I cherish the holiday season and one of the things that I look forward to is a delicious rich cheesecake. It seems like there is no Christmas without a delectable cheesecake. The combination of creamy and festive flavors is simply delicious and everyone wants it.
To be honest, I have been working on the Christmas cheesecake recipes for quite a few years now, and I truly believe that I’ve got some real gems for you. From delicious peppermint to chocolate cranberry this is sure to tickle your taste buds and make the holiday parties even more fun.
Come with me and let me show you the best Christmas cheesecakes that you can prepare any day to make your festive days more fun.
The 9 Best Christmas Cheesecake Recipes and recipes
1. Gingerbread Cheesecake
Gingerbread cheesecake is a cherished delicacy for me among the holiday desserts. The blend between the smoothness of the cheesecake cream and the ingredients in a gingerbread cookie is appealing.
I absolutely love rendering that authentic gingerbread taste in my deserts using applesauce, molasses, ginger, and all that jazz. Ingredients such as crushed gingersnap cookies are quite essential for the crust.
Ingredients
- 1 1/2 cups gingerbread cookie crumbs (about 20 cookies)
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix the gingerbread cookie crumbs and melted butter until combined. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, molasses, and vanilla extract, and beat until just combined.
4. Add the ground ginger, cinnamon, nutmeg, and cloves to the cream cheese mixture, and stir until evenly distributed.
5. Pour the batter over the crust in the springform pan. Smooth the top with a spatula.
6. Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 4 hours before serving.
2. Peppermint Bark Cheesecake
I love the holiday season as I get a reason to feast on peppermint flavored treats. Just picture a thick cream cheese filling combined with delicious peppermint essence.
To take it a notch higher, I add crushed candy canes here and there which give it a very nice crunch. A chocolate cookie crust?
Oh yes, please! Add a cloud of whipped cream and huge pieces of peppermint bark and it becomes pure bliss
Ingredients
- 24 chocolate sandwich cookies, crushed
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup peppermint bark, chopped
- 1/2 cup crushed candy canes
Instructions
1. Preheat the oven to 325°F (163°C). Mix the crushed chocolate sandwich cookies and melted butter in a bowl, then press into the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and mix until combined.
3. Add the eggs one at a time, beating after each addition. Then, mix in the sour cream and heavy cream until fully incorporated.
4. Gently fold in the chopped peppermint bark. Pour the cheesecake batter over the cookie crust in the springform pan.
5. Bake for about 50-60 minutes or until the center is set and the top is lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for an hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, sprinkle with crushed candy canes. Enjoy your festive peppermint bark cheesecake!
3. Eggnog Cheesecake
What is more fun than preparing a festive dessert that adds fun and warmth to whatever celebration it is made for? For mine, it is always cold rich cream cheese, a little dark rum for that festive zeal and of course a very liberal sprinkling of nutmeg to recreate the feeling of winter holidays In its such definition.
The moment I feel slightly restrained from spooning this delightful and rich creamy delicacy, a miniscule amount of vanilla extract along with a dash of sugar comes to the rescue
Ingredients
- 2 cups ginger snap cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3/4 cup eggnog
- 2 large eggs
- 2 tablespoons rum (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 325°F (163°C). Combine the ginger snap cookie crumbs and 1/4 cup sugar in a bowl. Add the melted butter and mix until well combined. Press the mixture into the bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and flour, mixing well.
3. Add the eggnog, eggs, rum (if using), vanilla extract, and nutmeg. Beat until smooth and fully combined.
4. Pour the cream cheese mixture over the crust in the springform pan. Place the pan on a baking sheet to catch any drips.
5. Bake in the preheated oven for about 50-60 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the center.
6. Turn off the oven, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour. Afterward, chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
4. Cranberry Swirl Cheesecake
Among the desserts I like, there is always one that would outshine all others: a cheesecake with a swirl of cranberry on top. There is something remarkable on the combination of fresh cranberries, cream cheese and a little bit of vanilla extract.
As far as I am concerned, adding a buttery graham cracker crust makes this dessert an absolute delight that everyone would treasure.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 cups fresh cranberries
- 1/2 cup granulated sugar (for cranberry sauce)
- 1/4 cup water
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
1. Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press onto the bottom of a springform pan.
2. In a saucepan, combine cranberries, 1/2 cup sugar, and 1/4 cup water. Cook until cranberries burst and the mixture thickens. Stir in cornstarch mixture and cook until clear. Set aside to cool.
3. Beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix. Add eggs one at a time, blending well after each.
4. Add sour cream and heavy cream, mixing until smooth. Pour half the batter over the crust. Drop half the cranberry sauce in small spoonfuls over the batter. Swirl gently with a knife.
5. Pour remaining batter over the first layer. Repeat with remaining cranberry sauce and swirl again.
6. Bake for 55-65 minutes or until the center is almost set. Cool completely before refrigerating at least 4 hours. Serve chilled.
