Introduction

This Christmas Cheesecake is a festive dessert with a creamy white chocolate filling dotted with colorful red and green sprinkles. The graham cracker crust provides a buttery, crunchy base that pairs perfectly with a light whipped cream topping and holiday candies. It’s an elegant yet approachable treat to impress your guests this holiday season.

A slice of cheesecake with three main layers sits on a white square plate on a white marbled surface. The base layer is a crumbly light brown crust. The thick middle layer is creamy and pale yellow with red and green speckles mixed throughout, giving a festive look. On top, there is a smooth pale beige layer covered partially by red and green candy pieces. A generous amount of white whipped cream is piled on one side of the slice. In the blurry background, the rest of the cheesecake with similar decorations can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

12 Graham Crackers, crushed
8 tablespoons unsalted butter, melted
1.5 tablespoons sugar
Pinch of salt

Filling:

6 ounces white chocolate
¼ cup heavy cream
1 ½ cups granulated sugar
32 ounces cream cheese, room temperature
⅓ cup sour cream
6 large eggs, room temperature
2 large egg yolks, room temperature
2 teaspoons vanilla extract
⅛ teaspoon salt
¾ cup red and green sprinkles

Topping:

Whipped cream
Red and green M&Ms or sprinkles

Instructions

Step 1: Preheat your oven to 325°F and grease a 9-inch springform pan with butter or a non-stick spray.
Step 2: Combine crushed graham crackers, sugar, and salt in a bowl. Add melted butter and mix well.
Step 3: Press the graham cracker mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 13 minutes, then remove from oven.
Step 4: Keep the oven temperature at 325°F with the rack in the lower middle position.
Step 5: In a microwave-safe dish, combine white chocolate and heavy cream. Microwave at 50% power in 30-second intervals, stirring until smooth. Set aside.
Step 6: In a stand mixer bowl, beat room temperature cream cheese on medium-high for 1 minute. Gradually add sugar in two parts, mixing well each time, then add salt and mix again.
Step 7: On low speed, add sour cream, the white chocolate mixture, and vanilla extract, scraping the bowl sides as needed to combine.
Step 8: Add eggs and yolks two at a time, mixing fully after each addition and scraping the bowl to ensure even blending.
Step 9: Gently fold red and green sprinkles into the batter.
Step 10: Double wrap the bottom of the springform pan with foil to prevent water from seeping in during baking.
Step 11: Pour the batter into the prepared crust, using a toothpick or butter knife to pop any large bubbles on the surface.
Step 12: Place the springform pan in a large roasting pan and pour boiling water into the roasting pan until it reaches about 2 inches up the sides of the springform pan (avoid water on the cake itself).
Step 13: Bake at 325°F for 15 minutes, then reduce the oven temperature to 225°F and bake for an additional 90-110 minutes, or until the internal temperature reaches 150°F. The cheesecake will still jiggle significantly when done.
Step 14: Remove the cheesecake from the oven and set on a wire rack. Run a knife around the edges to loosen it from the pan to prevent cracking. Let cool at room temperature for 3 hours, then refrigerate for at least 4 hours.
Step 15: Before serving, top with whipped cream and decorate with red and green M&Ms or additional sprinkles for a festive finish.

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
Press the crust firmly with your hands or a cup for a sturdy foundation that holds well during slicing.
Wrapping the pan in foil protects the crust from water seepage during the water bath, which helps prevent sogginess.
Allowing the cheesecake to cool slowly at room temperature and then refrigerate prevents cracks on the surface.
For a cleaner slice, wipe your knife with a warm damp cloth after each cut.
Swap out sprinkles and candies for your favorite holiday colors or chocolate chips for a different twist.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep the whipped cream topping separate if possible, adding it fresh before serving. To reheat, allow chilled slices to come to room temperature for about 15-20 minutes for the best texture and flavor.

How to Serve

A festive round cheesecake with three visible layers: the bottom layer is a thick, crumbly light brown crust, the middle layer is a creamy white cheesecake mixed with small red and green specks, and the top layer features a thick ring of fluffy white whipped cream around the edge. The center is filled with a pile of red and green candy-coated chocolates. The cake sits on a white plate on a white marbled surface, surrounded by colorful Christmas ribbons and ornaments, with shiny silver decorative trees and blurred festive items in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after resting overnight in the fridge. Just prepare it a day in advance and store it covered in the refrigerator.

What if I don’t have a springform pan?

A springform pan is best for cheesecakes because it allows for easy removal without damaging the cake. If you don’t have one, a regular cake pan lined with parchment paper can work, but be extra careful when unmolding.