There is something magical about a Christmas dessert that feels both nostalgic and festive, and this Christmas Cheesecake does exactly that. It's creamy, snowy-smooth, and dotted with cheerful red and green sprinkles that melt gently into the batter as it bakes. Every slice feels like a cozy holiday moment, especially when the whipped cream swirls catch the light.
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I've made this version many times over the years, always tweaking small details to get the texture just right. This one is silky, rich, and wonderfully balanced with a buttery graham cracker crust. If you're dreaming of a show-stopping holiday centerpiece, this Christmas Cheesecake is it. Ready to bake? Let's get started.
Why You'll Love This Christmas Cheesecake
- Classic holiday flavors with a festive twist
- Smooth, velvety filling that cuts beautifully
- Oven-tested method for a crack-free top
- Perfect for make-ahead entertaining
- Family-friendly and crowd-pleasing
- Looks stunning on any holiday table
Ingredients
Crust
- 12 graham crackers, crushed
- 8 tablespoons unsalted butter, melted
- 1.5 tablespoons granulated sugar
- Pinch of salt
Filling
- 6 ounces white chocolate
- ¼ cup heavy cream
- 1 ½ cups granulated sugar
- 32 ounces cream cheese, room temperature
- ⅓ cup sour cream
- 6 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cup red and green sprinkles
Topping
- Whipped cream
- Red and green M&Ms or additional sprinkles
Ingredient Notes and Substitutions
- Cream cheese: Make sure it is truly at room temperature so the filling turns out smooth. Cold cream cheese creates lumps.
- White chocolate: Use a bar or high-quality chips; lower-quality chips can seize.
- Sprinkles: Choose jimmies, not nonpareils. Nonpareils bleed easily into the batter.
- Crust shortcuts: If you prefer, use store-bought graham cracker crumbs.
- Sour cream: Full-fat works best. Greek yogurt can be swapped in if needed.
Instructions
- Prepare the pan and oven.
Grease a 9-inch springform pan and preheat the oven to 325°F. I usually use a light mist of baking spray, but butter works beautifully too. - Make the crust.
Stir together the crushed graham crackers, sugar, and salt. Add the melted butter and mix until everything feels like damp sand. Press it firmly into the bottom of the pan, letting the crust climb slightly up the sides if you like. - Bake the crust.
Bake for 13 minutes. Leave the oven at 325°F and move the rack to the lower middle position. - Melt the white chocolate.
In a microwave-safe bowl, combine the white chocolate and heavy cream. Heat on 50 percent power for 30 seconds at a time, stirring gently between each interval, until smooth and glossy. Set aside to cool slightly. - Beat the cream cheese.
In a stand mixer, beat the cream cheese on medium-high for 1 minute, just until it loosens. Add half of the sugar and mix until combined. Add the remaining sugar and the salt, mixing until the texture looks light and smooth. - Add the wet ingredients.
Reduce the speed to low. Add the sour cream, the melted white chocolate mixture, and the vanilla. Scrape down the bowl once or twice so everything blends evenly. - Incorporate the eggs.
Add the eggs and yolks two at a time, letting each addition blend fully before adding the next. The batter should look creamy and slightly thick. - Fold in the sprinkles.
Gently fold the sprinkles into the batter. The color always makes me smile at this step. - Prepare the water bath.
Wrap the outside of the springform pan with two layers of foil. Set the pan in a large roasting pan and pour in boiling water until it reaches about 2 inches up the sides. - Bake the cheesecake.
Pour the batter into the crust. Smooth the top and pop any large bubbles with a knife tip. Bake for 15 minutes at 325°F, then lower the temperature to 225°F and bake for 90 to 110 minutes.
Pro Tips for Success
Top Tip
- Bring everything to room temperature for the smoothest filling.
- Don't rush the cooling stage; it helps prevent cracks.
- Use a real thermometer to test the center. Visual cues can be misleading.
- Wrap the pan tightly for the water bath so moisture stays out.
- Let the cheesecake chill overnight if you want the cleanest slices.
