Description
This Christmas Cheesecake belongs on every holiday table — rich, creamy, and beautifully festive with its warm spiced crust and bright cranberry topping. It’s a show-stopping dessert that tastes like pure Christmas joy.
Ingredients
- For the Gingerbread Crust:
- 1 1/2 cups crushed gingersnap cookies
- 5 tbsp melted butter
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 1 tbsp water
- 1 tsp orange zest (optional)
Instructions
- Make the Crust: Preheat oven to 325°F (160°C). Mix gingersnap crumbs, melted butter, brown sugar, and cinnamon. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.
- Prepare the Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, cinnamon, nutmeg, and salt. Blend until creamy. Add eggs one at a time, mixing on low speed.
- Bake: Pour filling over the crust. Bake 55–65 minutes, or until edges are set and the center is slightly jiggly. Turn oven off, crack the door, and let cheesecake rest inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Make Cranberry Topping: In a saucepan, combine cranberries, sugar, orange juice, water, and zest. Simmer 8–10 minutes until cranberries burst and sauce thickens. Cool fully.
- Assemble: Spoon cranberry topping over the chilled cheesecake and slice.
Notes
- Gingersnap crust gives a festive kick, but graham crackers work too.
- Use vanilla bean paste for a more intense vanilla flavor.
- A drizzle of white chocolate makes it extra festive.
- Chill overnight for the smoothest texture.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American