holiday cheesecake

Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake Cake from Delish.com is the best.

Red Velvet Cheesecake Cake

Butter, for cake pans

All-purpose flour, for cake pans

8-oz. packages cream cheese,

granulated sugar

eggs

sour cream

tbsp. all-purpose flour

pure vanilla extract

kosher salt

c. (1 stick) butter, softened

c. sugar

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Talk about a stunner. This layer cake will sleigh your holiday dessert table.

Our Red Velvet Cheesecake Cake Is Three Layers of Amazingness

Give your cheesecake an eggnog inspired upgrade with this recipe from Delish.com.

Mini Eggnog Cheesecakes

gingersnap cookies

(8-oz.) blocks cream cheese, softened

c. eggnog

tbsp. flour

nutmeg

cinnamon

Whipped topping,

Caramel, warmed,

I didn't really investigate this recipe before I started to make it.  My mistake!  I doubled the recipe for my husbands's holiday office party.  Thankfully, the cheesecakes came out very good and were a huge hit, but the directions and ingredient list are incomplete and sketchy!  I added 2 tsp. vanilla (1 teas. is customary in most recipes) as noted in the directions, but not on the ingredient list.  I added the dry ingredients, increasing salt to 1/4 teas., after the eggnog and vanilla, but before the eggs.  A hand electric mixer was used to beat it all together.  I completely filled each muffin cup with batter since cheesecakes tend to not expand much.  I also cooled cheesecakes in the muffin pan about 20 minutes and then moved to a wire rack about 1 hour before refrigerating.  This saved me from having to buy another pan as I doubled the recipe.  The rest was followed as written.  Very good!!  Made about 24-25 mini eggnog cheesecakes.

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Turn your favorite holiday drink into these bite-sized cheesecakes.

These Mini Eggnog Cheesecakes Have the Most Brilliant Crust Hack

Looking for a Christmas cheesecake recipe to make? This Chocolate Peppermint Cheesecake is the best.

Chocolate Peppermint Cheesecake

Cooking spray

(8-oz.) blocks cream cheese,

peppermint extract

chocolate,

c. chopped white chocolate,

c. chopped candy canes,

Peppermint Oreos

tbsp. butter

c. heavy cream

c. semisweet chocolate chips

Tastes great! The only issue was that the butter leaked out of the crust while in the oven. Maybe try baking the crust before adding the filling?

I like to make this with Tader Joe’s Pepermint Jo Jos. They are like Oreos with Candy Canes in the filling!! They also make a gluten-free variety so I can actually eat the cheesecake!!

I have made this cheesecake twice a year now every year since I discovered it! My family loves it, I love it. A piece of advice for new cheesecake makers - use a turkey bag instead of foil.

Absolutely fabulous and easy-to-follow recipe! Thank you!

Boyfriend made it for my birthday. Did not let the ingredients come to room temperature so instead of a nice and smooth cheesecake, it had giant cracks. Next time I'll just make it myself.

Trying it out right now- thank you for making cheesecake an easy and not so stressful experience lol I truly thought making cheesecake was not in my wheelhouse but I actually had fun prepping and doing it all! 

Thank you again! I will post after my family tries it tonight! It looked great!

Made this for a Christmas dinner party. The hostess said she'll be back in an hour after grabbing a fork. It was super delicious.

just made this.....couldn't find peppermint oreos so I used mint and it turned out great!! I used 3 8oz cream cheese and 2 eggs just like its says to! Delicious

I have made 4 of this cheesecake for the holidays and gave them as gifts. Everyone raved about it. It is so different but not overpowering and It looks so pretty.

Definitely need a 3rd egg if you’re using 3 8oz bars of cream cheese.  I made them into mini bites which tasted great and were a hit at my party

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Chocolate Peppermint Cheesecake is the Reason for the Season.

This guilt-free Healthy Cheesecake is an easy to prepare simple dessert with less sugar than traditional cheesecake that will satisfy any craving.

Healthy Cheesecake

greek cream cheese

low fat cottage cheese

vanilla

¼ cup agave nectar (or sugar substitute)

Graham cracker crust (reduced fat or sugar free)

Sugar free chocolate chips (optional)

Everyone loves this smooth, creamy caramel cheesecake with a double dose of caramel. The caramel is in the filling and the topping.

The Best and Easiest Caramel Cheesecake

all-purpose flour

pecans

sugar

salt

unsalted butter, softened

cream cheese,

brown sugar

heavy cream

If you love RumChata, this boozy cinnamon cheesecake is for you. With a quick and easy graham cracker crust, perfect cream cheese filling, and cinnamon-sugar and whipped cream topping, it's a decadent dessert everyone will love.

Rumchata Cheesecake

graham crackers (1 sleeve), finely crushed

c. RumChata liqueur

cornstarch

Cool Whip

Cinnamon sugar

Caramel sauce

I whip my own cream! It's so much better.

