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January is a time to embrace the new year with fresh beginnings, and what better way to kick off the year than with the indulgence of a perfectly creamy cheesecake?
Whether you’re hosting a winter gathering, looking for a decadent dessert to enjoy during the cold days, or simply wanting to treat yourself, January offers the ideal moment to dive into a variety of cheesecake recipes.
From classic flavors like vanilla and chocolate to more seasonal options such as salted caramel, peppermint, and maple pecan, this collection of 40+ cheesecake recipes has something for every palate.
Cheesecake is a versatile dessert that can be customized to fit any occasion, and in the heart of winter, it offers comfort and elegance in every bite.
Rich, creamy, and utterly indulgent, each cheesecake is the perfect treat to enjoy while wrapped in a cozy blanket with a hot drink by your side.
Let’s explore some of the best cheesecake recipes you can try this January, all designed to make your desserts memorable and your celebrations sweet.
40+ Delightful January Cheesecake Recipes to Start Your Year Right
From fruity citrus-infused creations to luxurious chocolate and nutty desserts, the 40+ cheesecake recipes featured in this article will ensure your January is filled with delicious indulgence.
Whether you prefer classic, tangy flavors or more adventurous combinations, each recipe offers a unique twist on the timeless cheesecake.
These cheesecakes are perfect for family gatherings, dinner parties, or simply treating yourself to a well-deserved treat.
With so many flavors to explore, you’ll never run out of ways to enjoy this creamy, dreamy dessert throughout the month.
So, gather your ingredients, preheat the oven, and start baking your way to cheesecake bliss!
New Year’s Classic Cheesecake
A rich and creamy classic cheesecake that combines the smooth texture of cream cheese with a buttery graham cracker crust. Perfect for welcoming the new year or celebrating any occasion, this cheesecake is simple yet luxurious, with a golden brown finish on top and a melt-in-your-mouth filling.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla extract and eggs one at a time, beating well after each addition.
- Stir in flour and sour cream until the mixture is smooth. Pour the cream cheese mixture over the crust.
- Bake for 55-60 minutes, or until the edges are lightly golden and the center is set but slightly jiggly. Let it cool in the oven with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
This classic cheesecake is a timeless treat that never goes out of style. With its rich texture and creamy filling, it’s sure to be a hit at any gathering. The addition of sour cream provides a slightly tangy note that balances the sweetness, while the buttery graham crust adds a satisfying crunch. It’s an ideal way to start off the year with a sweet indulgence.
Caramel Pecan Cheesecake
For a decadent twist on the classic, this caramel pecan cheesecake offers a nutty, caramel-filled version that’s perfect for January celebrations. The combination of toasted pecans and rich caramel gives the cheesecake a warm, comforting flavor that will make any occasion feel extra special.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp all-purpose flour
- 1 cup pecan halves, toasted
- ½ cup caramel sauce, plus extra for drizzling
Instructions:
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes and let it cool.
- Beat the cream cheese and brown sugar until smooth and creamy. Add eggs one at a time, mixing well. Stir in sour cream, vanilla, and flour.
- Fold in toasted pecans, reserving a few for topping. Pour the cream cheese mixture into the cooled crust.
- Bake for 50-55 minutes, until the center is set but slightly wobbly. Let it cool in the oven for an hour, then remove and cool completely.
- Once cooled, drizzle the top with caramel sauce and sprinkle with reserved toasted pecans. Chill in the refrigerator for at least 4 hours before serving.
The caramel pecan topping brings an added depth of flavor to this cheesecake, making it more than just your average dessert. The toasted pecans add a lovely crunch, while the rich caramel sauce creates a smooth, indulgent finish. This is a cheesecake you can enjoy throughout the colder months, offering warmth and sweetness in every bite.
Winter Spice Cheesecake
This cheesecake is perfect for the cozy winter months, blending warm spices like cinnamon, nutmeg, and ginger with the creamy texture of traditional cheesecake. The spiced flavor profile makes it ideal for New Year’s or winter gatherings, giving your guests a comforting, festive treat.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1 tbsp all-purpose flour
- 2/3 cup sour cream
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes and allow to cool.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla, cinnamon, ginger, and nutmeg, and mix until well combined. Beat in eggs one at a time, followed by flour and sour cream.
- Pour the mixture into the cooled crust and smooth the top. Bake for 55-60 minutes, or until the edges are golden and the center is set with a slight jiggle.
- Cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours or overnight.
This winter spice cheesecake captures the essence of the season with its fragrant, warming spices. The cinnamon, ginger, and nutmeg create a comforting depth of flavor, making each bite feel like a cozy hug. The cheesecake’s creamy texture complements the spices perfectly, giving you a rich and balanced dessert that’s perfect for chilly evenings.
