Description
This Magical Christmas Cheesecake is the kind of dessert that instantly feels like the holidays. It’s rich, creamy, beautifully decorated, and guaranteed to steal the spotlight at any festive gathering. If you want a dessert that looks impressive and tastes incredible, this one delivers every single time.
With a buttery graham cracker crust, a silky white chocolate cheesecake filling, and cheerful red-and-green sprinkles, this dessert feels straight out of a Christmas movie. The best part? The step-by-step process makes it totally achievable, even if cheesecake usually feels intimidating.
Let’s make something magical. 🎄✨
Ingredients
Scale
For the Crust
- 12 graham crackers, crushed into fine crumbs
- 8 tablespoons unsalted butter, melted
- 1½ tablespoons granulated sugar
- A small pinch of salt
For the Cheesecake Filling
- 6 ounces white chocolate
- ¼ cup heavy cream
- 1½ cups granulated sugar
- 32 ounces cream cheese, softened to room temperature
- ⅓ cup sour cream
- 6 large eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cup red and green sprinkles
For Decorating
- Whipped cream
- Red and green M&M’s or festive sprinkles
Instructions
- Prepare the Crust
- Preheat your oven to 325°F and grease a 9-inch springform pan with butter or nonstick spray.
- In a bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until everything is evenly coated and resembles damp sand.
- Press the mixture firmly into the bottom of the pan (you can bring it slightly up the sides if you like). Bake for 13 minutes, then set aside to cool.
- Melt the White Chocolate
- Place the white chocolate and heavy cream into a microwave-safe bowl. Heat at 50% power for 30 seconds, stir, and repeat until smooth and glossy. Set aside to cool slightly.
- Mix the Cheesecake Base
- Using a stand mixer or hand mixer, beat the cream cheese on medium speed for about 1 minute until smooth.
- Add half of the sugar and mix well. Add the remaining sugar and mix again until creamy. Blend in the salt.
- Add the Creamy Ingredients
- With the mixer on low speed, pour in the melted white chocolate mixture, followed by the sour cream and vanilla. Mix until just combined, scraping the bowl as needed.
- Add Eggs
- Add the eggs and yolks two at a time, mixing gently after each addition. Don’t rush this step — slow mixing helps prevent cracks later.
- Fold in the Sprinkles
- Using a spatula, gently fold the red and green sprinkles into the batter. Try not to overmix so the colors stay vibrant.
- Prepare the Water Bath
- Wrap the bottom of the springform pan tightly with two layers of foil to prevent leaks. Place the pan inside a large roasting pan.
- Pour the cheesecake batter over the crust. Lightly tap the pan to release air bubbles, popping any large ones with a toothpick.
- Carefully pour hot water into the roasting pan until it reaches about 2 inches up the sides of the springform pan.
- Bake the Cheesecake
- Bake at 325°F for 15 minutes, then reduce the oven temperature to 225°F and continue baking for 90–110 minutes.
- The cheesecake should still jiggle slightly in the center when done — that’s exactly what you want.
- Cool Slowly
- Remove the cheesecake from the oven and place it on a wire rack. Run a knife gently around the edges to loosen it from the pan.
- Let it cool at room temperature for 3 hours, then refrigerate for at least 4 hours or overnight.
- Decorate and Serve
- Once chilled, decorate with whipped cream, festive candies, and extra sprinkles. Slice, serve, and watch everyone smile.
Notes
- Room temperature ingredients matter. Cold cream cheese or eggs can create lumps.
- Don’t rush the process. Slow baking and cooling prevent cracks.
- Use a water bath. It keeps the cheesecake smooth and creamy.
- Clean your knife between slices for picture-perfect cuts.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
Nutrition
- Calories: 684 kcal
- Sugar: 51 g
- Sodium: 404 mg
- Fat: 46 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 223 mg