October 25, 2023
Review RecipeChristmas Cheesecake
Our Christmas cheesecake is a stunning dessert that will be the star of your holiday meal with its creamy layers of cheesecake, whipped cream, and tart cranberry compote.
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This amazing Christmas cheesecake is a show-stopper with plenty of Christmas cheer, making it the highlight of this holiday season. The stunning dessert is brimming with festive flavors.
Christmas Cheesecake Ingredients
Brimming with flavor, decadently sweet, and softly tart, this festive masterpiece melts in your mouth with each and every bite.
The creamy texture of the cream cheese and white chocolate filling combined with the unmistakably buttery base will delight you with its richness.
Topped with candied cranberries and filled with a hidden cranberry sauce layer, the flavors will leave you wanting more.
To make this delectable dessert, you’ll need:
For The Candied Fresh Cranberries Garnish:
- ¾ cup of water
- 1½ cups of granulated sugar, divided into ½ cup and 1 cup
- 2 tablespoons of fresh orange juice
- 2 cups of fresh cranberries
PRO TIP:
The candied cranberries need to be made ahead of time as they require an overnight soak and chill before they can be used for the garnish on the top of this cheesecake.
If you are able to chill your cheesecake overnight, then you do not have to make the candied cranberries ahead of time as they can chill in the refrigerator overnight along with the cheesecake, then you can top your cheesecake before slicing and serving.
For The Cranberry Compote Layer:
- 1 (14-ounce) can of whole berry cranberry sauce (I used Ocean Spray brand)
- ⅓ cup of granulated sugar
- 2 tablespoons of fresh orange juice
- 1 teaspoon of fresh orange zest
- ¼ teaspoon of salt
PRO TIP:
Make sure that you get the whole berry cranberry sauce. DO NOT use the jellied sauce. Choose a good quality brand that you would serve at your holiday dinner table.
I do not suggest doubling the amount of the cranberry compote layer, as you don’t want your bottom crust to get soggy when your cheesecake is baked and cooled.
For The Graham Cracker Crust:
- 2 cups of graham cracker crumbs
- ½ cup of finely chopped pecans
- ⅓ cup of granulated sugar
- ½ teaspoon of cinnamon
- ½ teaspoon of salt
- ½ cup of unsalted butter, melted
PRO TIP:
Because there are so many steps to this homemade cheesecake recipe, I like to use shortcuts when possible, and a great shortcut is the pre-packaged graham cracker crumbs.
You can find them in the baking aisle of your grocery store. If you want to make your own crumbs, you can do so by adding whole graham crackers to a food processor and grinding them yourself.
For The Cheesecake Layer:
- 2 (8-ounce) blocks of cream cheese, room temperature
- 1 cup of granulated sugar
- 3 eggs, room temperature
- ⅓ cup of sour cream
- 2 tablespoons of all-purpose flour
- 1½ teaspoons of vanilla extract
For The White Chocolate Whipped Cream Layer:
- 2½ cups of heavy cream, very cold, divided into 1 cup, 1 cup, and ½ cup
- ½ cup of powdered sugar
- 4 ounces of white chocolate baking bar, broken into smaller pieces
- 1 tablespoon of water
- 1 teaspoon of unflavored gelatin
Substitutions And Additions
DAIRY: I used full-fat cream cheese, sour cream, and heavy whipping cream for this Christmas dessert recipe.
Cheesecakes are a rich and indulgent dessert, and full-fat dairy products will give you the best results.
WHITE CHOCOLATE: When choosing white chocolate for this heavenly dessert recipe, you need to use a good quality baking bar and NOT white chocolate chips.
The chips do not melt as easily and do not mix as well with the whipped cream. The chips have added ingredients and stabilizers in them that the baking bars do not have.
NUTS: I used finely chopped pecans in this crust, but you can substitute walnuts or even blanched almonds if you desire.
Just remember to chop them very fine so that they incorporate into the graham cracker crumbs well.
Alternatively, if you do not want nuts in your crust, you can omit them and just add an additional half cup of graham cracker crumbs.
