New Year Cheesecake
Ring in the New Year with this show-stopping New Year Cheesecake—a creamy, crowd-pleasing dessert perfect for celebrations! Featuring a buttery graham cracker crust, velvety cream cheese filling, and a festive topping of whipped cream and colorful sprinkles, this cheesecake is as stunning as it is delicious. Baked with a water bath for a smooth and crack-free finish, this dessert requires a little patience but rewards you with a luscious, decadent bite every time. Ideal for holiday parties or intimate gatherings, this make-ahead dessert ensures you can focus on entertaining while it chills to perfection in the fridge. Celebrate in style with this irresistible New Year Cheesecake recipe!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 115 grams unsalted butter
- 50 grams granulated sugar
- 680 grams cream cheese
- 120 grams sour cream
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 3 units large eggs
- 15 grams all-purpose flour
- 240 milliliters heavy whipping cream
- 30 grams powdered sugar
- 50 grams festive sprinkles
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, mix the graham cracker crumbs and 50 grams of granulated sugar together. Add the melted butter and stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a flat glass or measuring cup to pack it tightly. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 150 grams of granulated sugar together until smooth and creamy (about 2-3 minutes).
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Beat until combined.
Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix to avoid cracking during baking.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath to help bake the cheesecake evenly).
Bake the cheesecake in the preheated oven for 1 hour and 15 minutes, or until the edges are set but the center jiggles slightly when the pan is gently shaken.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath, cover it with plastic wrap, and refrigerate for at least 6 hours or overnight for best results.
In a chilled mixing bowl, whip the heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
Gently release the cheesecake from the springform pan and transfer it onto a serving platter. Decorate with the whipped cream and sprinkle the festive sprinkles on top.
Slice the cheesecake using a sharp knife warmed under hot water, wiping the blade clean between each cut, and serve.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 30.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 106 mg | 2% | |
*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.
