19 Festive Christmas Cheesecake Recipes Delicious

‘Tis the season for indulgence, and what better way to celebrate than with a showstopping Christmas cheesecake? Whether you crave classic flavors, festive twists, or easy no-bake options, we’ve rounded up 19 decadent recipes that’ll make your holiday dessert table shine. From peppermint swirls to gingerbread delights, these creamy creations are guaranteed to impress. Ready to find your new favorite? Let’s dig in!

Peppermint Swirl Christmas Cheesecake

This festive cheesecake is a showstopper with its creamy peppermint swirl and buttery crust—perfect for holiday gatherings!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 tsp peppermint extract
• 1/2 cup crushed peppermint candies (plus extra for garnish)
• Red food coloring (optional)

Instructions

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat 24 oz cream cheese and 3/4 cup sugar until smooth. Add 1 tsp vanilla, then eggs one at a time. Fold in 1/2 cup sour cream.
3. Swirl in peppermint: Remove 1 cup of batter; mix with 1/4 tsp peppermint extract, 1/2 cup crushed candies, and a few drops of red food coloring. Pour plain batter over crust, then dollop peppermint batter on top. Swirl with a knife.
4. Bake: Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked, then chill for 4 hours.

The contrast of cool peppermint and rich cheesecake makes every bite feel like a holiday celebration!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Eggnog Cheesecake with Nutmeg Topping

Eggnog Cheesecake with Nutmeg Topping

This creamy, spiced cheesecake tastes like holiday magic in every bite—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus extra for dusting
• 1/4 tsp salt

Instructions:

1. Prep crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make filling: Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in 1 cup eggnog, 1/4 cup flour, 1 tsp vanilla, 1/2 tsp nutmeg, and 1/4 tsp salt until just combined.
3. Bake: Pour filling over crust. Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Turn off oven; let cool inside with the door cracked for 1 hour.
4. Chill: Refrigerate for at least 4 hours. Dust with extra nutmeg before serving.

The subtle warmth of nutmeg and rich eggnog custard makes this cheesecake luxuriously smooth—no water bath needed!

Tip: For cleaner slices, dip your knife in hot water and wipe it between cuts.

Gingerbread Cheesecake with Molasses Glaze

This spiced cheesecake blends the cozy warmth of gingerbread with a velvety smooth filling, all topped with a rich molasses glaze for the ultimate holiday treat.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1 tsp ground ginger, 1/2 tsp cinnamon, 6 tbsp melted unsalted butter
• For the filling: 24 oz cream cheese (room temperature), 3/4 cup packed brown sugar, 1/2 cup sour cream, 2 tsp vanilla extract, 1 tbsp molasses, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 3 large eggs
• For the glaze: 1/4 cup molasses, 2 tbsp powdered sugar, 1 tbsp heavy cream

Instructions

1. Prep crust: Mix graham cracker crumbs, sugar, ginger, cinnamon, and melted butter. Press into a 9-inch springform pan. Bake at 325°F for 10 minutes, then cool.
2. Make filling: Beat cream cheese and brown sugar until smooth. Add sour cream, vanilla, molasses, ginger, cinnamon, and cloves. Mix in eggs one at a time until just combined. Pour over crust.
3. Bake: Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour. Chill for 4+ hours.
4. Glaze: Whisk molasses, powdered sugar, and cream until smooth. Drizzle over chilled cheesecake before serving.

The molasses glaze adds a deep, caramelized sweetness that perfectly balances the spicy gingerbread crust—no water bath needed for this fuss-free beauty!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Cranberry White Chocolate Cheesecake

This creamy, dreamy cheesecake balances tart cranberries with sweet white chocolate for a dessert that’s as stunning as it is indulgent.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted unsalted butter
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup white chocolate chips, melted
• 1 cup cranberry sauce (whole berry or jellied)
• ½ cup fresh cranberries (for garnish)

Instructions:

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake at 350°F for 8 minutes. Cool slightly.
2. Make the filling: Beat softened cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla and melted white chocolate until just combined.
3. Layer & bake: Pour half the batter over the crust. Dollop ½ cup cranberry sauce on top, swirl gently, then add remaining batter. Bake at 325°F for 45–50 minutes until the edges are set but the center jiggles slightly.
4. Chill: Cool in the oven with the door cracked for 1 hour, then refrigerate for 4+ hours. Top with remaining ½ cup cranberry sauce and fresh cranberries before serving.