How To Make This Christmas Cheesecake Recipe
This incredible dessert requires many steps, and we recommend giving yourself ample time to make it.
Before making the actual cheesecake, you’ll want to prepare the candied cranberries, which need to sit overnight in the fridge.
Next, you will create layers of a graham cracker crust, cranberry sauce, and cheesecake filling. Bake your cheesecake and let it cool.
Finally, you will whip up the fluffy, white chocolate whipped cream to top your cheesecake along with the candied cranberries.
Let’s dive into the step-by-step instructions for this decadent dessert.
OUR RECIPE DEVELOPER SAYS
When making this recipe, I highly suggest you read all the steps thoroughly before beginning. There are quite a few elements to this Christmas cheesecake, so you want to make sure that you are prepared before beginning. Plan to make this the day before you plan to serve it, as it really does need a good long chill to allow the cheesecake to set up properly.
STEP ONE: In a medium saucepan, on medium heat, add the water, a half cup of sugar, and orange juice.
Bring to a simmer to dissolve the sugars. This will take two to three minutes. Turn off the heat and pour the sugar water over the fresh cranberries in a medium bowl.
Cover with plastic wrap and refrigerate overnight. You will use the remaining one cup of sugar to coat the cranberries after their overnight soak.
STEP TWO: Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
In a large, oven-safe dish, add one to two inches of water and set aside. You will NOT place your springform pan into the dish with the water.
The dish with the water will go onto the lower rack in your oven, while the cheesecake will cook on the middle rack.
This will create a moist baking environment for your cheesecake to cook evenly without risking water seeping into your springform pan while your cheesecake bakes.
STEP THREE: First, you will make your cranberry compote by adding the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt to a medium saucepan.
Bring to a simmer on medium heat, and cook for five minutes or until the sugars are dissolved and the cranberry compote has thickened.
Remove from the heat and cool while making the other components of the Christmas cheesecake.
STEP FOUR: In a large bowl, combine the graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until completely incorporated.
Pack the bottom and up the sides of the springform pan with the crust mixture. You can use the bottom of a flat dry measuring cup to press the crumbs into a thick, tight crust.
Place the springform pan, with the crust pressed in, into the freezer to chill while you make the cheesecake filling.
STEP FIVE: In another large mixing bowl, with an electric mixer on medium speed, add the cream cheese and beat for one to two minutes to get all the lumps out of the cream cheese before adding the granulated sugar.
Continue to beat for another minute to incorporate the sugar into the cream cheese.
STEP SIX: With the mixer on low speed, add the eggs one at a time, being sure to fully incorporate each egg before adding the next.
Add the sour cream, all-purpose flour, and vanilla extract and mix just until all the ingredients are fully incorporated.
Be sure not to beat too much air into the cheesecake batter.
STEP SEVEN: Take the crust out of the freezer and add the cooled cranberry compote mixture to the bottom of the crust in an even layer.
STEP EIGHT: Very slowly, add the cream cheese mixture on top of the cranberry compote layer. Be careful not to mix the compote into the cream cheese.
STEP NINE: Place the water-filled dish onto the bottom tray of the oven, then place the Christmas cheesecake on the middle rack and bake the cheesecake for 50 to 60 minutes.
Your cheesecake is done when the center is just barely jiggly when you move your springform pan.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake at the lower end of the recommended baking time.
STEP TEN: Turn off the oven and crack the door open a couple of inches to allow your cheesecake to cool in the oven for one hour.
Remove and allow to cool on the counter before placing it into the refrigerator to cool completely.
STEP ELEVEN: While your cheesecake is baking and cooling, you can make the white chocolate whipped cream.
Add two cups of heavy cream to a large bowl and beat it on low speed for two minutes.
Add the powdered sugar and increase the speed to medium-high and continue to beat it until it is thick with just slightly stiff peaks. Do not overbeat.
STEP TWELVE: Heat the remaining half cup of heavy cream in a microwave-safe, large-sized bowl for one minute.
Once hot, add the white chocolate bar that has been broken into smaller pieces.
