Like a warm kitchen timer that signals the start of family dessert, a holiday cheesecake can set the whole mood for your meal. You’ll find 15 reliable cheesecake ideas that fit different tastes and easy prep levels, from a classic New York style with cranberry compote to peppermint bark and gingerbread crusts. Each recipe lists ingredients, simple steps, and timing so you can pick one and get baking with confidence.
Classic New York-Style Cheesecake With Cranberry Compote
A luxuriously creamy New York–style cheesecake topped with bright cranberry compote—perfect for a festive centerpiece.
Ingredients:
- 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- 1/4 cup (50 g) granulated sugar (for crust)
- 6 tbsp (85 g) unsalted butter, melted
- 4 (8 oz / 225 g) packages full-fat cream cheese, room temperature
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp all-purpose flour (optional, for stability)
- 4 large eggs, room temperature
- 2/3 cup (160 ml) sour cream, room temperature
- 2/3 cup (160 ml) heavy cream, room temperature
- 2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- Pinch of salt
Cranberry Compote:
- 12 oz (340 g) fresh or frozen cranberries
- 1/2 to 3/4 cup (100–150 g) granulated sugar (adjust to taste)
- 1/2 cup (120 ml) water
- 1 tsp orange zest (optional)
- 1 tbsp orange juice or 1 tsp lemon juice
How to Make:
- Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until moistened. Press firmly into the pan bottom; chill while you make the filling.
- Beat cream cheese on medium speed until very smooth, scraping the bowl so no lumps remain.
- Add 1 1/4 cups sugar and the flour (if using); beat until combined and smooth.
- Add eggs one at a time, mixing gently and scraping the bowl between additions—don’t overbeat.
- Mix in sour cream, heavy cream, vanilla, lemon juice, and a pinch of salt until silky and homogenous.
- Pour filling over chilled crust. Tap the pan gently to release air bubbles.
- Bake in center of oven 55–70 minutes, until edges are set and center jiggles slightly when shaken. A water bath is optional for a smoother top.
- Turn oven off, crack oven door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and run a thin knife around the edge to loosen. Cool to room temperature, then refrigerate at least 6 hours or overnight.
- For the compote: combine cranberries, sugar, and water in a saucepan over medium heat. Stir until sugar dissolves, then simmer 8–12 minutes until berries burst and sauce thickens.
- Stir in orange zest and juice, taste and adjust sugar, then let cool to room temperature. Chill until ready to serve.
- When serving, spoon cranberry compote over the chilled cheesecake or serve on the side.
Enjoy a slice of creamy, tangy holiday bliss—cheesecake and cranberries are a match made for festive indulgence!
Eggnog Swirl Cheesecake With Nutmeg Crumble
Creamy eggnog cheesecake with a spiced nutmeg crumble — holiday comfort in every bite.
Ingredients:
- 1 1/2 cups graham cracker crumbs (or gingersnap crumbs for more spice)
- 4 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup eggnog (store-bought or homemade)
- 1 tsp vanilla extract
- 1 tsp rum extract (or 1 tbsp dark rum), optional
- 1 tsp ground nutmeg, divided
- 1/4 tsp ground cinnamon
- Pinch of salt
For the nutmeg crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/2 tsp ground nutmeg
- Pinch of salt
How to Make:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- Mix graham cracker crumbs, melted butter, and 2 tbsp brown sugar until moistened. Press into the bottom of the springform pan evenly. Chill while you make the filling.
- Beat the cream cheese until smooth and creamy, scraping the bowl so there are no lumps.
- Add the granulated sugar and beat until incorporated and smooth.
- Add eggs one at a time, mixing gently after each just until combined.
- Stir in sour cream, heavy cream, eggnog, vanilla, rum extract (if using), 1/2 tsp nutmeg, cinnamon, and a pinch of salt until smooth. Don’t overmix.
- Pour the filling over the chilled crust and smooth the top.
- Place the springform pan on a baking sheet and bake in the preheated oven for 50–65 minutes, or until the edges are set and the center jiggles slightly when nudged.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Meanwhile, make the nutmeg crumble: combine flour, brown sugar, nutmeg, and salt. Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- After the cheesecake has cooled in the oven for an hour, sprinkle the nutmeg crumble evenly over the top.
