15 Easy Cheesecake Recipes for Holidays: Best Picks (October 2026)

Cheesecake is the dessert people plan their whole holiday menu around, and these 15 easy cheesecake recipes for holidays are built so nobody loses an entire afternoon to a water bath. Every one below is a complete recipe you can cook from tonight’s screen: exact gram weights, pan size, temperature, a visual doneness cue, and how long it keeps in the fridge or the freezer. The season runs from pumpkin and cranberry through to peppermint and gingerbread, so there is something here whether you are hosting a Christmas dinner, filling a potluck plate or building a kids’ party board.

Most of these are forgiving by design. The no-bake versions set with gelatin, condensed milk or cornstarch and never crack, the baked ones use a slow oven and a water bath, and two of them scale cleanly to a dozen servings. If you only make one, start with the classic New York in the first slot. I have reordered this list by how much you need to trust the recipe, not by how festive it looks, which is a boring but useful way to organize fifteen of them.

15 Easy Cheesecake Recipes for Holidays at a Glance

Pick by the time you have and the number of people you are feeding. A no-bake version needs an hour of hands-on work and a fridge. A baked one needs a slow oven and a few hours of chilling either way.

Recipe	Time	Difficulty	Best for
1. Classic New York Cheesecake	Bake 60 min + chill 4 hr	Medium	A centrepiece for a formal dinner
2. No-Bake Christmas Cheesecake	Chill 5 hr, no oven	Easy	Beginners, small kitchens, no-oven hosting
3. Gingerbread Holiday Cheesecake	Bake 60 min + chill 4 hr	Medium	A warm spice table with coffee
4. Peppermint Oreo Cheesecake	Bake 55 min + chill 4 hr	Easy	Kids’ parties and candy lovers
5. Pumpkin Spice Cheesecake	Bake 55 min + chill 4 hr	Easy	Thanksgiving through New Year’s
6. Eggnog Cheesecake	Bake 60 min + chill 4 hr	Medium	Adult holiday tables and brunch
7. Cranberry Orange Cheesecake	Bake 60 min + chill 5 hr	Medium	A bright, not-too-sweet finish
8. Chocolate Swirl Cheesecake	Bake 55 min + chill 4 hr	Easy	Chocolate fans and party platters
9. White Chocolate Holiday Cheesecake	Bake 55 min + chill 5 hr	Medium	An elegant adult gathering
10. Caramel Apple Cheesecake	Bake 65 min + chill 4 hr	Medium	Autumn and early-winter tables
11. Holiday Fruit Cheesecake	Bake 55 min + chill 5 hr	Easy	A platter for a big crowd
12. Lemon Snow Cheesecake	Bake 55 min + chill 5 hr	Easy	Something bright after a heavy meal
13. Maple Pecan Cheesecake	Bake 60 min + chill 4 hr	Medium	Brunches and nut-free swaps
14. Chocolate Peanut Butter Cup Cheesecake	Freeze 4 hr, no oven	Easy	Playful holiday parties
15. Mini Cheesecake Board	Bake 22 min + chill 2 hr	Easy	Twelve to twenty-four small servings

1. Classic New York Cheesecake

This is the dependable one, and the recipe most holiday hosts come back to year after year. It bakes low and slow in a water bath so the filling sets into that dense, barely-sweet custard everyone recognises, and the graham cracker crust stays sandy rather than soggy.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 60 min · Chill: 4 hr · Total: 5 hr · Difficulty: Medium

Ingredients

• For the crust: 1 1/2 cups (180 g) graham cracker crumbs, 3 tbsp (45 g) unsalted butter, melted, 2 tbsp (25 g) granulated sugar, 1/4 tsp fine salt
• For the filling: 32 oz (900 g) full-fat cream cheese, room temperature; 1 cup (200 g) granulated sugar; 1/2 cup (120 ml) sour cream; 3 large eggs, room temperature; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1 tsp fine salt; 1 tsp finely grated lemon zest

Instructions

1. Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of aluminium foil, sealing the seam well.
2. Mix the crumbs, melted butter, sugar and salt. Press firmly into the pan, right up the sides, and bake for 10 minutes until the crust smells toasted.
3. Beat the cream cheese on medium for 3 minutes until completely smooth, scraping the bowl twice. Lumps here are the main reason a filling turns out grainy.
4. Add the sugar and beat until just combined, then beat in the sour cream, vanilla, cornstarch, salt and lemon zest.
5. Add the eggs one at a time on low speed, mixing only 30 seconds after each. Overbeating the eggs is what forces cracks out of the top later.
6. Set the pan in a roasting pan and pour hot water around it to reach halfway up the springform. Bake at 325°F (165°C) for 55 to 65 minutes.
7. Turn the oven off, crack the door open, and let the cake cool inside for one hour. The centre should still wobble a little when you nudge the pan.
8. Run a knife around the rim, release the springform, and chill at least 4 hours before slicing.