Allow the hot heavy cream to cover the chocolate and let it sit for two minutes, then stir until smooth.
STEP THIRTEEN: In a small dish, add one tablespoon of water and sprinkle over the unflavored gelatin.
Once the gelatin has absorbed the water, heat it for 20 seconds in the microwave, then add it to the bowl of melted white chocolate. Stir to completely incorporate.
STEP FOURTEEN: Add about one cup of the whipped heavy cream to the white chocolate and stir to combine.
Add another cup of whipped cream, but this time you will gently start to fold the whipped cream into the white chocolate.
Repeat until you have gently folded all the whipped cream into the white chocolate.
Be sure to be gentle while folding in the whipped cream, as you do not want to deflate your white chocolate whipped cream.
STEP FIFTEEN: Transfer half of your white chocolate whipped cream to a large piping bag fitted with a large star tip.
Store the piping bag and bowl of whipped cream in the refrigerator until your cheesecake has cooled completely.
STEP SIXTEEN: Once your cheesecake has cooled to room temperature on the counter, you can top it with the other half of the white chocolate whipped topping that is not in the piping bag. You want a nice thick layer.
STEP SEVENTEEN: Place your cheesecake into the refrigerator to cool for a minimum of eight hours, but an overnight chill is ideal.
STEP EIGHTEEN: For the sugar-coated fresh cranberries, you will drain the liquid off them and, using a slotted spoon, toss a handful of the sweetened cranberries into a bowl of one cup of granulated sugar and coat them in the sugar.
Remove the sugar-coated cranberries with the slotted spoon, allowing any excess sugar to filter back into the bowl, and place the coated berries onto a plate.
Repeat until all the cranberries have been coated.
STEP NINETEEN: Once your cheesecake has completely chilled and set, you can remove the outer form from the springform pan, and place your cheesecake onto a serving plate.
Garnish the center with the sugar-coated cranberries and pipe the remaining white chocolate whipped cream around the edges for a beautiful finish.
How To Serve This Christmas Cranberry Cheesecake
This festive dessert will look like a masterpiece on your holiday table, and any cheesecake lovers will not believe how amazing it tastes.
Serve and savor your sweet treat alongside a tall glass of ice-cold homemade eggnog, or even opt for something unexpected like a hot mug of chai tea.
Include freshly baked gingersnaps and snowball cookies that provide the perfect contrast to that velvety cheesecake texture.
Add a scoop of vanilla ice cream on the side for creamy creaminess
For more holiday delicacies, our Christmas red velvet poke cake and Christmas fudge are two favorites.
MORE CHEESECAKE RECIPES
Storing Your Holiday Cheesecake
You don’t want any of this incredible cheesecake to go to waste. Here’s how to store it.
MAKE AHEAD: If you want to get a head start on your holiday prep, you can definitely make this cheesecake ahead of time.
Once it’s fully cooled and set, cover it tightly with plastic wrap or aluminum foil. Then, pop it in the fridge.
Your cheesecake will stay fresh and delicious for up to two days before serving.
This makes it a fantastic option for getting some of the cooking done in advance, giving you more time to enjoy the festivities with your loved ones.
IN THE FRIDGE: You can store your Christmas cranberry cheesecake in a covered container in the refrigerator for up to four days.
I highly recommend waiting until you are ready to serve it before adding the garnish of the sugared cranberries and piped white chocolate whipped topping.
IN THE FREEZER: You can also keep this dessert in the freezer for up to two months.
Wrap it well, and we’d recommend waiting to add the garnish until you are ready to serve.
Why We Love This Recipe
FESTIVE FLAVORS: This cheesecake is a delightful blend of classic holiday flavors. With a buttery graham cracker crust, a creamy and rich cheesecake filling, and a luscious cranberry compote on top, it’s a perfect dessert to get you in the festive spirit.
STUNNING PRESENTATION: This cheesecake is not only delicious but also visually appealing. The vibrant red cranberry topping adds a pop of color that makes it an eye-catching centerpiece for your holiday dessert table.
