Christmas Cheesecake
A rich and creamy cheesecake with a buttery graham cracker crust, perfect for holiday gatherings.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
For the filling
- 2 cups cream cheese, softened Ensure it is at room temperature.
- 1 cup granulated sugar
- 4 large eggs Beat in one at a time.
- 1 teaspoon vanilla extract
- 1/2 cup sour cream Can substitute with Greek yogurt.
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Decorations (optional)
- Christmas-themed decorations For festive flair.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, stir together the graham cracker crumbs and melted butter until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add granulated sugar, mixing until fully combined.
- Add the eggs individually, beating well after each addition.
- Then, mix in the vanilla extract, sour cream, flour, and salt until smooth.
- Pour the creamy filling over the crust in the springform pan, smoothing the top.
Baking
- Bake for 55-65 minutes, until the center is just set and jiggles slightly.
- Turn off the oven and leave the cheesecake inside for 1 hour to finish cooking gently.
Cooling
- Remove the cheesecake from the oven and cool it at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Store your cheesecake in the refrigerator wrapped tightly in plastic wrap for up to 3-4 days. Cheesecake freezes well for up to a month; thaw overnight in the refrigerator before serving. For best results, use room temperature cream cheese and mix gently after adding eggs.