Tip: Do not trim the cake while it is warm. The knife drags the soft filling out of shape, so wipe the blade between every cut and use a long serrated knife.

Swap it: Replace the graham crust with 1 1/2 cups (150 g) crushed ginger cookies plus the same butter and sugar for a warmer holiday edge. Contains dairy, eggs and gluten.

Storage: Keeps 4 days covered in the fridge. Freezes well for 2 months if you leave the springform side off, wrap the top in film and let it thaw in the fridge overnight. This is the recipe I bake two of, one to eat and one to freeze.

2. No-Bake Christmas Cheesecake

No oven, one bowl, five hours in the fridge. This is the easiest recipe on the list and the one I would hand a nervous beginner, because there is no crack to explain and no doneness judgement to make. The filling uses pasteurised heavy whipping cream so it is safe to serve without baking.

Yield: 10 to 12 servings · Prep: 20 min · Cook: None · Chill: 5 hr · Total: 5 hr · Difficulty: Easy

Ingredients

• For the crust: 1 1/4 cups (145 g) ginger cookie crumbs, 5 tbsp (70 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 16 oz (450 g) cream cheese, room temperature; 1 (14 oz / 397 g) can sweetened condensed milk; 1 tsp pure vanilla extract; 1 cup (240 ml) pasteurised heavy whipping cream, cold; 1 tbsp gel food colouring, optional
• For the top: 1 cup (240 ml) whipped cream, 1/2 cup cranberry sauce, 1/4 cup chopped fresh cranberries

Instructions

1. Line the base of a 9-inch springform pan with parchment paper. Do not grease the sides, or the filling will not cling when you slice.
2. Mix the crumbs, melted butter and brown sugar. Press firmly into the base and bake for 8 minutes at 325°F (165°C) if you want a toasted crust, or set it in the fridge for 20 minutes unbaked. Both work.
3. Beat the cream cheese until smooth, about 2 minutes, then beat in the condensed milk and vanilla until glossy.
4. Pour in the cold heavy whipping cream and beat on low for just 30 seconds. A thick but pourable filling is right; overbeating turns it grainy.
5. Pour over the crust and tap the pan firmly on the counter to release air bubbles.
6. Chill for 5 hours, ideally overnight, until firm enough to hold a clean slice. Refrigerate the leftover cream separately.
7. Top with whipped cream and the cranberry sauce just before serving.

Tip: If the filling slumps when you move it, it needs time, not more thickener. Give it another 2 hours in the coldest part of the fridge before you decide anything.

Swap it: Use a pre-made store-bought cookie crust straight from the box to save 15 minutes. Contains dairy and gluten; the whipping cream must be pasteurised because nothing is baked.

Storage: Keeps 5 days in the fridge, which makes it the best make-ahead recipe on this list. Do not freeze a condensed-milk filling, it goes grainy and grainy stays grainy.

3. Gingerbread Holiday Cheesecake

Gingerbread brings molasses and warmth rather than sweetness, which makes it the one baked cheesecake here that tastes good next to a second cup of coffee. The cookie crust does most of the work, so the filling stays short and forgiving.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 60 min · Chill: 4 hr · Total: 5 hr · Difficulty: Medium

Ingredients

• For the crust: 1 1/2 cups (150 g) crushed ginger cookie crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 1/4 cup (60 ml) sour cream; 2 large eggs; 1/3 cup (85 ml) molasses; 1 tsp pure vanilla extract; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 2 tbsp (16 g) cornstarch; 1/4 tsp fine salt

Instructions

1. Heat the oven to 325°F (165°C). Wrap a 9-inch springform pan in foil.
2. Press the crumbs, butter and brown sugar into the pan and bake for 9 minutes until the edges look dry.
3. Beat the cream cheese until smooth, then work in the sugar and sour cream on low speed until just combined.
4. Mix the molasses, vanilla, ginger, cinnamon and cloves in a small bowl, then beat that into the cream cheese.
5. Add the eggs one at a time, then the cornstarch and salt. Mix only until no streaks remain.
6. Add hot water to a roasting pan to reach halfway up the foil-wrapped springform, set the pan in it and bake for 55 to 65 minutes, until the edges are set and the centre still ripples when you shake the pan gently.
7. Cool one hour in the switched-off oven with the door ajar, then chill 4 hours.

Tip: Add 1/4 cup (60 ml) strong brewed coffee to the filling. The bitterness plays against the molasses and nobody can tell why it tastes better.

Swap it: For a gluten-free version, use 1 1/2 cups (150 g) gluten-free gingersnaps and check they are certified gluten free. Contains dairy, eggs, gluten and molasses.

Storage: Keeps 4 days in the fridge. Freezes for 2 months; molasses keeps it moist on thawing, which is one of the reasons to make this one ahead.