CROWD-PLEASER: Whether you’re serving a large gathering or an intimate family dinner, this cheesecake is a crowd-pleaser. Its combination of sweet, tangy, and creamy elements appeals to a wide range of tastes.
You’ll know the effort is worth it when you bite into this delicious dessert. With layers of tangy cranberry, creamy cheesecake, and sweet white chocolate whipped cream all set on top of a buttery graham cracker crust; I’m not sure you could get any more decadent than this Christmas cheesecake.
Frequently Asked Questions
Can I make this holiday cheesecake ahead of time?
This Christmas cheesecake is a labor of love and has a number of steps, and needs patience, so it is best to make it ahead for the best outcome.
How do you prevent your cheesecake from cracking?
To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top of the cheesecake. Also, don’t overbake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.
Can I leave the nuts out of the crust?
If you prefer to stick with a nut-free dessert, you can certainly leave the nuts out and turn it into a graham cracker crust.
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Christmas Cheesecake
Our Christmas cheesecake is a stunning dessert that will be the star of your holiday meal with its creamy layers of cheesecake, whipped cream, and tart cranberry compote.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 10 hours 30 minutes
Servings 10
Ingredients
Candied Fresh Cranberries for Garnish
- ¾ cup water
- 1½ cups granulated sugar, divided into ½ cup and 1 cup
- 2 tablespoons fresh orange juice
- 2 cups fresh cranberries
Cranberry Compote Layer
- 14 ounces whole berry cranberry sauce
- ⅓ cup granulated sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh orange zest
- ¼ teaspoon salt
Crust
- 2 cups graham cracker crumbs
- ½ cup finely chopped pecans
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
Cheesecake Layer
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 eggs, room temperature
- ⅓ cup sour cream
- 2 tablespoons all-purpose flour
- 1½ teaspoons vanilla extract
White Chocolate Whipped Cream Layer
- 2½ cups heavy cream, very cold, divided into 1 cup, 1 cup, and ½ cup
- ½ cup powdered sugar
- 4 ounces white chocolate baking bar, broken into smaller pieces
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
Instructions
- In a medium saucepan on medium heat, add the water, ½ cup sugar, and orange juice. Bring to a simmer to dissolve the sugars. This will take 2 to 3 minutes. Turn off the heat and pour the sugar water over the fresh cranberries in a medium bowl. Cover with plastic wrap and refrigerate overnight. You will use the remaining 1 cup of sugar to coat the cranberries after their overnight soak.
- Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil. In a large, oven-safe dish, add 1 to 2 inches of water and set aside. You will NOT place your springform pan into the dish with the water. The dish with the water will go onto the lower rack in your oven, while the cheesecake will cook on the middle rack. This will create a moist baking environment for your cheesecake to cook evenly without risking water seeping into your springform pan while your cheesecake bakes.
- First, you will make your cranberry compote by adding the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt to a medium saucepan. Bring to a simmer on medium heat, and cook for 5 minutes or until the sugars are dissolved and the cranberry compote has thickened. Remove from the heat and cool while making the other components of the Christmas cheesecake.
- In a large bowl, combine the graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until completely incorporated. Pack the bottom and up the sides of the springform pan with the crust mixture. You can use the bottom of a flat dry measuring cup to press the crumbs into a thick, tight crust. Place the springform pan, with the crust pressed in, into the freezer to chill while you make the cheesecake filling.
- In another large mixing bowl, with a handheld mixer on medium speed, add the cream cheese and beat for 1 to 2 minutes to get all the lumps out of the cream cheese before adding the granulated sugar. Continue to beat for another minute to incorporate the sugar into the cream cheese.
- With the mixer on low, add the eggs one at a time, being sure to fully incorporate each egg before adding the next, then add the sour cream, all-purpose flour, and vanilla extract and mix just until all the ingredients are fully incorporated. Be sure not to beat too much air into the cream cheese mixture.
- Take the crust out of the freezer and add the cooled cranberry compote mixture to the bottom of the crust in an even layer.
- Very slowly, add the cream cheese mixture on top of the cranberry compote layer. Be careful not to mix the compote into the cream cheese.