- Transfer the cheesecake to the refrigerator and chill at least 4 hours or overnight for best texture.
- Before serving, grate a little extra fresh nutmeg on top or dust with cinnamon if desired. Run a thin knife around the pan edge, release the springform, slice, and enjoy.
Enjoy a slice of holiday cheer — rich, spiced, and utterly irresistible.
Gingerbread Crust Cheesecake With Molasses Drizzle
A cozy, spiced cheesecake with a gingerbread crust and warm molasses drizzle — perfect for holiday gatherings.
Ingredients:
- 2 cups ginger snap cookies (about 200 g), finely crushed
- 1/4 cup packed brown sugar
- 6 tbsp unsalted butter, melted
- 24 oz (680 g) cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 1/8 tsp salt
- 1/4 cup molasses (for drizzle)
- 2 tbsp unsalted butter (for drizzle)
- 1 tbsp hot water (for drizzle)
- Optional: whipped cream and crystallized ginger or chopped pecans for garnish
How to Make:
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Combine crushed ginger snaps, brown sugar, and melted butter in a bowl until crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom (and slightly up the sides if you like) of the springform pan. Chill in the fridge while you make the filling.
- Beat the cream cheese and granulated sugar together until smooth and creamy, scraping the bowl as needed.
- Add sour cream, vanilla, ground ginger, cinnamon, cloves (if using), and salt; mix until combined.
- Add eggs one at a time, mixing gently after each just until incorporated — don’t overbeat.
- Pour the filling over the chilled crust and smooth the top.
- Bake for 50–65 minutes, or until edges are set and the center still jiggles slightly when tapped.
- Turn off the oven and crack the oven door; let the cheesecake cool inside for 1 hour to prevent cracks.
- Remove from oven, run a knife around the edge, then chill the cheesecake in the fridge at least 4 hours or overnight.
- Make the molasses drizzle: warm the molasses and 2 tbsp butter in a small saucepan over low heat until combined, stir in 1 tbsp hot water to loosen to desired consistency, then cool slightly.
- Release the cheesecake from the springform, drizzle the molasses over the top, and garnish with whipped cream, crystallized ginger, or pecans if desired.
Serve slices with extra drizzle and a cup of something warm — enjoy that gingerbread-meets-cheesecake magic!
Peppermint Bark Cheesecake With Chocolate Ganache
Peppermint Bark Cheesecake with Chocolate Ganache — a festive, minty cheesecake topped with crunchy peppermint and silky chocolate.
Ingredients:
- 1 1/2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers), packed
- 6 tbsp unsalted butter, melted
- 3 (8-oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp peppermint extract (adjust to taste)
- 4 oz white chocolate, finely chopped or chips
- 1 cup heavy cream (for ganache)
- 4 oz semisweet or dark chocolate, finely chopped
- 1/2 cup crushed peppermint candies or candy canes, divided
- Optional: extra whole peppermint candies or chocolate shavings for garnish
How to Make:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
- Mix cookie crumbs and melted butter until combined. Press firmly into the pan bottom to form the crust. Chill while you make the filling.
- Beat softened cream cheese and sugar until smooth and creamy, scraping the bowl as needed.
- Add vanilla and peppermint extract, then beat in eggs one at a time until just combined.
- Mix in sour cream and 1/4 cup heavy cream until smooth; don’t overmix.
- Fold in the chopped white chocolate and half of the crushed peppermint pieces.
- Pour filling over the chilled crust and smooth the top.
- Bake 50–65 minutes until edges are set and center jiggles slightly. Turn off oven and crack door; let cheesecake cool inside for 1 hour.
- Remove cheesecake and chill in refrigerator at least 4 hours or overnight for best texture.
- Make the ganache: heat 1 cup heavy cream until simmering, pour over chopped semisweet chocolate, let sit 1 minute, then stir until glossy and smooth.
- Pour ganache over chilled cheesecake, spreading to the edges. Sprinkle remaining crushed peppermint on top.
