This rich and creamy Christmas Cheesecake is the perfect dessert to celebrate the holiday season. With its smooth, velvety filling and a buttery graham cracker crust, this cheesecake will be the star of your holiday table. Top it with fresh fruit, a drizzle of chocolate, or festive sprinkles for extra holiday cheer!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup sour cream
- 1/4 cup flour
- 1/4 cup milk
- 1/4 cup heavy cream
Directions
- Preheat the oven to 325°F (163°C).
- Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form an even crust.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing well.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Stir in remaining ingredients: Add sour cream, flour, milk, and heavy cream. Mix until the batter is smooth and well combined.
- Assemble and bake: Pour the cream cheese mixture over the prepared crust in the springform pan. Bake in the preheated oven for 1 hour, or until the center is set and the top is lightly golden.
- Cool and chill: Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours (preferably overnight) before serving.
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 6 hours (including cooling and chilling)
Servings: 12
Tips and Variations
- Topping Options: Decorate your cheesecake with fresh berries, a drizzle of caramel or chocolate, or crushed candy canes for a festive touch.
- Flavored Cheesecake: Add a tablespoon of lemon juice or orange zest to the filling for a citrusy twist.
- Crust Alternatives: For a different flavor, use crushed gingersnaps or chocolate wafer cookies instead of graham crackers.
- No-Bake Option: If you prefer a no-bake version, substitute the baked cheesecake filling with a no-bake cheesecake recipe, following the same crust instructions.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze cheesecake for up to 2-3 months. Be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
10 FAQs
- Can I make the crust in advance? Yes, you can prepare the crust ahead of time and store it in the fridge for up to 2 days before making the cheesecake filling.
- Why does my cheesecake crack? Cheesecake cracks when it cools too quickly. Make sure to let it cool gradually in the oven with the door ajar for at least an hour, and then chill it in the fridge.
- Can I make this cheesecake in a different pan? Yes, you can use a 9-inch round cake pan, but a springform pan is preferred for easy removal.
- Can I add fruit to the cheesecake filling? Yes, you can fold in fresh or frozen berries, or other fruits, into the cheesecake batter for added flavor.
- How do I know when my cheesecake is done baking? The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.
- Can I use low-fat cream cheese or sour cream? Yes, you can substitute lower-fat cream cheese or sour cream, but it may affect the texture and richness of the cheesecake.
- Can I use a pre-made crust? Yes, a pre-made graham cracker crust works well as a shortcut.
- How do I remove the cheesecake from the springform pan? Once the cheesecake is completely cooled and set, run a knife around the edge of the pan to loosen it before releasing the sides of the springform.
- Can I make this cheesecake without eggs? Yes, you can make an eggless version using a substitute such as silken tofu or a commercial egg replacer.
- What can I do if my cheesecake is too soft? If your cheesecake is too soft after baking, it might need more chilling time in the refrigerator to set properly.
Conclusion
This Christmas Cheesecake is a decadent dessert that is sure to impress your family and friends. With its smooth, creamy filling and buttery graham cracker crust, it’s the perfect addition to any holiday celebration. Enjoy it with festive toppings or as-is for a classic, indulgent treat!
Print
Christmas Cheesecake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This creamy, rich cheesecake with a buttery graham cracker crust is the perfect dessert to celebrate the holidays. Topped with whipped cream or fresh berries, this cheesecake will be a delightful addition to your Christmas spread.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
For the Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup sour cream
- 1/4 cup flour
- 1/4 cup milk
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan to form the crust.
- In a separate bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing well.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, flour, milk, and heavy cream until well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 1 hour. After an hour, turn off the oven and let the cheesecake cool in the oven for another hour.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother texture, ensure the cream cheese is fully softened before mixing.
- You can add a topping of whipped cream, fresh berries, or a drizzle of caramel sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour