🎄 Christmas Cheesecake 🍰✨

A festive, creamy cheesecake with a peppermint twist, candy cane crunch, and holiday sprinkles!

Ingredients

For the Crust

• 1 ½ cups (150 g) graham cracker crumbs (about 12 full sheets)
• ¼ cup (50 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted

For the Filling

• 24 oz (680 g) full-fat cream cheese, softened
• ¾ cup (150 g) granulated sugar
• 1 cup (240 ml) heavy whipping cream
• 1 tsp pure vanilla extract
• ½ tsp peppermint extract (optional)
• ½ cup (120 ml) sour cream
• 2 tbsp powdered sugar (for whipped topping base)

For the Toppings

• 1 cup (240 ml) heavy whipping cream, chilled
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ½ cup crushed candy canes (4–5 sticks)
• ¼ cup red, green, and white holiday sprinkles
• Edible Christmas tree decorations
• Powdered sugar (for dusting)

Instructions

1. Prepare Crust: Mix crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Chill 30 minutes.
2. Make Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and peppermint extract. Whip 1 cup cream to stiff peaks, then fold into mixture with ¼ cup candy canes and half the sprinkles.
3. Assemble & Chill: Pour filling over crust. Smooth top. Cover and refrigerate 6 hours or overnight.
4. Whip Topping: Beat chilled cream, powdered sugar, and vanilla until soft peaks form. Dollop over cheesecake.
5. Decorate & Serve: Sprinkle remaining candy canes and sprinkles. Add edible Christmas trees. Dust with powdered sugar for a snowy effect. Slice and serve cold.

Details

• Prep Time: 30 minutes
• Chill Time: 6 hours+
• Total Time: ~6.5 hours
• Yield: 10–12 servings
• Kcal: ~420 kcal per slice

✨ A magical holiday cheesecake that looks like Christmas and tastes like pure joy!