- Chill 15–30 minutes to set the ganache. Release springform and transfer to a serving plate.
- Slice with a hot, dry knife for neat pieces and garnish with extra peppermint or chocolate shavings if desired.
Enjoy a slice of this festive Peppermint Bark Cheesecake — rich, creamy, and perfectly mint-chocolatey!
Pecan Pie-Topped Cheesecake With Cinnamon Streusel
A festive cheesecake marrying creamy richness, crunchy pecan pie topping, and warm cinnamon streusel — holiday perfection in every bite.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits), about 10–12 crackers
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- For the pecan pie topping:
- 1 cup light corn syrup (or golden syrup)
- 1/2 cup packed brown sugar
- 3 tbsp unsalted butter, melted
- 1 1/2 cups chopped pecans
- 1 tsp vanilla extract
- Pinch of salt
- For the cinnamon streusel:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter, cold and cut into small pieces
- Pinch of salt
How to Make:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil for a water bath.
- Make the crust: mix graham crumbs, 3 tbsp sugar, and melted butter until moistened. Press evenly into the bottom of the pan. Chill while you make filling.
- Beat the cream cheese and 1 cup sugar until smooth and creamy, scraping the bowl as needed.
- Add eggs one at a time, mixing until just combined. Stir in sour cream, heavy cream, vanilla, and salt until smooth.
- Pour filling over chilled crust and smooth the top. Place pan in a larger roasting pan.
- Create a water bath: pour hot (not boiling) water into the roasting pan to come about halfway up the springform sides. This prevents cracks.
- Bake 50–65 minutes, until edges are set and center jiggles slightly. Turn off oven and crack door; let cheesecake cool in oven for 1 hour.
- Remove cheesecake from water bath, unwrap, and cool to room temperature on a rack. Chill in fridge at least 4 hours or overnight.
- Make the streusel: combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork until crumbs form. Bake streusel on a small sheet at 350°F (175°C) for 8–10 minutes until golden. Cool.
- Make the pecan topping: in a saucepan over medium heat, whisk corn syrup, brown sugar, and melted butter until sugar dissolves and mixture thickens slightly, about 3–4 minutes. Remove from heat, stir in vanilla, salt, and chopped pecans.
- Spoon and spread the warm pecan mixture over the chilled cheesecake. Sprinkle cooled cinnamon streusel evenly over the pecans.
- Chill the assembled cheesecake for at least 1 hour to set the topping. Slice with a hot, clean knife for neat pieces.
Enjoy serving — rich, crunchy, and full of holiday spice; this cheesecake steals the show at any Christmas table.
White Chocolate Raspberry Christmas Cheesecake
White Chocolate Raspberry Christmas Cheesecake — a festive, creamy crowd-pleaser with swirls of tart raspberry and silky white chocolate.
Ingredients:
- 2 cups (200 g) graham cracker crumbs or digestive biscuit crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 1 tbsp granulated sugar
- 24 oz (680 g) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 g) sour cream or full-fat Greek yogurt
- 8 oz (225 g) white chocolate, melted and slightly cooled
- 2 tsp vanilla extract
- 1 cup fresh or frozen raspberries (reserve a few for garnish)
- 2 tbsp raspberry jam (optional, for brighter swirl)
- Pinch of salt
- Powdered sugar, whipped cream, or extra raspberries for serving (optional)
How to Make:
- Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with foil for a water bath.
- Mix graham crumbs, melted butter, and 1 tbsp sugar until combined; press firmly into the bottom of the pan to form the crust. Chill while you make the filling.
- Beat the cream cheese with 1 cup sugar until smooth and creamy, scraping the bowl as needed.
- Add eggs one at a time, beating briefly after each until just combined.
- Stir in sour cream, melted white chocolate, vanilla, and a pinch of salt until smooth and glossy.
- Pour most of the filling into the chilled crust, reserving about 1 cup of filling for marbling.
- Warm raspberries with raspberry jam (if using) in a small saucepan or microwave until saucy; strain if you prefer fewer seeds.