The contrast between the velvety cheesecake and bursts of tart cranberry makes every bite irresistible. Tip: For cleaner slices, dip your knife in hot water before cutting!

Chocolate Peppermint Cheesecake

This creamy, festive cheesecake combines rich chocolate with cool peppermint for a holiday dessert that’s as stunning as it is delicious.

Ingredients:

• 1 ½ cups chocolate cookie crumbs (about 20 Oreos, filling removed)
• ¼ cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tsp pure vanilla extract
• ½ tsp peppermint extract
• ½ cup semi-sweet chocolate chips, melted
• ½ cup crushed peppermint candies (plus extra for garnish)

Instructions:

1. Prep: Preheat oven to 325°F. Mix chocolate cookie crumbs and melted butter, then press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla extract, and peppermint extract, then mix in eggs one at a time. Fold in melted chocolate and crushed peppermints.
3. Bake: Pour filling over crust. Bake for 50–55 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour.
4. Chill: Refrigerate for at least 4 hours (or overnight). Garnish with extra crushed peppermints before serving.

The swirl of chocolate and peppermint makes every bite feel like a holiday celebration—plus, the no-water-bath method keeps it fuss-free!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Pumpkin Spice Cheesecake with Gingersnap Crust

This Pumpkin Spice Cheesecake with Gingersnap Crust is the ultimate autumnal indulgence—silky, spiced, and nestled in a crunchy, warmly spiced crust.

• 1 ½ cups gingersnap cookie crumbs (about 30 cookies)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• ¾ cup packed brown sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

1. Preheat oven to 325°F. Mix 1 ½ cups gingersnap crumbs, ¼ cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and ¾ cup brown sugar until smooth. Add pumpkin puree, then eggs one at a time, blending after each.
3. Stir in 1 tsp vanilla, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt until fully incorporated.
4. Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.

The contrast of the velvety pumpkin filling against the snappy, spicy crust makes every bite irresistible. Tip: For clean slices, dip your knife in hot water before cutting.

Salted Caramel Christmas Cheesecake

This decadent cheesecake combines rich caramel and a touch of sea salt for a festive dessert that’s as stunning as it is delicious.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup salted caramel sauce (plus extra for drizzling)
• 1/2 tsp flaky sea salt

Instructions:

1. Preheat oven to 325°F. Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar in a bowl. Press firmly into a 9-inch springform pan.
2. Beat cream cheese until smooth. Add 3/4 cup sugar and 1 tsp vanilla, mixing well. Add eggs one at a time, blending after each.
3. Pour half the batter over the crust. Drizzle with 1/4 cup salted caramel sauce and swirl gently. Repeat with remaining batter and caramel.
4. Bake for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
5. Before serving, drizzle with extra caramel and sprinkle with 1/2 tsp flaky sea salt.

The contrast of sweet caramel and salty flakes makes every bite irresistible—perfect for holiday gatherings where you want to impress!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Cherry Almond Cheesecake with Amaretto Sauce

This Cherry Almond Cheesecake with Amaretto Sauce is a showstopper—creamy, nutty, and just boozy enough to feel indulgent without overwhelming the delicate cherry topping.

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/3 cup melted unsalted butter
• For the filling: 24 oz cream cheese (room temperature), 3/4 cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1/2 tsp almond extract
• For the topping: 1 1/2 cups pitted cherries (fresh or thawed frozen), 1 tbsp lemon juice, 2 tbsp granulated sugar
• For the sauce: 1/2 cup heavy cream, 2 tbsp amaretto liqueur, 1 tbsp powdered sugar

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla and 1/2 tsp almond extract. Pour over crust. Bake at 325°F for 45–50 minutes until set but slightly jiggly. Cool completely.
3. Cook the cherries: Simmer cherries, 1 tbsp lemon juice, and 2 tbsp sugar over medium heat for 5 minutes until syrupy. Cool, then spread over cheesecake.
4. Whisk the sauce: Warm 1/2 cup heavy cream, 2 tbsp amaretto, and 1 tbsp powdered sugar until dissolved. Drizzle over slices.