Do you make your own whipped cream or buy whipped topping?

Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust.&nbsp;

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

Spread Cool Whip on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more Cool Whip around the edges of cheesecake, then drizzle piped Cool Whip with caramel.

Made this for the family and was demanded this be done every year. I made my own rumchata whipped cream and homemade sea salt caramel to go on top. Best thing ever!

I had this beautiful cheesecake that had risen above the pan. I followed the directions and turned off the heat and cracked the door. I peeked at it about 20 minutes later. The whole thing fell and had a HUGE crack in three directions. I was devastated this was for Thanksgiving.  I can’t even “frost” it with whipped cream and cover the crack.  I’m so disappointed.

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RumChata Cheesecake Is Our New Boozy Dessert Obsession

This sugar cookie cheesecake is baked with a creamy vanilla filling loaded with homemade sugar cookie dough bites. It's all baked on top of a buttery shortbread crust and topped with sour cream frosting and festive sprinkles! It's the perfect dessert for any holiday party. 

Sugar Cookie Cheesecake

(160 grams) all-purpose flour

(60 grams) powdered sugar

(110 grams) unsalted butter,

tbsp milk

(150 grams) granulated sugar

tsp vanilla extract

(130 grams) all-purpose flour

tsp kosher salt

tbsp jimmies sprinkles

blocks full fat cream cheese, room temp

(200 grams) granulated sugar

tbsp all-purpose flour

tsp almond extract (optional)

(185 grams) sour cream, room temp

eggs, room temp

(80 grams) sour cream

(165 grams) powdered sugar

Sprinkles,

Preheat the oven to 325F and grease and line the bottom of a 9&#8243; springform pan with parchment paper.

In a small mixing bowl, whisk together the flour, powdered sugar, and salt.

Drop in the butter and use your hands to thoroughly smush the butter into the flour.

Once the butter is fully worked in, mix in the milk. The dough should be moist but crumbly.

Press the dough into the bottom of the cheesecake pan and bake for 18-20 minutes.

Keep the oven at 325F after the crust is done.

Shortbread Crust

In the same bowl used to make the crust (no need to clean it out), add the butter and sugar.

Using an electric mixer or a fork, mix the two together until smooth.

Then mix in the milk and vanilla, followed by the flour and salt.

When the dough is almost fully combined, add in the sprinkles and mix to bring the dough together.

Pinch off tiny bite-sized chunks and roll into little cookie dough balls. Place the balls on a plate and set aside. 

Sugar Cookie Dough

First, place a roast pan on the bottom rack of the oven. Then, fill a medium pot with water and place over high heat to bring to a boil.

Add the cream cheese, sugar, and flour to a large bowl of a hand or stand mixer with the paddle attachment. Mix on low speed until smooth.

Scrape down the bowl and mix in the extracts and sour cream on low speed.

Scrape down the bowl again and mix in the eggs one at a time on low speed.

Drop in the cookie dough bites and use a rubber spatula to gently fold them into the batter by hand.

Butter the sides of the cheesecake pan and pour in the batter.

At this point the water on the stovetop should be boiling. Carefully pour the hot water into the roast pan inside the oven and quickly place the cheesecake in the oven on the middle rack, just above the roast pan. 

Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged.

Shut off the oven and crack open the door. Allow the cheesecake to remain inside for 45 minutes. 

Then remove the cheesecake and let it cool at room temperature for 30 minutes before transferring to the refrigerate to chill overnight. NOTE &#8211; due to the amount of cookie dough bites in the batter, the surface will likely crack. You can spread the cracks back together with a small a palette knife or leave it as is since the surface will be covered in frosting after the cheesecake has chilled. 

Sugar Cookie Dough Cheesecake

After the cheesecake has chilled overnight, make the sour cream frosting.

In the bowl of a hand or stand mixer with the paddle attachment, mix the butter until smooth.

Then mix in the sour cream, followed by the powdered sugar and vanilla.

Spread the frosting over the cheesecake and top with sprinkles. Enjoy!

Sour Cream Frosting

This was my first time making cheesecake and it came out absolutely delicious! 10/10 1000% recommend!!!!

Indulge in this festive Sugar Cookie Cheesecake that combines a buttery sugar cookie crust with a creamy, sprinkle-filled cheesecake center. Topped with a luscious white chocolate ganache and adorned with mini cookie dough balls and Christmas sprinkles, this dessert is perfect for holiday celebrations or any special occasion. The recipe involves baking a sugar cookie crust, preparing chilled cookie dough balls, a rich cheesecake baked in a water bath, and finishing with a smooth white chocolate topping.

