8 Easy Holiday Cheesecake Recipes That Deserve the Dessert Spotlight

Let’s be honest: when a cheesecake walks into the room, everything else becomes a side character. These easy holiday cheesecakes deliver that “wow” moment without requiring pastry school skills. Creamy, festive, and mostly make-ahead, they’re perfect for busy hosts who still want show-stopping desserts.

We’re talking foolproof crusts, smooth fillings, and toppings that sparkle like fairy lights. Ready to pick your holiday signature? Let’s bake some magic.

1. Classic Vanilla Bean Cheesecake That Never Lets You Down

Start with the ultimate crowd-pleaser. This classic New York–style cheesecake is silky, rich, and speckled with real vanilla bean. It’s elegant enough for a holiday table but easy enough to throw together on a weeknight—especially with a trusty graham cracker crust.

Ingredients:

• 1 3/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 (8-ounce) blocks cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)
• Pinch of salt

Instructions:

1. Preheat oven to 325°F. Wrap a 9-inch springform pan with two layers of foil around the outside to prevent leaks.
2. Mix crumbs, 1/4 cup sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake 10 minutes; cool slightly.
3. Beat cream cheese on medium until smooth, about 2 minutes. Add 1 cup sugar and salt; beat until creamy. Mix in sour cream, vanilla extract, and vanilla bean seeds.
4. Add eggs one at a time on low speed, just until incorporated. Do not overmix—this keeps it silky.
5. Pour batter into crust. Place pan in a large roasting pan and add hot water halfway up the sides (water bath).
6. Bake 55–70 minutes, until edges are set but the center jiggles like Jell-O. Turn off oven, crack door, and let rest 1 hour.
7. Remove from water bath, cool to room temp, then chill at least 6 hours or overnight.

Serve with fresh berries or a swipe of raspberry sauce. Pro tip: run a knife around the edge after baking to prevent cracking. Variations? Add lemon zest to the batter or swirl in 1/4 cup jam before baking for a marbled effect.

2. Gingerbread Swirl Cheesecake With Maple Whipped Cream

This one tastes like the holidays gave you a hug. A snappy gingersnap crust holds a creamy cheesecake with molasses and warm spices swirled through. Finish with maple whipped cream and you’re basically serving December on a plate.

Ingredients:

• 2 cups gingersnap cookie crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 4 (8-ounce) blocks cream cheese, room temperature
• 3/4 cup granulated sugar
• 2/3 cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsulfured molasses
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of cloves and salt

Maple Whipped Cream:

• 1 cup heavy cream, chilled
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 325°F. Combine gingersnap crumbs, melted butter, and brown sugar. Press into a 9-inch springform pan. Bake 8 minutes; cool slightly.
2. Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed.
3. Remove 1 1/2 cups of batter to a bowl and whisk in molasses, cinnamon, ginger, nutmeg, cloves, and salt.
4. Pour plain batter into the crust. Dollop the spiced batter on top and swirl with a knife.
5. Bake in a water bath for 55–65 minutes until just set. Rest 1 hour in the turned-off oven with the door cracked, then chill 6 hours.
6. Whip cream with maple syrup and vanilla to soft peaks. Dollop over slices.

Crystallized ginger makes a fun garnish. For a deeper spice profile, add 1 tablespoon dark rum to the spiced batter—seriously good.

3. No-Bake Peppermint Bark Cheesecake That Sparkles

No oven, no stress. This cheesecake sets in the fridge and tastes like peppermint bark got a creamy upgrade. It’s light, festive, and full of crunchy candy cane bits—with a chocolate cookie crust to ground all that holiday cheer.

Ingredients:

• 24 chocolate sandwich cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 1/4 cups heavy cream, chilled
• 6 ounces white chocolate, melted and cooled
• 1/2 cup crushed peppermint candies or candy canes, plus extra for topping
• Pinch of salt

Instructions:

1. Stir cookie crumbs and melted butter, then press firmly into a 9-inch springform pan. Chill 15 minutes.
2. Beat cream cheese, powdered sugar, vanilla, peppermint extract, and salt until smooth.
3. In a separate bowl, whip heavy cream to stiff peaks. Fold half into the cream cheese mixture, then fold in the melted white chocolate, then the remaining whipped cream.
4. Fold in crushed peppermint. Pour over crust and smooth the top. Chill at least 6 hours, preferably overnight.
5. Top with more crushed candy and chocolate shavings before serving.

