Christmas Cheesecake Recipe
Christmas Cheesecake Recipe
Table of Contents
Christmas Cheesecake Recipe
This Christmas cheesecake recipe is the perfect dessert for your holiday gatherings. Creamy, rich, and decadently delicious, it combines the classic flavors of a traditional cheesecake with festive Christmas spices. Topped with a glossy red and green berry compote and a sprinkle of powdered sugar, this cheesecake will be the showstopper at your Christmas dinner.
Description
Christmas is the time of year for indulgent, festive desserts, and this Christmas cheesecake recipe is sure to impress your guests. A smooth, velvety cheesecake with a buttery graham cracker crust, topped with a vibrant fruit compote, embodies everything wonderful about the holiday season. With a base of cream cheese, eggs, sugar, and a touch of vanilla, this cheesecake has the perfect balance of sweetness and tanginess.
The crust, made from graham crackers, sugar, and butter, provides a slight crunch that pairs beautifully with the creamy filling. For added holiday flair, we incorporate cinnamon, nutmeg, and a hint of ginger to evoke the comforting flavors of a Christmas spice blend. This Christmas Cheesecake Recipe is not only a treat for the taste buds but also for the eyes, as it features a colorful, glistening compote made from fresh berries and a little festive touch of mint leaves or edible gold leaf.
Whether you’re hosting a Christmas party or bringing a dish to a family celebration, this Christmas cheesecake recipe will make an elegant addition to your spread. It’s an easy to follow recipe with a prep time of just 30 minutes and a cook time of 60 minutes. Let it cool and chill overnight to get the best texture. Once chilled, it’s ready to be served and enjoyed by everyone. You can make it ahead of time, which is always a bonus during the busy holiday season.
Serve this creamy Christmas Cheesecake Recipe with a drizzle of raspberry or cranberry sauce and garnished with fresh seasonal fruits like pomegranate seeds, cranberries, or even a dusting of cinnamon for an extra festive touch. The balance of flavors makes it a perfect complement to all the savory dishes you’ll serve this Christmas. Get ready to enjoy this show stopping dessert.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground ginger
For the berry compote:
- 1 cup mixed fresh berries (blueberries, raspberries, strawberries)
- 1 tablespoon sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture is well combined and resembles wet sand. Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s packed tightly. Bake for 10 minutes, then remove from the oven and let it cool. - Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until combined. Add eggs, one at a time, beating after each addition. Stir in vanilla extract, lemon juice, sour cream, and flour until fully incorporated. Add cinnamon, nutmeg, and ginger, and mix to combine. - Assemble and bake the cheesecake:
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on the middle rack of the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for an hour. Then, transfer it to the refrigerator and chill for at least 3 hours, or preferably overnight. - Make the berry compote:
In a small saucepan, combine the fresh berries, sugar, water, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly. Remove from heat and let it cool to room temperature. - Serve:
Before serving, release the cheesecake from the springform pan. Top with the berry compote and garnish with fresh mint leaves, if desired. Slice and enjoy!
you may like : Chocolate Cake Shot Recipe
Christmas Cheesecake Recipe
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
- ½ teaspoon ground cinnamon
- For the cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground ginger
- For the berry compote:
- 1 cup mixed fresh berries blueberries, raspberries, strawberries
- 1 tablespoon sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
- Fresh mint leaves for garnish optional
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture is well combined and resembles wet sand. Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s packed tightly. Bake for 10 minutes, then remove from the oven and let it cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until combined. Add eggs, one at a time, beating after each addition. Stir in vanilla extract, lemon juice, sour cream, and flour until fully incorporated. Add cinnamon, nutmeg, and ginger, and mix to combine.
- Assemble and bake the cheesecake:
- Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on the middle rack of the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for an hour. Then, transfer it to the refrigerator and chill for at least 3 hours, or preferably overnight.
- Make the berry compote:
- In a small saucepan, combine the fresh berries, sugar, water, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly. Remove from heat and let it cool to room temperature.
- Serve:
- Before serving, release the cheesecake from the springform pan. Top with the berry compote and garnish with fresh mint leaves, if desired. Slice and enjoy!
Notes
- If you don’t have fresh berries, frozen berries will work as well. Just make sure to thaw and drain them before making the compote.
- For a smoother cheesecake texture, make sure all your ingredients are at room temperature before mixing.
- This cheesecake can be made a day or two in advance. Just store it covered in the refrigerator.
- If you prefer a firmer cheesecake, bake for a few minutes longer, but be careful not to overbake.