Sugar Cookie Cheesecake Recipe

All-purpose flour

tsp Baking soda

Salt

Unsalted butter (room temperature)

White granulated sugar

tsp Pure vanilla extract

Large egg (room temperature)

Egg yolk (room temperature)

Christmas sprinkles (jimmies)

TBSP Milk

oz Cream cheese (room temperature)

Sour cream (room temperature or Greek yogurt)

Heavy cream (room temperature)

Large eggs (room temperature)

Cookie dough balls (from above)

White chocolate chips

Heavy cream

Prepare Sugar Cookie Crust

Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle. Spray the parchment paper again to ensure the crust doesn’t stick. Set aside.

Bake Flour

Place 1 3/4 cup flour on a cookie sheet and bake for 5 minutes to toast lightly, then let it cool. This step is for the cookie dough balls later.

Mix Dry Ingredients for Crust

In a medium bowl, combine 1 3/4 cup flour, baking soda, and salt. Set aside.

Make Crust Dough

Using a mixer, beat butter and sugar on high for 2 minutes until fluffy. Add vanilla, egg, and egg yolk; mix on medium until fully incorporated. Slowly add dry ingredients on low speed until just combined, then fold in 1/3 cup Christmas sprinkles.

Press Crust

Press the cookie dough evenly across the bottom of the prepared springform pan with your hands. It should not come up the sides.

Bake Crust

Bake for 25-30 minutes or until golden on top. Remove and allow to cool while preparing the cookie dough balls.

Prepare Cookie Dough Balls

In a medium bowl, mix 1 1/2 cups flour and salt; set aside. Using a mixer, beat butter and sugar on high speed for 2 minutes until light and fluffy. Add vanilla and milk; mix on medium until combined. Add dry ingredients on low speed until just combined and fold in 1/2 cup Christmas sprinkles.

Roll Dough Balls

Place wax paper over a cookie sheet. Roll dough into small balls the size of a dime to a nickel. Arrange on the cookie sheet and freeze until firm and cold, approximately 1 hour or more.

Preheat Oven for Cheesecake

Prepare Cheesecake Batter

Beat cream cheese and sugar on high speed for 2 minutes, scraping down sides halfway through. Add sour cream, heavy cream, and vanilla; mix on medium speed until smooth with no lumps. Add eggs one at a time, mixing on low speed until just combined.

Add Cookie Dough Balls to Batter

Using a spatula, fold in 3/4 of the chilled cookie dough balls gently into the batter.

Assemble Cheesecake

Pour the cheesecake batter evenly over the cooled sugar cookie crust in the springform pan.

Prepare Water Bath

Use one of two methods to prevent cracking and moisture intrusion: either place the springform pan inside a 10-inch cake pan, then place that pan into a larger roasting pan filled halfway with hot water, or wrap the springform pan tightly with two layers of foil before placing it in the roasting pan filled halfway with hot water.

Bake Cheesecake

Bake for 80-90 minutes until edges are set and the center has a slight jiggle.

Cool in Oven

Turn off oven, crack the door open, and let cheesecake cool inside for 30 minutes to help prevent cracking.

Chill Cheesecake

Remove from oven and water bath, place on rack to cool completely. Wrap tightly in foil and refrigerate for at least 6 hours or preferably overnight.

Prepare White Chocolate Ganache

Heat heavy cream in a small pan over medium heat until hot and steaming. Pour over white chocolate chips in a heat-safe bowl. Let sit for 2 minutes, then stir with a rubber spatula until smooth. If chocolate remains chunky, heat in 20-second microwave bursts until melted and smooth.

Add Ganache Topping

Remove cheesecake from fridge, release springform pan and remove parchment paper. Pour ganache evenly over the top.

Decorate

Place decorated cheesecake in freezer for 10 minutes to set ganache slightly. Top with remaining cookie dough balls and extra Christmas sprinkles for festive flair.

This Vanilla Biscoff Cheesecake is rich, creamy, and truly worth making from scratch. With a buttery Biscoff cookie crust and a smooth vanilla cheesecake filling, it’s baked low and slow for a beautiful texture that sets perfectly after an overnight chill. This is the cheesecake I make when I want something special that I know will turn out.

Top 9 holiday cheesecake recipes from across the web

The most viewed holiday cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Velvet Cheesecake Cake

Mini Eggnog Cheesecakes

Chocolate Peppermint Cheesecake

Healthy Cheesecake

The Best and Easiest Caramel Cheese...

Rumchata Cheesecake

Sugar Cookie Cheesecake

Sugar Cookie Cheesecake Recipe

Vanilla Biscoff Cheesecake

Top 9 holiday cheesecake recipes from across the web

The most viewed holiday cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Velvet Cheesecake Cake

Mini Eggnog Cheesecakes

Chocolate Peppermint Cheesecake

Healthy Cheesecake

The Best and Easiest Caramel Cheese...

Rumchata Cheesecake

Sugar Cookie Cheesecake

Sugar Cookie Cheesecake Recipe

Vanilla Biscoff Cheesecake

The most viewed holiday cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine