Christmas Cheesecake Recipe

Christmas desserts bring comfort, warmth, and a touch of magic to the holiday table, and nothing captures that feeling better than a creamy, dreamy Christmas Cheesecake recipe. With its velvety smooth filling, buttery graham cracker crust, and festive holiday toppings, this cheesecake is a show-stopping centerpiece you’ll be proud to serve. Whether you’re hosting a family dinner, attending a holiday potluck, or simply celebrating the season at home, this classic cheesecake is the perfect way to make Christmas extra special.

Christmas Cheesecake is loved for its balanced flavor sweet but not overwhelming, rich yet not too heavy. It pairs beautifully with classic holiday ingredients like cranberries, white chocolate, peppermint, or spiced cookie crumbs. In this version, you’ll get a traditional New York-style cheesecake base with optional festive topping ideas.

If you like these Christmas Cheesecake, you should definitely try the Italian Christmas Cookies and Red Velvet Crumble Cookies recipes.

Ingredients of Christmas Cheesecake

For the Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• ½ teaspoon ground cinnamon (optional, adds a warm Christmas touch)

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour

Cheesecake Toppings

• Cranberry 
• Cookie stars

Equipment

• 9-inch springform pan
• Large roasting pan
• Heavy-duty aluminum foil
• Electric mixer
• Mixing bowls
• Rubber spatula
• Measuring cups & spoons
• Cooling rack

How to Make Christmas Cheesecake

Step 1: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl until fully combined.

Step 2: Press the mixture into the bottom of a 9-inch springform pan, packing it tightly with your hands or the back of a spoon. Bake the crust for 8 minutes, then set aside to cool.

Step 3: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth, about 2 minutes. Add sugar and mix until creamy.

Step 4: Add the eggs one at a time, mixing slowly to avoid incorporating too much air. Add sour cream, vanilla extract, lemon juice, and flour. Mix until smooth but avoid overbeating.

Step 5: Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan to create a water bath (this prevents cracks).

Step 6: Pour hot water into the outer pan halfway up the sides of the cheesecake pan. Bake for 55–65 minutes or until the center is slightly jiggly.

Step 7: Turn off the oven, crack the door slightly, and let the cheesecake rest for 1 hour. Remove from the water bath and cool completely on a rack. Refrigerate at least 4 hours, preferably overnight.

Step 8: Once chilled, decorate your cheesecake with cranberries and cookie stars.

Storage Tips

• Refrigerator: Store covered for 4–5 days.
• Freezer: Freeze slices tightly wrapped for up to 2 months.

Pro Tips Christmas Cheesecake Recipe

• Use room-temperature ingredients: Softened cream cheese and room-temperature eggs create the smoothest batter with no lumps.
• Don’t overmix the batter: Overmixing adds too much air, which can cause cracks during baking. Mix just until combined.
• Wrap the springform pan tightly: Use heavy-duty aluminum foil to prevent water from seeping into the pan during the water bath.
• Use a hot water bath (bain-marie): This helps the cheesecake bake gently and evenly, resulting in a creamy texture without cracks.
• Check for the “jiggle test”: When baked, the edges should be firm, and the center should have a slight wobble; this means it will set perfectly while cooling.
• Chill overnight for best flavor: Cheesecake tastes richer and sets better after resting overnight in the fridge.

FAQs

1. Can I make this Christmas Cheesecake ahead of time?

A: Yes! Cheesecake tastes even better the next day. You can prepare it 24–48 hours ahead and keep it refrigerated until serving.

2. Do I need a water bath for this recipe?

A: A water bath helps prevent cracks and keeps the cheesecake creamy. You can bake without it, but the texture may not be as smooth.

3. How do I know when the cheesecake is done?

A: The edges will be set, and the center will have a slight jiggle when you gently shake the pan. It finishes setting as it cools.

4. Can I use a different crust instead of graham crackers?

A: Absolutely. You can use digestive biscuits, gingerbread cookies, Oreos, or vanilla wafers for a more festive twist.

5. What toppings work best for Christmas?

A: Cranberry sauce, white chocolate, peppermint pieces, sugared berries, and holiday sprinkles all give a classic Christmas look.

More Holidays Dessert To Try

• Valentine Shortbread Cookies
• Valentine Sugar Cookies
• No-Bake Christmas Cheesecake
• Red Velvet Pound Cake
• Red Velvet Pancakes

Nutrition 

• Calories: 435kcal
• Total Fat: 30g
• Saturated Fat: 17g
• Cholesterol: 125mg
• Sodium: 300mg
• Total Carbohydrates: 34g
• Dietary Fiber: 0g
• Sugars: 27g
• Protein: 7g

Conclusion

This Christmas Cheesecake recipe is the perfect dessert to celebrate the holiday season. It’s creamy, rich, festive, and customizable with your favorite Christmas flavors. Whether you choose classic cranberry topping, peppermint accents, or white chocolate drizzle, this cheesecake will make your Christmas dinner unforgettable. Plus, it’s simple to prepare, reliable for beginners, and ideal to make ahead so you can enjoy the holiday without stress.