Go Back
Festive Christmas Cheesecake

Festive Christmas Cheesecake

Get ready to dazzle your holiday guests and delight your taste buds with the ultimate Festive Christmas Cheesecake! This show-stopping dessert is more than just a sweet treat; it’s a centerpiece that embodies the joy and warmth of the festive season. Imagine a creamy, rich cheesecake, perfectly baked, and then adorned with vibrant, holiday-themed decorations that scream Christmas cheer. From its velvety texture to its seasonal flavors, this recipe for a Festive Christmas Cheesecake is designed to bring smiles and make your holiday celebrations truly unforgettable.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 minutes
Total Time 13 hours 15 minutes
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Gingerbread Crust:
  • 1 1/2 cups crushed gingerbread cookies finely crushed (approx. 180g)
  • 1/4 cup granulated sugar for crust (approx. 50g)
  • 6 tablespoons unsalted butter melted (approx. 85g)
For the Cheesecake Filling:
  • 3 8-ounce packages cream cheese full-fat, softened (approx. 226g each)
  • 1 cup granulated sugar for filling (approx. 200g)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 3 large eggs room temperature
  • 1/2 cup sour cream or full-fat Greek yogurt (approx. 120ml)
For the Cranberry Swirl (Optional):
  • 1 cup fresh or frozen cranberries (approx. 120g)
  • 1/4 cup granulated sugar for swirl (approx. 50g)
  • 2 tablespoons water
For the Festive Decoration:
  • 1 cup heavy whipping cream (approx. 240ml)
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract for whipped cream
  • Assorted fresh cranberries
  • Several fresh rosemary sprigs
  • White chocolate shavings or edible glitter
  • Mini gingerbread cookies
  • Candy cane pieces crushed

Equipment

  • 9-inch springform pan
  • Food Processor (optional for crust)
  • Electric Mixer (handheld or stand)
  • Large mixing bowls
  • Small Saucepan
  • Wire rack
  • Roasting Pan (for water bath)
  • Aluminum Foil

Method
 

  1. ### 1. Prepare the Gingerbread Crust:
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  3. In a medium bowl, combine the crushed gingerbread cookies (1 1/2 cups), and granulated sugar (1/4 cup). Pour in the melted butter (6 tablespoons) and stir until the crumbs are thoroughly moistened.
    1 1/2 cups crushed gingerbread cookies, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
  4. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let it cool completely on a wire rack.
  5. ### 2. Make the Cranberry Swirl (If using):
  6. In a small saucepan, combine cranberries (1 cup), granulated sugar (1/4 cup), and water (2 tablespoons).
    1 cup fresh or frozen cranberries, 1/4 cup granulated sugar, 2 tablespoons water
  7. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens (about 5-7 minutes). Let cool completely.
  8. ### 3. Prepare the Cheesecake Filling:
  9. Reduce oven temperature to 325°F (160°C).
  10. In a large mixing bowl, beat softened cream cheese (3 packages) until smooth and creamy. Gradually add granulated sugar (1 cup), beating until well combined.
    3 8-ounce packages cream cheese, 1 cup granulated sugar
  11. Beat in vanilla extract (1 teaspoon), ground cinnamon (1/2 teaspoon), ground nutmeg (1/4 teaspoon), and ground cloves (pinch) until just combined.
    1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch of ground cloves
  12. Add eggs (3 large) one at a time, beating on low speed until just incorporated. Stir in sour cream (1/2 cup) until smooth.
    3 large eggs, 1/2 cup sour cream or full-fat Greek yogurt
  13. ### 4. Assemble and Bake the Cheesecake:
  14. Pour cheesecake batter over the cooled gingerbread crust. If using, dollop and gently swirl cooled cranberry mixture into the batter.
  15. Wrap the springform pan bottom and sides tightly with aluminum foil for an optional water bath. Place in a larger roasting pan and fill with hot water halfway up the sides.
  16. Bake for 60-75 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and let cool in oven for 1 hour.
  17. Remove from oven and water bath. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours or overnight.
  18. ### 5. Decorate Your Festive Masterpiece:
  19. Once thoroughly chilled, carefully remove cheesecake from springform pan.
  20. In a cold bowl, whip heavy cream (1 cup), confectioners' sugar (2 tablespoons), and vanilla extract (1/2 teaspoon) until stiff peaks form.
    1 cup heavy whipping cream, 2 tablespoons confectioners' sugar, 1/2 teaspoon vanilla extract
  21. Spread or pipe whipped cream onto the cheesecake. Decorate creatively with fresh cranberries (assorted), rosemary sprigs (several), white chocolate shavings/edible glitter, mini gingerbread cookies, and crushed candy cane pieces (crushed).
    Assorted fresh cranberries, Several fresh rosemary sprigs, White chocolate shavings or edible glitter, Mini gingerbread cookies, Candy cane pieces

Notes

Remember to use room temperature ingredients for a smooth batter and to avoid cracks. A water bath is highly recommended for the best results!
QR Code linking back to recipe