Want less mint? Cut the peppermint extract to 1/4 teaspoon. For a dramatic finish, drizzle with dark chocolate ganache and scatter crushed peppermint just before serving.

4. Cranberry-Orange Cheesecake With Ruby Swirl

Tart cranberries meet bright orange zest for a cheesecake that looks and tastes like a holiday ornament. The jewel-toned swirl is gorgeous, and the citrus keeps every bite fresh—not too sweet, not too heavy.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted
• 4 (8-ounce) blocks cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• Pinch of salt

Cranberry Swirl:

• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup orange juice
• 1/3 cup granulated sugar

Instructions:

1. Make the swirl: Simmer cranberries, orange juice, and sugar for 8–10 minutes until thick. Blend smooth and cool completely.
2. Preheat oven to 325°F. Combine crumbs, sugar, and butter; press into a 9-inch springform pan. Bake 8 minutes; cool slightly.
3. Beat cream cheese and 3/4 cup sugar until smooth. Mix in sour cream, orange zest, vanilla, and salt. Add eggs one by one on low speed.
4. Pour batter over crust. Spoon cranberry sauce in lines or dollops; swirl with a knife.
5. Bake in a water bath for 55–70 minutes until almost set. Rest 1 hour in the oven with door cracked, then chill 6 hours.

Garnish with sugared cranberries and thin orange slices. For a bakery-style gloss, brush the top with warmed orange marmalade. It’s stunning on a dessert board with almond cookies.

5. Salted Caramel Pecan Cheesecake That Wins Every Potluck

If you love pecan pie but crave creaminess, this is your sweet spot. A buttery crust, velvety cheesecake, toasted pecans, and a glossy salted caramel pour—expect requests for seconds and the recipe card.

Ingredients:

• 1 3/4 cups graham cracker crumbs
• 1/4 cup brown sugar
• 6 tablespoons unsalted butter, melted
• 4 (8-ounce) blocks cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/4 cups toasted pecans, roughly chopped

Salted Caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed, room temperature
• 1/2 cup heavy cream, warmed
• 1 teaspoon flaky sea salt (plus more to finish)

Instructions:

1. Preheat oven to 325°F. Mix crumbs, brown sugar, and butter; press into a 9-inch springform pan. Bake 10 minutes.
2. Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and kosher salt. Add eggs one at a time on low speed.
3. Fold in 3/4 cup of the pecans. Pour batter into crust. Bake in a water bath for 55–65 minutes until just set. Rest and chill as usual.
4. Make caramel: Heat sugar in a heavy saucepan over medium, stirring minimally, until melted and amber. Whisk in butter (it will bubble), then slowly whisk in warm cream. Remove from heat; stir in flaky salt. Cool to thick-but-pourable.
5. Top chilled cheesecake with caramel and remaining pecans. Finish with a pinch more flaky salt.

For extra crunch, scatter crushed pretzels on top. No time for homemade caramel? Use a good jarred sauce and add a pinch of flaky salt—nobody will complain, trust me.

6. Eggnog Cheesecake Bars With Nutmeg Sugar

Bars are the move when you’ve got a crowd. These slice clean, travel well, and taste like eggnog in cheesecake form. The nutmeg-sugar sprinkle makes them look bakery-fancy without extra work.

Ingredients:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 8 tablespoons unsalted butter, melted
• 3 (8-ounce) blocks cream cheese, room temperature
• 2/3 cup granulated sugar
• 3/4 cup full-fat eggnog, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Nutmeg Sugar Topping:

• 2 tablespoons granulated sugar
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat oven to 325°F. Line a 9×13-inch pan with parchment, leaving overhang.
2. Combine crumbs, 1/3 cup sugar, and butter; press into the pan. Bake 8 minutes.
3. Beat cream cheese and 2/3 cup sugar until smooth. Mix in eggnog, vanilla, nutmeg, and salt. Add eggs one at a time on low speed.
4. Pour over crust and smooth. Bake 25–30 minutes until set with a slight jiggle. Cool completely, then chill 4 hours.
5. Mix topping sugar and nutmeg; sprinkle over bars before slicing.

