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Christmas-themed cheesecake
Ingredients
Crust
2 cups (200g) graham cracker crumbs or gingerbread cookie crumbs
6 tbsp (85g) unsalted butter, melted
2 tbsp granulated sugar
1/2 tsp ground cinnamon (optional, for extra holiday flavor)
Cheesecake Filling:
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240g) sour cream, room
Temperature
4 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp almond extract (optional, for a festive twist)
Red and green food coloring (gel is best for vibrant colors)
Decorations
Whipped cream or frosting for topping
Crushed candy canes, sprinkles, or small edible ornaments
Instructions
Make the Crust
Preheat your oven to 325°F (160°C). In a bowl, mix the crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes, then let it cool completely.
Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy (avoid over-mixing to prevent cracks).
Add the sour cream, vanilla extract, and almond extract. Mix until combined.
Add the eggs one at a time, mixing gently after each addition. Divide the batter into three bowls. Leave one bowl white, and tint the other two with red and green food coloring, respectively.
Layer the Cheesecake
Pour the white batter into the prepared crust as the base layer. Gently spoon the green batter on top, spreading it carefully. Repeat with the red layer. For a swirled effect, drag a knife through the layers to create festive patterns.
Bake
Wrap the bottom of the springform pan in foil and place it in a roasting pan. Pour hot water into the roasting pan to create a water bath (this helps prevent cracks). Bake at 325F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks.
Chill and Decorate
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream or frosting, sprinkle with crushed candy canes, and add festive decorations.