20 Delicious Christmas Cheesecake Recipes for Festive Celebrations

Get ready to dazzle your holiday table with our roundup of 20 Delicious Christmas Cheesecake Recipes! Whether you’re a cheesecake connoisseur or a festive first-timer, these creamy, dreamy desserts are sure to spread joy. From classic flavors to winter-inspired twists, each recipe is a ticket to a merry and bright celebration. So, preheat your oven and let’s bake some holiday magic together!

Peppermint White Chocolate Cheesecake

This Peppermint White Chocolate Cheesecake is a festive showstopper that combines creamy richness with a refreshing minty twist, perfect for holiday gatherings.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 cup white chocolate chips, melted
• 1/2 cup crushed peppermint candies
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into a 9-inch springform pan.
2. Beat cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, then vanilla and peppermint extracts. Stir in melted white chocolate.
3. Pour over crust. Bake for 45 minutes until center is almost set. Cool, then refrigerate for 4 hours.
4. Whip heavy cream and powdered sugar to stiff peaks. Spread over cheesecake and sprinkle with crushed peppermint candies.

The contrast between the creamy white chocolate and the crisp peppermint makes every bite a delightful surprise.

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

Eggnog Cheesecake with Rum Glaze

This Eggnog Cheesecake with Rum Glaze is the ultimate holiday dessert, combining the creamy richness of cheesecake with the festive flavors of eggnog and a hint of rum.

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
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 cup rum
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, then stir in eggnog, flour, vanilla, and nutmeg. Pour over crust.
3. Bake for 45 minutes or until center is almost set. Cool on a wire rack for 10 minutes, then chill for 4 hours.
4. Whisk rum and powdered sugar until smooth for the glaze. Drizzle over cheesecake before serving.

The rum glaze adds a sophisticated twist to the classic eggnog flavor, making this cheesecake a standout at any holiday gathering.

Tip: For a non-alcoholic version, substitute the rum in the glaze with milk or additional eggnog.

Gingerbread Cheesecake with Molasses Drizzle

This Gingerbread Cheesecake with Molasses Drizzle combines the cozy spices of gingerbread with the creamy richness of cheesecake, topped off with a sweet and tangy molasses drizzle for the perfect holiday dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup molasses
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 1/2 cup granulated sugar until smooth. Add eggs one at a time, then vanilla, ginger, cinnamon, and cloves.
3. Pour over crust. Bake for 35 minutes until set. Cool completely.
4. Whisk molasses and heavy cream until smooth. Drizzle over cheesecake before serving.

The molasses drizzle not only adds a deep, caramel-like sweetness but also beautifully contrasts the spiced cheesecake, making each bite a delightful experience.

Tip: For an extra festive touch, sprinkle a little cinnamon on top of the drizzle before serving.

Cranberry Orange Cheesecake

This Cranberry Orange Cheesecake combines the tartness of cranberries with the bright citrus of orange for a dessert that’s as beautiful as it is delicious.

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 tsp vanilla extract
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 cup cranberry sauce

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Bake crust for 10 minutes. Let cool.
3. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla, orange zest, and juice.
4. Pour half the batter over crust. Dollop with 1/2 cup cranberry sauce, swirl gently. Add remaining batter, repeat with remaining sauce.
5. Bake for 50-55 minutes until center is just set. Cool in oven with door ajar, then refrigerate for 4 hours.

The swirls of cranberry sauce not only add a pop of color but a burst of flavor that perfectly complements the creamy citrus cheesecake.

Tip: For a smoother swirl, warm the cranberry sauce slightly before adding it to the batter.

Pumpkin Spice Cheesecake with Gingersnap Crust

This Pumpkin Spice Cheesecake with Gingersnap Crust is the perfect blend of creamy and crunchy, with a spicy kick that’ll make your taste buds dance.

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups gingersnap crumbs, 1/4 cup sugar, and 6 tbsp melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Bake the crust for 10 minutes, then let it cool.
3. Beat 2 packages of cream cheese and 3/4 cup sugar until smooth. Add 1/2 cup pumpkin puree, 2 eggs, 1 tsp vanilla, 1 tsp pumpkin pie spice, and 1/4 tsp salt, mixing well after each addition.
4. Pour the filling over the crust. Bake for 45 minutes until the center is almost set.
5. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
6. Refrigerate for at least 4 hours before serving.

The magic of this cheesecake lies in the contrast between the spicy gingersnap crust and the smooth, pumpkin-infused filling, creating a dessert that’s as memorable as it is delicious.

Tip: For an extra touch, garnish with whipped cream and a sprinkle of pumpkin pie spice before serving.

