry! It is still perfectly edible. You can simply cover the cracks with whipped cream or cranberry sauce.

What you need to make this recipe:

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

1 teaspoon vanilla extract

For the filling:

24 ounces cream cheese, softened

1 cup sugar

4 large eggs

2 teaspoons vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

For the topping:

1 cup strawberry cranberry jam (Recipe below)

How to make this amazing Christmas cheesecake:

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and vanilla extract. Press mixture into the bottom and up the sides of the prepared springform pan.

In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and heavy cream until just combined.

Pour the cheesecake batter into the prepared crust. Bake for 45-50 minutes, or until the center is set.

Let the cheesecake cool completely before topping with strawberry cranberry jam.

To make the topping, simply spread the strawberry cranberry jam over the top of the cheesecake. You can smooth it out with a spatula or create a swirled effect with a knife.

Refrigerate the cheesecake for at least 2 hours before serving.

Tips

For a creamier cheesecake, use full-fat cream cheese.

To prevent the cheesecake from cracking, make sure to bring the cream cheese to room temperature before using.

Don’t overbake the cheesecake. The center should still have a slight jiggle to it when it’s done.

Let the cheesecake cool completely before adding the topping. This will help the strawberry cranberry jam to set and prevent it from running off the sides of the cheesecake.

Printable recipes:

Christmas Cheesecake

Yield: 1 cheesecake

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1 teaspoon vanilla extract

For the filling:

24 ounces cream cheese, softened
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream
1/4 cup heavy cream

For the topping:

1 cup strawberry cranberry jam

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and vanilla extract. Press mixture into the bottom and up the sides of the prepared springform pan.
In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and heavy cream until just combined.
Pour the cheesecake batter into the prepared crust. Bake for 45-50 minutes, or until the center is set.
Let the cheesecake cool completely before topping with cranberry jam.
To make the topping, simply spread the cranberry jam over the top of the cheesecake. You can smooth it out with a spatula or create a swirled effect with a knife.
Refrigerate the cheesecake for at least 2 hours before serving.

Notes

For a creamier cheesecake, use full-fat cream cheese.
To prevent the cheesecake from cracking, make sure to bring the cream cheese to room temperature before using.
Don't overbake the cheesecake. The center should still have a slight jiggle to it when it's done.
Let the cheesecake cool completely before adding the topping. This will help the cranberry jam to set and prevent it from running off the sides of the cheesecake.

Christmas Jam

Yield: 8 half pints

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

This is a recipe for a beautiful crimson-colored strawberry-cranberry jam that is sweet and tart. The flavor and color just scream, "Hello, Christmas!"

Ingredients

One 12-ounce bag of fresh cranberries
3 cups of frozen unsweetened strawberries
One 1.75 ounce box of powdered pectin
6 cups of granulated sugar
1 tsp butter, optional, to help prevent foam from forming on the jam

Instructions

Get ready for your "jam session." Assemble everything you need before you begin! read the instructions carefully.
Choose a tall stockpot to cook jam in. It must be defrosted and mashed up a little if frozen fruit is used. It's up to you how chunky you want to leave it.
You'll need a second tall pot of water deep enough to cover the jars by one inch for the boiling water bath after filling them. Start it now. Put flats (lids) in a bowl of very hot water, ready to use. Add a tablespoon or so of vinegar to the water in the stockpot, so lime doesn't form on jars.
Jars are fine to use if you've run them through a dishwasher on a hot cycle. Assemble a canning funnel, sterilized jars, jar lifter, flats, rings, and a clean damp dishcloth for wiping rims. Lay a thick bath towel on the area where you'll fill your jars.
Now, combine fruit, pectin, and butter in the stockpot. Bring to a boil.
Next, add sugar all at once, and keep cooking and stirring until the mixture reaches such a boiling point that it cannot be "stirred down." You do not need a thermometer.
Keep cooking for one minute; set a timer! The jam will be HOT! Use a very long wooden spoon to keep stirring, or wear an oven mitt on your stirring hand! Remember: The jam will be HOT!
Remove from heat. Put the pot of jam on a heatproof cutting board or trivet. It's hot!
Ladle jam into sterilized jars with a canning funnel. Leave about 1/2" headspace. Wipe the rim of each jar with a clean, damp cloth. Check for any nicks on the jar rim with your fingertip. Do not use it if a nick is present. Put on the flat lid and ring. Tighten by hand.
Put jars in a boiling water bath and process for 10 minutes. Using the jar lifter, remove jars from the water bath onto a rack or towel-covered surface. Allow them to sit without moving them until cool. You'll hear the distinctive "ping" sound as the jars seal.
If one does not seal, refrigerate it and use it within about a month. Trust me; this will not be hard to do!

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you!

Easy Christmas Cheesecake