Description
Get ready to dazzle your holiday guests and delight your taste buds with the ultimate Festive Christmas Cheesecake! This show-stopping dessert is more than just a sweet treat; it’s a centerpiece that embodies the joy and warmth of the festive season.
Ingredients
Scale
- 1 1/2 cups crushed gingerbread cookies (approx. 180g)
- 1/4 cup granulated sugar for crust (approx. 50g)
- 6 tablespoons unsalted butter, melted (approx. 85g)
- 3 8-ounce packages cream cheese, softened (approx. 226g each)
- 1 cup granulated sugar for filling (approx. 200g)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 3 large eggs, room temperature
- 1/2 cup sour cream or full-fat Greek yogurt (approx. 120ml)
- 1 cup fresh or frozen cranberries (approx. 120g)
- 1/4 cup granulated sugar for swirl (approx. 50g)
- 2 tablespoons water
- 1 cup heavy whipping cream (approx. 240ml)
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract for whipped cream
- Assorted fresh cranberries
- Several fresh rosemary sprigs
- White chocolate shavings or edible glitter
- Mini gingerbread cookies
- Candy cane pieces, crushed
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the crushed gingerbread cookies and granulated sugar. Pour in the melted butter and stir until the crumbs are thoroughly moistened.
- Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let it cool completely on a wire rack.
- In a small saucepan, combine cranberries, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens (about 5-7 minutes). Let cool completely.
- Reduce oven temperature to 325°F (160°C).
- In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar, beating until well combined.
- Beat in vanilla extract, ground cinnamon, ground nutmeg, and ground cloves until just combined.
- Add eggs one at a time, beating on low speed until just incorporated. Stir in sour cream until smooth.
- Pour cheesecake batter over the cooled gingerbread crust. If using, dollop and gently swirl cooled cranberry mixture into the batter.
- Wrap the springform pan bottom and sides tightly with aluminum foil for an optional water bath. Place in a larger roasting pan and fill with hot water halfway up the sides.
- Bake for 60-75 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and let cool in oven for 1 hour.
- Remove from oven and water bath. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours or overnight.
- Once thoroughly chilled, carefully remove cheesecake from springform pan.
- In a cold bowl, whip heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- Spread or pipe whipped cream onto the cheesecake. Decorate creatively with fresh cranberries, rosemary sprigs, white chocolate shavings/edible glitter, mini gingerbread cookies, and crushed candy cane pieces.
Notes
- Make sure all ingredients are at room temperature before starting.
- For best results, chill the cheesecake overnight.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Festive Christmas Cheesecake, cheesecake, Christmas dessert, holiday recipe