Description
Festive Christmas Tree Cheesecake with graham cracker crust, creamy green filling, and whipped cream tree decorated with sprinkles and candy canes.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- Green food coloring (gel food coloring preferred)
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Assorted Christmas sprinkles (stars, balls, etc.)
- Candy canes (mini or regular size)
- Green sanding sugar (optional)
- Edible glitter (optional)
Instructions
- Combine the ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well until all the ingredients are evenly moistened.
- Press into the pan: Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to firmly and evenly press the crumbs into the pan.
- Pre-bake the crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes.
- Cool the crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling.
- Cream the cream cheese: In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar: Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed.
- Incorporate the extracts: Add the vanilla extract and almond extract to the mixture and beat until combined.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Mix in the sour cream and flour: Add the sour cream and all-purpose flour to the batter and beat until just combined. Again, be careful not to overmix.
- Add green food coloring: Add green food coloring to the cheesecake batter, a few drops at a time, until you reach your desired shade of green. Stir gently until the color is evenly distributed.
- Pour the filling into the crust: Pour the green cheesecake filling into the cooled graham cracker crust, spreading it evenly.
- Bake in a water bath: Wrap the bottom of the springform pan tightly with aluminum foil. Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake: Bake the cheesecake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until the edges are set but the center still jiggles slightly.
- Cool the cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Refrigerate the cheesecake: Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack, then cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Prepare the whipped cream: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Pipe the whipped cream: Transfer the whipped cream to a piping bag fitted with a star tip. Pipe the whipped cream onto the cheesecake in a Christmas tree shape, starting with a wide base and gradually narrowing towards the top.
- Add the sprinkles: Decorate the whipped cream Christmas tree with assorted Christmas sprinkles.
- Add the candy canes: Arrange mini candy canes around the base of the cheesecake to create a “fence” or border.
- Add sanding sugar and edible glitter (optional): If desired, sprinkle green sanding sugar over the whipped cream tree and add edible glitter.
- Chill before serving: Refrigerate the decorated cheesecake for at least 30 minutes before serving.
- Serving: Carefully remove the sides of the springform pan before serving. Slice the cheesecake and enjoy!
Notes
- Using gel food coloring is recommended for the cheesecake filling as it’s more concentrated and won’t thin the batter as much as liquid food coloring.
- Be careful not to overmix the cheesecake batter after adding the eggs, sour cream, and flour. Overmixing can incorporate too much air and cause the cheesecake to crack.
- The water bath is crucial for preventing cracks in the cheesecake. Make sure the springform pan is tightly wrapped in aluminum foil to prevent water from seeping in.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
- Refrigerating the cheesecake for at least 6 hours (or overnight) allows it to fully set and develop its flavor.
- Prep Time: 45 minutes
- Cook Time: 80 minutes