5. White Chocolate Raspberry Cheesecake
There’s something truly special about a dessert that combines the rich creaminess of white chocolate with the vibrant tanginess of raspberries. When crafting this delightful treat, ingredients like luscious cream cheese and crunchy graham cracker crust are essential.
Adding fresh, juicy raspberries and a high-quality white chocolate bar elevates it to perfection. The blend of these delicious elements always creates an exquisite experience I can’t resist.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup butter, melted
- 2 cups white chocolate, chopped
- 1/2 cup half-and-half cream
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- 1 cup fresh raspberries
Instructions
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Combine the chocolate cookie crumbs and melted butter, press into the bottom of the springform pan.
3. Melt white chocolate with half-and-half in a double boiler, stirring until smooth. Remove from heat to cool.
4. In a large bowl, mix cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and melted chocolate mixture.
5. Pour half of the batter over the crust. Spoon half of the raspberry preserves in small dollops over the batter. Pour the remaining cheesecake batter over the preserves, and spoon the remaining preserves on top. Swirl the batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes, or until filling is set. Cool in pan on a wire rack. Refrigerate for at least 8 hours before removing from the pan. Garnish with fresh raspberries before serving.
6. Caramel Apple Cheesecake
This has to be one of my best dessert creations. The way creamy cheesecake and delicious apples with a caramel coating are combined makes the dessert downright unbeatable.
More often than not, I use fresh, crunchy apples and combine them with an extreme quantity of brown sugar and cinnamon. Especially use this vanilla extract in the cheesecake batter as a separate matter of fact.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 medium apples, peeled, cored, and chopped
- 1/4 cup caramel sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Caramel sauce for drizzling
- Whipped cream for topping (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. Beat the cream cheese and 1 cup sugar together until smooth. Add the vanilla extract. Then, add eggs one at a time, beating well after each addition.
3. Stir in the chopped apples, 1/4 cup caramel sauce, ground cinnamon, and ground nutmeg to blend evenly.
4. Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
5. Bake for 55-60 minutes, or until the center is almost set. Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Refrigerate for at least 4 hours, preferably overnight.
6. Drizzle caramel sauce over the cheesecake before serving. Add a dollop of whipped cream on top if desired.
7. Candy Cane Cheesecake
There is something very captivating about this festive flavor that I can’t help but admire: the peppermint cheesecake with whipped cream excellently adds variation. Gravy candy canes are one of the many ingredients that I simply love: they provide a holiday spirit and a nice crunch to the structures.
A mixture of cream cheese and sour cream can also be something you would see me use to add that nice creamy feel.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup crushed candy canes, plus more for garnish
- Whipped cream, for garnish
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition.
4. Blend in the sour cream, vanilla extract, and peppermint extract until well combined. Gently fold in the crushed candy canes.
5. Pour the cheesecake batter over the prepared crust. Bake for 55-60 minutes, or until the center is almost set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Before serving, garnish with whipped cream and additional crushed candy canes. Enjoy your festive Candy Cane Cheesecake!
8. Chocolate Hazelnut Cheesecake
When I have an urge for something sweet, especially desserts, I normally think of a very sumptuous dessert that is neither a pudding nor a cake, but something that combines cream, chocolate, and hazelnut simultaneously. I think ingredients such as non-fat, creamy cheese, luscious chocolate, and crunchy hazelnuts will upgrade any cheesecake.
As if all this isn’t enough, getting a buttery graham cracker crust and adding a dash of vanilla, makes it a temptation I can’t resist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate hazelnut spread (like Nutella)
- 1/4 cup heavy cream
- 1/2 cup toasted hazelnuts, chopped
Instructions
1. Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
2. Beat the cream cheese and 1 cup sugar together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and chocolate hazelnut spread until thoroughly combined.
3. Pour the cheesecake batter over the crust in the springform pan. Spread it evenly.
4. Bake for 55-60 minutes, or until the center is set and the top appears slightly dry. Remove from oven and allow to cool completely in the pan on a wire rack.
5. Once cooled, prepare the topping by heating the heavy cream in a small saucepan until it begins to simmer. Remove from heat and stir in the remaining chocolate hazelnut spread until smooth.
6. Pour the topping over the cooled cheesecake and spread it evenly. Sprinkle chopped toasted hazelnuts on top. Refrigerate for at least 4 hours or overnight before serving.
9. Spiced Pumpkin Cheesecake
I love the cozy warmth that comes with a seasonal treat. Mine includes a perfect blend of creamy pumpkin puree, fragrant cinnamon, and a hint of nutmeg.
The mixture of cream cheese and sugar adds just the right amount of sweetness. A touch of ginger gives that extra kick, turning each bite into a comforting indulgence.
This spiced autumn dessert is a personal fall tradition.
Ingredients
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- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
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Instructions
1. Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
2. In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar and beat until creamy. Blend in the vanilla extract.
3. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, cinnamon, nutmeg, cloves, and ginger, and mix until well combined.
4. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 60 minutes or until the center is set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
6. Remove from the oven and refrigerate for at least 4 hours or overnight before serving. Remove the cheesecake from the springform pan, slice, and enjoy.