This christmas cheesecake is the ultimate festive dessert, featuring a velvety smooth cream cheese filling with a hint of orange zest, all nestled in a cinnamon-spiced graham cracker crust. It’s crowned with a vibrant, tart cranberry topping that balances the richness perfectly. This holiday cheesecake is perfect for Christmas gatherings and makes a stunning centerpiece for your dessert table.

I first developed this recipe after a holiday trip to New England, where the pairing of rich dairy and tart cranberries felt like the essence of the season. For me, the ritual of preparing this dessert is as cherished as the meal itself, a moment of quiet anticipation before the festive frenzy. It has become our family’s tradition, served alongside other classics like my holiday pumpkin pie or a slice of festive red velvet cake, creating a tableau of holiday indulgence.

The creamy texture and the bright, jewel-like topping elevate this beyond a simple cream cheese dessert into something truly special. I love how the aroma of cinnamon and baking crust fills the house, a scent that, for me, is Christmas itself. It’s a dessert that invites you to slow down and savor the moment, much like enjoying a carefully brewed cup of tea.

Why This Holiday Cheesecake Captures the Season

Perfect Festive Balance: The rich, creamy filling is beautifully cut by the tart, vibrant cranberry topping.
Make-Ahead Ease: Preparing it a day in advance allows the flavors to meld and makes holiday entertaining effortless.
Impressive Yet Simple: While it looks stunning, the method is straightforward, using a water bath for a flawless texture.
Crowd-Pleasing Favorite: This dessert appeals to all ages and is always a highlight of our holiday spread.

Ingredients for a Perfect Christmas Cheesecake

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Crust

Graham Cracker Crumbs: About 10 sheets ground finely for a sturdy, classic base.
Granulated Sugar: A quarter cup adds a subtle sweetness to the crust.
Ground Cinnamon: Half a teaspoon provides a warm, spicy note that sings of the holidays.
Unsalted Butter, Melted: Six tablespoons binds the crumbs and adds rich flavor.

For the Filling

Full-Fat Cream Cheese: Thirty-two ounces, softened to room temperature for a perfectly smooth, lump-free texture.
Granulated Sugar: One and a half cups sweetens the filling without overpowering the tangy cream cheese.
Large Eggs: Four eggs, at room temperature, incorporated one at a time for structure.
Sour Cream: Half a cup adds a delightful tang and contributes to the creamy mouthfeel.
Vanilla Extract: One tablespoon for a warm, aromatic backbone of flavor.
Fresh Orange Zest: One teaspoon brightens the entire dessert and pairs beautifully with cranberry.
All-Purpose Flour: Two tablespoons help stabilize the filling for a perfect slice.

For the Cranberry Topping

Fresh Cranberries: Twelve ounces provide the perfect tart contrast to the sweet cheesecake.
Granulated Sugar: Half a cup balances the cranberries’ natural acidity.
Water: Half a cup helps create a saucy consistency.
Fresh Orange Zest: Another teaspoon reinforces the citrus note throughout the dessert.

Christmas Cheesecake

Make this creamy Christmas cheesecake with cranberry topping for your holiday celebrations. Perfect creamy texture with festive flavors everyone will love.

Print Recipe Pin Recipe

Prep Time 50

Cook Time 1 35

Total Time 2 25

Course Dessert

Cuisine American

Servings 12 slices

Calories 520 kcal

Equipment

oven
springform pan
mixing bowl
electric mixer
measuring cups
measuring spoons
knife
cutting board
roasting pan
small saucepan
wire rack

Ingredients

Crust

1.5 cups graham cracker crumbs about 10 full sheets
0.25 cup granulated sugar
0.5 tsp ground cinnamon
6 tbsp unsalted butter melted

Cheesecake Filling

32 oz full-fat cream cheese softened, at room temperature (four 8-ounce packages)
1.5 cup granulated sugar
4 large eggs at room temperature
0.5 cup sour cream at room temperature
1 tbsp vanilla extract
1 tsp fresh orange zest
2 tbsp all-purpose flour

Cranberry Topping

12 oz fresh cranberries
0.5 cup granulated sugar
0.5 cup water
1 tsp fresh orange zest

