This Christmas Cheesecake is rich, creamy, and full of festive flair! With a luscious vanilla cheesecake base, holiday colors, and a touch of sparkle, it's the perfect dessert centerpiece for your Christmas table.
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This recipe is based on my White Chocolate Cheesecake, with a few alterations and some extra fun ingredients (hello sprinkles!), and is my go-to cheesecake recipe!
Why This Recipe Works
- Beautifully Festive: The red and green sprinkles and candies make it look as magical as it tastes-perfect for any holiday gathering.
- Creamy and Smooth: The classic cream cheese filling creates a silky texture that melts in your mouth.
- Easy to Customize: Add crushed candy canes, chocolate drizzle, or festive sprinkles to make it your own.
- Showstopping Dessert: Eye-catching and delicious-this cheesecake always steals the show.
Make sure to check out these fun and festive Christmas Recipes: Cranberry Margarita, Christmas Muddy Buddies, Gingerbread Bundt Cake, Candy Cane Beignets, these fun Christmas Cake Pops, and Christmas Oreo Balls!
Looking for another tasty cheesecake recipe? Check out this Churro Cheesecake!
What You Need For Christmas Cheesecake
Cream Cheese: The heart of any cheesecake-gives it that rich, smooth, and tangy flavor.
White Chocolate: Adds creamy, smothy sweetness that really takes this cheesecake to the next level. I recommend using a high-quality white chocolate bar.
Sugar: Sweetens the filling and balances the tang of the cream cheese.
Heavy Cream: Creates a velvet finish to the texture of the cheesecake filling.
Sour Cream: Adds to the tanginess and smoothness of the cheesecake.
Eggs: Help create that custardy, creamy texture and give the cheesecake structure.
Graham Cracker Crust: A buttery, crunchy base that perfectly complements the creamy filling.
Red and Green Sprinkles and Candies: Gives the cheesecake its fun and festive holiday look!
How to Make Christmas Cheesecake?
- Step 1: Crust: Grease a springform pan with PAM or butter. In a food processor- or a ziplock baggie- crush your graham crackers. Combine crushed graham crackers, sugar, and salt, then mix in the melted butter. Press Graham cracker mixture firmly into the springform pan, then bake. Set aside.
- Step 2: Filling: In a microwave-safe dish, combine white chocolate pieces and heavy cream. Microwave at 50% power for 30 seconds, stir, repeat until melted.
- Step 3: In a stand mixer, combine the cream cheese on medium speed for 1 minute. Add half the sugar, mix until combined, then add the remaining sugar and mix until combined. Then stir in the salt.
- Step 4: On low speed, add in the white chocolate mixture, sour cream, and vanilla, and mix until combined
- Step 5: Add in the eggs and yolks- 2 at a time- making sure each set of eggs is thoroughly mixed in before adding the next.
- Step 6: Fold in the sprinkles.
- Step 7: Move the oven rack to the lower-middle position of the oven and preheat the oven to 325°F. Wrap the outside of the springform pan (with the crust already baked) in a double layer of foil.
- Step 8: Pour the filling over the crust, then set the entire foil-lined springform pan into a large roasting pan. Fill the roasting pan with boiling water; it should reach about 2 inches up the outside of the springform pan. Be careful not to get water on the cheesecake mixture.
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- Step 9: Carefully place the cheesecake in the preheated oven and bake for 15 minutes- then lower the temperature of the oven to 225°F and bake for another 90-110 minutes.
- Step 10: Once baking is done, remove the cheesecake from the oven and place it on a wire cooling rack. Run a knife along the edge to loosen the cheesecake from the pan, but leave the pan on until it cools.
- Step 11: Allow the cheesecake to come to room temperature for 3 hours, then refrigerate for at least another 4 hours. Then top with Christmas M&Ms, sprinkles, and whipped cream around the edge.
Expert Christmas Cheesecake Tips
- Graham Cracker Crust Tips
- Even Pressure: Use a cup or the heel of your palm to really press the crust into the pan.
- Spread Out: Sometimes I like to go partway up the side of the pan with the crust, but you don't have to. If you want to go all the way up the sides of the pan, then I recommend making another half batch of the graham cracker mixture, since you will need a little more.
- Many Uses: This crust is a variation of what I use for my pumpkin pie and reader favorite lemon meringue pie. It's easy to make and super tasty!
- Christmas Cheesecake Tips
- Room Temperature Ingredients: Make sure the cream cheese and eggs are fully softened to prevent lumps.
- Don't Overmix: Too much air in the batter can cause cracks-mix until just combined.
- Use a Water Bath: Helps the cheesecake bake evenly and stay silky smooth.
- Cool Gradually: Let the cheesecake cool slowly in the oven with the door cracked to prevent sinking.
Christmas Cheesecake Variations?
- More Color: Use Red and Green food coloring to dye the batter and create swirls!
- Chocolate Swirl Cheesecake: Mix a bit of melted dark chocolate into one portion of the batter.
- Peppermint Cheesecake: Use a little bit of peppermint extract in the batter, top with crushed candy canes, and bake in an Oreo crust for a Peppermint Cheesecake!
