Christmas Cheesecake

I always know the holidays are near when I start craving a slice of my homemade Christmas Cheesecake because it brings back memories of the year I first made it for our family’s Christmas Eve dinner and everyone was amazed by how festive and fun it looked. I had been searching for something cheerful that also delivered a smooth and creamy texture so I decided to dress up a classic cheesecake with swirls of red and green whipped cream and crumbles of red velvet cake for a vibrant holiday twist.

Since that evening it has become a tradition and every December I make sure this cheesecake finds its way to our dessert table and it disappears faster than anything else and that makes my heart so full. I love how it not only tastes rich and velvety but also adds a colorful centerpiece to the celebration and I’m excited to share exactly how I make it with you!

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Graham crackers – Crushed to create the base layer of the crust!
• Butter – Melted to bind the graham cracker crumbs and add richness.
• Cream cheese – The star ingredient for that smooth and creamy texture.
• Granulated sugar – Sweetens the filling and balances the tang of the cheese.
• Eggs – Help set the cheesecake and provide structure.
• Vanilla extract – Adds a comforting and aromatic flavor.
• Sour cream – Makes the cheesecake extra smooth and slightly tangy.
• Whipped cream – For decorating the top with festive swirls.
• Red and green gel food coloring – Used to color the whipped cream for a holiday touch.
• Red velvet cake crumbs – Optional but perfect for sprinkling on top for extra flair.

Tools You’ll Need

• Springform pan – Essential for removing the cheesecake easily once it’s set.
• Electric mixer – Helps to get the cream cheese filling smooth and fluffy.
• Mixing bowls – For combining crust, filling, and whipped cream separately.
• Rubber spatula – Great for scraping down the sides and folding ingredients.
• Piping bags with star tips – Used to pipe the decorative whipped cream swirls.
• Measuring cups and spoons – To get all your ingredients perfectly balanced.
• Oven – Needed for baking the cheesecake to perfection.
• Cooling rack – Helps the cheesecake cool evenly before chilling.

Instructions

Step 1: Prepare the Crust

I begin by crushing the graham crackers into fine crumbs then I mix them with melted butter until the mixture feels like wet sand. I press this firmly into the bottom of a springform pan and pop it in the freezer while I work on the filling.

Step 2: Make the Filling

In a large bowl I beat the softened cream cheese with sugar until smooth and fluffy. Then I add the eggs one at a time mixing well after each one. I stir in the vanilla and finally fold in the sour cream until everything is silky and well combined.

Step 3: Bake the Cheesecake

I pour the filling over the chilled crust then place the springform pan in a water bath inside a preheated 325°F oven. I bake it for about 55 to 65 minutes or until the edges are set but the center is slightly jiggly.

Step 4: Cool and Chill

Once baked I let it cool at room temperature for an hour then refrigerate it for at least 6 hours or overnight. This step helps it firm up and develop that classic cheesecake texture.

Step 5: Decorate with Holiday Swirls

I divide whipped cream into two bowls then tint one with red gel food coloring and the other with green. Using piping bags fitted with star tips I swirl red and green whipped cream roses all over the top of the cheesecake.

Step 6: Add Festive Toppings

To finish I sprinkle red velvet cake crumbs over the whipped cream swirls for a final festive touch that makes the cake look like a Christmas dream.

Tips

I always bring my cream cheese to room temperature first so the filling mixes smoothly without lumps.

If you don’t want to use red velvet cake crumbs you can substitute crushed candy canes or holiday sprinkles.

Want to skip the water bath? Wrap the springform pan tightly in foil to prevent leaks and reduce cracks.

I sometimes freeze the cheesecake for up to a month and decorate it just before serving!

Ways to Serve

Slice and serve chilled with a hot cup of cocoa or coffee.

Add a drizzle of white chocolate sauce or raspberry compote for extra indulgence.

Pair with a small scoop of vanilla bean ice cream for a luxurious dessert.

Cut into mini slices or squares for a party dessert tray.

Frequently Asked Questions

Can I make Christmas Cheesecake ahead of time?

Yes absolutely! Christmas Cheesecake is perfect for making a day or two in advance and storing in the fridge until you’re ready to serve.

Can I freeze Christmas Cheesecake?

Yes I often freeze it before decorating and then thaw it overnight in the refrigerator before serving.

What if I don’t have a springform pan for Christmas Cheesecake?

You can use a deep pie dish but be aware that removing the cheesecake might be more challenging.

Is there a no-bake version of Christmas Cheesecake?

Yes you can prepare the same filling without eggs and use gelatin instead then chill to set in the fridge.

See You in the Kitchen

I hope you give this festive Christmas Cheesecake a try this holiday season! It’s colorful creamy and the perfect showstopper for your dessert table. I’d love to hear how you decorate yours so be sure to share your photos and leave a comment below.

Happy Cooking!

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