Creamy Christmas Cheesecake
A delightful, festive cheesecake featuring a buttery graham cracker crust and rich cream cheese filling, layered with vibrant red and green colors, perfect for holiday celebrations.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
Cream Cheese Filling
- 1 cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- red and green food coloring for vibrant layers
Sour Cream Topping
- 1 cup sour cream
- 1/4 cup sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl, stirring until well blended.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan.
Cream Cheese Filling
- Beat softened cream cheese and sugar in a large mixing bowl until smooth and creamy.
- Add vanilla extract and mix well.
- Add eggs one at a time, mixing on low speed after each addition.
- Divide the batter into three bowls. Keep one plain, add red food coloring to the second, and green to the third.
Assembling the Cheesecake
- Pour the plain batter into the crust first, followed by the red and green batters. Swirl gently with a knife to create a marbled effect.
- Bake in the preheated oven for 55-60 minutes until the center is set but slightly jiggly.
- Let the cheesecake cool slightly.
- Prepare the topping by mixing sour cream, sugar, and vanilla extract, then spread it evenly over the cheesecake.
- Return to oven for an additional 10 minutes, then cool completely.
- Refrigerate for at least 4 hours or overnight before serving.
Serving
- Carefully remove the cheesecake from the springform pan and cut into clean slices.
- Serve with whipped cream and festive decorations if desired.
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Notes
For best results, soften cream cheese to room temperature. Avoid overmixing eggs to prevent cracks. Using a water bath can help achieve a smoother texture.