Try a twist on a classic dessert with our White Chocolate Mousse Cheesecake with Sugared Cranberries. The tart berries are the perfect balance to the cake. Our White Chocolate Mousse Cheesecake with Sugared Cranberries is rich and delicious.
Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
Top cheesecake with chocolate mousse and sugared cranberries just before serving.
If using a dark nonstick springform pan, reduce oven temperature to 300°F.
Make it Easy
Reduce the white chocolate to 2 oz. and substitute 1 thawed 8-oz. tub COOL WHIP Whipped Topping (about 3 cups) for the whipped cream. Melt chocolate as directed on package; cool. Whisk in 1 cup COOL WHIP until blended, then whisk in remaining COOL WHIP. Refrigerate until ready to use.
The chocolate mousse can be refrigerated up to 24 hrs., and the sugared cranberries can be stored at room temperature up to 24 hrs. before using as directed.
If the chocolate isn't completely melted after pouring the hot sugar syrup over it, microwave the chocolate mixture in microwaveable bowl on HIGH 15 to 20 sec. or until chocolate is completely melted and mixture is well blended when stirred.
Substitute PHILADELPHIA Neufchatel Cheese for the cream cheese, reduce the white chocolate to 2 oz., and substitute 1 thawed 8-oz. tub COOL WHIP LITE Whipped Topping (about 3 cups) for the whipped cream. Melt chocolate as directed on package; cool. Whisk in 1 cup COOL WHIP until blended, then whisk in remaining COOL WHIP. Refrigerate until ready to use.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 20g
Trans Fat 1g
Total Carbohydrates 17g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.