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–+ servings
christmas cheesecake on a red and white cake stand.

Christmas Cheesecake Recipe

Course: cheesecake, Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Cool/Chill Time: 9 hours
Total Time: 10 hours 50 minutes
Servings: 10 slices
Calories: 838kcal
Author: Becky Hardin - Easy Dessert Recipes
This Christmas cheesecake is the perfect festive dessert this holiday season. It's not only delicious but fills you up with Christmas cheer!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 9-inch Springform Pan
  • Stand Mixer

Ingredients

For the Crust

  • 2¾ cups crushed graham crackers 391 grams (from about 25 crackers)
  • ½ cup granulated sugar 100 grams
  • 1 cup salted butter 226 grams, melted (2 sticks)

For the Cheesecake

  • 24 ounces cream cheese 680 grams, room temperature (3 bricks)
  • ⅔ cup granulated sugar 133 grams
  • ⅔ cup heavy whipping cream 151 grams, room temperature
  • ½ cup sour cream 114 grams, room temperature
  • 1 teaspoon kosher salt 3 grams
  • ¾ teaspoon vanilla bean paste 3 grams
  • 5 large eggs 250 grams, room temperature
  • 2 tablespoons cornstarch 14 grams
  • ¼ cup sprinkles 48 grams, red and green

For the Ganache

  • 1 cup white chocolate chips 170 grams
  • 3 tablespoons heavy whipping cream 43 grams

Candy Toppings (optional)

  • Ribbon candy
  • White chocolate chips
  • Green and red candies
  • Sprinkles
  • Peppermint pieces
  • Unwrapped Rolos

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.
    overhead view of crust ingredients for christmas cheesecake.
  • 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
    crust ingredients for christmas cheesecake in a white bowl.
  • Press the crust evenly into the bottom and slightly up the sides of the prepared springform pan.
    christmas cheesecake crust pressed into a 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.
    overhead view of ingredients for christmas cheesecake.
  • 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
    cream cheese and sugar in a stainless mixing bowl.
  • 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
    christmas cheesecake batter in a stainless mixing bowl next to a bowl of 5 eggs.
  • 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
    sprinkles added to christmas cheesecake batter in a stainless mixing bowl.
  • 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.
    christmas cheesecake in a springform pan set in a water bath.
  • 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
    white chocolate chips and heavy cream in white bowls.
  • 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.
    white chocolate ganache in a white bowl with a spoon.

For Assembly

  • Once the cheesecake has chilled, remove it from the refrigerator, unmold it, and place it onto a cake stand or plate.
    overhead view of christmas cheesecake on a red and white cake stand.
  • 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

  • For a slightly different flavor, use vanilla wafers, digestive biscuits, or Biscoff cookies for the crust instead of graham crackers.
  • Unsalted butter may be used instead of salted in the crust. If used, add ½ teaspoon of salt to the crust recipe.
  • Plain or Greek yogurt may be used instead of sour cream
  • Vanilla extract may be used instead of vanilla bean paste.
  • All-purpose flour can be used in place of the cornstarch; simply increase the amount used to 2½ tablespoons.
  • 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.
  • Nutritional information does not include optional toppings.
Storage: Store Christmas cheesecake in an airtight container in the refrigerator for up to 4 days or in the freezing for up to 1 month.

Nutrition

Serving: 1slice | Calories: 838kcal | Carbohydrates: 62g | Protein: 11g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 806mg | Potassium: 256mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1992IU | Vitamin C: 0.3mg | Calcium: 165mg | Iron: 2mg