The almond extract in the filling and amaretto in the sauce create a nutty depth that balances the tart cherries perfectly—no water bath required for this fuss-free beauty!

Tip: For cleaner slices, chill the cheesecake overnight before topping.

Eggnog Cheesecake with Rum Glaze

This creamy, spiced cheesecake tastes like holiday magic—with a boozy glaze that takes it over the top.

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 cup dark rum
• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 325°F. Mix 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter until combined. Press firmly into a 9-inch springform pan.
2. Beat cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, then blend in eggnog, 1 tsp vanilla extract, 1/2 tsp nutmeg, and 1/4 tsp cinnamon. Pour over crust.
3. Bake for 50–55 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
4. Whisk 1/4 cup rum into 1/2 cup powdered sugar until smooth. Drizzle over cheesecake before serving.

The rum glaze caramelizes slightly against the chilled cheesecake, creating a grown-up contrast to the cozy eggnog flavor.

Tip: For a non-alcoholic version, swap the rum with 2 tbsp eggnog + 1/2 tsp rum extract.

White Chocolate Raspberry Cheesecake

This dreamy cheesecake combines creamy white chocolate with tart raspberry swirls for a dessert that’s as stunning as it is indulgent.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ⅓ cup unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 8 oz white chocolate, melted and slightly cooled
• ½ cup raspberry preserves, warmed

Instructions:

1. Prep: Preheat oven to 325°F. Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into a 9-inch springform pan.
2. Filling: Beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then vanilla. Fold in melted white chocolate until just combined.
3. Swirl: Pour filling over crust. Dollop warmed raspberry preserves on top and swirl with a knife.
4. Bake: Bake for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill for 4+ hours.

The velvety white chocolate balances the raspberry’s zing, while the no-water-bath method keeps prep simple without sacrificing that classic creamy texture.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts!

Spiced Apple Cheesecake with Cinnamon Streusel

This Spiced Apple Cheesecake with Cinnamon Streusel is a dreamy twist on classic cheesecake, with warm autumn spices and a buttery crumb topping that’ll have everyone asking for seconds.

• For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp melted butter
• For the filling: 2 (8 oz) packages cream cheese (softened), ½ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp ground nutmeg
• For the apple layer: 2 medium apples (peeled and diced), 2 tbsp brown sugar, 1 tsp lemon juice, ½ tsp ground cinnamon
• For the streusel: ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup cold butter (cubed), ½ tsp ground cinnamon

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake at 350°F for 8 minutes. Cool slightly.
2. Make the filling: Beat 2 packages cream cheese and ½ cup granulated sugar until smooth. Add 2 eggs, 1 tsp vanilla extract, 1 tsp cinnamon, and ¼ tsp nutmeg; mix until just combined. Pour over crust.
3. Sauté the apples: In a skillet, cook 2 diced apples with 2 tbsp brown sugar, 1 tsp lemon juice, and ½ tsp cinnamon over medium heat for 5 minutes until tender. Spoon over filling.
4. Add the streusel: Combine ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and ½ tsp cinnamon with a fork until crumbly. Sprinkle over apples.
5. Bake: Bake at 325°F for 45–50 minutes until the edges are set but the center jiggles slightly. Cool completely before chilling for 4 hours.

The magic here? The streusel adds a cozy crunch that contrasts perfectly with the creamy spiced filling. Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Chocolate Hazelnut Cheesecake with Ferrero Topping

This decadent cheesecake combines rich chocolate, creamy filling, and crunchy Ferrero Rocher for a dessert that feels straight out of a fancy bakery—but is totally doable at home!

