My tips, tweaks, and how I serve it
I always use full‑fat brick cream cheese for the best texture; reduced‑fat or whipped versions can make the cheesecake softer and less stable. I keep the mixer on low once I start adding eggs to avoid beating in too much air, which can cause the cheesecake to rise and fall and form cracks. If I’m worried about water, I sometimes wrap the pan in foil and bake it in a water bath, but with this style I often bake it as is and rely on the low temperature and slow cooling to keep the top smooth.
When I want to tweak the flavor, I swap a little of the vanilla for almond extract for a sugar‑cookie note, or I add a thin layer of white chocolate ganache under the whipped cream for extra richness. I can also change the sprinkle colors for other holidays and keep the base recipe the same.
For serving, I like to present this cheesecake as the centerpiece of a dessert table, with extra M&M’s and sprinkles scattered on the platter. Leftovers go back into the fridge, covered, and keep well for several days; individual slices can be wrapped and frozen, then thawed in the fridge when I need an easy dessert.
FAQ: Christmas Cheesecake
Do I have to use a water bath?
I don’t have to, but a water bath can help with more even baking and fewer cracks. If I skip it, I’m extra careful not to overbake and I always cool the cheesecake slowly in the oven with the door cracked.
Why can’t I use nonpareils?
Nonpareils tend to bleed their color into the batter, especially in something as moist as cheesecake, which can turn the whole filling murky. Jimmies hold their shape and color much better, giving me clean red and green specks.
How do I know when it’s done?
I look for edges that are set and a center that still wiggles slightly when I gently move the pan. If the whole surface is firm and starting to brown, it’s probably overbaked; if the center sloshes like liquid, it needs more time.
Can I make this ahead?
Yes, I prefer to make this cheesecake at least a day ahead. It needs at least 4 hours in the fridge, but an overnight chill improves both the flavor and the texture and makes slices cleaner.
Can I use a different crust?
I can swap the graham crackers for crushed vanilla wafers, shortbread cookies, or even chocolate cookies if I want a different flavor base. I keep the same basic proportions of crumbs, sugar, and butter.
Conclusion and call to action
I love how this Christmas Cheesecake turns a classic, creamy dessert into a full‑on holiday centerpiece with just a handful of festive add‑ons—jimmies in the batter, whipped cream swirls, bright M&M’s, and extra sprinkles. I get all the satisfaction of a rich, vanilla‑scented cheesecake with a playful Christmas twist that looks just as good as it tastes.
I want you to press your graham crust, whisk up your cream cheese filling, fold in those red and green jimmies, and give the cheesecake time to chill before you crown it with whipped cream and candy. Ask your readers whether they go for almond extract, white chocolate drizzle, or different sprinkle mixes, and encourage them to rate, comment, and save the recipe so it becomes one of those December traditions they bring back to the table year after year.