Oh, Christmas time is truly magical, isn’t it? One of my absolute favorite traditions is whipping up my family’s beloved Christmas cheesecake. It’s rich, creamy, and just bursting with those festive flavors that make the season so special. Whenever I take a bite, I’m transported back to cozy gatherings filled with laughter, twinkling lights, and, of course, the sweet smell of baked treats wafting through the air. Trust me, this Christmas cheesecake recipe has been passed down through generations, and it never fails to impress my friends and family. You’re going to love making and sharing this delightful dessert!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups graham cracker crumbs: These will form the delicious, crunchy crust that perfectly complements the creamy filling.
1/2 cup unsalted butter (melted): This binds the crust together and adds richness. Make sure it’s melted but not too hot!
3 (8 ounce) packages cream cheese (softened): The star of the show! Softened cream cheese allows for a smooth and creamy texture.
1 cup granulated sugar: Sweetness is key here—this balances the richness of the cream cheese.
1 teaspoon vanilla extract: Adds a warm, inviting flavor that enhances the cheesecake beautifully.
3 large eggs: These help to set the cheesecake and create that perfect, creamy consistency.
1 cup sour cream: For a tangy twist and extra creaminess—don’t skip this, it’s a game-changer!
1/4 cup all-purpose flour: This helps thicken the filling and gives it a lovely structure.
1 teaspoon ground cinnamon: A must for that cozy, holiday flavor that shouts Christmas!
1/2 teaspoon nutmeg: Just a pinch adds a warm, nutty depth to the cheesecake.
1/4 cup chopped pecans (optional): For those who love a bit of crunch and a nutty flavor in their desserts!

How to Prepare the Christmas Cheesecake

Preheat and Prepare the Pan

First things first, let’s get that oven preheating to 325°F (165°C). This is crucial for a perfectly baked cheesecake! While that’s warming up, grab a 9-inch springform pan and lightly grease it. I like to use a bit of butter or cooking spray to make sure the cheesecake comes out easily later. Trust me, it’s worth the extra step!

Make the Crust

In a mixing bowl, combine your 2 cups of graham cracker crumbs with the 1/2 cup of melted butter. Mix them together until all the crumbs are well coated—this is where the magic happens! Then, press this mixture firmly into the bottom of your springform pan. I love using the back of a measuring cup to get it nice and compact. This crust is going to be the perfect base for your creamy filling!

Prepare the Cheesecake Filling

Now, let’s whip up that luscious filling! In a large mixing bowl, beat the 3 packages of softened cream cheese and 1 cup of granulated sugar together until it’s super smooth—no lumps allowed! Then, add in the 1 teaspoon of vanilla extract and mix until combined. Next, add the eggs one at a time, making sure to mix well after each addition. This helps keep your filling light and fluffy! Finally, stir in the 1 cup of sour cream, 1/4 cup of flour, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg until everything is well incorporated. Oh, the smell is heavenly!

Bake the Cheesecake

Carefully pour the cheesecake batter over your prepared crust in the springform pan. Smooth the top with a spatula, and then pop it in the oven! Bake for about 55-60 minutes. You know it’s done when the center is set but still has a slight jiggle—it’ll firm up as it cools, so don’t worry if it seems a bit wobbly at first!

Cooling and Refrigeration

Once baked, take it out of the oven and let it cool in the pan for about an hour. Then, cover it and refrigerate for at least 4 hours before serving. This cooling time is essential—it helps the flavors meld beautifully and gives you that creamy texture we all love. I usually make mine the night before to let it chill overnight, and it’s always worth the wait!

Why You’ll Love This Recipe

There are so many reasons to adore this Christmas cheesecake! Here are just a few that keep me coming back for more:

Quick preparation—just a little mixing and you’re on your way to cheesecake heaven!
Rich, festive flavors of cinnamon and nutmeg that capture the essence of Christmas.
Can be made a day in advance, making it the perfect stress-free dessert for holiday gatherings.
Decadent yet light texture that melts in your mouth—everyone will be asking for seconds!
Customizable toppings; feel free to get creative with whipped cream, chocolate, or even extra nuts!