- Place the water-filled dish onto the bottom tray of the oven, then place the Christmas cheesecake on the middle rack and bake for 50 to 60 minutes. Your cheesecake is done when the center is just barely jiggly when you move your springform pan.
- Turn off the oven and crack the door open a couple of inches to allow your cheesecake to cool in the oven for 1 hour. Remove and allow to cool on the counter before placing it into the refrigerator to cool completely.
- While your cheesecake is baking and cooling, you can make the white chocolate whipped cream by adding 2 cups of heavy cream to a large bowl and beat it on low speed for 2 minutes. Add the powdered sugar and increase the speed to medium-high and continue to beat it until it is thick with just slightly stiff peaks. Do not overbeat.
- Heat the remaining ½ cup of heavy cream in a microwave-safe, large-sized bowl for 1 minute. Once hot, add the white chocolate bar that has been broken into smaller pieces. Allow the hot heavy cream to cover the chocolate and let it sit for 2 minutes, then stir until smooth.
- In a small dish, add the 1 tablespoon of water and sprinkle over the unflavored gelatin. Once the gelatin has absorbed the water, heat it for 20 seconds in the microwave, then add it to the bowl of melted white chocolate. Stir to completely incorporate.
- Add about 1 cup of the whipped heavy cream to the white chocolate and stir to combine. Add another 1 cup of whipped cream, but this time you will gently start to fold the whipped cream into the white chocolate. Repeat until you have gently folded all the whipped cream into the white chocolate. Be sure to be gentle while folding the whipped cream into the white chocolate, as you do not want to deflate your white chocolate whipped cream.
- Transfer half of your white chocolate whipped cream to a large piping bag fitted with a large star tip, and store the piping bag and bowl of whipped cream in the refrigerator until your cheesecake has cooled completely.
- Once your cheesecake has cooled to room temperature on the counter, you can top it with the other half of the white chocolate whipped topping that is not in the piping bag. You want a nice thick layer.
- Place your cheesecake into the refrigerator to cool for a minimum of 8 hours, but an overnight chill is ideal.
- For the sugar-coated fresh cranberries, you will drain the liquid off them and, using a slotted spoon, toss a handful of the sweetened cranberries into a bowl of the 1 cup granulated sugar and coat them in the sugar. Remove the sugar-coated cranberries with the slotted spoon, allowing any excess sugar to filter back into the bowl, and place the coated berries onto a plate. Repeat until all the cranberries have been coated.
- Once your cheesecake has completely chilled and set, you can remove the outer form from the springform pan, place your cheesecake onto a serving plate and garnish the center with the sugar-coated cranberries and pipe the remaining white chocolate whipped cream around the edges for a beautiful finish.
Video
Notes
- The candied cranberries need to be made ahead of time as they require an overnight soak and chill before they can be used for the garnish on the top of this cheesecake. If you are able to chill your cheesecake overnight, then you do not have to make the candied cranberries ahead of time as they can chill in the refrigerator overnight along with the cheesecake, then you can top your cheesecake before slicing and serving.
- Make sure that you get the whole berry cranberry sauce. DO NOT use the jellied sauce. Choose a good quality brand that you would serve at your holiday dinner table. I do not suggest doubling the amount of the cranberry compote layer, as you don’t want your bottom crust to get soggy when your cheesecake is baked and cooled.
- Because there are so many steps to this homemade cheesecake recipe, I like to use shortcuts when possible, and a great shortcut is the pre-packaged graham cracker crumbs. You can find them in the baking aisle of your grocery store. If you want to make your own crumbs, you can do so by adding whole graham crackers to a food processor and grinding them yourself.
- When making this recipe, I highly suggest you read all the steps thoroughly before beginning. There are quite a few elements to this Christmas cheesecake, so you want to make sure that you are prepared before beginning. Plan to make this the day before you plan to serve it, as it really does need a good long chill to allow the cheesecake to set up properly.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake at the lower end of the recommended baking time.
