Ingredients

12 Graham Crackers (crushed)

8 tablespoons unsalted butter (melted)

1.5 tablespoons sugar

Pinch of salt

6 ounces white chocolate

¼ cup heavy cream

1 ½ cups granulated sugar

32 ounces cream cheese (room temperature)

⅓ cup sour cream

6 large eggs (room temperature)

2 large egg yolks (room temperature)

2 teaspoons vanilla extract

1/8 teaspoon salt

¾ cup red and green sprinkles

Whipped cream (for topping)

Red and green M&Ms or extra sprinkles (for decoration)

Instructions

Step 1: Preheat your oven to 325°F. Grease a 9-inch springform pan with cooking spray or butter.

Step 2: In a bowl, combine crushed graham crackers, 1.5 tablespoons sugar, and a pinch of salt. Add melted butter and mix thoroughly until the mixture is evenly combined.

Step 3: Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 13 minutes, then remove from the oven.

Step 4: Lower the oven rack to the lower middle position and keep the oven at 325°F for baking the cheesecake.

Step 5: In a microwave-safe dish, combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir, and repeat in 30-second intervals until the mixture is smooth. Set aside to cool slightly.

Step 6: Using a stand mixer, beat the cream cheese on medium-high speed for 1 minute. Gradually add half of the granulated sugar and mix until combined. Add the remaining sugar and mix well, then add 1/8 teaspoon salt and mix again.

Step 7: On low speed, add the sour cream, then the white chocolate and cream mixture, and vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 8: Add eggs and yolks two at a time, mixing until fully incorporated before adding the next. Scrape the sides of the bowl when necessary.

Step 9: Gently fold in the red and green sprinkles into the cheesecake batter.

Step 10: Double-wrap the bottom of your springform pan with foil to prevent water from leaking in during baking.

Step 11: Pour the batter into the prepared crust. Use a butter knife or toothpick to pop any large air bubbles on the surface.

Step 12: Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 2 inches up the sides of the springform pan.

Step 13: Bake for 15 minutes at 325°F, then reduce the temperature to 225°F. Continue baking for 90 to 110 minutes, or until the cheesecake’s internal temperature reaches 150°F. The center will jiggle noticeably.

Step 14: Remove the cheesecake from the oven and let it cool on a wire rack. Run a knife around the edge to loosen the cheesecake from the pan, helping prevent cracks.

Step 15: Let the cheesecake cool at room temperature for 3 hours, then refrigerate for at least 4 hours or overnight.

Step 16: Before serving, top the cheesecake with whipped cream and decorate with red and green M&Ms or additional sprinkles for a festive look.

Tips & Variations

Make sure all dairy and eggs are at room temperature to ensure a smooth, creamy batter without lumps.

Double-wrapping the pan with foil prevents water from seeping into the crust during the water bath bake.

Substitute the sprinkles with crushed peppermint candies for a minty holiday twist.

Use white chocolate chips instead of bars if preferred; just melt them the same way with heavy cream.

For easier slicing, chill the cheesecake overnight for the best texture.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer to an airtight container. When ready to serve, remove from the fridge about 20 minutes before slicing for the best texture. Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight in the refrigerator to develop its flavors and firm texture. It can be made a day or two ahead.

Why do I need to use a water bath for baking?

The water bath helps gently and evenly bake the cheesecake, preventing cracks and ensuring a smooth, creamy texture by regulating oven temperature and moisture.