4. Peppermint Oreo Cheesecake

This is the crowd pleaser for anyone under twelve in the room, and the marbled dark streak keeps it from looking like a candy shop. Crush the cookies by hand rather than in a blender, so a few pieces stay whole for texture on top.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 55 min · Chill: 4 hr · Total: 5 hr 15 min · Difficulty: Easy

Ingredients

• For the crust: 25 chocolate sandwich cookies, 4 tbsp (55 g) unsalted butter, melted, 1 tbsp (12 g) sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 1/3 cup (85 ml) heavy whipping cream; 2 large eggs; 1/2 cup (90 g) semisweet chocolate, melted and cooled; 1 tsp peppermint extract; 1/2 tsp vanilla extract; 2 tbsp (16 g) cornstarch; 1/4 tsp fine salt
• For the top: 1/4 cup crushed peppermint candy, 2 tbsp shaved white chocolate

Instructions

1. Heat the oven to 325°F (165°C). Crush the cookies coarsely and mix with the melted butter and sugar.
2. Press into a 9-inch springform pan and bake 8 minutes. Cool on a rack while you mix.
3. Beat the cream cheese, sugar and heavy cream until smooth, about 3 minutes.
4. Beat in the melted chocolate, both extracts, the cornstarch and salt.
5. Add the eggs one at a time on low speed, then pour the filling over the cooled crust.
6. Drop spoonfuls of the reserved chocolate across the surface and drag a knife through them in two or three long swirls. Do not over-swirl, the pattern turns muddy.
7. Bake 50 to 55 minutes, until the edge 1 inch from the pan is set and the centre wobbles. Cool one hour, then chill 4 hours.
8. Add the peppermint candy and white chocolate shortly before serving.

Tip: Crush the peppermint candy with the cookies you saved from the biscuit filling if you run short. Just make sure it is the straight peppermint kind, not a chocolate dipped one.

Swap it: For an egg-free version, beat 4 tbsp (60 g) extra cream cheese and 2 tbsp (30 g) cornstarch into the filling in place of the eggs. It sets slightly firmer and takes 5 minutes less. Contains dairy, eggs, gluten and peppermint.

Storage: Keeps 4 days chilled. Freezes well for 2 months, but add the peppermint candy after thawing so it stays crisp.

5. Pumpkin Spice Cheesecake

Use real pumpkin puree, not the pie filling, and drain it properly. That single step is the difference between a clean slice and a cheesecake that goes tacky in the middle the next day. It bridges Thanksgiving and Christmas nicely, which is why it earns a spot here.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 55 min · Chill: 4 hr · Total: 5 hr 15 min · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 1 (15 oz / 425 g) can pumpkin puree; 1/2 cup (120 ml) sour cream; 3 large eggs; 3/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1/4 tsp fine salt

Instructions

1. Heat the oven to 325°F (165°C). Press the crumbs, butter and brown sugar into a 9-inch springform pan.
2. Bake 9 minutes, then set the pan on a rack while you mix the filling.
3. Lay 2 sheets of paper towel over the pumpkin puree and press down hard to soak up surface moisture. Squeeze the towels until they are damp and stiff.
4. Beat the cream cheese and sugar for 3 minutes, until no lumps remain.
5. Beat in the drained pumpkin, sour cream, spices, vanilla, cornstarch and salt until smooth.
6. Add the eggs one at a time on low speed, mixing just until incorporated.
7. Pour into the crust and bake 50 to 55 minutes, until the edges are set and the centre looks matte with a slight wobble.
8. Cool one hour in the oven with the door off, then chill 4 hours. Do not cut it warm; pumpkin sets firm and the slices hold cleanly only when cold.

Tip: Weigh the puree after draining and use 2 cups (500 g). Extra-moist canisters are common and they are the usual reason a pumpkin cheesecake cracks.

Swap it: Swap the sour cream for 1/2 cup (120 g) Greek yoghurt and 1 tbsp (10 g) cornstarch for a lighter, tangier finish. For a dairy-free version use plant-based cream cheese and unsweetened plant yoghurt. Contains dairy, eggs and gluten.

Storage: Keeps 4 days in the fridge. Freezes for 2 months, and the texture softens just enough to hide a crumbly cut.

6. Eggnog Cheesecake

This one tastes like the mug you keep refilling, set into a slice. Store-bought eggnog takes almost all the measuring out of it, so the effort sits in the candied pecans, which are worth the ten minutes they take.

Yield: 10 to 12 servings · Prep: 25 min · Cook: 60 min · Chill: 4 hr · Total: 5 hr 25 min · Difficulty: Medium

Ingredients

• For the crust: 1 1/4 cups (130 g) graham cracker crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 1 1/2 cups (360 ml) eggnog; 1/2 cup (120 ml) sour cream; 3 large eggs; 1 tsp pure vanilla extract; 1/2 tsp ground nutmeg; 1/4 tsp ground cinnamon; 2 tbsp (16 g) cornstarch; 1/4 tsp fine salt
• For the candied pecans: 1/2 cup (60 g) pecans, 2 tbsp (25 g) butter, 2 tbsp (25 g) brown sugar, pinch of salt

Instructions

1. Heat the oven to 325°F (165°C). Wrap a 9-inch springform pan in foil and press in the crumb, butter and sugar mixture.
2. Chop the pecans, toss with the butter, brown sugar and salt, and spread on a lined sheet pan. Bake 8 minutes until bubbling, then stir once and set aside to cool.
3. Bake the crust for 9 minutes, then cool on a rack.
4. Beat the cream cheese and sugar for 3 minutes until completely smooth.
5. Beat in the eggnog slowly, then the sour cream, vanilla, nutmeg, cinnamon, cornstarch and salt. The filling should look like loose cream.
6. Add the eggs one at a time on low speed, mixing 20 seconds after each.
7. Pour into the crust, set it in a roasting pan with hot water halfway up, and bake 55 to 65 minutes until the edges are set and the centre still moves.
8. Cool one hour with the oven door ajar, chill 4 hours, and finish with the candied pecans and a little extra nutmeg.

Tip: Use full-fat eggnog. The low-fat version has less fat to set, and the filling can stay loose in the middle after four hours.

Swap it: For a lighter, lower-alcohol version, replace the eggnog with 1 cup (240 ml) half-and-half, 1/2 cup (120 ml) milk and 1 tbsp (15 ml) rum, or leave the rum out entirely. Contains dairy, eggs, gluten and nuts.

Storage: Keeps 4 days in the fridge. Candied pecans keep 2 weeks sealed in a jar, so make extra. Freezes for 2 months; add the pecans after thawing.

7. Cranberry Orange Cheesecake

The holiday cheesecake that is not too sweet, which makes it the one people can finish a second slice of. A whole 12 oz bag of cranberries cooks down into a topping that sets like jam, so the fruit never bleeds into the filling.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 60 min · Chill: 5 hr · Total: 6 hr · Difficulty: Medium

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 1/3 cup (85 ml) sour cream; 3 large eggs; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1 tsp fine salt; 1 tbsp finely grated orange zest; 2 tbsp (30 ml) orange juice
• For the topping: 12 oz (340 g) fresh cranberries, 3/4 cup (150 g) granulated sugar, 1 tbsp (15 ml) orange juice, 2 strips orange peel

Instructions

1. Heat the oven to 325°F (165°C). Press the crumb, butter and brown sugar mixture into a 9-inch springform pan and bake 9 minutes.
2. Simmer the cranberries, 3/4 cup sugar, orange juice and peel in a saucepan for 8 to 10 minutes, until the berries burst and the syrup coats a spoon. Skim the foam, cool and discard the peel. It thickens further as it cools.
3. Beat the cream cheese and sugar for 3 minutes until smooth, then beat in the sour cream, vanilla, cornstarch, salt, zest and juice.
4. Add the eggs one at a time on low speed.
5. Pour over the crust and bake 50 to 60 minutes, until the edges are set and the centre still trembles.
6. Cool one hour in the switched-off oven, then chill 5 hours so the filling firms properly.
7. Spoon the cranberry topping over just before serving and let it sit for 10 minutes to lose its fridge temperature.

Tip: Drain the cooked cranberries in a sieve for 10 minutes if you want a neat slice. The syrup carries the flavour; the loose berries are what make a serving messy.

Swap it: Use dried cranberries soaked in 1/2 cup (120 ml) orange juice for a shelf-stable topping, or swap the topping for a thin layer of cranberry sauce pressed through a sieve. Contains dairy, eggs and gluten.

Storage: Keeps 4 days in the fridge with the topping stored separately. The topping alone freezes for 3 months and the baked cake for 2 months.

8. Chocolate Swirl Cheesecake

Marbling is a two-minute technique and it makes a plain vanilla filling look like you tried. The key is a thin stream of cooled melted chocolate and two decisive knife pulls, not twenty small ones.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 55 min · Chill: 4 hr · Total: 5 hr 15 min · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 1 cup (200 g) granulated sugar; 1/2 cup (120 ml) sour cream; 3 large eggs; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1/4 tsp fine salt
• For the swirl: 4 oz (115 g) semisweet chocolate, chopped; 1/2 cup (120 ml) heavy whipping cream

Instructions

1. Heat the oven to 325°F (165°C). Press the crumb mixture into a 9-inch springform pan and bake 9 minutes. Cool completely on a rack.
2. Pour the cream over the chopped chocolate and leave it for 90 seconds, then stir until smooth. Set aside to cool to room temperature.
3. Beat the cream cheese, sugar and sour cream for 3 minutes until smooth.
4. Beat in the vanilla, cornstarch and salt, then the eggs one at a time on low speed.
5. Pour the filling into the cooled crust. Spoon the chocolate in 4 evenly spaced blobs and drag a thin knife through each blob twice in opposite directions.
6. Bake 50 to 55 minutes until the outer 2 inches are set and the centre is still soft. Hot spots around the edge are where cracks start.
7. Cool one hour in the oven with the door ajar, then chill 4 hours.

