Easy Christmas Cheesecake
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!
Ingredients
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)
Instructions
- 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!
Notes
The leftovers should be covered and kept in the refrigerator. It will keep for three to four days.
To freeze this cheesecake, tightly wrap it and place it in a freezer-safe container. It will keep for up to a month.
Nutrition
Calories: 455kcalCarbohydrates: 36gProtein: 6gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 124mgSodium: 323mgPotassium: 117mgFiber: 0.4gSugar: 26gVitamin A: 1081IUCalcium: 68mgIron: 1mg
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