Description
This festive Christmas Cheesecake Dessert features a buttery graham cracker crust filled with a smooth, creamy mixture of cream cheese, sour cream, and whipped heavy cream. Baked to perfection and decorated with red and green sprinkles, it is an ideal holiday treat that is rich and indulgent yet light in texture.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1/2 cup sugar
Decoration
- 1/4 cup red and green sprinkles
Instructions
- Preparation: Preheat your oven to 325°F (163°C) to ensure it is ready once your crust and filling are prepared.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan, creating a firm and even base for your cheesecake.
- Prepare the cream cheese mixture: Beat the softened cream cheese together with the powdered sugar until the mixture is perfectly smooth. Add the vanilla extract and sour cream, then mix until these are fully incorporated.
- Whip the heavy cream: In a separate bowl, whip the heavy whipping cream with the sugar until stiff peaks form, ensuring a light and fluffy texture.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the airy consistency.
- Assemble and bake: Pour the combined filling over your crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes until the cheesecake is set but still slightly jiggly in the center.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Decorate and serve: Before serving, sprinkle the top with red and green sprinkles for a festive holiday touch.
Notes
- Ensure the cream cheese is softened to avoid lumps in your filling.
- You can substitute yogurt for sour cream for a lighter option.
- For a dairy-free version, replace heavy whipping cream with coconut cream.
- Use a springform pan for easy removal of the cheesecake after baking.
- Letting the cheesecake chill overnight results in better texture and flavor.