Cranberry Orange Cheesecake
A refreshing and vibrant cheesecake that brings together the tartness of fresh cranberries with the zesty brightness of orange. This cheesecake is perfect for January when citrus fruits are in season and adds a refreshing contrast to the traditional richness of a cheesecake. The cranberry compote topping elevates the flavor, making it an ideal choice for winter celebrations.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
- Zest of 1 orange
- 2 cups fresh cranberries
- 1 cup granulated sugar (for cranberry compote)
- ½ cup water
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl, pressing the mixture into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla, flour, sour cream, and orange zest.
- Pour the cream cheese mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set with a slight jiggle.
- While the cheesecake bakes, prepare the cranberry compote. In a saucepan, combine cranberries, sugar, and water. Bring to a boil, then reduce to a simmer for 10-15 minutes until the cranberries burst and the sauce thickens. Cool the compote.
- Once the cheesecake has cooled and been chilled, top with the cranberry compote before serving.
The combination of tart cranberries and bright citrus zest makes this cheesecake a unique winter treat. The cranberry compote adds an extra layer of sweetness and a burst of color to the dessert. This cheesecake is a great way to enjoy the seasonal flavors of winter, with its perfect balance of sweetness and tanginess.
Chocolate Mint Cheesecake
A chocolate lover’s dream, this decadent cheesecake combines the rich taste of chocolate with the cool, refreshing flavor of mint. The chocolate crust and mint-infused cream cheese filling come together in perfect harmony, creating a dessert that’s both indulgent and invigorating. This is an excellent choice for January gatherings when you want a dessert that feels both cozy and refreshing.
Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups powdered sugar
- 1 tsp peppermint extract
- 4 large eggs
- 2 tbsp cocoa powder
- 2/3 cup sour cream
- 1 cup semi-sweet chocolate chips, melted
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix chocolate cookie crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then cool.
- Beat the cream cheese and powdered sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in peppermint extract, cocoa powder, and sour cream.
- Pour the cream cheese mixture into the cooled crust. Drizzle the melted chocolate over the top and use a knife to swirl it into the batter.
- Bake for 55-60 minutes, or until the center is set but still slightly wobbly. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours before serving.
This chocolate mint cheesecake is perfect for those who love the combination of chocolate and mint. The mint flavor provides a refreshing contrast to the rich, creamy chocolate filling, while the chocolate crust ties everything together in a decadent bite. It’s a perfect dessert to enjoy after a hearty winter meal.
Eggnog Cheesecake
For a cozy, festive winter treat, this eggnog cheesecake brings together the classic flavors of eggnog in a rich and creamy dessert form. The smooth custard-like filling infused with nutmeg and cinnamon captures the essence of the holiday season. This cheesecake is ideal for January parties or as a comforting dessert to share with family and friends.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tsp ground nutmeg
- ½ tsp ground cinnamon
- 2/3 cup sour cream
- 1 cup eggnog (store-bought or homemade)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl, pressing the mixture into the bottom of the pan. Bake for 10 minutes and cool.
- Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, nutmeg, cinnamon, sour cream, and eggnog.
- Pour the mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set with a slight jiggle. Let it cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.
- Before serving, dust the top with a little extra nutmeg for garnish.
This eggnog cheesecake brings the warmth and spice of eggnog into a creamy dessert that feels like the ultimate winter indulgence. The subtle flavors of nutmeg and cinnamon pair beautifully with the richness of the cream cheese filling. This cheesecake is perfect for the season, offering a festive touch for any January occasion.
Pumpkin Spice Cheesecake
A cozy dessert perfect for the colder months, this pumpkin spice cheesecake combines the warm flavors of cinnamon, nutmeg, and cloves with the creamy richness of traditional cheesecake. The pumpkin puree gives the cheesecake a subtle sweetness and a smooth texture, making it an ideal choice for gatherings during January, when you want to indulge in comforting seasonal flavors.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2/3 cup sour cream
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, pumpkin puree, cinnamon, nutmeg, and cloves until fully incorporated.
- Pour the mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set but slightly wobbly. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.
This pumpkin spice cheesecake offers the perfect combination of sweetness and spice, creating a rich and creamy dessert that evokes the warmth of the season. The addition of pumpkin puree brings moisture and depth to the cheesecake, while the spices make each bite feel like a hug on a cold winter day. A great dessert for any occasion during the winter months.