- Dollop spoonfuls of raspberry sauce over the cheesecake filling, then spoon the reserved white chocolate filling in a few places.
- Use a knife or skewer to gently swirl the raspberry sauce and reserved filling into the surface for a marbled effect.
- Place the springform pan into a larger baking dish, pour hot water into the outer dish to come about halfway up the side of the pan (water bath).
- Bake for 50–65 minutes until the edges are set and the center jiggly but not liquid; oven times vary.
- Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven, lift out of water bath, and chill in the refrigerator at least 4 hours or preferably overnight.
- Run a knife around the edge before unlatching the springform pan. Top with extra raspberries, a dusting of powdered sugar, or whipped cream if desired.
Enjoy a slice of this festive white chocolate raspberry cheesecake — rich, creamy, and perfect for holiday dessert tables!
Chocolate Yule Log Cheesecake Roll
A showstopper mashup: a fudgy chocolate yule log rolled around a creamy cheesecake filling — festive, rich, and surprisingly easy to slice.
Ingredients:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder, plus extra for dusting
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons all-purpose flour
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup heavy cream (cold)
- 1/2 teaspoon vanilla extract (for filling)
- 4 oz (115 g) bittersweet chocolate, melted and slightly cooled (for filling)
- 1/2 cup heavy cream (for chocolate glaze)
- 4 oz (115 g) semisweet or bittersweet chocolate (for glaze)
- Optional garnish: powdered sugar, chocolate shavings, fresh raspberries, or holly sprigs (non-edible decorative)
How to Make:
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment and lightly grease the paper.
- In a bowl, whisk egg yolks with granulated sugar and vanilla until pale and slightly thickened.
- Stir in the cocoa, flour, and a pinch of salt until smooth.
- In a separate clean bowl, beat egg whites to soft peaks. Gently fold the whites into the chocolate mixture in two additions, keeping it airy.
- Spread the batter evenly into the prepared pan. Bake 10–12 minutes until the cake springs back lightly and is set.
- While hot, lay a clean kitchen towel on the counter and dust generously with cocoa or powdered sugar. Turn the cake out onto the towel, peel off parchment, and starting from a short side, roll the cake and towel together. Let cool completely rolled up.
- Make the cheesecake filling: Beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Whip the cold heavy cream to soft peaks, then fold into the cream cheese mixture gently.
- Fold in the melted chocolate until evenly combined and the filling is smooth.
- Unroll the cooled cake carefully, spread the cheesecake filling evenly over the surface, leaving a small border.
- Re-roll the cake without the towel into a tight log. Wrap in plastic and chill at least 1 hour to set.
- Make the chocolate glaze: heat 1/2 cup heavy cream until simmering, pour over chopped chocolate, let sit 1 minute, then stir until glossy and smooth. Cool slightly so it’s pourable but not hot.
- Place the chilled roll on a serving platter and pour the glaze over, smoothing with a spatula to cover. Dust with extra cocoa or powdered sugar and add optional decorations.
- Chill briefly to set the glaze, then slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Serve slices with a dusting of cocoa or a few raspberries for brightness — a festive dessert that always steals the show!
Spiced Orange Cheesecake With Cranberry Orange Glaze
Bright, festive cheesecake bursting with warm spices and a tart cranberry-orange glaze.
Ingredients:
- 1 1/2 cups (150 g) graham cracker or ginger snap crumbs
- 3 tbsp (45 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz (680 g) cream cheese, room temperature (about 3 blocks)
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120 ml) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream
- 2 tsp vanilla extract
- 1 tbsp orange zest (from 1–2 oranges)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of salt
Cranberry-Orange Glaze:
- 2 cups (200 g) fresh or frozen cranberries
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
- 1 tbsp orange zest
- 1 tsp lemon juice (optional, for brightness)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry), if you prefer a thicker glaze
How to Make:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil for a water bath.
- Mix the cracker or ginger snap crumbs with melted butter and 2 tbsp sugar until evenly moistened.
- Press crumbs firmly into the bottom (and slightly up the sides if you like) of the springform pan. Chill in the fridge while you make the filling.