Chocolate Peppermint Cheesecake

This Chocolate Peppermint Cheesecake is a festive showstopper, blending rich chocolate with cool peppermint for a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup crushed peppermint candies
• 1 cup semi-sweet chocolate chips, melted
• Whipped cream and additional crushed peppermint for garnish

Instructions

1. Preheat oven to 325°F. Mix chocolate cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream.
3. Fold in crushed peppermint candies and melted chocolate chips until just combined. Pour over crust.
4. Bake for 45-50 minutes until the center is almost set. Cool in pan on a wire rack, then refrigerate for at least 4 hours.
5. Before serving, garnish with whipped cream and a sprinkle of crushed peppermint.

The contrast between the creamy cheesecake and the crunchy peppermint makes every bite a delightful surprise.

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

Salted Caramel Apple Cheesecake

Dive into the perfect blend of creamy cheesecake and the sweet, salty kick of caramel with this Salted Caramel Apple Cheesecake. It’s a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 medium apples, peeled and thinly sliced
• 1/2 cup salted caramel sauce
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press into the bottom of a 9-inch springform pan.
2. Bake the crust for 10 minutes, then let it cool.
3. Beat the cream cheese and 1/2 cup granulated sugar until smooth. Add eggs one at a time, then stir in 1 tsp vanilla extract.
4. Pour the filling over the crust. Arrange the apple slices on top, then drizzle with 1/2 cup salted caramel sauce and sprinkle with 1/4 tsp sea salt.
5. Bake for 40 minutes until the center is almost set. Cool, then refrigerate for at least 4 hours.

The contrast between the creamy cheesecake and the crisp apples, all tied together with that irresistible salted caramel, makes every bite a delightful surprise.

Tip: For an extra caramel kick, warm the remaining sauce and drizzle over each slice before serving.

White Chocolate Raspberry Cheesecake

Indulge in the creamy, dreamy combination of white chocolate and raspberry with this no-bake cheesecake that’s as easy to make as it is impressive to serve.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz white chocolate, melted
• 1 cup heavy cream
• 1 cup fresh raspberries

Instructions

1. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
2. In a large bowl, beat 16 oz softened cream cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract until smooth. Blend in 8 oz melted white chocolate.
3. In another bowl, whip 1 cup heavy cream to stiff peaks. Fold into the cream cheese mixture gently until no streaks remain.
4. Pour half the filling over the crust. Scatter 1/2 cup fresh raspberries evenly, then top with remaining filling. Chill for at least 4 hours, or overnight.
5. Before serving, garnish with remaining 1/2 cup raspberries.

The contrast between the rich white chocolate and the tart raspberries creates a symphony of flavors that’s both luxurious and refreshing.

Tip: For a smoother texture, ensure the cream cheese is at room temperature before mixing.

Eggnog Cheesecake with Nutmeg Whipped Cream

This Eggnog Cheesecake with Nutmeg Whipped Cream is the holiday dessert you didn’t know you needed—creamy, spiced, and utterly decadent.

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
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp ground nutmeg (for whipped cream)

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then stir in eggnog, flour, vanilla, and 1/2 tsp nutmeg. Pour over crust.
3. Bake for 45 minutes until the center is almost set. Cool, then refrigerate for 4 hours.
4. Beat heavy cream, powdered sugar, and 1/2 tsp nutmeg until stiff peaks form. Spread over cheesecake before serving.

The nutmeg whipped cream adds a light, spicy contrast to the rich cheesecake, making each bite a perfect balance of flavors.

Tip: For an extra festive touch, sprinkle a little extra nutmeg on top of the whipped cream just before serving.

Dark Chocolate Cherry Cheesecake

Indulge in the luxurious combination of dark chocolate and tart cherries with this decadent Dark Chocolate Cherry Cheesecake, a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 2 cups dark chocolate chips
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup cherry pie filling

Instructions

1. Preheat oven to 325°F. Mix 1 1/2 cups chocolate cookie crumbs with 1/4 cup melted butter; press into the bottom of a 9-inch springform pan.
2. Melt 2 cups dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool slightly.
3. Beat 3 packages of softened cream cheese with 1 cup granulated sugar and 1 tsp vanilla extract until smooth. Add eggs one at a time, blending well after each.
4. Stir in melted chocolate and 1 cup sour cream until fully incorporated. Pour over crust.
5. Bake for 45 minutes until the center is almost set. Turn off oven; leave cheesecake in for 1 hour with the door slightly ajar.
6. Chill for at least 4 hours. Top with 1 cup cherry pie filling before serving.

The contrast between the rich chocolate and bright cherry topping makes this cheesecake a memorable dessert for any occasion.

Tip: For an extra chocolatey crust, add a tablespoon of cocoa powder to the cookie crumbs.