Tip: Cool both the crust and the chocolate before they touch the filling. Warm chocolate melts through the swirl and you lose the pattern entirely.

Swap it: Use milk chocolate for a sweeter, kid-friendly version, or mix 1 tbsp of peppermint extract into the chocolate swirl for a holiday version. Contains dairy, eggs and gluten.

Storage: Keeps 4 days in the fridge. Freezes for 2 months; slice it while frozen for the cleanest cuts, then wrap the slices individually.

9. White Chocolate Holiday Cheesecake

White chocolate is mostly fat and butter, so this filling sets softer than a standard cheesecake and slices beautifully with a warm knife. Toast the chocolate rather than just melting it, and that nuttiness is what keeps it from tasting flat.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 55 min · Chill: 5 hr · Total: 6 hr · Difficulty: Medium

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 1/2 cup (100 g) granulated sugar; 8 oz (225 g) white chocolate, chopped; 1/2 cup (120 ml) heavy whipping cream; 1/2 cup (120 ml) sour cream; 3 large eggs; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1/4 tsp fine salt; 1/2 tsp finely grated lemon zest

Instructions

1. Heat the oven to 325°F (165°C). Press the crumb mixture into a 9-inch springform pan and bake 9 minutes.
2. Spread the chopped white chocolate on a sheet pan and bake 7 minutes until it looks dull and slightly golden at the edges. Cool 15 minutes, then chop finely.
3. Warm the heavy cream until it just steams, pour it over the chopped chocolate and stir until smooth. Cool to room temperature.
4. Beat the cream cheese, sugar and sour cream for 3 minutes, scraping the bowl twice.
5. Beat in the white chocolate mixture, vanilla, cornstarch, salt and lemon zest, then the eggs one at a time on low speed.
6. Bake 50 to 55 minutes, until the edges are set and the centre has a gentle wobble. Pull it earlier than you think, this filling keeps setting as it cools.
7. Cool one hour, then chill 5 hours. Top with shaved white chocolate and raspberries just before serving.

Tip: If you need to cut slices ahead, use a knife dipped in hot water and wiped clean between cuts. Cold white chocolate skin pulls up with the top of the slice otherwise.

Swap it: Replace the white chocolate with 8 oz (225 g) milk chocolate and add 1/2 tsp of orange extract. Contains dairy, eggs, gluten and soy lecithin.

Storage: Keeps 4 days in the fridge. Freezes for up to 1 month only, because the white chocolate surface turns grainy after that.

10. Caramel Apple Cheesecake

Cook the apples in a cast iron or heavy skillet first. Fruit added raw releases water as it bakes, and that water is the most common reason a fruit-topped cheesecake ends up weeping on the serving plate.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 65 min · Chill: 4 hr · Total: 5 hr 25 min · Difficulty: Medium

Ingredients

• For the apples: 3 firm apples, peeled, cored and cut into 1/2-inch wedges; 2 tbsp (30 g) unsalted butter; 3 tbsp (40 g) brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg
• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 1/2 cup (120 ml) sour cream; 3 large eggs; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1/2 tsp fine salt
• To finish: 1/4 cup caramel sauce

Instructions

1. Melt the 2 tbsp butter in a large skillet over medium-high heat. Add the apple wedges in a single layer and cook 8 to 10 minutes, turning once, until browned and softened.
2. Add the brown sugar, cinnamon and nutmeg and toss for 2 minutes until the apples are glossy and the liquid has mostly cooked away. Cool completely.
3. Heat the oven to 325°F (165°C). Press the crumb mixture into a 9-inch springform pan and bake 9 minutes.
4. Beat the cream cheese, sugar and sour cream for 3 minutes until smooth, then beat in the vanilla, cornstarch and salt.
5. Add the eggs one at a time on low speed and pour the filling into the crust.
6. Arrange the cooled apples on top in overlapping rows and bake 55 to 65 minutes until the edges are set and the centre still moves.
7. Cool one hour in the oven with the door ajar, chill 4 hours, then drizzle with caramel sauce shortly before serving.

Tip: Choose firm apples such as Braeburn or Honeycrisp. Granny Smith holds its shape better but throws so much acid into the filling that it can curdle the cream cheese.

Swap it: Use gluten-free graham crackers and check they are certified, since most store-bought versions are not. Contains dairy, eggs and gluten.

Storage: Keeps 4 days in the fridge. Freezes for 2 months, though the apple topping softens, so add fresh caramel after thawing.