- White Chocolate Topping: Drizzle melted white chocolate for a decadent finishing touch.
- Decorate: Add candied cranberries, candied orange peels, chocolate curls, and rosemary leaves for a fancier-looking cheesecake!
Frequently Asked Questions
This is to make sure everything mixes in correctly/smoothly. If the cream cheese is cold there will be chunks in the mixture and that won't bake properly. If the eggs are cold, they won't mix in as well either.
Yes! Once the cheesecake has fully baked it will still be very jiggly- with only the outer rim of the cheesecake not jiggly/set, this is normal! The cheesecake will continue to fully set as it cools.
I use a 9-inch springform pan. A springform pan is important so you can remove the sides of the pan after you are ready to serve.
I used Ghirardelli white baking chocolate squares found in the baking isle of my grocery store.
Allowing your cheesecake to cool slowly and completely, baking the cheesecake in the water bath, and sliding a knife between the cheesecake and the pan as soon as you remove it from the oven. This is so it doesn't stick to the pan and pull apart as the top slightly shrinks while it cools.
Absolutely! Freeze whole or in slices, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before serving.
Use a warm, sharp knife and wipe it clean between each slice.
More Related Recipes
For more easy Christmas Recipes, check out my Christmas Wreath Cookies, Christmas Tree Cookies, Twice Upon a Cupcake, Gingerbread Trifle, Snowman Oreo Balls, this show-stopping Gingerbread Tree, and these tasty Christmas Hot Cocoa Bombs!
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Christmas Cheesecake
Ingredients
Crust
- 12 Graham Crackers crushed
- 8 tbs unsalted butter melted
- 1.5 tbs Sugar
- Pinch salt
Filling
- 6 oz white chocolate
- ¼ cup heavy cream
- 1 ½ cups granulated sugar
- 32 oz cream cheese room temperature*,
- ⅓ cup sour cream
- 6 large eggs room temperature*
- 2 large yolks room temperature*
- 2 teaspoon vanilla
- ⅛ teaspoon salt
- ¾ cup red and green sprinkles
Topping
- Whipped Cream
- Red and Green M&Ms or sprinkles
Instructions
Cheesecake Crust Recipe
- Grease a 9 in springform pan (I use Pam however butter will also work) and preheat the oven to 325°F.
- Combine crushed graham crackers, sugar, and salt. Then add in the melted butter and mix thoroughly.12 Graham Crackers, 8 tbs unsalted butter, 1.5 tbs Sugar, Pinch salt
- Press graham cracker mixture into the springform pan, packing it in firmly*. I like to have my crust come up the sides a little but you don't have to.
- Bake crust in preheated oven for 13 minutes.
- Preheat oven to 325°F (or just leave on after baking the crust). Make sure the oven rack is in the lower middle position of the oven.
- In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside.6 oz white chocolate, ¼ cup heavy cream
- In the bowl of a stand-up mixer beat cream cheese on medium high for 1 minute, then add ½ of the sugar and mix until combined. Then add second half of sugar and mix until fully combined. Add salt and mix in.1 ½ cups granulated sugar, 32 oz cream cheese, ⅛ teaspoon salt
- On low speed, add the sour cream, heavy cream/white chocolate mixture, and vanilla. Scraping down the sides of the bowl when necessary.⅓ cup sour cream, 2 teaspoon vanilla
- Once white chocolate mixture is fully incorporated, add in the eggs and egg yolks 2 at a time. Let each egg or yolk become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary.6 large eggs, 2 large yolks
- Fold the sprinkles into to the batter.¾ cup red and green sprinkles
- Using foil, double wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
- Then carefully pour the cheesecake batter into the springform pan. Pop any large bubbles that come to the top with a butter knife or toothpick.
- Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get it on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
- Bake the cheesecake at 325°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90-110 minutes or until the internal temperature of the cheesecake is 150°F.Baking times will vary so check with a thermometer. After the internal temperature is reached the cheese cake will jiggle sstill ignificantly.
- Once cheesecake is fully baked to an internal temperature of 150°F, remove from oven and set on a wire rack. Run a knife around the edge of the cheesecake, gently separating it form the pan. This prevents it from sticking and the top from cracking. Let the cheesecake cool at room temperature for 3 hours and then refrigerate for 4 hours.
- Once cooled top with whipped cream, candies, and extra sprinkles!Whipped Cream, Red and Green M&Ms or sprinkles
Notes
- *Having the cream cheese at room temperature will allow it to mix in smoothly. If it's cold, there will be chunks, and no one wants that.
- *Eggs at room temperature will also mix smoothly in
- *To press the graham cracker mixture in firmly, I will use my hand and even a cup sometimes.
- *The foil is to help keep the water from the water bath out, because some springform pans will let the water into the crust, and you don't want that. Although a little water always gets in due to evaporation and condensation, foil is the simplest solution.
- *Cooking in a water bath and allowing the cheesecake to come to room temperature after baking prevents the cheesecake top from cracking.
- *To cut a cheesecake clean the knife after each cut- that way you will get a nice clean cut every time.
- Nutrition info doesn't include whipped cream or candies used to decorate top of cheesecake.
Lisa says
Love this! It's so tasty and fun!