Ingredients I use
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
Cheesecake filling
- 24 oz cream cheese, softened (three 8‑oz bricks, full‑fat)
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3/4 cup red and green jimmies sprinkles (I avoid nonpareils because they bleed into the batter)
Topping
- Whipped cream swirls (homemade or canned)
- Red and green M&M’s
- Extra Christmas sprinkles
I make sure my cream cheese, eggs, and sour cream are at room temperature so they blend smoothly and I don’t have to overmix. I stick with jimmies sprinkles because they keep their shape and color in the oven, giving me clean, bright specks through the cheesecake.
How I make Christmas Cheesecake
I make the crust
I preheat my oven to 325°F and set out a 9‑inch springform pan. In a bowl, I mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened and the mixture looks like wet sand. I pour the crumb mixture into the pan and press it firmly and evenly across the bottom, using the bottom of a glass or measuring cup to compact it so it holds together.
I bake the crust for about 8 minutes, just until it’s lightly set and fragrant. Then I take it out of the oven and let it cool while I prepare the cheesecake batter.
I mix the cheesecake batter
In a large mixing bowl, I beat the softened cream cheese and 1 cup of sugar together until the mixture is completely smooth and fluffy, scraping down the sides and bottom of the bowl as needed so there are no lumps. I switch the mixer to low speed and add the eggs one at a time, mixing just until each egg is incorporated before adding the next so I don’t whip in too much air.
Once the eggs are in, I mix in the sour cream and vanilla extract on low speed until everything is smooth and uniform. Then I switch to a spatula and gently fold in the red and green jimmies sprinkles, stirring just enough to distribute them through the batter without overmixing or breaking them up.
I pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with an offset spatula so it’s even.
I bake and cool the cheesecake
I bake the cheesecake at 325°F for about 55–65 minutes. I start checking around the 55‑minute mark; I look for edges that are set and a center that still has a slight jiggle when I gently nudge the pan. I don’t wait for the center to be completely firm, because it will continue to set as it cools.
When it reaches that point, I turn off the oven, crack the door open slightly, and let the cheesecake sit inside for about 1 hour. This slow cooling helps prevent cracks on the surface. After an hour, I remove the cheesecake from the oven, let it cool to room temperature, then cover it and refrigerate it for at least 4 hours or, ideally, overnight until it’s fully chilled and firm.
How I decorate and serve it
Once the cheesecake is well chilled, I release the springform latch and remove the sides of the pan. I transfer the cheesecake to a serving plate if I want, or leave it on the base for easier handling. I pipe whipped cream swirls all around the outer edge of the cheesecake, spacing them evenly. I press a red or green M&M onto each swirl and then sprinkle extra Christmas sprinkles across the top and between the swirls to tie everything together.
I slice the cheesecake with a long, sharp knife, wiping the blade clean between cuts so each slice shows off the funfetti interior and neat layers. I serve it chilled, straight from the fridge, so the texture stays firm and creamy.
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