11. Holiday Fruit Cheesecake

This is the flexible one, and the reason to make it when you want a big platter for a dozen people. Bake the cake plain, then arrange fruit on the whole surface just before serving so nothing seeps into the crumb.

Yield: 12 to 14 servings · Prep: 20 min · Cook: 55 min · Chill: 5 hr · Total: 6 hr · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 28 oz (790 g) cream cheese, room temperature; 1 cup (200 g) granulated sugar; 1/2 cup (120 ml) sour cream; 4 large eggs; 1 tsp pure vanilla extract; 3 tbsp (24 g) cornstarch; 1/2 tsp fine salt; 1 tsp finely grated lemon zest
• For the top: 1 pint fresh berries, 2 ripe pears, sliced thin, 1/2 cup (100 ml) apricot jam loosened with 1 tbsp water

Instructions

1. Heat the oven to 325°F (165°C). Use a 9-inch springform pan with room for 14 generous slices. Press the crumb mixture in and bake 9 minutes.
2. Beat the cream cheese, sugar and sour cream for 4 minutes, longer than usual, until the mixture is completely aerated and no lumps remain.
3. Beat in the vanilla, cornstarch, salt and lemon zest, then the eggs one at a time on low speed.
4. Pour into the crust and tap the pan twice on the counter to pop air bubbles.
5. Bake 50 to 55 minutes, until the edges are set and the centre wobbles like set custard. Cool one hour in the switched-off oven, then chill 5 hours.
6. Brush the pear slices with a little lemon juice so they do not brown while you arrange everything else.
7. Warm the jam with a tablespoon of water, let it cool, then brush it over the fruit once arranged on the cake. It glazes without weeping.

Tip: Dry the fruit thoroughly before arranging it. A paper towel under the berries stops them leaving a film of water on the filling as you serve.

Swap it: Use fig jam or honey for the glaze, and swap the pears for thinly sliced apples tossed with lemon. In winter, roasted figs and pomegranate seeds work well. Contains dairy, eggs and gluten.

Storage: Keeps 4 days in the fridge, undecorated. A decorated cake only keeps 2 days before the fruit looks tired, so decorate on the day.

12. Lemon Snow Cheesecake

Sharp, cold and not too sweet, which is exactly what people want after a heavy holiday meal. Use the zest of two lemons and resist the urge to add more juice, because the filling sets into a firm custard and too much liquid makes it weep.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 55 min · Chill: 5 hr · Total: 6 hr · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) shortbread cookie crumbs, 4 tbsp (55 g) unsalted butter, melted, 1 tbsp (12 g) sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 1 cup (200 g) granulated sugar; 1/3 cup (85 ml) sour cream; 3 large eggs; 1/3 cup (80 ml) fresh lemon juice; 2 tbsp finely grated lemon zest, about the zest of 2 medium lemons; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1/4 tsp fine salt
• For the snow: 3 large egg whites, 1/2 cup (100 g) granulated sugar, 1/2 tsp cream of tartar

Instructions

1. Heat the oven to 325°F (165°C). Press the shortbread crumbs, butter and sugar into a 9-inch springform pan and bake 8 minutes until pale gold. Cool completely.
2. Beat the cream cheese, sugar, sour cream and lemon juice on low speed until smooth, then add the zest, vanilla, cornstarch and salt.
3. Add the eggs one at a time on low speed, mixing 20 seconds after each.
4. Pour into the crust and bake 50 to 55 minutes until the edges are set and the centre still trembles.
5. Cool one hour in the oven with the door ajar, then chill 5 hours.
6. Whisk the egg whites with the sugar and cream of tartar on high speed for 6 to 8 minutes, until stiff glossy peaks hold. Spread over the cold cake and torch the top, or skip the torch and brown it under a hot grill for 90 seconds.
7. Chill for 30 minutes to firm the meringue before slicing.

Tip: Add the meringue only to a fully cold cake. Warm filling under the meringue gives you a weepy, grey top in about an hour.

Swap it: For a simpler finish, skip the meringue and top with 2 cups (480 ml) whipped cream sweetened with 2 tbsp (25 g) powdered sugar, plus lemon curls. Contains dairy, eggs and gluten.

Storage: Keeps 3 days in the fridge, less if topped with meringue. Do not freeze a meringue-topped cake, the topping has to be made fresh.

13. Maple Pecan Cheesecake

Maple and pecan belong together, and the trick is to use real maple syrup rather than the pancake kind, plus a full 1/2 cup of toasted pecans. The nut-free swap below is the one I make when the family table has an allergy at it.