Nutrition
Calories: 995kcal | Carbohydrates: 114g | Protein: 10g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 193mg | Sodium: 481mg | Potassium: 275mg | Fiber: 2g | Sugar: 98g | Vitamin A: 1936IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Trisha says
Yum my favourite cheesecake topping is strawberries
Susie Bark says
Looks delicious and beautiful to me!☺️🌴🌴
Michelle Thorne says
This sounds delicious! I have served egg nog cheesecake before but I am looking forward to trying this new recipe at Christmas. I love chocolate or caramel sauce as a cheesecake topping, but I think I would add a dark chocolate drizzle to this. Aside from cheesecake, I love a nice festive trifle at Christmas.
Cathy says
This looks stunning!!
I have not served cheesecake as part of our holiday desserts but this would certainly be a show-stopper.
Our “usual” Holiday desserts are pies or cakes – we always have some kind of a cake on Christmas and then sing Happy Birthday to Jesus – and of course cookies and candies! Lots of assortment – we eat them until they dry out or are gone!
Donna Boyer says
This is so good. I love adding cherries on mine. I don’t usually serve cheesecake for my holiday desserts. I usually have Pumpkin Crunch I think drizzling chocolate in this cheesecake would top it perfectly
Paige says
I love caramel cheesecake
Gail says
This looks delicious. I will try to make it. Wish me luck
Christy H says
So pretty! My favorite cheesecake topping is strawberry syrup.
Dayle says
Beautiful cheesecake! My favorite flavor for a topping is peanut butter cups. Yum!
Patty says
My favorite dessert to enjoy at Christmas is cheesecake made with candy canes!
Sue Smith says
My favorite Christmas dessert are petit fours!!
Elizabeth M Heimlich says
This looks amazing! I would add a little drizzle of dark chocolate just because chocolate…
Teresa Gerber says
My favorite cheesecake is with graham cracker crust and cream cheese topping!!
Keira says
This looks lovely! The candied cranberries look amazing. My favorite cheesecake topping would be raspberries but I would give this a try also.
Angela says
I like all cheesecake but I usually go for strawberry drizzle on top!
Amber says
This looks awsome. My favorite topping for cheese cake is cherrys. I serve mine at thanksgiving or christmas
Melissa says
My family loves cheesecake! This recipe looks great! I’d love to try it with a milk chocolate drizzle! Looking forward to making it for the holidays.
Melissa says
This recipe looks great and easy to follow. I’d love to try it with a milk chocolate drizzle! Looking forward to making it for the holidays.
Linda Pierce says
I like to put blueberries or strawberries on my cheesecakes
Mawmaw says
Sounds good but complicated… My favorite cheesecake topping is cherry. I’d like to see this recipe converted from cranberries to cherries.
Tamara Baker says
I love making this from scratch. We love cherries, strawberries, even peanut butter and chocolate on top with out the fruit
Elizabeth says
My favorite dessert to enjoy at Christmas is my Great Grandmother’s homemade iced pumpkin cookies! She is no longer with us, but my Mom gave me her recipe written in my Grandmother’s handwriting and I am going to attempt to make them this Christmas! She made them special by adding red and green dye to the icing! So I specifically remember them around December! They are the best iced pumpkin cookie around! ❤️🎄
Kara B. says
This cheesecake looks so good! I would add just a little chocolate drizzle on top.
Anita says
A long time ago, I made a chocolate cheesecake for Christmas desert. I just ran across the recipe again last night and might have to try it again.
Vicki says
Blueberry is my favorite topping for cheesecake but my favorite desserts for the holidays are frosted sugar cookies and an angel food yule log.
Dawn Dalgliesh says
Yes, I make homeade cheesecakes all of the time, especially for the holidays. Can’t wait to try this one!
Margaret Finocchiaro says
My favorite cheesecake topping is cherries.
Lisa says
This cheesecake is absolutely beautiful! My favorite cheesecake topping is blueberry, but I can’t wait to try this recipe. I also make a Cranberry Meringue Pie at Christmas.
Stella Whitney says
My favorite topping is lemon drizzle, I have served homemade cheese cake at holidays and I wouldn’t drizzle chocolate I would use a homemade orange curd or dried candied orange slices on top.
