Festive Christmas Cheesecake Recipe with Cranberry Topping

Description

Creamy Christmas Cheesecake is a festive dessert with red, white, and green striped filling that adds holiday cheer and a smooth, creamy texture.

Ingredients

For Oreo Crust:

• 24 Oreo cookies (whole with the filling)
• 1/4 cup melted unsalted butter

For Cream Cheese Filling:

• 32 oz cream cheese, softened to room temperature
• 1 1/4 cup sugar
• 2 teaspoons vanilla or peppermint extract
• 4 eggs, slightly beaten
• 1 cup sour cream
• Red and green food coloring

Instructions

1. Preheat the oven to 325°F. Grease a deep 9-inch springform pan with non-stick spray and line the bottom with parchment paper. Wrap the pan in two layers of aluminum foil to prevent water from seeping in during the water bath.
2. To make the crust: Pulse whole Oreo cookies, including the filling, in a food processor until fine crumbs form. Stir in melted butter until evenly moistened. Press the mixture firmly into the bottom of the springform pan and place it in the freezer to firm while you prepare the filling.
3. To make the filling: In a bowl, mix the softened cream cheese, sugar, and extract just until combined. Add the slightly beaten eggs and mix on low speed until incorporated—avoid overmixing. Fold in the sour cream.
4. Reserve half of the batter as the white layer. Split the remaining batter into two small bowls and tint one with red food coloring and the other with green. The batter should be pourable but not runny.
5. To create the striped pattern, pour small amounts of batter into the center of the crust, starting with white and alternating colors (white, green, white, red, and so on) so each new dollop pushes previous layers outward into concentric rings. If the batter is slightly thick, gently shake the pan to help it spread.
6. Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan. Bake for 90–110 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
7. Carefully lift the springform pan from the water bath and cool to room temperature on the counter. Refrigerate for at least 4 hours or overnight to set completely.
8. Before serving, remove the foil and the springform ring. Run a thin metal spatula around the edge to free the crust from the bottom, then transfer the cheesecake to a serving plate. Store any leftovers in the refrigerator.