Yield: 10 to 12 servings · Prep: 20 min · Cook: 60 min · Chill: 4 hr · Total: 5 hr 20 min · Difficulty: Medium

Ingredients

• For the crust: 1 cup (110 g) toasted pecan pieces, 1 1/4 cups (150 g) graham cracker crumbs, 5 tbsp (70 g) unsalted butter, melted, 3 tbsp (40 g) brown sugar
• For the filling: 24 oz (680 g) cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 1/2 cup (120 ml) pure maple syrup; 1/2 cup (120 ml) sour cream; 3 large eggs; 1 tsp pure vanilla extract; 2 tbsp (16 g) cornstarch; 1/2 tsp fine salt; 1/2 tsp ground cinnamon
• To finish: 2 tbsp (30 ml) maple syrup, 1/2 cup (60 g) toasted pecan halves

Instructions

1. Heat the oven to 325°F (165°C). Toast the pecans at 350°F (175°C) for 8 minutes until fragrant, then cool. Stir half of them into the crumbs with the melted butter and brown sugar.
2. Press the mixture into a 9-inch springform pan and bake 9 minutes.
3. Beat the cream cheese, sugar and sour cream for 3 minutes until smooth.
4. Beat in the maple syrup, vanilla, cornstarch, salt and cinnamon, then add the eggs one at a time on low speed.
5. Pour over the crust and set the pan in a roasting pan with hot water halfway up the sides.
6. Bake 55 to 65 minutes, until the edges are set and the centre still moves in one soft wave.
7. Cool one hour in the switched-off oven, chill 4 hours, and finish with the remaining toasted pecans and a light maple drizzle.

Tip: Weigh the maple syrup rather than eyeballing it, since grade A syrup varies widely in thickness and sweetness between bottles.

Swap it: For a nut-free version, replace the pecan crust with 1 1/2 cups (150 g) graham crackers and use toasted sunflower seeds in place of the topping. Watch for nut cross-contamination in the bakery aisle. Contains dairy, eggs, gluten and nuts.

Storage: Keeps 4 days in the fridge. Freezes for 2 months, and maple keeps the crumb moist for days after thawing.

14. Chocolate Peanut Butter Cup Cheesecake

A no-bake chocolate cheesecake with peanut butter cups folded through it, which sounds like a lot and is actually a ten-minute mix. It sets in the freezer rather than the fridge, so plan four hours and keep an eye on it in the last thirty minutes.

Yield: 10 to 12 servings · Prep: 20 min · Cook: None · Chill: 4 hr, partly frozen · Total: 4 hr · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) chocolate cookie crumbs, 4 tbsp (55 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 16 oz (450 g) cream cheese, room temperature; 1 (14 oz / 397 g) can sweetened condensed milk; 1/2 cup (128 g) creamy peanut butter; 8 oz (225 g) semisweet chocolate, melted and cooled; 1 tsp pure vanilla extract; 1 cup (240 ml) pasteurised heavy whipping cream, cold; 1/4 tsp fine salt
• For the top: 3 peanut butter cups, chopped, 2 tbsp chocolate curls, sprinkles

Instructions

1. Press the crumb, butter and brown sugar mixture into a 9-inch springform pan. For a no-cook version, chill the crust 20 minutes. For extra insurance, bake it 8 minutes at 325°F (165°C) and cool fully.
2. Beat the cream cheese for 2 minutes until smooth, then beat in the condensed milk, peanut butter, melted chocolate, vanilla and salt.
3. Pour in the cold pasteurised heavy whipping cream and beat on low for 30 seconds only. It should be thick and glossy, not stiff.
4. Fold in two of the three peanut butter cups, roughly broken, then pour over the crust and tap the pan on the counter to release bubbles.
5. Freeze for 4 hours, until firm to touch in the centre but not rock hard.
6. Move it to the fridge for 20 minutes before serving, then finish with the chopped peanut butter cup, chocolate curls and sprinkles.

Tip: Chill the metal bowl and whisk in the freezer for 10 minutes before you pour in the cold heavy cream, or work with a completely cold bowl and whisk. Either one stops the whipping cream catching.

Swap it: Use sunflower seed butter for a nut-free version and check the chocolate is made on nut-free lines. The whipping cream must be pasteurised because nothing is baked. Contains dairy, peanuts, gluten and soy.

Storage: Keeps 4 days in the fridge after the initial freeze, which is softer than straight from the freezer. Do not refreeze once thawed. Freeze unwrapped in a container for 2 months.

15. Mini Cheesecake Board

Twenty-four small cheesecakes bake in 22 minutes and cover a table better than one big cake ever could. Guests take two, nobody fights over the biggest slice, and the ones you do not need freeze beautifully.

