Creamy Christmas Cheesecake
A rich and velvety cheesecake with a buttery graham cracker crust, perfect for festive holiday occasions. This easy recipe delivers a smooth, creamy texture with subtle vanilla and festive warmth.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs or digestive biscuits, crushed
- 1/4 cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
- 1/2 tsp ground cinnamon (optional)
- 24 oz (680g) cream cheese, softened
- 1 cup (240ml) sour cream, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1 cup (240ml) heavy cream, chilled (optional topping)
- 2 tbsp powdered sugar (optional topping)
- Fresh cranberries or pomegranate seeds (optional garnish)
- Grated white chocolate or crushed peppermint candies (optional garnish)
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until crumbly.
- Press crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake crust for 10 minutes, then remove and let cool.
- In a large bowl, beat softened cream cheese on medium speed until smooth, about 2-3 minutes.
- Add sugar and beat until fully incorporated.
- Beat in eggs one at a time on low speed, scraping the bowl after each addition.
- Mix in sour cream, vanilla extract, flour, and salt on low speed until just combined.
- Wrap bottom of springform pan tightly with aluminum foil to prevent leaks and place in a larger roasting pan.
- Pour filling into cooled crust. Pour hot water into roasting pan around springform pan until halfway up the sides.
- Bake at 325°F (160°C) for 60-70 minutes until edges are set but center slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Remove from water bath, run a knife around edges, and chill uncovered in fridge for at least 4 hours or overnight.
- Optional: Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over cheesecake and garnish with cranberries, white chocolate, or peppermint candies.
Notes
Use room temperature cream cheese and eggs to avoid lumps. Mix on low speed after adding eggs to prevent cracks. Baking in a water bath ensures a moist, crack-free cheesecake. Chill overnight for best texture. Run a knife around edges before removing from pan to keep edges clean.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 350
- Fat: 28
- Carbohydrates: 18
- Protein: 5
Keywords: Christmas cheesecake, holiday dessert, creamy cheesecake, graham cracker crust, festive dessert, easy cheesecake recipe