This Christmas Cheesecake is easy to make with just a handful of ingredients! It has a festive swirl of raspberry jam baked into the creamy cheesecake filling along with a buttery graham cracker crust. It’s an easy Christmas dessert!
If you’re looking for easy holiday treats, this raspberry swirl cheesecake is for you! It’s so easy, so creamy and rich – the perfect holiday dessert.
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Easy Cheesecake Recipe
It’s not just for Christmas – you can make this easy cheesecake any time of year, but it’s especially nice during the busy holiday season. There’s always so much to do, so a simple easy dessert is just what we need.
The raspberry jam gives it that lovely holiday color, but you can switch it out for other jam flavors, too. The graham cracker crust can also be changed – use your favorite crunchy cookies to create that buttery crust. You could make a gingerbread cheesecake with a gingersnap crust or try chocolate wafer cookies. Really, there are so many possibilities.
The best part, no matter how you switch it up, is that it’s easy. A low-fuss cheesecake recipe that tastes amazing with the best creamy texture. Sounds so good, right!?
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Granulated sugar
- Large eggs at room temperature
- Vanilla extract
- Raspberry jam
How to Make It
Mix the crushed graham crackers (or other cookie crumbs) with the melted butter in a medium mixing bowl.
Press the mixture into a 9″ pan and then chill it in the refrigerator while you make the cheesecake batter.
In another mixing bowl, beat the cream cheese and sugar until the mixture is smooth. Beat in the eggs, vanilla and heavy cream.
Pour the cream cheese filling over the chilled crust. Add the raspberry jam and swirl it into the batter and then place the cheesecake on a sheet pan.
Bake the cheesecake in a preheated oven for 20 minutes. Continue baking for eight to ten minutes or until the edges of the cheesecake are set, but the middle is still a little wobbly.
Cool the cheesecake at room temperature and then chill it for at least five to six hours before serving it.
The only thing better than a slice of Christmas cheesecakes, are a few toppings to dress it up! Here are some you might like to try:
- Serve slices with some whipped cream.
- Drizzle chocolate sauce or caramel sauce over the top.
- Garnish the cheesecake with fresh berries like raspberries or strawberries.
What you will need to make this recipe
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- 9 inch cake pan – I like to use a springform pan
The leftovers should be covered and kept in the refrigerator. It will keep for three to four days.
You can also freeze this cheesecake. Tightly wrap it (or individual slices) and place it in a freezer-safe container or bag. It will keep for up to a month.
I hope you try this easy Christmas cheesecake recipe this year! Cheesecake is always a classic dessert, and this one is perfect for the holidays. Enjoy!
More Easy Dessert Recipes
- Chocolate Chip Banana Cake
- Chocolate Bark with Nuts and Dried Cranberries
- White Chocolate Truffles
- Dark Chocolate Cream Spread
Easy Christmas Cheesecake
For the cookie Base
- 1½ cups cookie crumbs (graham cracker crumbs or digestive cookie crumbs)
- ⅓ cup Butter (melted)
For the filling
- 16 ounces Cream cheese
- ⅔ cups granulated sugar (or fine sugar)
- 2 large Eggs (room temperature)
- 1 teaspoon Vanilla
- 2 tablespoons Whipping cream
- ¼-⅓ cups Raspberry jam (or cherry, blueberry, wild berry or strawberry)
- To make the cookie base combine together the cookie crumbs and the melted butter and place the base in a 9 inch pan then let it chill in the fridge.
- In a medium bowl beat the cream cheese and sugar until smooth. Add the eggs, vanilla and cream and beat to combine on low- medium speed.
- Pre-heat oven to 350F (180C).
- Pour the filling over the base, add the jam and swirl it in the filling. Place the pan on a cookie sheet and bake for 20 minutes. Cover the edge of the crust if needed and bake for another 8-10 minutes. The edges will be set, but the middle won't. The edges should read 165-170F.
- Let the cheesecake cool in the pan on a wire rack then chill for 5-6 hours or overnight before serving. Serve with fresh berries. Enjoy!