Best Holiday Cheesecake Recipes

HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
• Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
• Bake for 8 minutes until lightly browned. Let cool to room temperature.
• Reduce the oven temperature to 225°F (105°C).
• Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
• Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
• In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
• In another bowl, whisk in the chocolate hazelnut spread.
• In another bowl, whisk in ¼ teaspoon of cinnamon.
• In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
• Pour each flavored filling into a section of the crust and smooth with a spatula.
• Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
• Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
• Sprinkle the chopped pecans over the pumpkin filling.
• Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
• Refrigerate overnight before slicing into wedges and serving.
• Enjoy!

HOLIDAY SWEET POTATO CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

HOLIDAY CHEESECAKE BARS

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Reserve 1 cup. Press remaining crumbs onto the bottom of an ungreased 13x9-in. baking pan. Bake at 350° for 12 minutes. , Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in the milk, lemon juice and vanilla. Pour filling over crust. Sprinkle with reserved crumbs. , Bake 25-30 minutes longer or until edges are lightly browned and filling is almost set. Cool in pan on a wire rack. Cut into squares. Garnish with cherries if desired. Store in the refrigerator.

HOLIDAY EGGNOG CHEESECAKE

Steps:

• Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese and sugar at medium speed on electric mixer until well blended.
• Gradually add gelatin and eggnog, mixing until blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over crust; chill until firm.
• VARIATION: Ingrease sugar to 1/3 Celsius.
• Substitute milk for eggnog.
• Add 1 t vanilla and 3/4 t rum extract.
• Continue as directed.

HOLIDAY EGGNOG CHEESECAKE

Steps:

• Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Gradually add gelatin and egnog, mixing until blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over crust; chill until firm.

HOLIDAY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crostini, cut the baguettes into 1/4-inch thick slices. Using a pastry brush, brush the baguette slices with olive oil. Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes. Reserve 25 of the crostini slices for the cheesecake. Cool the remaining crostini, then store in an airtight container until ready to serve.
• To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute. Add the melted butter and pulse a few times to combine. Press the bread crumbs into the bottom of the cheesecake pan. Bake until golden, about 10 minutes. Remove from the oven and let cool.
• To make the cheesecake, wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the eggs, sugar, and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme.
• Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold.)
• Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with the reserved crostini alongside.

HOLIDAY SPICE CHEESECAKE

Steps:

• Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.

HOLIDAY BRANDY ALEXANDER CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees. Stir together crushed graham crackers, butter, and 1 T. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.
• 2. Beat cream cheese, 1 1/4 cup sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add eggs 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 T. brandy and 3 T creme de cacao, and beat just until blended. Pour into prepared crust.
• 3. Bake at 325 degrees for 1 hour or just until center is almost set.
• 4. Duriing last 2 minutes of baking, stir together sour cream and remaing 1 T. sugar, 1 T. brandy and 1 T. creme de cacao.
• 5. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 8 more minutes. Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours.
• 6. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.
• *Coffee liqueur may be substituted such as Kahlua instead of Creme de Cacoa.

HOLIDAY EGGNOG CHEESECAKE

Steps:

• 1. Heat oven to 325. Spray a 9" springform pan w/ cooking spray. In bowl combine cracker crumbs, 2 tbsp sugar, and butter. Press into bottom of pan. Bake 10 mins.
• 2. Remove pan from oven. Heat oven to 425. In bowl, beat cream cheese, 1 cup sugar, flour and eggnog until smooth. Beat in eggs, nutmeg and rum . Pout over crust.
• 3. Bake for 10 mins. Heat oven to 250. Bake for 45 mins.

FESTIVE HOLIDAY CHEESECAKE

Steps:

• Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set. , Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, top with optional garnishes.

HOLIDAY CHEESECAKE PRESENTS

Steps:

• 1. MIX, crumbs,butterand 3 tablespoons sugar:press on to bottom of a 13 x 9 inch backing pan.
• 2. MIX, cream cheese , 33/4 cup sugar and vanilla with electric mixer on medium speed untill well blended. Add eggs;mix untill blended. Pour over crust.
• 3. BAKE: at 350 degreese F for 30 minutes or untill center is almost set. COOL. Refrigerate 3 hours or overnight. Cut into bars .Decrate bars with decorating gels and sprinkles to resemble presents. Store leftover bars in refrigerator.
• 4. HELPFULL HINT::: to soften cream cheese , remove from the wrapper and set aside at room temperature for 30 minutes . to speed prosses, place it in a microwave-safe dish and microwave on low for one minute .

HOLIDAY CHEESECAKE PRESENTS

Steps:

• Mix crumbs, butter, & 3 tbsp sugar; press onto bottom of 13x9 in. baking pan. Mix cream cheese, 3/4 cup sugar, & vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour over crust. Bake at 350 for 30 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.