- Beat the room-temperature cream cheese and 1 cup sugar together until smooth and creamy, scraping the bowl as needed.
- Add eggs one at a time, mixing on low until just combined. Don’t overbeat.
- Stir in sour cream, heavy cream, vanilla, orange zest, spices (cinnamon, ginger, nutmeg) and a pinch of salt until silky.
- Pour filling over chilled crust and smooth the top with a spatula.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform for a gentle water bath.
- Bake 50–65 minutes, until the edges are set and the center still slightly jiggles — it will finish setting as it cools.
- Turn off oven and let cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight for best texture.
- Meanwhile, make the glaze: combine cranberries, sugar and orange juice in a small saucepan over medium heat.
- Bring to a simmer and cook until cranberries pop and mixture reduces, about 8–10 minutes. Stir in orange zest and lemon juice if using.
- If you like a thicker glaze, stir in the cornstarch slurry and simmer 1–2 more minutes until glossy.
- Cool the glaze to room temperature (it will thicken more) before spooning over chilled cheesecake.
- Release the springform, transfer cheesecake to a serving plate, and spread the cranberry-orange glaze evenly on top.
- Garnish with extra orange zest, whole cranberries, or a light dusting of cinnamon if desired.
Slice and serve chilled — this spiced orange cheesecake with cranberry-orange glaze is holiday comfort in every bite!
Salted Caramel and Toffee Crunch Cheesecake
A decadent Salted Caramel and Toffee Crunch Cheesecake that’s creamy, crunchy, and perfectly balanced between sweet and salty.
Ingredients:
- 2 cups (200 g) graham cracker or digestive biscuit crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz (680 g) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 cup (240 ml) sour cream, room temperature
- 1 tsp vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 1 cup (240 ml) prepared salted caramel sauce, plus extra for drizzling
- 1 cup toffee bits or crushed toffee pieces (such as Heath or Skor)
- 1/2 tsp flaky sea salt (plus extra for sprinkling)
How to Make:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil for a water bath.
- Mix graham crumbs, melted butter, and 2 tbsp sugar until combined. Press firmly into the bottom of the pan. Chill while you make the filling.
- Beat room-temperature cream cheese until smooth and lump-free.
- Add granulated sugar and brown sugar; beat until creamy and well combined.
- Add eggs one at a time, mixing gently after each until incorporated — don’t overbeat.
- Stir in sour cream, vanilla, and flour until smooth.
- Fold in 3/4 cup of the toffee bits and 1 cup of the salted caramel sauce, swirling lightly to create ribbons but keep some plain cheesecake for contrast.
- Pour filling onto chilled crust and smooth the top.
- Place the springform pan in a larger roasting pan; carefully pour hot water into the roasting pan to come about halfway up the sides of the springform (water bath).
- Bake 55–70 minutes, until the edges are set and the center jiggles slightly when tapped.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
- Remove from oven, lift out of water bath, and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Just before serving, drizzle remaining salted caramel over the top, sprinkle remaining toffee bits, and finish with a light pinch of flaky sea salt.
- Slice with a hot, clean knife for neat pieces and enjoy!
A slice of this has the creamiest bite and the best crunchy surprise — happy indulging!
Ginger Molasses Cheesecake With Candied Ginger
Warm, spicy and decadently creamy — this Ginger Molasses Cheesecake is holiday comfort with a chewy candied-ginger kick.
Ingredients:
- 1 1/2 cups (150 g) graham cracker crumbs (or ginger cookie crumbs)
- 1/4 cup (50 g) brown sugar
- 6 tbsp (85 g) unsalted butter, melted
- 24 oz (680 g) cream cheese, room temperature
- 1 cup (200 g) packed dark brown sugar
- 3 large eggs, room temperature
- 1/2 cup (120 ml) sour cream, room temperature
- 1/3 cup (120 ml) molasses (preferably robust/blackstrap for deeper flavor)
- 1 tsp vanilla extract
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp all-purpose flour (optional, for a more stable filling)
- 1/2 cup candied ginger, chopped (plus extra for garnish)
How to Make:
- Preheat the oven to 325°F (163°C). Butter a 9-inch springform pan and line the bottom with parchment.
