The Christmas Cheesecake is a delightful fusion of creamy cheesecake and tart cranberries, embodying the festive spirit with its vibrant layers. While traditional cheesecakes can be traced back to ancient Greece, the cranberry twist is a modern nod to holiday flavors, as cranberries are often associated with Christmas and Thanksgiving feasts in North America. This dessert not only captures the holiday’s color palette with its white cream and red jam but also offers a sumptuous treat that is perfect for a cozy winter gathering or as the grand finale to your Christmas dinner.
Serving a slice of this Christmas Cheesecake is like presenting your guests with a piece of holiday cheer. The balance of sweet and tart makes it an excellent standalone dessert, but if you want to add a little extra, a dollop of whipped cream or a sprinkle of cinnamon can enhance its richness and warmth. A glass of dessert wine, such as a Riesling or even a bubbly Prosecco, complements the creamy texture and fruity flavors, making for a truly indulgent experience. For a non-alcoholic pairing, a cup of hot coffee or a spiced latte would be equally delightful as you gather around the fireplace.

Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/3 cup white sugar
– 6 tablespoons butter, melted
For the filling:
– 4 (8 ounce) packages cream cheese, softened
– 1 1/4 cups white sugar
– 1/2 cup sour cream
– 2 teaspoons vanilla extract
– 4 large eggs
For the cranberry jam layer:
– 2 cups fresh cranberries
– 1/2 cup white sugar
– 1/2 cup orange juice
– Zest of 1 orange

Instructions:
1. Start by making the crust. In a medium bowl, mix together graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you make the filling.
2. Preheat your oven to 325°F (160°C).
3. In a large bowl, beat the softened cream cheese with 1 1/4 cups sugar until smooth. Blend in the sour cream and vanilla extract. Add eggs one at a time, beating just until combined. Pour half of the cream cheese mixture over the crust in the springform pan.
4. For the cranberry jam layer, combine cranberries, 1/2 cup sugar, orange juice, and orange zest in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 10-15 minutes. Allow it to cool slightly, then spread the cranberry jam evenly over the cream cheese layer in the pan.
5. Carefully pour the remaining cream cheese mixture over the cranberry layer, smoothing out the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is still slightly wobbly.
7. Turn off the oven, slightly crack the door open, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
8. Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely to room temperature before refrigerating it for at least 4 hours, preferably overnight.

9. When ready to serve, release the sides of the springform pan, slice, and enjoy your Christmas Cheesecake with Cranberry Jam Layer!