Julie Clark
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Classic rich cheesecake with a festive look! This Christmas Cookie Cheesecake with sprinkles and Oreos will brighten your dessert table.
If you’re looking for something fun and festive to serve during the holiday season, try this Christmas Cookie cheesecake!
It’s a traditional New York Style cheesecake which means it is dense, rich and delicious.
Why you’ll love this cheesecake:
- great make ahead dessert
- Oreos and sprinkles!
- rich traditional cheesecake
- only 15 minutes to mix up
- kids can help decorate
Ingredients for Cheesecake
- Golden Oreos. You can also use crushed graham crackers or another favorite cookie for the crust.
- Butter. This is to help soften the cookie crumbs and hold the crust together.
- Cream Cheese. We use full fat cream cheese. You could try light cream cheese if you’d like, but we don’t recommend fat free cream cheese.
- Sugar. If you are looking for a low carb recipe, try granulated Monk Fruit.
- Vanilla Extract.
- Large Eggs. Your eggs will mix in better if they are at room temperature. Cold eggs will cause the cream cheese to harden.
- Toppings: sprinkles, whipped cream, more Oreos, white chocolate…the possibilities are endless!
How to Make Christmas Cookie Cheesecake
- Pulse the 24 oreos in your food processor until fine and add in the 4 tablespoons melted butter and pulse until blended.
- Place the oreo mixture in the bottom of a 9″ inch springform pan. Using a the bottom of a glass, press down to pack the crust into the bottom of the pan and a little up the sides.
- In a large mixing bowl using an electric mixer beat together the cream cheese, sugar and vanilla until smooth.
- Whisk the eggs in a small bowl to break the yolks, then add them to the cream cheese mixture and mix just until combined. Don’t whip too much air into the cream cheese.
- Gently fold in 1 tablespoon of sprinkles. Don’t mix too much or the colors will run.
- Pour all the batter into the crust.
- Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake but don’t remove the rim.
How to Tell if Cheesecake is Done
In general, cheesecakes will not “look” done so you might be tempted to bake it longer. They will often look set on the outside ring of the circle, but still slightly jiggly in the center.
How long should cheesecake chill?
Let your cheesecake chill for at least 6 hours if not overnight.
Can you freeze cheesecake?
Yes! Cheesecake freezes well. Wrap the cheesecake in plastic wrap and then in foil. Freeze for up to 1 month.
Allow the cheesecake to thaw in the refrigerator overnight the night before you want to serve it. This will help prevent any condensation from forming.
Christmas Cookie Cheesecake
Classic rich cheesecake with a festive look! This Christmas Cookie Cheesecake with sprinkles and Oreos will brighten your dessert table.
Servings 15
Prep Time 15 minutes minutes
Cook Time 55 minutes minutes
Chill Time 6 hours hours 30 minutes minutes
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Ingredients
Crust
- 24 vanilla golden oreos
- 4 tablespoons butter (melted)
Filling
- 32 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 tablespoon holiday sprinkles (or more if desired)
Decoration
- ½ cup white chocolate chips
- 8 vanilla golden oreos
- 4 tablespoons butter (room temperature)
- 1 cup powdered sugar
- Holiday sprinkles
- Whipped topping (optional)
Instructions
Preheat oven to 325 degrees Fahrenheit.
Pulse the 24 oreos in your food processor until fine and add in the 4 tablespoons melted butter and pulse until blended.
Place the oreo mixture in the bottom of a 9" inch springform pan. Using a the bottom of a glass, press down to pack the crust into the bottom of the pan and a little up the sides.
In a large mixing bowl using an electric mixer beat together the cream cheese, sugar and vanilla until smooth.
Whisk the eggs in a small bowl to break the yolks, then add them to the cream cheese mixture and mix just until combined. Don't whip too much air into the cream cheese.
Gently fold in 1 tablespoon of sprinkles. Don't mix too much or the colors will run.
Pour all the batter into the crust.
Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake but don't remove the rim.
Refrigerate cheesecake 6 hours.
Once cake thoroughly chilled you can remove the rim and decorate.
Melt the white chocolate in a microwave safe bowl in 15 second intervals until all melted. Be sure to stir between each interval.
Dip one half of each of the 8 vanilla oreos in the chocolate and sprinkle with more holiday sprinkles.
Set aside on parchment paper or wax paper to set.
In a large bowl, use an electric mixer to whip the butter with the powdered sugar.
Pipe the buttercream mixture onto the cake in 8 peaks.
Place one decorated cookie on each buttercream dollop.
If desired spread whipped cream on top of the cake and add more sprinkles.
Refrigerate another 30 minutes.
Serve!
Notes
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake (no whipped topping). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 519kcal | Carbohydrates: 46g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 133mg | Sodium: 361mg | Potassium: 142mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1071IU | Calcium: 87mg | Iron: 1mg
Author Julie Clark
Course Dessert
Cuisine American
Calories 519
Keyword cheesecake recipe, christmas cake, christmas dessert
Have you tried this recipe?
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Frequently Asked Questions
Is cheesecake gluten free?
The cheesecake batter is gluten free, however you’ll have to buy gluten free sandwich cookies in order for this recipe to be completely gluten free.
How long does cheesecake last in the fridge?
Cheesecake should be stored in the refrigerator and eaten within 5 days.
How long can cheesecake sit out?
Don’t let cheesecake sit out longer than 2 hours at room temperature.
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