Christmas Cheesecake
Indulge in the festive flavors of the season with this luscious Christmas Cheesecake! Featuring a spiced gingerbread cookie crust and a velvety cream cheese filling subtly enhanced with cinnamon and vanilla, this holiday dessert is as elegant as it is irresistible. Crowned with a tangy-sweet cranberry-orange topping and dazzling sugared cranberries, each bite delivers a perfect balance of creamy richness and fruity brightness. Baked in a water bath for a crack-free finish and chilled to creamy perfection, this cheesecake is ideal for holiday gatherings or as a show-stopping centerpiece for your Christmas table. Whether you’re looking for a unique spin on classic cheesecake or a festive treat to impress your guests, this Christmas Cheesecake will be a holiday favorite for years to come!
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Recipe Information
Ingredients
- 300 grams Gingerbread cookies
- 110 grams Unsalted butter, melted
- 800 grams Cream cheese, softened
- 200 grams Granulated sugar
- 240 ml Sour cream
- 2 teaspoons Vanilla extract
- 4 Eggs
- 1 teaspoon Ground cinnamon
- 250 grams Fresh cranberries
- 120 ml Orange juice
- 50 grams Powdered sugar, for sugared cranberries
- 50 grams Granulated sugar, for sugared cranberries
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and wrap the bottom with two layers of aluminum foil to prevent leaks.
In a food processor, crush the gingerbread cookies into fine crumbs. Mix the crumbs with the melted butter until evenly combined.
Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Beat in sour cream, vanilla extract, and cinnamon until well combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent cracks in the cheesecake.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Place the springform pan into a larger roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
Bake the cheesecake for 70–80 minutes or until the center is just set and still slightly jiggly.
Turn off the oven, crack open the door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracking.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight for best results.
To make the cranberry topping, combine fresh cranberries, orange juice, and 50g granulated sugar in a saucepan. Cook over medium heat until the cranberries burst and the mixture thickens (about 10 minutes). Cool completely.
For sugared cranberries, rinse the cranberries under water and toss them in powdered sugar. Then roll them in granulated sugar to coat and let dry for 1 hour.
Before serving, spread the cranberry sauce evenly over the top of the cheesecake. Garnish with sugared cranberries and serve chilled.
Nutrition Facts
Calories |
6988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.5 g | 608% | |
| Saturated Fat | 275.7 g | 1378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2115 mg | 705% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 633.8 g | 230% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 491.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1564 mg | 120% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2175 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