- Mix the graham or ginger cookie crumbs with brown sugar and melted butter until moistened. Press evenly into the bottom of the pan. Chill while you make the filling.
- Beat the room-temperature cream cheese until smooth and free of lumps.
- Add the brown sugar and beat until blended and creamy.
- Add the eggs one at a time, mixing gently after each until just combined.
- Mix in sour cream, molasses, and vanilla until smooth.
- Stir in ground ginger, cinnamon, cloves, nutmeg, salt, and flour (if using). Fold in the chopped candied ginger.
- Pour the filling over the chilled crust and smooth the top.
- Place the springform pan in a larger roasting pan and add hot water to the roasting pan to come about halfway up the side of the springform (water bath).
- Bake for 55–70 minutes, or until the edges are set and the center still slightly wobbles.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
- Remove from oven, cool to room temperature, then chill in the refrigerator at least 4 hours or overnight.
- Run a thin knife around the edge before releasing the springform. Garnish with extra chopped candied ginger before serving.
Enjoy a slice — spicy, tangy and perfectly festive for the holidays!
Christmas Tree Pistachio and Matcha Cheesecake
A festive matcha-pistachio cheesecake that looks like a sparkling Christmas tree on the table.
Ingredients:
- 200 g (7 oz) digestive biscuits or graham crackers, crushed
- 70 g (5 tbsp) unsalted butter, melted
- 300 g (10.5 oz) cream cheese, room temperature
- 200 g (7 oz) mascarpone or additional cream cheese, room temperature
- 150 g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp culinary matcha powder (adjust to taste)
- 60 g (1/2 cup) finely ground pistachios, plus extra for garnish
- 120 ml (1/2 cup) sour cream or crème fraîche
- pinch of fine salt
- green food gel or powder (optional, for brighter color)
- powdered sugar and edible glitter or sprinkles for decorating (optional)
How to Make:
- Preheat oven to 160°C (320°F). Line a 20–23 cm (8–9 inch) springform pan with parchment and wrap the outside with foil for a water bath.
- Mix crushed biscuits with melted butter until crumbs are evenly moistened. Press into the bottom of the pan to form an even crust. Chill in the fridge while you make the filling.
- Beat cream cheese and mascarpone with sugar until smooth and lump-free, scraping the bowl as needed.
- Add eggs one at a time, mixing gently until combined; avoid overbeating.
- Stir in vanilla, sour cream, ground pistachios, matcha powder, and a pinch of salt until the batter is smooth and evenly colored. Add a tiny drop of green food gel if you want a brighter hue.
- Pour filling over the chilled crust and smooth the top with a spatula.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the outside of the springform (water bath).
- Bake 50–65 minutes, until edges are set and center still slightly wobbly. Turn off oven and leave cheesecake inside with door ajar for 30 minutes to cool gently.
- Remove cheesecake from oven, take out of water bath, and chill in the fridge at least 4 hours or overnight to fully set.
- When set, release the springform and transfer cheesecake to a serving plate. Use a small offset spatula or knife to shape the top into a Christmas tree silhouette, or slice into triangle wedges to resemble tree slices.
- Sprinkle extra chopped pistachios, powdered sugar “snow,” edible glitter or sprinkles to decorate like ornaments and a dusting of matcha for branches.
- Slice with a hot, clean knife for neat pieces and serve chilled.
Enjoy this festive pistachio-matcha cheesecake — a merry, creamy centerpiece for your holiday table!
Mulled Wine Poached Pear Cheesecake
Mulled Wine Poached Pear Cheesecake — warm-spiced pears meet creamy cheesecake for a festive showstopper.