HOLIDAY PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.
• Beat cream cheese, sugar, cornstarch, and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream, marbling but not mixing completely. Pour batter into the prepared pan.
• Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.
• Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.

HOLIDAY EGGNOG CHEESECAKE RECIPE

Steps:

• For Eggnog:
• In a medium bowl, beat egg yolks and sugar until light and creamy.
• In a medium saucepan, heat the milk, vanilla and spices over medium heat until the mixture starts bubbling slightly, whisking constantly. Set aside and cool for a couple of minutes.
• Add a little of the warm milk to the egg yolks and whisk to temper the egg mixture. Add the rest of the milk and blend to combine.
• Return this mixture to the pan, add the brandy and stirring constantly heat for about 1 min. until frothy.
• Cover and reserve at room temperature until ready to use.
• For Crust:
• Heat oven to 325°F.
• Combine all the ingredients in a small bowl.
• Press mixture firmly into the bottom and up the side of a 9-inch springform pan.
• Bake for 10 min., then set aside to cool.
• Cover the bottom of the pan with aluminum foil to prevent water from leaking into the cake during baking.
• For Filling:
• Heat oven to 300°F.
• Fill a baking pan with about 3/4 inch of hot water. Place it on the middle rack of the oven.
• In the bowl of a stand mixer, beat the cream cheese on low speed until light and fluffy.
• Add the sugar, flour and nutmeg, and keep beating, scraping the side of the bowl with a rubber spatula.
• Add 1 cup of the reserved eggnog and blend thoroughly.
• Add eggs, 1 at a time, beating after each just until incorporated.
• Pour cream cheese mixture into the prepared crust, and bake at 300°F in the water bath for 1 hour 15 min.
• Let the cheesecake cool in the oven with the door closed for 30 min.
• Open the oven door and let cool for another 30 min.
• Refrigerate without covering for 5 hours or overnight.
• For Topping:
• Beat the whipping cream, 1/4 cup of the remaining reserved eggnog and powdered sugar in a large bowl until stiff peaks form.
• Fill a piping bag with the whipped cream and use to decorate the top of the cheesecake.

PHILADELPHIA HOLIDAY CHEESECAKE PRESENTS

Steps:

• Preheat oven to 350°F. Spray a 13x9-inch baking pan with cooking spray. In bowl, combine crumbs, butter and 3 Tbsp. sugar, press onto bottom of pan.
• In another bowl, mix cream cheese, 3/4 cup sugar and vanilla with mixer on medium speed until well blended. Add eggs, mix well. Pour over crust.
• Bake for 30 minutes or until center is almost set. Cool. Refrigerate for 3 hours. Cut into bars. Decorate bars with decorating gels and sprinkles to resemble presents.

HOLIDAY CHEESECAKE PRESENTS

Steps:

• Mix crumbs, butter, and 3 tbsp sugar; press onto bottom of 13" x 9" baking pan.
• Mix cream cheese, 3/4 cup sugar, and vanilla with electric mixer on medium speed until well blended. Pour over crust.
• Bake at 350*F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Decorate bars with decorating gel and sprinkles to resemble presents. Store leftover bars in refrigerator.

HOLIDAY-CRANBERRY-CHERRY-CHEESECAKE

Steps:

• In a bowl, mix cream cheese until smooth.
• Add sour cream until smooth.
• Add lemon juice and sugar until smooth.
• Pour into pie shell.
• In a bowl, mix cherry pie filling and cranberry.
• Add spices.
• Pour on top of cheesecake.
• Refrigerate about 3 hours.
• Garnish with springs of cranberries.

HOLIDAY PUMPKIN CHEESECAKE

Steps:

• Preheat oven 350 degrees. Grease 9" springform pan. Mix together graham cracker crumbs, softened butter, cinnamon, and brown sugar. Press into bottom of springform pan to form crust. Set pan aside. In large mixing bowl mix all filling ingredients. Remember to mix well. Pour filling into springform pan. Bake about 1 hour, 45 minutes or until center feels dry. Let cool for about 10 minutes. While cooling mix sour cream and powdered sugar together. Top cake with sour cream mixture and bake at 450 degrees for 5 minutes. After cake completely cools take out of springform pan. Use bottom of pan as serving plate. Enjoy!!

HOLIDAY CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack., In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes; cool., In a large bowl, combine the first seven filling ingredients; beat until blended. Add eggs and egg whites; beat on low speed just until combined. Pour over crust., Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Gently spoon cranberry mixture over cheesecake. Refrigerate overnight. Remove sides of pan before cutting.

HOLIDAY CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 13x9-inch pan.
• Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour over crust.
• Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours. Cut into bars. Decorate with gels and sprinkles to resemble presents.