Christmas Cheesecake

Christmas Cheesecake

Ingredients:

For the Crust:

1 and 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

16 oz cream cheese (softened)

1/2 cup granulated sugar

2 large eggs

1/2 cup sour cream

1/2 cup heavy cream

1 tsp vanilla extract

For the Christmas Topping:

1/2 cup fresh cranberries

1/2 cup fresh pomegranate seeds

1/2 cup fresh strawberries (sliced)

1/2 cup fresh raspberries

1/4 cup powdered sugar

1 tbsp lemon juice

Fresh mint leaves (for garnish)

Instructions:

For the Crust:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into the bottom of the prepared springform pan.

Bake for 8-10 minutes, then let cool completely.

For the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar together until smooth and creamy.

Add eggs one at a time, beating well after each addition.

Mix in sour cream, heavy cream, and vanilla extract until fully combined.

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake for 45-50 minutes, or until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes.

Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the Christmas Topping:

In a large bowl, combine cranberries, pomegranate seeds, strawberries, and raspberries.

Sprinkle with powdered sugar and lemon juice. Toss gently to coat.

Assembly:

Remove the cheesecake from the springform pan and place it on a serving plate.

Arrange the Christmas topping evenly over the top of the cheesecake.

Garnish with fresh mint leaves for a festive touch.

Enjoy this beautiful and festive Christmas Cheesecake — a delightful centerpiece for your holiday table!