Ingredients
Scale
For the crust:
- 200g graham crackers or digestive biscuits, crushed
- 80g unsalted butter, melted
- 2 tablespoons sugar
- Optional: 1 teaspoon cinnamon or ginger
For the filling:
- 600g cream cheese, softened
- 150g sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 150g pumpkin puree, sweet potato, or other seasonal flavoring
- Optional: 2 tablespoons maple syrup or honey
Toppings (optional):
- Cranberry compote
- Caramel pecans
- Whipped cream
- Chocolate shavings
Instructions
- Preheat the oven to 150–160°C (300–325°F).
- Prepare the crust by mixing crushed biscuits with melted butter and sugar. Press evenly into the bottom of a springform pan.
- Beat cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Incorporate vanilla and any seasonal flavorings.
- Pour the filling over the crust. Smooth the surface with a spatula. For swirls, drizzle fruit puree or caramel and swirl lightly.
- Place the cheesecake pan in a larger roasting pan. Add hot water halfway up the pan sides for a water bath.
- Bake until edges are set and center slightly jiggles. Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Chill in the refrigerator for at least 4 hours or overnight.
- Add toppings before serving. Slice carefully for neat portions.
Notes
Ensure cream cheese is fully softened for a smooth batter.
Avoid overmixing eggs to prevent cracks.
Gradual cooling prevents sudden temperature shocks.
Customize flavors and toppings to suit your holiday theme.
- Prep Time: 30
- Cook Time: 70