Pecan Pie Cheesecake

Imagine combining the rich, buttery flavors of pecan pie with the creamy decadence of cheesecake—this Pecan Pie Cheesecake is a dream come true for dessert lovers.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup packed light brown sugar
• 3 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans
• 1/2 cup corn syrup
• 2 tbsp unsalted butter
• 1 tsp cinnamon

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan.
2. Beat cream cheese and 1 cup brown sugar until smooth. Add eggs one at a time, then mix in heavy cream and 1 tsp vanilla. Pour over crust.
3. Bake for 45 minutes until center is almost set. Cool for 10 minutes.
4. Combine pecans, corn syrup, 2 tbsp butter, and 1 tsp cinnamon in a saucepan. Cook over medium heat for 3 minutes. Spread over cheesecake.
5. Bake for 15 minutes more. Cool completely before serving.

The magic of this dessert lies in the contrast between the silky cheesecake and the crunchy, caramelized pecan topping—each bite is a perfect harmony of textures.

Tip: For an extra touch, drizzle with caramel sauce before serving.

Spiced Pear Cheesecake with Caramel Sauce

This Spiced Pear Cheesecake with Caramel Sauce combines the warmth of autumn spices with the creamy richness of cheesecake, topped off with a luscious caramel drizzle that’s simply irresistible.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 ripe pears, peeled and thinly sliced
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup caramel sauce, for drizzling

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Arrange pear slices over the crust. Sprinkle with cinnamon, nutmeg, and cloves.
3. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla. Pour over pears.
4. Bake for 40 minutes until the center is just set. Cool completely, then chill for 4 hours.
5. Drizzle with caramel sauce before serving.

The spiced pears nestled in the creamy cheesecake create a delightful contrast in textures, while the caramel adds a sweet finish that ties everything together beautifully.

Tip: For an extra flavor boost, toast the graham cracker crumbs before mixing with the butter and sugar.

Candy Cane Cheesecake

Transform your holiday dessert table with this Candy Cane Cheesecake, a festive twist on the classic that’s as delightful to look at as it is to eat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup crushed candy canes
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp peppermint extract
• Additional crushed candy canes for garnish

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 3/4 cup granulated sugar until smooth. Add eggs one at a time, then vanilla and 1/2 cup crushed candy canes. Pour over crust.
3. Bake for 45 minutes until the center is almost set. Cool completely, then refrigerate for 4 hours.
4. Whip heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Spread over cheesecake and garnish with additional crushed candy canes.

The peppermint cream topping adds a refreshing contrast to the rich cheesecake, making every bite a perfect balance of flavors.

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

Maple Walnut Cheesecake

Indulge in the rich, creamy delight of Maple Walnut Cheesecake, where the sweetness of maple syrup meets the crunch of toasted walnuts in every bite.

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
• 3/4 cup pure maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Beat cream cheese until smooth. Gradually add maple syrup, blending well. Add eggs one at a time, then stir in vanilla.
3. Pour the filling over the crust. Sprinkle toasted walnuts on top.
4. Bake for 45-50 minutes until the center is almost set. Cool on a wire rack, then refrigerate for at least 4 hours.

The maple syrup not only sweetens the cheesecake but also gives it a uniquely rich flavor that pairs perfectly with the crunchy walnuts.

Tip: For an extra maple kick, drizzle a little more syrup over each slice before serving.

Chocolate Hazelnut Cheesecake

Indulge in the creamy, nutty delight of this Chocolate Hazelnut Cheesecake, a perfect blend of rich flavors that’s surprisingly simple to make at home.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup hazelnut spread
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips, melted
• 1/4 cup chopped hazelnuts, for garnish

Instructions

1. Preheat your oven to 325°F. Mix the chocolate cookie crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, beat the cream cheese and granulated sugar until smooth. Blend in the hazelnut spread, eggs, and vanilla extract until well combined.
3. Pour the cream cheese mixture over the crust. Drizzle the melted chocolate chips over the top and use a knife to swirl it into the batter.
4. Bake for 40-45 minutes, or until the center is just set. Let it cool in the pan on a wire rack, then refrigerate for at least 4 hours before serving.
5. Garnish with chopped hazelnuts before slicing. The contrast of the crunchy nuts against the smooth cheesecake creates a delightful texture that’s sure to impress.

Tip: For an extra chocolatey touch, serve each slice with a drizzle of warm hazelnut spread.

Lemon Blueberry Cheesecake with a Shortbread Crust

This Lemon Blueberry Cheesecake with a Shortbread Crust is a delightful twist on the classic, combining tangy lemon and sweet blueberries for a refreshing dessert that’s perfect for any occasion.