Ingredients:

• 1 1/2 cups chocolate cookie crumbs (like Oreo)
• 1/4 cup melted unsalted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped Ferrero Rocher candies
• 1/4 cup chopped toasted hazelnuts

Instructions:

1. Preheat oven to 325°F. Mix 1 1/2 cups chocolate cookie crumbs and 1/4 cup melted butter, then press into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 1 cup sugar until smooth. Blend in 1/2 cup chocolate hazelnut spread, then add eggs one at a time. Stir in 1 tsp vanilla and 1/4 tsp salt.
3. Pour filling over crust. Bake for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
4. Top with chopped Ferrero Rocher and hazelnuts before serving.

The magic here? That silky Nutella swirl in the filling and the crackle of Ferrero topping—it’s like biting into a cheesecake-shaped truffle!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Pomegranate Cheesecake with Chocolate Drizzle

This creamy cheesecake gets a festive upgrade with tart pomegranate arils and a rich chocolate drizzle—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz cream cheese, softened
• ¾ cup sour cream
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup pomegranate arils (plus extra for garnish)
• ¼ cup semi-sweet chocolate chips, melted

Instructions:

1. Prep crust: Mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup sugar. Press into a 9-inch springform pan. Chill 15 minutes.
2. Make filling: Beat cream cheese, ¾ cup sour cream, and 1 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla. Fold in ½ cup pomegranate arils.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill 4 hours.
4. Finish: Drizzle with melted chocolate and extra pomegranate arils before serving.

The juicy burst of pomegranate cuts through the richness of the cheesecake, while the chocolate adds just enough decadence. It’s a showstopper that balances sweet and tart like a dream.

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Maple Pecan Cheesecake with Bourbon Glaze

This decadent cheesecake combines rich maple sweetness, buttery pecans, and a boozy bourbon glaze for a dessert that’s pure indulgence.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup finely chopped pecans
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• ¾ cup pure maple syrup
• ½ cup packed light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup bourbon
• ¼ cup heavy cream
• ½ cup powdered sugar
• Extra pecans for garnish (optional)

Instructions:

1. Prep crust: Mix graham cracker crumbs, chopped pecans, granulated sugar, and melted butter. Press into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Make filling: Beat cream cheese, maple syrup, and brown sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust. Bake at 325°F for 45–50 minutes until set but slightly jiggly. Cool completely.
3. Glaze: Simmer bourbon and heavy cream in a small saucepan for 2 minutes. Whisk in powdered sugar until smooth. Drizzle over cooled cheesecake and top with pecans.

The bourbon glaze caramelizes slightly as it sets, adding a glossy finish and deep flavor that balances the maple’s sweetness.

Tip: For cleaner slices, chill the cheesecake for 4 hours before serving and wipe your knife between cuts.

Chai Spice Cheesecake with Cardamom Crust

This creamy, warmly spiced cheesecake is like a hug in dessert form—perfect for cozy nights in or impressing guests with its aromatic twist.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1 tsp ground cardamom, 6 tbsp melted unsalted butter
• For the filling: 3 (8 oz) packages cream cheese (softened), 3/4 cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/8 tsp black pepper

Instructions

1. Prep the crust: Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and 1 tsp cardamom in a bowl. Stir in melted butter until evenly moist. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/8 tsp black pepper until just combined.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The black pepper adds a subtle kick that balances the sweetness, while the cardamom crust ties all those chai flavors together beautifully.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Lemon Meringue Cheesecake with Candied Citrus

This dreamy dessert combines the tangy brightness of lemon curd with the creamy richness of cheesecake, all topped with a cloud of toasted meringue and jewel-like candied citrus.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup prepared lemon curd
• 3 egg whites
• 1/4 tsp cream of tartar
• 1/2 cup superfine sugar
• 1/2 cup mixed citrus slices (lemon, orange, or grapefruit), thinly sliced
• 1/4 cup water
• 1/4 cup granulated sugar

Instructions

1. Prep crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9″ springform pan. Bake at 350°F for 8 minutes. Cool.
2. Make filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust. Bake at 325°F for 45 minutes until set. Cool completely.
3. Candy citrus: Simmer citrus slices, water, and 1/4 cup sugar for 15 minutes until translucent. Drain on a rack.
4. Top & torch: Spread lemon curd over cooled cheesecake. Beat egg whites and cream of tartar to soft peaks, gradually add superfine sugar until stiff. Pipe or spread meringue, torch until golden. Garnish with candied citrus.

