Ingredients
Scale
- For the Crust:
- 2 cups Graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- For the Cheesecake Filling:
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 1/2 cups heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup salted caramel sauce (divided)
- For the Topping:
- 1/2 cup salted caramel sauce
- 1/4 cup chopped pecans or walnuts
- Red and green festive sprinkles
- Whipped cream for garnish
Instructions
- Step 1: Prepare the Graham Cracker Crust Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon in a medium bowl. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly. Place the pan in the freezer for 15 minutes to set while you prepare the filling.
- Step 2: Whip the Heavy Cream In a cold mixing bowl, beat the cold heavy whipping cream on high speed until stiff peaks form. Be careful not to overbeat it into butter. Once the cream is thick and holds its shape, set it aside in the refrigerator to keep it cold.
- Step 3: Beat the Cream Cheese Filling In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and lump-free. Add the vanilla extract and lemon juice, and continue mixing for another minute. The lemon juice helps the cheesecake set and adds a subtle brightness to the flavor.
- Step 4: Fold and Marble Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a slow “under and over” motion to keep the air in the batter. Once combined, drizzle 1/4 cup of the caramel sauce over the batter and swirl it gently with a knife to create a marbled effect.
- Step 5: Assemble and Chill Pour the filling over the prepared crust and spread it evenly with an offset spatula. Smooth the top as much as possible. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is best for the cleanest slices.
- Step 6: Decorate and Serve Once the cheesecake is firm, run a thin knife around the edge of the pan before releasing the springform sides. Drizzle the remaining caramel sauce over the top. Garnish with dollops of whipped cream, chopped pecans, and Christmas sprinkles for a festive finish. Slice with a warm knife for perfect edges.
- Cook Time: 6 hours 30 minutes