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Christmas Shortbread Cheesecake

Christmas Shortbread Cheesecake, all of my favorite flavors of Christmas baked into a decadent vanilla cheesecake!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 12
Calories: 411 kcal
Course: Dessert
Cuisine: American

Ingredients

  • shortbread crust
  • 1½ cups all-purpose flour
  • 1 cup white sugar
  • 1 egg beaten
  • ½ cup butter softened
  • 3 pkg Philadelphia cream cheese (each 8 / 250 g)
  • 2 tablespoons cornstarch
  • ¾ cup sugar
  • 4 large eggs
  • 1 egg yolk
  • ½ cup whipping cream
  • 4 teaspoons vanilla extract
  • 1 cup Red and Green Candied Cherries (finely chopped, extra for topping)
  • ¼ cup brown sugar
  • 2 tablespoons butter
  • 4 teaspoons water
  • ½ teaspoon vanilla
  • 1/3 cup toasted pecans to top

Instructions

    Cup of Yum
  1. To prepare crust:
  2. Pre-heat your oven to 400 degrees F.
  3. Combine the flour and sugar in a small mixing bowl. Cut in the butter until it's incorporated thoroughly. Mix in the egg until the dough is moist.
  4. Press firmly into the bottom of a 10 inch springform pan. Prick the crust with a fork several times.
  5. Bake for 10-15 minutes until the crust is browned slightly.
  6. Remove from the oven and cool on a rack.
  7. To prepare filling:
  8. In a large mixer bowl using a paddle beater, beat the cream cheese until smooth. Add in cornstarch, beat until smooth again.
  9. Add in the sugar, combine completely.
  10. Mix in the eggs and egg yolk, one at a time, mixing each into the batter thoroughly.
  11. Add whipping cream, cherries and vanilla extract and mix until incorporated entirely.
  12. Scrape the side of the bowl if needed and mix one minute more on low speed.
  13. Gently pour the filling over the crust.
  14. Place a pan of boiling water on the bottom rack of the oven.
  15. Place the cheesecake on the middle oven rack.
  16. Bake at 400 degrees for 10 minutes then reduce heat to 275 and bake for another 60 minutes without opening oven.
  17. Turn off the oven and let cake remain in the oven for half an hour. This ensures a perfectly moist top that won't crack.
  18. Remove from oven and cool on a rack.
  19. Refrigerate covered with plastic wrap until ready to eat.
  20. Brown Sugar Sauce:
  21. Combine the butter and sugar in a small pot on the stove over medium heat.
  22. Bring mixture to a boil; let boil several minutes while stirring occasionally.
  23. Add in the water - careful, it might spit- and mix in.
  24. Remove from heat, mix in vanilla.
  25. Cool, Note: The mixture is grainy and sugary on purpose to add a different texture to the cheesecake. It doesn't need to be smooth.
  26. To decorate cheesecake, chop up 5-6 colored cherries and along with the toasted pecans, scatter on top of the cake. Drizzle the cooled brown sugar sauce. Slice and serve.

Notes

  • Nutritional values may vary.

Nutrition Information

Calories 411kcal (21%) Carbohydrates 58g (19%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 128mg (43%) Sodium 110mg (5%) Potassium 79mg (2%) Fiber 1g (4%) Sugar 41g (82%) Vitamin A 573IU (11%) Vitamin C 0.1mg (0%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 411

% Daily Value*

Calories 411kcal 21%
Carbohydrates 58g 19%
Protein 5g 10%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.4g 20%
Cholesterol 128mg 43%
Sodium 110mg 5%
Potassium 79mg 2%
Fiber 1g 4%
Sugar 41g 82%
Vitamin A 573IU 11%
Vitamin C 0.1mg 0%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.