The contrast of crisp meringue, velvety filling, and chewy citrus makes every bite a mini celebration. Tip: For cleaner slices, dip your knife in hot water between cuts!

Dark Chocolate Orange Cheesecake with Grand Marnier

This rich, velvety cheesecake blends bittersweet chocolate and bright citrus with a boozy kick—perfect for impressing guests or treating yourself.

Ingredients

• 1 ½ cups chocolate cookie crumbs (like Oreo)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz cream cheese, softened
• ¾ cup sour cream
• 1 cup dark chocolate chips, melted
• ¾ cup granulated sugar
• 3 large eggs
• 2 tbsp Grand Marnier
• 1 tbsp orange zest
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prep crust: Mix 1 ½ cups chocolate cookie crumbs, 6 tbsp melted butter, and ¼ cup sugar. Press into a 9-inch springform pan. Chill 15 minutes.
2. Make filling: Beat 24 oz cream cheese and ¾ cup sugar until smooth. Add ¾ cup sour cream, 1 cup melted dark chocolate, 3 eggs, 2 tbsp Grand Marnier, 1 tbsp orange zest, 1 tsp vanilla, and a pinch of salt. Mix just until combined.
3. Bake: Pour filling over crust. Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then refrigerate overnight.

The Grand Marnier deepens the orange-chocolate harmony, while the overnight chill gives this cheesecake its signature dense-yet-creamy texture.

Tip: Garnish with candied orange peel or a drizzle of chocolate ganache for extra flair.

Strawberry Champagne Cheesecake with Sparkling Topping

This elegant cheesecake combines the sweetness of strawberries with the bubbly sophistication of champagne—perfect for celebrations or a fancy dessert night!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/3 cup champagne (or sparkling wine)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1/2 cup champagne reduction (simmer 1 cup champagne until reduced by half)

Instructions

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat 24 oz cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in 1/2 cup sour cream, 1/3 cup champagne, and 1 tsp vanilla. Fold in diced strawberries.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
4. Top it off: Drizzle with 1/2 cup champagne reduction just before serving.

The champagne reduction adds a glossy, grown-up sweetness that pairs perfectly with the creamy strawberry filling—no one will guess how simple it is!

Tip: For extra sparkle, garnish with edible gold flakes or fresh strawberry slices.

Tiramisu Cheesecake with Espresso Drizzle

This dreamy mashup combines the creamy richness of cheesecake with the bold coffee kick of tiramisu—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups crushed ladyfinger cookies
• 5 tbsp melted unsalted butter
• ¼ cup granulated sugar
• 2 (8 oz) packages cream cheese, softened
• ¾ cup mascarpone cheese
• ½ cup heavy cream
• ⅔ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup strong brewed espresso, cooled
• 1 tbsp cocoa powder (for dusting)

Instructions:

1. Prep crust: Mix crushed ladyfingers, melted butter, and granulated sugar. Press into a 9-inch springform pan. Chill 15 minutes.
2. Make filling: Beat cream cheese, mascarpone, heavy cream, powdered sugar, and vanilla until smooth (3–4 minutes). Spread over crust.
3. Drizzle & chill: Slowly pour espresso over the filling, letting it sink in slightly. Refrigerate 4 hours (or overnight).
4. Serve: Dust with cocoa powder just before slicing.

The espresso drizzle seeps into the creamy layers, creating a tiramisu-like depth without the fuss of layering. Tip: For extra decadence, add a splash of Kahlúa to the espresso!

Conclusion

With 19 delightful Christmas cheesecake recipes, there’s something here for every festive craving! Whether you’re baking for family, friends, or just treating yourself, these desserts are sure to spread holiday cheer. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy baking—and Merry Christmas!