Description
This Christmas Cheesecake is a creamy and festive treat that’s sure to bring holiday cheer! With a buttery graham cracker crust, velvety cheesecake filling, and colorful holiday decorations, it’s perfect for sharing during the holiday season.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Red and green food coloring (optional for holiday swirl effect)
Topping (Optional):
- 1 cup whipped cream
- Festive sprinkles or crushed peppermint candy
- Red and green candy melts for drizzling
Instructions
- Preheat Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent water from seeping in during the water bath.
- Make the Crust:
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, followed by the eggs, one at a time, mixing on low speed after each addition. Blend in the sour cream and heavy cream until fully incorporated.
- Create the Holiday Swirl (Optional):
- Divide the cheesecake batter into three portions. Leave one plain and color the others with red and green food coloring. Pour the plain batter over the crust, then drop spoonfuls of the red and green batter on top. Use a knife or skewer to gently swirl the colors together for a festive look.
- Bake the Cheesecake:
- Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour with the oven door slightly open. Remove the cheesecake from the water bath and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Add the Toppings:
- Once the cheesecake has chilled, spread or pipe whipped cream over the top. Decorate with festive sprinkles or crushed peppermint candy. Melt the red and green candy melts and drizzle over the top for an extra festive touch.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- Chill the cheesecake overnight for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 29g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg