This Christmas cheesecake is the ultimate holiday dessert. I can’t think of anything more festive than a sprinkle-studded cheesecake topped with white chocolate and Christmas candies. Can you? It’s so rich, creamy, and delicious! I’ll never fuss over what to make on Christmas Eve again. My family requests this cheesecake and this cheesecake only every single year!
Christmas Cheesecake Recipe
There are a lot of Christmas cheesecake recipes out there, but this one is the winner! Graham cracker crust, rich vanilla cheesecake filling, and festive candies on top make this the ultimate Christmas dessert. This homemade cheesecake may take some time and patience, but that doesn’t mean it’s difficult to make! The ingredients are simple, and the steps are easy to follow. After one bite, everyone will be begging you to make this cake a new family tradition!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover Christmas cheesecake in an airtight container in the refrigerator for up to 4 days. Enjoy cold. Freeze Christmas cheesecake whole or in individual slices in an airtight container for up to 1 month. Allow cheesecake to thaw overnight in the refrigerator before serving. I recommend freezing this cheesecake without any candy on top.
Tips for Success
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Use room temperature ingredients for best results.
- It is very important to use good quality white chocolate chips, such as Ghirardelli. You can use a cheaper brand, but it will affect the smoothness and flavor of the topping and you may very likely have issues with the white chocolate seizing when melting.
- It is imperative that you do not skip the water bath. This is a vital step and will help to prevent cracks in the cheesecake. If you do not have a pan large enough to hold the springform pan, simply use a baking sheet or something with enough of a lip on it to hold a little bit of water. Refill with water halfway through the bake time or when all of the water has evaporated.
- Be sure to follow the cool down times as instructed. Cooling the cheesecake down slowly will help it to finish setting up properly, giving it that wonderful velvety texture.
- We used ribbon candy, white chocolate chips, green and red candies, sprinkles, peppermint pieces, and unwrapped Rolos to decorate the top of our cheesecake, but you can use any festive toppings you wish!
Christmas Cheesecake Recipe
Ingredients
For the Crust
- 2¾ cups crushed graham crackers (from about 25 crackers)
- ½ cup granulated sugar
- 1 cup salted butter melted (2 sticks)
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- ⅔ cup granulated sugar
- ⅔ cup heavy whipping cream room temperature
- ½ cup sour cream room temperature
- 1 teaspoon kosher salt
- ¾ teaspoon vanilla bean paste
- 5 large eggs room temperature
- 2 tablespoons cornstarch
- ¼ cup sprinkles red and green
For the Ganache
- 1 cup white chocolate chips
- 3 tablespoons heavy whipping cream
Candy Toppings (optional)
- Ribbon candy
- White chocolate chips
- Green and red candies
- Sprinkles
- Peppermint pieces
- Unwrapped Rolos
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
Instructions
For the Crust
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.
- In a large mixing bowl, combine the graham cracker crumbs and sugar.2¾ cups crushed graham crackers, ½ cup granulated sugar
- Mix in the melted butter until well combined and the mixture is a wet crumb texture.1 cup salted butter
- Press the crust evenly into the bottom and slightly up the sides of the prepared springform pan.
- Place into the oven on the center rack and bake for 10 minutes.
- Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.
For the Cheesecake
- Adjust oven temperature to 400°F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and mix together on medium speed until smooth.24 ounces cream cheese, ⅔ cup granulated sugar
- Add in the heavy cream, sour cream, salt, and vanilla bean paste and mix to combine.⅔ cup heavy whipping cream, ½ cup sour cream, 1 teaspoon kosher salt, ¾ teaspoon vanilla bean paste
- Add in the eggs and mix for 30 seconds, then add in the cornstarch and mix until just incorporated.5 large eggs, 2 tablespoons cornstarch
- Gently fold in the sprinkles. Overmixing the sprinkles will cause the batter to turn black.¼ cup sprinkles
- Cover the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Pour the cheesecake batter on top of the prebaked crust. Place the springform pan into a large baking dish or broiler pan and fill with 1 inch of water.
- Place both pans into the preheated oven on the center rack and bake for 15 minutes.
- Reduce the heat to 250°F and continue baking for an additional hour.
- Turn the oven off and leave the cheesecake inside for 30 minutes.
- Open the oven door and leave the cheesecake inside for another 30 minutes to finish setting up.
- Once the cooldown time is up, remove the cheesecake from the oven and place it onto a wire cooling rack to let it cool completely.
- Once the cheesecake has completely cooled, cover it with plastic wrap, then place it into the refrigerator to chill for 8 hours.
For the Ganache
- Towards the end of the chill time for the cheesecake, make the topping: Place the white chocolate chips into a heatproof bowl and set aside.1 cup white chocolate chips
- Pour the heavy cream into a microwave bowl and heat in the microwave for 30-45 seconds.3 tablespoons heavy whipping cream
- Pour the heated cream over the white chocolate chips and let sit for 1 minute.
- Stir the mixture, then place the bowl back into the microwave and heat for an additional 45 seconds to make sure the white chocolate is fully melted.
- Remove from the microwave and mix with a spoon until smooth. Set aside to cool completely.
For Assembly
- Once the cheesecake has chilled, remove it from the refrigerator, unmold it, and place it onto a cake stand or plate.
- Pour the cooled white chocolate mixture on top.
- Top with Christmas candies before the white chocolate sets.Ribbon candy, White chocolate chips, Green and red candies, Sprinkles, Peppermint pieces, Unwrapped Rolos
- Once the white chocolate has set, cut the cheesecake into slices and serve.
Notes
- Nutritional information does not include optional toppings.
How to Make Christmas Cheesecake Step-by-Step
Mix the Crust: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside. In a large mixing bowl, combine 2¾ cups of crushed graham crackers and ½ cup of granulated sugar. Mix in 1 cup of melted salted butter until well combined and the mixture is a wet crumb texture.
Bake the Crust: Press the crust evenly into the bottom and slightly up the sides of the prepared springform pan. Place into the oven on the center rack and bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.
Beat the Cream Cheese: Adjust the oven temperature to 400°F. In the bowl of a stand mixer fitted with the paddle attachment, combine 24 ounces (3 bricks) of cream cheese and ⅔ cup of granulated sugar and mix together on medium speed until smooth.
Add the Cream: Add in ⅔ cup of heavy cream, ½ cup of sour cream, 1 teaspoon of kosher salt, and ¾ teaspoon of vanilla bean paste and mix to combine.
Add the Eggs: Add in 5 large eggs and mix for 30 seconds, then add in 2 tablespoons of cornstarch and mix until just incorporated. Gently fold in ¼ cup of sprinkles. Overmixing the sprinkles will cause the batter to turn black.
Bake the Cheesecake: Cover the outside of the springform pan with aluminum foil to prevent water from seeping in. Pour the cheesecake batter on top of the prebaked crust. Place the springform pan into a large baking dish or broiler pan and fill with 1 inch of water. Place both pans into the preheated oven on the center rack and bake for 15 minutes. Reduce the heat to 250°F and continue baking for an additional hour. Turn the oven off and leave the cheesecake inside for 30 minutes. Open the oven door and leave the cheesecake inside for another 30 minutes to finish setting up. Once the cooldown time is up, remove the cheesecake from the oven and place it onto a wire cooling rack to let it cool completely. Once the cheesecake has completely cooled, cover it with plastic wrap, then place it into the refrigerator to chill for 8 hours.
Make the Ganache: Place 1 cup of white chocolate chips into a heatproof bowl and set aside. Pour 3 tablespoons of heavy cream into a microwave bowl and heat in the microwave for 30-45 seconds. Pour the heated cream over the white chocolate chips and let sit for 1 minute. Stir the mixture, then place the bowl back into the microwave and heat for an additional 45 seconds to make sure the white chocolate is fully melted. Remove from the microwave and mix with a spoon until smooth. Set aside to cool completely.
Decorate the Cheesecake: Once the cheesecake has chilled, remove it from the refrigerator, unmold it, and place it onto a cake stand or plate. Pour the cooled white chocolate mixture on top. Top with Christmas candies before the white chocolate sets. Once the white chocolate has set, cut the cheesecake into slices and serve.
Leave a Review