Raspberry Swirl Cheesecake
Bright, fruity, and visually stunning, this raspberry swirl cheesecake combines the creamy richness of a classic cheesecake with the vibrant tartness of fresh raspberries. The raspberry puree creates a beautiful swirl effect in the cheesecake, making it both a treat for the taste buds and the eyes. This dessert is perfect for adding a touch of elegance to your January celebrations.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar (for raspberry puree)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan. Bake for 10 minutes and cool.
- Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, flour, and sour cream until fully combined.
- In a separate bowl, blend the raspberries and ¼ cup sugar until smooth. Strain to remove the seeds, creating a raspberry puree.
- Pour the cream cheese mixture into the cooled crust. Drizzle raspberry puree over the cheesecake and swirl it gently with a knife to create a marbled effect.
- Bake for 55-60 minutes, or until the edges are set but the center is slightly wobbly. Let the cheesecake cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled, garnished with fresh raspberries if desired.
The tangy sweetness of the raspberries pairs perfectly with the creamy cheesecake base, creating a light yet indulgent dessert. The raspberry swirl not only adds a burst of flavor but also creates a beautiful visual element that makes this cheesecake an elegant treat for any occasion. It’s a great way to add a fruity twist to your winter dessert menu.
S’mores Cheesecake
If you’re craving the nostalgic flavors of s’mores but want a more sophisticated dessert, this s’mores cheesecake is the answer. With a graham cracker crust, a creamy chocolate filling, and a toasted marshmallow topping, this cheesecake brings the campfire treat to the next level. It’s a fun and indulgent choice for a January dessert, especially for those who love the classic s’mores flavor.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp cocoa powder
- 2/3 cup sour cream
- 1 ½ cups semi-sweet chocolate chips
- 2 cups mini marshmallows
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan to form the crust and bake for 10 minutes. Let it cool.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in vanilla, cocoa powder, and sour cream.
- Melt the chocolate chips in a microwave-safe bowl, then allow it to cool slightly. Add the melted chocolate to the cream cheese mixture and stir until well combined.
- Pour the chocolate cheesecake mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set with a slight jiggle.
- Once the cheesecake is done baking, let it cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
- Before serving, top with mini marshmallows and use a kitchen torch to lightly toast them until golden brown.
This s’mores cheesecake brings the beloved flavors of the campfire into a creamy, rich dessert. The chocolate filling is indulgent and smooth, while the toasted marshmallows add the perfect amount of sweetness and texture. This cheesecake is a fun and whimsical dessert that is sure to be a crowd-pleaser at any winter gathering.
Salted Caramel Cheesecake
A perfect blend of sweet and salty, this salted caramel cheesecake features a rich and creamy filling paired with a decadent homemade salted caramel sauce. The smoothness of the cheesecake contrasts wonderfully with the slight crunch of the graham cracker crust and the salty-sweet topping, making this dessert a luxurious treat for any January celebration.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
- ½ cup heavy cream (for caramel sauce)
- 1 cup brown sugar (for caramel sauce)
- 2 tbsp unsalted butter (for caramel sauce)
- 1 tsp sea salt (for caramel sauce)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, flour, and sour cream.
- Pour the cream cheese mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set with a slight jiggle. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the salted caramel sauce, heat brown sugar and heavy cream in a saucepan over medium heat, stirring until the sugar has dissolved. Bring the mixture to a simmer for 3-5 minutes. Remove from heat and stir in butter and sea salt. Let it cool to room temperature.
- Once the cheesecake has chilled, drizzle with the salted caramel sauce just before serving.
The combination of sweet caramel and a hint of salt enhances the rich, creamy cheesecake filling, creating a perfect balance of flavors. The homemade caramel sauce adds an indulgent touch, while the lightly salted finish takes the dessert to a new level of sophistication. This cheesecake is a stunning choice for any special occasion.
Lemon Blueberry Cheesecake
This zesty and fruity cheesecake combines the refreshing tang of lemon with the natural sweetness of blueberries. The bright citrusy flavor cuts through the creamy richness of the cheesecake, while the blueberry compote topping adds a burst of fruity goodness. A wonderful dessert to brighten up any cold January day.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
- Zest and juice of 2 lemons
- 2 cups fresh blueberries
- ¼ cup granulated sugar (for blueberry compote)
- 1 tbsp lemon juice (for blueberry compote)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract, lemon zest, lemon juice, flour, and sour cream.
- Pour the mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set but slightly wobbly. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the blueberry compote, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally until the berries break down and the sauce thickens.
- Let the compote cool, then drizzle it over the cheesecake before serving.
The combination of lemon and blueberry provides a refreshing burst of flavor that complements the creamy, tangy cheesecake filling. The fresh blueberry compote gives the cheesecake an added layer of sweetness and a vibrant color. This dessert is perfect for anyone who loves a fruity, citrus-infused treat.