Serve with a dollop of whipped cream and a grate of fresh nutmeg. Want a boozy vibe? Stir 1–2 tablespoons rum or bourbon into the batter. It’s the holidays—permission granted.

7. Chocolate Hazelnut Cheesecake (AKA Your Nutella Dream)

Decadent and deeply chocolatey, this cheesecake leans into hazelnut spread for instant flavor. The Oreo crust and silky ganache make it dressy enough for New Year’s Eve but easy enough for a casual dinner. One slice and you’ll understand the obsession.

Ingredients:

• 24 chocolate sandwich cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 4 (8-ounce) blocks cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate-hazelnut spread
• 1/2 cup semisweet chocolate chips, melted and cooled
• Pinch of salt

Chocolate Ganache:

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, finely chopped
• 1/4 cup toasted hazelnuts, chopped (optional)

Instructions:

1. Preheat oven to 325°F. Mix cookie crumbs and butter; press into a 9-inch springform pan. Bake 8 minutes.
2. Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and salt. Add eggs on low speed, one at a time.
3. Beat in chocolate-hazelnut spread and melted chocolate until combined. Pour into crust.
4. Bake in a water bath 55–65 minutes until set at edges with a wobble in the center. Rest and chill thoroughly.
5. Heat cream until steaming; pour over chopped chocolate. Let sit 2 minutes, then whisk smooth. Spread over chilled cheesecake. Top with hazelnuts.

Want a mocha note? Add 1 tablespoon espresso powder to the batter. Serve with fresh raspberries for a bright pop that cuts through the richness.

8. Apple Cinnamon Streusel Cheesecake With Brown Sugar Drizzle

Imagine apple crisp meets cheesecake—comforting, cozy, and absolutely irresistible. Tender cinnamon apples and a buttery streusel sit on a classic crust with a creamy filling beneath. It’s the dessert equivalent of a warm blanket.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted
• 3 (8-ounce) blocks cream cheese, room temperature
• 2/3 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Apple Layer:

• 2 medium apples (Honeycrisp or Granny Smith), peeled and diced
• 1 tablespoon unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice

Streusel:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 tablespoons cold unsalted butter, cubed

Brown Sugar Drizzle:

• 1/4 cup brown sugar
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• Pinch of salt

Instructions:

1. Preheat oven to 325°F. Combine crumbs, 1/4 cup sugar, and butter; press into a 9-inch springform pan. Bake 8 minutes.
2. Cook apples: Melt butter in a skillet. Add apples, brown sugar, cinnamon, and lemon juice. Cook 4–5 minutes until just tender. Cool.
3. Make streusel: Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until clumps form. Chill.
4. Beat cream cheese and 2/3 cup sugar until smooth. Mix in sour cream, vanilla, and salt. Add eggs one at a time on low speed.
5. Pour batter into crust. Spoon cooled apples evenly over the top and scatter streusel.
6. Bake in a water bath for 60–70 minutes until set around edges. Rest 1 hour in the oven, then chill 6 hours.
7. For drizzle: Simmer brown sugar, cream, butter, and salt 2–3 minutes until slightly thickened. Cool, then drizzle over slices.

Serve slightly warm or fully chilled—both are dreamy. Swap apples for pears and add a pinch of cardamom for a chic twist.

Cheesecake Success Tips

• Use room-temperature dairy for a smooth, lump-free batter.
• A water bath keeps edges from overcooking and reduces cracks.
• Low and slow mixing prevents excess air, which can cause sinking.
• Don’t skip the chill time. Flavor and texture improve overnight.
• Run a thin knife around the edge right after baking to release the sides.

There you go—eight easy holiday cheesecakes that bring the drama without the stress. Pick one for your next party or, better yet, rotate them all season long. Your dessert table just found its headliners.