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Christmas Cheesecake

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Classic festive cheesecake with a graham cracker crust and creamy vanilla/white-chocolate–style filling studded with red and green sprinkles for a seasonal look.

Ingredients

Scale
  • 1 1/4 cups graham cracker crumbs (about 12 full graham crackers)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar (for crust)
  • 1/8 teaspoon salt (for crust)
  • 32 ounces (4 blocks) full-fat cream cheese, room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/3 cup full-fat sour cream, room temperature
  • 1/8 teaspoon salt (for filling)
  • 2 teaspoons vanilla extract
  • 6 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 6 ounces white chocolate, chopped
  • 1/4 cup heavy cream
  • 3/4 cup red and green sprinkles (or to decorate)
  • Optional: whipped cream and additional sprinkles or M&Ms for topping

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in foil for a water bath if baking in one.
  2. Make the crust: Combine graham cracker crumbs, 3 tablespoons sugar, 1/8 teaspoon salt and melted butter in a bowl until evenly moistened; press firmly into the bottom (and 1 inch up the sides if desired) of the prepared springform pan; set aside or chill while preparing filling.
  3. Melt white chocolate with heavy cream in a microwave-safe bowl at 50% power in 30-second increments, stirring between, until smooth; set aside to cool slightly.
  4. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat cream cheese on medium-high for 1 minute until smooth; add 3/4 cup of the sugar and mix until combined, then add the remaining sugar and mix until fully incorporated.
  5. Add the cooled white chocolate mixture, sour cream, and vanilla on low speed and mix until combined.
  6. Add eggs and egg yolks two at a time on low speed, making sure each addition is incorporated before adding the next; scrape down the bowl as needed and mix until just combined—do not overmix.
  7. Fold in the red and green sprinkles gently, leaving a few to sprinkle on top after baking.
  8. Pour the filling into the prepared crust and smooth the top. Place the springform pan into a larger roasting pan and, if using a water bath, add hot water to reach about halfway up the sides of the springform.
  9. Bake at 325°F (163°C) for about 55–75 minutes, or until the edges are set and the center slightly jiggles when gently shaken; a toothpick near the center may come out with a few moist crumbs.
  10. Turn off the oven and crack the oven door; let the cheesecake cool in the oven for 1 hour to reduce cracking.
  11. Carefully remove the cheesecake from the oven and from the water bath (if used). Refrigerate at least 4 hours or preferably overnight until fully set.
  12. Before serving, release the springform, transfer to a serving plate, top with whipped cream and additional sprinkles or decorations if desired, then slice with a hot, clean knife for neat pieces.

Notes

1) Use room-temperature eggs and cream cheese for a smooth, lump-free filling. 2) To prevent cracks, avoid overmixing and cool the cheesecake gradually in the oven with the door cracked. 3) If you prefer no white chocolate, omit it and increase vanilla to 2 teaspoons and add 1/4 cup heavy cream for similar richness.

Nutrition

Find it online: https://www.receipster.com/christmas-cheesecake/

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