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Christmas Cheesecake Recipe

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★★★★★

4.7 from 54 reviews

This Christmas Cheesecake is a festive and creamy dessert perfect for holiday celebrations. Featuring a buttery graham cracker crust and a luxurious white chocolate cream cheese filling dotted with colorful red and green sprinkles, it’s baked gently in a water bath to achieve a smooth, crack-free finish. Topped with whipped cream and holiday candies, this cheesecake is both visually stunning and delicious.

Ingredients

Scale

Crust

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

  1. Prepare the Crust: Grease a 9-inch springform pan with non-stick spray or butter and preheat oven to 325°F. Mix crushed graham crackers, sugar, and salt in a bowl. Add melted butter and combine thoroughly. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 13 minutes, then leave oven on.
  2. Melt White Chocolate Mixture: In a microwave-safe dish, combine white chocolate and heavy cream. Microwave at 50% power for 30 seconds, stir, then repeat until fully melted and smooth. Set aside to cool slightly.
  3. Make Cream Cheese Batter: In a stand mixer bowl, beat cream cheese on medium-high speed for 1 minute. Gradually add sugar in two halves, mixing well after each addition. Add salt and mix to incorporate.
  4. Combine Wet Ingredients: On low speed, add sour cream, white chocolate and cream mixture, and vanilla extract to the cream cheese mixture. Scrape down bowl sides as needed for even mixing.
  5. Add Eggs: Add eggs and egg yolks two at a time on low speed, ensuring each is fully incorporated before adding the next. Scrape bowl sides as necessary.
  6. Fold in Sprinkles: Gently fold red and green sprinkles into the cheesecake batter with a spatula to evenly distribute.
  7. Prepare for Water Bath: Double wrap the bottom of the springform pan in foil to prevent water seepage. Pour batter into the pan and use a butter knife or toothpick to pop any large surface bubbles.
  8. Bake with Water Bath: Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about 2 inches up the side of the springform pan. Bake at 325°F for 15 minutes.
  9. Reduce Temperature and Continue Baking: Lower oven temperature to 225°F and bake for another 90 to 110 minutes, or until the internal temperature of the cheesecake reaches 150°F. The cheesecake will still jiggle slightly when done.
  10. Cool and Refrigerate: Remove cheesecake from oven and set on wire rack. Run a knife around edge to loosen from pan and prevent cracking. Let cool at room temperature for 3 hours, then refrigerate for at least 4 hours before serving.
  11. Add Toppings and Serve: Once chilled, top the cheesecake with whipped cream and decorate with red and green M&Ms or sprinkles for a festive finish.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free batter.
  • Pressing the crust firmly helps it hold together during baking.
  • Foil wrapping the pan bottom is crucial to prevent water from the bath leaking in.
  • Water bath baking and slow cooling minimize cracking on the cheesecake surface.
  • For clean slices, wipe the knife clean between every cut.
  • Nutrition estimates do not include whipped cream or candy toppings.

Keywords: Christmas Cheesecake, Holiday Dessert, White Chocolate Cheesecake, Festive Cheesecake, Water Bath Cheesecake

Find it online: https://tastemadebyclara.com/christmas-cheesecake-recipe/