Pam says
I would drizzle dark chocolate over this beautiful cheesecake.
BARBARA CUMMINGS says
Cheesecake is always great and delicious, but this is very different with the tartness of cranberries. I have to try it!
Lori Pennington says
We love cheese cake anytime of the year…..my favorite dessert at Christmas time is snickerdoodle cookies 😛
Ashley McCree-Key says
Oh my goodness favorite cheesecake topping would have to be the ” Cherry Pie Filling”, it is the best.
Dotty Kennedy says
What a beautiful cheesecake. Made with love and proper attention to detail I believe it would be the crowning glory of your Christmas Dinner.
Leigh says
Looks yummy. My favorite topping for cheesecake is cherries.
Zabreena G Love says
This looks so good. I love cheesecake, any cheesecake. My favorite topping on cheesecake though is cherry. I’ve never made a cheesecake before but im thinking of trying
Joanne Rllis says
Any cheesecake is a good cheesecake, this candied cranberry one looks awesome! Perhaps it will be my new favourite!
Brenda says
The Christmas Cheesecake sounds delicious. Definitely going to try this. Being a chocolate lover, I would drzzle dark chocolate over the cake.
Barbara says
Wow- this looks like a labor of love. My favorite dessert for the holidays is my grandmother’s pistachio cake.
Shaunda Snider says
My favorite dessert at Christmas is coconut bon bons.
This recipe looks amazing!
Maureen says
I haven’t made cheesecake for the holidays but this recipe gives me pause to rethink my dessert. I love cranberries and white chocolate is a must.
This might be my new Christmas dessert.
Pat kanous says
My favorite topping on cheesecake is strawberry. Something about the sweet and the tangy just seem to go together. I do make a blueberry torte which is similar tocheesecake, except it is made on a cookie sheet. Delicious.,
Ashley van Vuuren says
This looks awesome. This would be the first time I plan on serving a cake like this. Super excited about this
Kris says
This looks amazing. My favorite topping is pineapple, but can’t wait to make this at home.
Kathleen says
This recipe looks very good. I believe I would like to fizzle a little white chocolate over the top prior to serving.
Stephanie says
My favorite cheesecake topping is fresh berries or cherries, but…sometimes there is nothing better than big bite of plain cheesecake…sweet, creamy, and delish!
Jeanine Hebner says
I always make a cheesecake for the holidays. I have a plain cheesecake that has a flour based crust I love. Usually serve on the side so people can add what they like…..cherries and fudge sauce or use both. Also have a chocolate cheesecake that uses an Oreo crust that is a family favorite. Cheesecake is always a hit holidays or any family gathering. I love cranberries so can’t wait to try this recipe.
Diane Strong says
My favorite topping would be apricot preserves with a dark chocolate drizzle on chersecake
Gabriela B. says
– What’s your favorite cheesecake topping?
Salted Toffee Bits
Connie Jenkins says
I Would add dark chocolate drizzle to the cheesecake!
Linda Primmer says
This looks amazing. So beautiful too. I bet anyone would love to be served this beautiful dessert. I am happy to feature your Christmas Cheesecake at love Your Creativity. Merry Christmas.
Kerryanne says
Oh how yummy!
Thank you for sharing this recipe at Create, Bake, Grow and Gather this week. I’m delighted to be featuring your Christmas Cheesecake at tonight’s party and pinning too.
Merry Christmas,
Kerryanne
Debbie says
This is the best cheesecake. I made it for Thanksgiving dinner and my kids loved it. My oldest daughter ask me to make her one for her birthday December 20th. So that’s what she is getting. It’s a lot of steps but so well worth it. I even made my own cranberry sauce and added cinnamon.Thank you for the recipe. I am sure I will be making another again.
Nicole Kihlman says
Love this recipe so much! Made it last year and it was such a hit, I just have to make it again this year!!
Dawna Stevens says
This was an excellent recipe. My family’s favorite is berry is raspberry, so used those instead. Everyone LOVED it!!! May be the new family favorite!!! I was going to post a pic, but I don’t see an option for that. Thanks for the recipe.