Description
This Holiday Cookie Crust Christmas Cheesecake combines a rich, creamy filling with a delightful cookie crust, creating a perfect holiday dessert. It’s an impressive yet easy centerpiece for your festive gatherings.
Ingredients
Scale
- 16 oz Full-Fat Cream Cheese, softened
- 1 cup Granulated Sugar
- 3 Large Eggs, at room temperature
- 1 tsp Non-Alcoholic Vanilla Extract
- 1 cup Sour Cream or Full-Fat Greek Yogurt, at room temperature
- 10–12 oz Holiday Cookies for the Crust, crushed
- ½ cup Unsalted Butter, melted
- 1 tsp ground Cinnamon
- ½ tsp ground Nutmeg
- ½ tsp ground Ginger
- a pinch of ground Cloves
- 1 tbsp Orange Zest
Instructions
- Preheat your oven to 350°F (175°C). Crush your chosen holiday cookies finely and transfer the crumbs to a bowl.
- Melt about ½ cup of unsalted butter and pour it over the crumbs, mixing well until every crumb is moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes until lightly golden and fragrant. Remove from the oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- Wrap the bottom and sides of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in.
- In a large mixing bowl, using an electric mixer on medium-low speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, beating until just combined and fluffy.
- Beat in the Christmas spices (cinnamon, nutmeg, ginger) and orange zest until evenly distributed.
- Reduce the mixer speed to low. Add the eggs, one at a time, beating just until each egg is incorporated before adding the next. Gently fold in the room-temperature sour cream (or Greek yogurt) and the non-alcoholic vanilla extract until just combined.
- Pour the cheesecake filling over the cooled cookie crust in your prepared springform pan. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- After cooling in the oven, remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature for another hour. Cover it loosely with plastic wrap and refrigerate for at least 6-8 hours, or ideally, overnight.
- Once thoroughly chilled, carefully run a thin knife around the edge of the springform pan before releasing the sides. Garnish as desired and serve chilled.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. A water bath is recommended for a creamy texture.