Peanut Butter Chocolate Cheesecake
For those who love the rich combination of chocolate and peanut butter, this cheesecake delivers just the right balance. A chocolate cookie crust, a creamy peanut butter filling, and a luscious chocolate ganache topping create a mouthwatering dessert that’s sure to be a hit with both kids and adults alike. A great choice for a January indulgence!
Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp cocoa powder
- 2/3 cup sour cream
- 1 cup semi-sweet chocolate chips (for ganache)
- ¼ cup heavy cream (for ganache)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese and powdered sugar until smooth. Add peanut butter, vanilla, eggs (one at a time), cocoa powder, and sour cream, mixing well after each addition.
- Pour the mixture into the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set with a slight jiggle. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour over the chocolate chips and stir until smooth.
- Pour the ganache over the chilled cheesecake and let it set for 30 minutes before serving.
This peanut butter chocolate cheesecake offers a rich and indulgent experience. The combination of creamy peanut butter and velvety chocolate ganache elevates the traditional cheesecake to a new level of decadence. Perfect for those who can’t get enough of the classic peanut butter and chocolate flavor pairing.
Chocolate Mint Cheesecake
For those who enjoy the classic combination of chocolate and mint, this cheesecake is an irresistible treat. The chocolate crust and creamy mint-infused filling create a luxurious dessert that is perfect for January, offering a refreshing minty twist to the rich, chocolatey base. It’s an elegant and indulgent choice for special occasions during the winter season.
Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
- 1 ½ tsp peppermint extract
- ½ cup heavy cream (for ganache)
- 1 cup semi-sweet chocolate chips (for ganache)
- Green food coloring (optional)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, flour, sour cream, and peppermint extract.
- Pour the mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set but slightly wobbly. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the ganache, heat the heavy cream until it begins to simmer. Pour over the chocolate chips and stir until smooth. Add green food coloring if desired.
- Pour the ganache over the cooled cheesecake and let it set for 30 minutes before serving.
The rich chocolate crust, creamy mint filling, and glossy ganache make this cheesecake a showstopper. The refreshing mint flavor perfectly complements the decadent chocolate, creating a perfect balance of sweet and refreshing. It’s a fantastic choice for mint lovers and chocolate enthusiasts alike.
Maple Pecan Cheesecake
This maple pecan cheesecake brings the warmth and sweetness of maple syrup together with the crunchy richness of toasted pecans. With a buttery, slightly sweet filling and a crunchy topping of caramelized pecans, this dessert is perfect for a cozy January evening or as a festive addition to winter gatherings.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
- ¼ cup maple syrup
- 1 cup toasted pecans, chopped
- 2 tbsp brown sugar (for pecan topping)
- 2 tbsp unsalted butter (for pecan topping)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, flour, sour cream, and maple syrup.
- Pour the mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set but slightly wobbly. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the pecan topping, melt butter in a pan and add brown sugar and chopped pecans. Stir over medium heat until the pecans are caramelized, about 5 minutes. Let the mixture cool slightly.
- Spoon the pecan topping over the chilled cheesecake before serving.
The combination of rich maple syrup and toasted pecans creates a wonderfully comforting flavor profile that pairs perfectly with the creamy cheesecake base. The caramelized pecans add a delightful crunch and sweetness, making each bite a balance of smooth and crunchy textures. This cheesecake is perfect for those who enjoy cozy, nutty desserts during the winter months.
Tiramisu Cheesecake
If you love tiramisu, this cheesecake is a must-try! Combining the creamy mascarpone filling of a classic tiramisu with the indulgence of a cheesecake, this dessert offers the best of both worlds. With a rich coffee flavor and a hint of cocoa, it’s a delightful choice for a sophisticated winter dessert that’s sure to impress.
Ingredients:
- 1 ½ cups ladyfinger crumbs (or crushed ladyfingers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 2/3 cup sour cream
- ½ cup brewed coffee (cooled)
- 1 tbsp coffee liqueur (optional)
- 2 tbsp cocoa powder (for dusting)
Instructions:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix ladyfinger crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the cream cheese, mascarpone cheese, and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, flour, sour cream, and cooled brewed coffee.
- Pour the mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set with a slight jiggle. Let it cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, dust the top with cocoa powder and optionally drizzle with additional coffee liqueur for a more authentic tiramisu flavor.
The creamy mascarpone and coffee flavor of this tiramisu cheesecake are an excellent twist on the classic Italian dessert. The combination of smooth cheesecake with the coffee-soaked crust provides a complex, layered taste that will leave your guests craving more. This dessert is a perfect choice for a special gathering or as a treat to enjoy during the chilly winter months.
Note: More recipes are coming soon!