Ingredients

• 1 1/2 cups shortbread cookie 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 tbsp lemon zest
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 325°F. Mix shortbread crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then sour cream, lemon zest, lemon juice, and vanilla. Fold in blueberries.
3. Pour over crust. Bake for 50-55 minutes until center is set. Cool in oven with door ajar for 1 hour, then refrigerate for 4 hours.

The creamy texture with bursts of blueberry and a crisp shortbread base makes this cheesecake a standout. It’s a beautiful balance of sweet and tart that’ll have everyone asking for seconds.

Tip: For a smoother top, run a knife around the edge of the cheesecake before cooling to prevent cracks.

Strawberry Champagne Cheesecake

Elevate your dessert game with this Strawberry Champagne Cheesecake, a luxurious treat that combines the richness of cheesecake with the bubbly elegance of champagne and the sweetness of fresh strawberries.

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
• 1/4 cup champagne
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1/4 cup champagne (for reduction)
• 1/4 cup granulated sugar (for reduction)

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, 1/4 cup champagne, and vanilla. Fold in strawberries. Pour over crust.
3. Bake for 55-60 minutes until center is set. Cool, then refrigerate for 4 hours.
4. For the reduction, simmer 1/4 cup champagne and 1/4 cup sugar until thickened. Drizzle over cheesecake before serving.

The champagne reduction adds a glossy finish and a sophisticated flavor that makes this cheesecake stand out at any celebration.

Tip: For an extra touch, garnish with whole strawberries and a sprinkle of edible gold dust.

Toasted Marshmallow Cheesecake

Imagine ending your dinner party with a showstopping dessert that combines the creamy richness of cheesecake with the nostalgic charm of toasted marshmallows. This Toasted Marshmallow Cheesecake is a dreamy twist on the classic that’s sure to impress.

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 cup mini marshmallows
• 1/2 cup marshmallow fluff

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat 24 oz softened cream cheese, 3/4 cup granulated sugar, and 1 tsp vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
3. Pour the filling over the crust. Bake for 45 minutes, or until the center is almost set. Let cool for 10 minutes.
4. Spread 1/2 cup marshmallow fluff over the cheesecake. Top with 1 cup mini marshmallows. Broil for 1-2 minutes until marshmallows are golden. Cool completely before serving.

The magic of this cheesecake lies in the contrast between the cool, creamy base and the warm, gooey marshmallow topping—a textural delight that’s as fun to eat as it is to make.

Tip: For an extra smoky flavor, toast the marshmallows with a kitchen torch instead of broiling.

Black Forest Cheesecake

Dive into the decadent layers of this Black Forest Cheesecake, where rich chocolate meets tart cherries in a dessert that’s as stunning as it is delicious.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup 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 cup cherry pie filling
• 1/2 cup semi-sweet chocolate chips, melted
• Whipped cream, for garnish

Instructions

1. Preheat your oven to 325°F. Mix the chocolate cookie crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
2. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Stir in the sour cream.
3. Pour the cream cheese mixture over the crust. Bake for 45 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour.
4. Spread cherry pie filling over the cooled cheesecake. Drizzle with melted chocolate and refrigerate for at least 4 hours before serving.
5. Garnish with whipped cream just before serving.

The magic of this cheesecake lies in the contrast between the creamy filling and the vibrant cherry topping, making it a showstopper at any gathering.

Tip: For an extra chocolatey crust, add a tablespoon of cocoa powder to the cookie crumbs.

Caramelized Banana Cheesecake with Pecan Crust

Indulge in the creamy, dreamy delight of Caramelized Banana Cheesecake with a crunchy pecan crust—a dessert that’s as stunning as it is delicious.

Ingredients

• 1 1/2 cups finely ground pecans
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 3 large bananas, sliced
• 1/4 cup brown sugar
• 2 tbsp unsalted butter
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Mix 1 1/2 cups ground pecans, 1/4 cup granulated sugar, and 1/4 cup melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. In a skillet, cook bananas with 1/4 cup brown sugar and 2 tbsp butter over medium heat until caramelized, about 5 minutes. Set aside.
3. Beat cream cheese with 1/2 cup granulated sugar until smooth. Add eggs one at a time, then 1 tsp vanilla. Fold in caramelized bananas.
4. Pour filling over crust. Bake at 350°F for 40 minutes until set. Cool, then chill for 4 hours.

The contrast between the silky cheesecake and the nutty, buttery crust, with bursts of caramelized banana, makes every bite a revelation.

Tip: For an extra crunch, sprinkle chopped pecans on top before serving.

Conclusion

We hope this roundup of 20 Delicious Christmas Cheesecake Recipes inspires your festive celebrations! Each recipe offers a unique twist to delight your guests. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking and merry Christmas from our kitchen to yours!