Yield: 24 minis · Prep: 20 min · Cook: 22 min · Chill: 2 hr · Total: 2 hr 40 min · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 5 tbsp (70 g) unsalted butter, melted, 2 tbsp (25 g) brown sugar
• For the filling: 16 oz (450 g) cream cheese, room temperature; 1/2 cup (100 g) granulated sugar; 1 large egg; 1 tsp pure vanilla extract; 1 tbsp (8 g) cornstarch; 1/4 tsp fine salt
• For the board: 1 cup (240 ml) whipped cream, 1/2 cup fresh raspberries, 1/2 cup chopped peanuts or chocolate curls, small gingerbread or sugar cookies

Instructions

1. Heat the oven to 325°F (165°C). Line a 24-count muffin tin with liners. Press about 1 tbsp of the crumb mixture into each cup to make a small base.
2. Beat the cream cheese, sugar, egg, vanilla, cornstarch and salt for 2 minutes until smooth. Fill each liner about three-quarters full, roughly 1/4 cup of batter.
3. Bake 20 to 22 minutes, until the edges are set and the centres still look slightly underdone. They firm up as they cool.
4. Cool in the tin for 10 minutes, then lift out and chill 2 hours.
5. Arrange on a platter and top with whipped cream, raspberries, chocolate curls or a small cookie pressed into the top just before serving.

Tip: Do not use a handheld mixer for this one. The small volume at the bottom of each cup spins the batter onto the sides and the tops come out uneven. A spatula, or a stand mixer with a flat paddle, gives you flat tops.

Swap it: Press 1 tbsp of brownie batter into each cup instead of the crumb mixture and bake for 1 minute longer. Contains dairy, eggs, gluten, and peanuts if you use them on top.

Storage: Keeps 4 days in the fridge in a covered container. Freeze on a tray first, then bag them for 2 months, and soften for 15 minutes at room temperature before serving.

Tips for Making These

• Room temperature everything. Cream cheese, eggs and sour cream straight from the fridge will not emulsify, and that is the single biggest cause of a grainy baked filling. Give them 60 to 90 minutes on the counter.
• A water bath is not optional for baked cheesecakes. It keeps the oven at an even, moist heat so the outside does not set before the middle, which is what cracks the top. A wide roasting pan with hot water halfway up the foil-wrapped springform does the job.
• Pull the baked ones early. The centre should wobble in one slow wave when the oven is off. It firms as it cools, and an over-baked cheesecake goes grainy and dry no matter how long you chill it.
• Give no-bake versions the full chill. Five hours in the fridge for a condensed-milk filling, four in the freezer for a whipped-cream filling. A cheesecake that will not hold a clean slice needs time, not extra thickener.
• Line the base, never the sides. Parchment in the base of the springform makes it removable and stops the crust sticking. Greasing the sides lets the filling slump out of the pan.
• Set out your ingredients and label them first. Baking soda, cinnamon and starch look identical once measured. A quick label per bowl costs a minute and saves a whole cake of bitter pumpkin spice.

15 Easy Cheesecake Recipes for Holidays by Occasion

Match the recipe to the night rather than to the trend. A formal Christmas dinner takes a tall baked centrepiece, and almost anything else takes something you can make ahead and slice quickly.

• Christmas dinner, a formal table: Classic New York, Cranberry Orange, or the White Chocolate Holiday Cheesecake. All three hold a full afternoon without weeping.
• Thanksgiving or an early winter table: Pumpkin Spice, Caramel Apple, or Maple Pecan. Warm spice suits a room full of candles and coffee.
• A potluck you are bringing to: No-Bake Christmas Cheesecake or the Peanut Butter Cup version. Both travel in a cooler and need no last-minute oven time.
• A kids’ holiday party: Peppermint Oreo and the Mini Cheesecake Board. Small sizes, no forks over slices, and nothing that needs adult supervision to cut.
• Brunch or a New Year’s morning table: Eggnog, Lemon Snow, or Cranberry Orange with coffee. Eggnog is the one adults queue for.
• A large crowd of 12 or more: Mini Cheesecake Board or Holiday Fruit Cheesecake. Both scale to a platter without doubling the baking time.

Frequently Asked Questions

If you want more dessert ideas that hold up to a crowd, our 15 easy chocolate dessert recipes roundup goes in a similar direction, and the lighter 15 anti-inflammatory diet recipes are worth bookmarking if you are feeding guests who need them. For the rest of the menu, our 15 easy heart healthy dinner recipes takes the pressure off the main course.

Choose Your Holiday Cheesecake

Make the Classic New York Cheesecake first if you are a beginner. It is forgiving in the ways that matter: the graham crust hides a slightly uneven bake, the sugar level is mild enough that nobody thinks it is too sweet, and the whole thing holds a full afternoon in a cool kitchen. Buy two springform tins if you can and bake a second one to freeze, because there is never enough on the night. If you would rather not turn the oven on at all, the No-Bake Christmas Cheesecake gives you the same result with half the risk and a week of make-ahead room. That is what makes these 15 easy cheesecake recipes for holidays worth cooking from rather than just bookmarking. Pick one, put the date in your calendar for a week before the party, and enjoy the quiet.