Ingredients:
- 200 g (7 oz) digestive biscuits or graham crackers, crushed
- 80 g (6 tbsp) unsalted butter, melted
- 500 g (18 oz) cream cheese, room temperature
- 150 g (3/4 cup) caster or granulated sugar
- 2 large eggs, room temperature
- 150 ml (2/3 cup) sour cream or thick Greek yogurt
- 1 tsp vanilla extract
- Zest of 1 orange
- 3 ripe but firm pears (Bosc, Comice, or Bartlett), peeled, halved and cores removed
- 500 ml (2 cups) red wine (cabernet, merlot, or shiraz)
- 100 g (1/2 cup) brown sugar
- 1 cinnamon stick
- 2-3 star anise
- 3-4 cloves
- 2-3 slices fresh ginger (optional)
- 1 strip orange peel (avoid white pith)
- 1 tbsp lemon juice
- 1 tbsp cornflour (cornstarch) mixed with 1 tbsp water (optional, for thicker sauce)
- Pinch of salt
How to Make:
- Preheat the oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment.
- Mix the crushed biscuits with melted butter and a pinch of salt until evenly moistened. Press into the base of the pan and chill while you make the filling.
- In a saucepan combine red wine, brown sugar, cinnamon stick, star anise, cloves, ginger (if using), orange peel and lemon juice. Bring to a gentle simmer.
- Add the pear halves to the simmering mulled wine, cover and poach for 12–15 minutes until just tender but holding shape. Turn occasionally so they poach evenly.
- Remove pears from the liquid and set aside to cool. Continue simmering the poaching liquid to reduce it by about half (10–15 minutes). If you want a thicker sauce, stir in the cornflour slurry and simmer 1–2 minutes until glossy. Cool slightly.
- Beat the cream cheese until smooth, then add the sugar and orange zest and beat again until combined.
- Add the eggs one at a time, mixing briefly after each. Stir in sour cream (or Greek yogurt) and vanilla, scraping down the bowl so everything is smooth.
- Pour the cheesecake filling over the chilled biscuit base and smooth the top.
- Arrange the poached pear halves (flat side down or standing halves) on the filling, gently pressing them in a little.
- Bake for 45–55 minutes until the edges are set and the center still jiggles slightly. Turn the oven off, crack the door and leave the cheesecake inside for 30 minutes to prevent cracking.
- Remove from the oven and cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight.
- When ready to serve, drizzle the reduced mulled wine sauce over the cheesecake and garnish with a light dusting of cinnamon or a few reserved star anise for drama.
Serve slices with a spoonful of the warm spiced sauce — perfectly festive and utterly irresistible.
Eggnog Cheesecake Bites With Cinnamon Sugar
A festive little bite of creamy eggnog cheesecake dusted in cinnamon sugar — perfect for holiday parties.
Ingredients:
- 1 1/2 cups graham cracker crumbs (or gingersnap crumbs for extra spice)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup eggnog (plus 1–2 tablespoons if needed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons sour cream (optional, for extra creaminess)
- 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed for coating
- Mini paper liners or a nonstick mini muffin pan (about 24 bites)
How to Make:
- Preheat oven to 325°F (165°C). Line a mini muffin pan with paper liners or grease it lightly.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined; press about 1 teaspoon into the bottom of each liner to form crusts.
- In a bowl, beat the softened cream cheese until smooth and creamy.
- Add 1/2 cup sugar and beat until incorporated and smooth.
- Mix in the egg, then stir in the eggnog, vanilla, nutmeg, cinnamon, pinch of salt, and sour cream if using; beat until batter is silky. If too thick, add 1–2 tablespoons more eggnog.
- Spoon the batter over the crusts, filling each cup about 3/4 full.
- Bake 12–15 minutes, or until centers are just set (a slight jiggle is okay). Avoid overbaking.
- Let the bites cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator at least 1–2 hours to fully set.
- Combine 2 tablespoons sugar and 1 teaspoon cinnamon in a shallow bowl. Just before serving, roll each chilled cheesecake bite lightly in the cinnamon-sugar to coat the top and edges.
- Serve cold and enjoy these creamy, spiced little bites — small in size, big on holiday flavor!
Toasted Marshmallow and Hot Chocolate Cheesecake
Toasted Marshmallow and Hot Chocolate Cheesecake — think cozy campfire sips turned into a slice of dessert heaven.