Storage and Reheating
- Store in the refrigerator for up to 3 days.
- Freeze individual slices for up to 2 months, wrapped tightly.
- Thaw in the fridge overnight. Cheesecake is best served chilled, not reheated.
Make Ahead and Freezing
This is a wonderful make-ahead holiday dessert. Bake the cheesecake, cool fully, and refrigerate overnight. For longer storage, freeze the whole cheesecake without toppings, wrapped in layers of plastic and foil. Add whipped cream just before serving.
Tips and Variations
- Peppermint twist: Fold crushed peppermint candy into the batter.
- Chocolate crust: Swap graham crackers for chocolate wafers.
- Quick version: Use a store-bought crust and skip the water bath.
- Lighter version: Use light cream cheese and Greek yogurt in place of sour cream.
- Presentation idea: Pipe whipped cream in stars and tuck mini candy canes around the edges.
FAQs
Yes, but the texture may be slightly less creamy and the top may crack. The water bath helps regulate the heat.
Aim for an internal temperature of 150°F. The center should still wobble slightly.
Absolutely. Freeze without toppings for best results.
Use jimmies. Nonpareils tend to melt quickly and tint the batter.
You can, but it will change the color and flavor. White chocolate keeps the classic creamy look.
📖 Recipe
Christmas Cheesecake
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 6 hours (including chilling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
There is something magical about a Christmas dessert that feels both nostalgic and festive, and this Christmas Cheesecake does exactly that. It's creamy, snowy-smooth, and dotted with cheerful red and green sprinkles that melt gently into the batter as it bakes.
Ingredients
- 12 graham crackers, crushed
- 8 tablespoons unsalted butter, melted
- 1.5 tablespoons granulated sugar
- Pinch of salt
- 6 ounces white chocolate
- ¼ cup heavy cream
- 1 ½ cups granulated sugar
- 32 ounces cream cheese, room temperature
- ⅓ cup sour cream
- 6 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cup red and green sprinkles
- Whipped cream (for topping)
- Red and green M&Ms or additional sprinkles (for topping)
Instructions
- Grease a 9-inch springform pan and preheat the oven to 325°F.
- Stir together crushed graham crackers, sugar, and salt. Add melted butter and mix until it resembles damp sand. Press into the pan.
- Bake the crust for 13 minutes. Leave oven at 325°F.
- Microwave white chocolate and heavy cream in 30-second intervals on 50% power until smooth. Set aside to cool.
- Beat cream cheese on medium-high for 1 minute. Add half the sugar, then the rest and the salt, mixing until smooth.
- On low speed, add sour cream, melted white chocolate, and vanilla. Scrape the bowl to mix evenly.
- Add eggs and yolks two at a time, mixing fully between each addition.
- Gently fold in red and green sprinkles.
- Wrap the springform pan in foil. Set in a roasting pan and pour boiling water halfway up the sides.
- Pour batter into crust. Smooth top. Bake at 325°F for 15 minutes, then reduce to 225°F and bake for 90-110 minutes until center jiggles and internal temp is 150°F.
- Cool on wire rack for 3 hours, then refrigerate at least 4 hours.
- Before serving, top with whipped cream and sprinkles or M&Ms.
Notes
Make sure all ingredients are at room temperature. Chill overnight for clean slices. Use jimmies instead of nonpareils to avoid color bleeding. Cheesecake can be frozen without toppings for up to 2 months and should be thawed overnight in the fridge. Best served cold.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 270mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg
Serving Suggestions
Bring the cheesecake out just before serving so the filling stays cold and silky. Add festive toppings, slice cleanly with a warm knife, and serve with hot cocoa, mulled cider, or a holiday espresso. It's a gorgeous centerpiece for any Christmas gathering.
Nutrition and Notes
- Yield: 12 generous slices
- Skill level: Intermediate but very doable with the step-by-step method
- Tested four times to perfect the texture and bake time
Reader Reviews
"Made this for our Christmas Eve party and there wasn't a crumb left. The texture was dreamy." - Megan
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