Description
Creamy vanilla cheesecake squares with a graham cracker crust, red-and-green swirls, and a delicate white chocolate finish.
- Yield: 16 bars
- Prep time: 25 minutes
- Bake time: 50–55 minutes total
- Cooling time: 1½ hours
- Chill time: At least 4 hours
- Decoration setting: Approximately 10 minutes
- Total time: Approximately 7 hours
- Difficulty: Moderate
Ingredients
Scale
Instructions
- Preheat the oven to 325°F (163°C). Line a 9-inch square metal pan with parchment.
- Mix crust ingredients and press firmly into the pan.
- Bake for 10 minutes. Cool briefly.
- Beat cream cheese and sugar until smooth. Scrape the bowl.
- Mix in sour cream and vanilla.
- Add eggs individually on low speed, mixing just until incorporated.
- Transfer ¼ cup filling into each of two bowls. Tint one red and one green.
- Spread plain filling over the crust. Add colored dollops and swirl lightly.
- Bake for 40–45 minutes, until the edges are set and the center wobbles gently.
- Turn off the oven, prop the door open, and rest inside for 30 minutes.
- Cool on a rack for 1 hour, then refrigerate for at least 4 hours.
- Melt white chocolate, cool slightly, and drizzle over the cheesecake. Add sprinkles.
- Refrigerate for 10 minutes, then lift out and cut into 16 squares.
Instructions
Ingredients
For the crust:
- 1½ cups (180 g) graham cracker crumbs
- 2 tablespoons (25 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- ⅛ teaspoon fine salt
For the filling:
- 24 ounces (680 g) full-fat brick cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 g) sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- Red gel food coloring
- Green gel food coloring
For the finish:
- 2 ounces (57 g) white chocolate, finely chopped
- 1 tablespoon Christmas nonpareils