Ingredients:
- 1 1/2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers), finely crushed
- 4 tbsp unsalted butter, melted
- 24 oz (3 x 8 oz) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup semisweet or bittersweet chocolate chips, melted and slightly cooled
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 cups mini marshmallows (plus extra for topping)
- 1/2 cup hot chocolate mix or 1/3 cup cocoa powder + 2 tbsp sugar (optional, for extra hot-chocolate flavor)
- 1 tbsp cornstarch (optional, for creamier texture)
- Whipped cream or chocolate shavings, for garnish (optional)
How to Make:
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil for a water bath.
- Mix the chocolate cookie crumbs with melted butter until evenly moistened. Press into the bottom (and slightly up the sides if you like) of the pan to form the crust. Chill while you make the filling.
- Beat the cream cheese and sugar together until smooth and creamy, scraping the bowl as needed.
- Add eggs one at a time, mixing on low until each is incorporated.
- Mix in sour cream, heavy cream, vanilla, and salt until smooth.
- Stir in the melted chocolate, cocoa powder, and hot chocolate mix (or extra cocoa + sugar) until fully combined. If using, whisk in cornstarch for extra body.
- Fold in 1 cup mini marshmallows gently so they’re distributed but don’t totally melt.
- Pour the filling over the chilled crust and smooth the top. Tap the pan lightly to release air bubbles.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the side of the springform (water bath).
- Bake for 55–70 minutes, or until the center is mostly set with a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from oven and water bath, then chill uncovered in the fridge for at least 6 hours or overnight.
- Just before serving, top the cheesecake with remaining mini marshmallows. Use a kitchen torch to toast the marshmallows until golden and gooey. (If you don’t have a torch, place under a very hot broiler for 20–40 seconds—watch closely.)
- Garnish with dollops of whipped cream or chocolate shavings if desired, slice, and serve.
Enjoy a slice that tastes like a warm mug of hot chocolate and a toasted marshmallow by the fire — pure holiday comfort!
Candy Cane Swirl Mini Cheesecakes
Bright, festive mini cheesecakes swirled with peppermint for a merry, bite-sized holiday treat.
Ingredients:
- 18 graham cracker crumbs (about 1 1/2 cups)
- 3 tbsp granulated sugar (for crust)
- 6 tbsp unsalted butter, melted (for crust)
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 2–3 drops red food coloring (or more for brighter color)
- 1/2 tsp peppermint extract (adjust to taste)
- 12–16 mini candy canes, crushed (reserve a few for garnish)
- Whipped cream and extra crushed candy canes for topping (optional)
- Paper or silicone cupcake liners (12-count muffin tin)
How to Make:
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners.
- Mix graham cracker crumbs, 3 tbsp sugar, and melted butter until evenly moistened.
- Press about 1 to 1½ tbsp of the crust mixture into the bottom of each liner to form a firm base.
- Bake crusts 5 minutes, then remove and let cool while you make the filling.
- Beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy.
- Add the egg, vanilla extract, and sour cream; mix until just combined and smooth.
- Stir in the peppermint extract and crushed candy canes (reserve some for garnish).
- Divide the batter roughly in half into two bowls.
- Tint one bowl with the red food coloring until you reach a soft pink or red you like.
- Spoon a tablespoon of plain batter into each crust, then add a tablespoon of pink batter on top.
- Use a toothpick or skewer to swirl the two batters gently to create a candy-cane pattern.
- Bake mini cheesecakes 15–18 minutes, or until centers are set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecakes cool in oven for 30 minutes to prevent cracking.
- Chill the cheesecakes in the refrigerator at least 2 hours, preferably overnight.
- Before serving, top with a dollop of whipped cream and a sprinkle of crushed candy cane.
Enjoy these peppermint-swirled minis — perfect for gifting, parties, or a festive sweet bite!
Conclusion
You’ve got a tidy set of festive cheesecakes to try, so pick one that suits your time and pantry. Plan prep times, chill periods, and any special toppings before you start. Follow recipes step by step, measure ingredients, and keep your oven steady. Use a springform pan and wrap it if you need a water bath. Let cakes cool fully, then chill overnight for best texture. Slice with a warm knife and serve.