Instructions

Preheat your oven to 325 degrees Fahrenheit. Wrap the bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to create a waterproof barrier for the water bath. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Pour in 6 tablespoons of melted unsalted butter and mix well until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly.
In a very large bowl, using an electric mixer on medium speed, beat 32 ounces of softened cream cheese for 2 to 3 minutes until it is completely smooth and creamy, scraping down the sides of the bowl as needed. Gradually add 1 1/2 cups of granulated sugar, beating until just combined and the mixture looks light, about 1 to 2 minutes. Avoid overmixing at this stage.
Reduce the mixer speed to low. Add 4 large eggs, one at a time, mixing only until each egg is just incorporated before adding the next. Do not overbeat. Stir in 1/2 cup sour cream, 1 tablespoon vanilla extract, 1 teaspoon fresh orange zest, and 2 tablespoons all-purpose flour until just combined and the mixture is smooth. Overmixing can introduce too much air, which may contribute to cracks later.
Pour the cream cheese filling over the pre-baked graham cracker crust in the prepared springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60 to 75 minutes, or until the edges are set and a 2-inch circle in the center still jiggles slightly when you gently shake the pan. The internal temperature should be around 150 degrees Fahrenheit. Do not overbake, as this can lead to a dry cheesecake and cracks.
Turn off the oven, but leave the cheesecake inside with the oven door propped open a few inches for 1 hour. This gradual cooling prevents drastic temperature changes that can cause the cheesecake to crack. After 1 hour, carefully remove the springform pan from the water bath and the roasting pan. Remove the aluminum foil from around the sides. Let the cheesecake cool completely on a wire rack at room temperature for another 1 to 2 hours.
Once completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate it for at least 6 hours, or preferably overnight, to allow it to set fully. This step is crucial for achieving the perfect creamy texture and clean slices.
To make the Cranberry Topping, combine 12 ounces fresh cranberries, 1/2 cup granulated sugar, 1/2 cup water, and 1 teaspoon fresh orange zest in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 8 to 10 minutes, or until most of the cranberries have burst and the sauce has thickened slightly. Remove from heat and let cool completely. Serve the chilled cheesecake with a generous spoonful of the cooled cranberry topping.

Notes

Do not overmix the batter to prevent cracks. Let cheesecake cool gradually and chill thoroughly for best texture.

Keyword christmas cheesecake, cranberry topping, holiday dessert

Delicious Ways to Customize Your Cheesecake

Chocolate Swirl: Melt semi-sweet chocolate and swirl it into the batter before baking for a decadent twist.
Gingerbread Spice: Add a teaspoon of ginger and a half teaspoon each of nutmeg and allspice to the crust for a warm, spiced flavor.
Different Topping: Substitute the cranberry topping with a cherry pie filling or a salted caramel sauce for a different festive profile.

My Pro Tips for Cheesecake Perfection

Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are truly at room temperature to avoid a lumpy batter.
Don’t Overmix: Mix the batter only until each ingredient is incorporated to prevent incorporating too much air, which can cause cracks.
Water Bath is Key: The water bath creates a steamy environment for gentle, even baking, which is the best defense against cracks. For another dessert that uses a precise technique, see my classic flan recipe.
Patience with Cooling: The gradual cooling process in the turned-off oven is non-negotiable for achieving the perfect creamy texture.

How to Store Your Festive Cheesecake

Store: Keep the cheesecake covered in the refrigerator for up to 5 days. The cranberry topping can be stored separately in an airtight container.
Freeze: You can freeze the plain cheesecake (without topping) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator.
Serve: For the best texture and flavor, serve the cheesecake chilled directly from the refrigerator. Add the cranberry topping just before serving.
Make-Ahead Tip This is an ideal make-ahead dessert. Bake and cool it completely a day or two before your event for stress-free entertaining.

Frequently Asked Questions

How do you keep a cheesecake from cracking?

The best way to prevent cracks is to use a water bath, which provides gentle, even heat. Also, avoid overmixing the batter after adding the eggs and allow the cheesecake to cool gradually in the turned-off oven with the door ajar. These steps help the custard set without shrinking and cracking.

Why is my cheesecake jiggly in the middle?

A slight jiggle in the center is exactly what you want. The cheesecake is done when the edges are set but a small circle in the middle jiggles uniformly when you gently shake the pan. It will continue to set as it cools. An overbaked cheesecake will be dry and more prone to cracking.

Can I use frozen cranberries for the topping?

Yes, frozen cranberries work perfectly well and do not need to be thawed before using. Simply add them directly to the saucepan with the sugar and water. The cooking time might be a minute or two longer as they thaw and begin to burst.

How long does cheesecake need to chill?

For the best texture and clean slices, chilling for at least 6 hours is essential, but I strongly recommend overnight. This extended chill allows the flavors to fully develop and the structure to firm up perfectly. It’s the key to a creamy, sliceable holiday cheesecake.

More Indulgent Holiday Desserts

Make This Christmas Cheesecake Your New Tradition

With its impossibly creamy texture and the perfect sweet-tart balance, this christmas cheesecake is destined to become a holiday favorite. It’s a dessert that feels both celebratory and comforting, a true centerpiece for your festive table. I hope this recipe brings as much joy to your kitchen as it has to mine.

Festive Cheesecake Recipe