Tips for Success

To ensure your Christmas cheesecake turns out perfectly, here are some of my favorite tips! First, make sure your cream cheese is at room temperature—this helps achieve that smooth texture. Also, don’t overmix your batter once you add the eggs; this can cause cracks in your cheesecake. If you’re worried about cracks, bake it in a water bath—just wrap the bottom of your springform pan in foil and place it in a larger pan filled with water. Lastly, let the cheesecake cool completely before refrigerating to help it set properly. Follow these, and you’ll have a stunning dessert to impress!

Nutritional Information

Please note that nutritional values can vary based on the specific ingredients and brands you use. The following values are approximate and based on a typical serving size of one slice of Christmas cheesecake:

Calories: 350
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 95mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 25g
Protein: 5g
Sodium: 200mg

Remember, these values are just a guideline, so feel free to adjust based on your favorite ingredients! Enjoy your delicious dessert guilt-free!

FAQ Section

Can I make this cheesecake a day in advance?

Absolutely! In fact, I recommend making this Christmas cheesecake a day ahead of your celebration. This allows the flavors to deepen and the texture to set beautifully. Just bake it, let it cool completely, and then refrigerate it covered until you’re ready to serve. It’ll be even more delightful the next day!

What can I use instead of pecans?

If you’re not a fan of pecans or have a nut allergy, don’t worry! You can easily substitute them with crushed graham crackers for extra crust, or even use walnuts if you want a different nutty flavor. For a nut-free option, just skip them altogether—the cheesecake will still be delicious!

How do I store leftovers?

To store any leftover Christmas cheesecake, simply cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It’ll stay fresh for about 3-4 days. If you have a lot of leftovers, you can also slice it and store individual pieces for a grab-and-go holiday treat!

Can I freeze the cheesecake?

Yes, you can definitely freeze your Christmas cheesecake! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can last in the freezer for up to 2 months. To enjoy, thaw it overnight in the refrigerator before serving. Easy peasy!

What toppings pair well with this cheesecake?

Oh, the topping possibilities are endless! I love to top my Christmas cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for that festive touch. Fresh berries, caramel sauce, or even a drizzle of chocolate ganache can elevate it to a whole new level. Get creative and have fun with your toppings!

Storage & Reheating Instructions

Storing your Christmas cheesecake properly is key to keeping it delicious for days to come! After it’s cooled completely, cover the cheesecake tightly with plastic wrap or aluminum foil. This will help keep it fresh and prevent any unwanted odors from the fridge from seeping in. It’ll stay good for about 3-4 days in the refrigerator, but trust me, it rarely lasts that long in my house!

If you have any slices left over, you can also wrap them individually for easy snacking later. Just make sure to label them with the date so you know when they were made!

Now, if you want to enjoy your cheesecake warm (which is a delicious option!), just slice a piece and pop it in the microwave for about 10-15 seconds. Keep an eye on it to avoid overheating! You want it to be just warm enough to bring out those creamy flavors without melting away all the goodness.

And remember, if you decide to freeze your cheesecake, wrap it up tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months! When you’re ready to enjoy, simply thaw it in the refrigerator overnight. You’ll be amazed at how wonderfully it holds its texture and flavor!

Christmas Cheesecake: 5 Irresistible Reasons to Indulge

Author: [email protected]
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 4 hours 80 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich and creamy cheesecake perfect for Christmas celebrations.

Instructions

Preheat your oven to 325°F (165°C).
Mix graham cracker crumbs and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
Beat cream cheese and sugar until smooth.
Add vanilla extract and mix well.
Add eggs one at a time, mixing after each addition.
Stir in sour cream, flour, cinnamon, and nutmeg until combined.
Pour the batter over the crust in the springform pan.
Bake for 55-60 minutes or until the center is set.
Let it cool, then refrigerate for at least 4 hours before serving.

Notes

Top with whipped cream and festive decorations.
Can be made a day in advance.
Store leftovers in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: Christmas cheesecake

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