Wow, it’s December! With the start of the penultimate month of the year, that means the holiday season is upon us. The streets are adorned with twinkling lights, festive melodies are heard all around, and the scent of freshly baked treats fills the air.

This year, there is an underdog dessert that is taking center stage. That dessert is the classic cheesecake With its luscious filling and sweet, decadent taste, it is unknown to us why this cake hasn’t been the star of every dessert table.

But, this year, we’re changing that! Partnering with our friends at Philadelphia, we bring you this ultimate collection of festive cheesecakes that’ll wow your holiday guests. From delicious recipes such as Eggnog Cheesecake and cute, creative works of art like Gingerbread Man Cookie Cheesecake, your holiday season will be filled with sweet indulgence and festive cheer.

So, preheat your oven, put on your mitts, and get ready to embark on a journey of creamy, dreamy deliciousness that will make this holiday season unforgettable!

Cookies And Cream Peppermint Cheesecake

Difficulty: Medium • 10-12 Servings • Total Time: 5 Hours 10 Minutes

Ingredients:

• 28 Vanilla creme filled chocolate sandwich cookies, divided
• 1 Tbsp Unsalted butter, melted
• 30 Starlight mints, crushed
• 4 pkg. (8 oz. each) Philadelphia Cream Cheese, Softened
• 1 cup Sugar
• 4 Eggs

Directions:

1. Heat oven to 325 degrees Fahrenheit.
2. Chop 10 of the cookies for later use. Use the pulsing action of the food processor to process remaining cookies until finely ground. Add butter; mix well. Press onto the bottom of the 9-inch springform pan.
3. Beat cream cheese and sugar in a large bowl with a mixer until blended. Add eggs one at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over the crust.
4. Bake cheesecake for 55 minutes or until the center is almost set. Run the knife around the rim of the pan to loosen the cake; cool before removing the rim.
5. Refrigerate cheesecake for 4 hours.

Mini Cranberry White Chocolate Cheesecake Cups

Difficulty: Easy • 8 Servings • Total Time: 2 Hour 30 Minutes

Ingredients:

• ¾ cup heavy whipping cream
• 1 pkg. (8 oz) Philadelphia Cream Cheese, softened
• 1 pkg. (3.9 oz) GODIVA White Chocolate vanilla bean flavor pudding
• 1 ½ cup milk
• 1 cup graham cracker crumbs
• 3 Tbsp butter, melted
• 1 cup whole berry cranberry sauce
• ½ cup fresh or thawed frozen cranberries
• 1 Tbsp honey
• ½ cup sugar

Directions:

1. Beat whipping cream in medium bowl with mixer on high speed until stiff peaks form; set aside. Beat cream cheese in a large bowl with a mixer until creamy. Add dry pudding mix and milk; beat for 2 minutes. Fold in whipped cream.
2. Combine graham cracker crumbs and butter. Spoon onto 8 (6- to 8-oz)  glasses, adding about 2 tablespoons of crumb mixture to each glass. Use the back of the spoon to press crumb mixture onto bottoms of glasses.
3. Top with cream cheese mixture, adding about 1/2 cup cream cheese mixture to each glass. Refrigerate for 2 hours.
4. Stir cranberry sauce; spoon evenly over desserts.
5. Toss fresh cranberries with honey in a medium bowl. Add sugar; stir gently to evenly coat cranberries with sugar.Spoon over desserts.

Eggnog Cheesecake

Difficulty: Easy • 10 Servings • Total Time: 6 Hours 40 Minutes

Ingredients:

• 4 pkg (8 oz each) Philadelphia Cream Cheese, softened
• 46 vanilla wafer, finely crushed (about 2 cups)
• 6 Tbsp butter or margarine, melted
• ½ tsp ground nutmeg
• 1 C sugar
• 3 Tbsp flour
• 3 Tbsp rum
• 1 tsp vanilla extract
• 1 cup whipping cream 
• 2 whole eggs
• 4 egg yolks

Optional Decoration

• 6 chocolate truffles 
• 1 C melted white chocolate
• 6 black nonpareils sprinkles for eyes 
• 3 orange jimmies sprinkle for nose
• 3 black jimmies sprinkle for mouth
• 6 black quin sprinkle for buttons 
• Sprigs of rosemary for trees

Directions:

1. Heat oven to 325 degrees fahrenheit.
2. Mix wafer crumbs, butter and nutmeg; press into bottom and 1- ½ inches up side of 9-inch springform pan. Bake for 10 minutes. 
3. Beat cream cheese, sugar, flour, rum and vanilla with mixer until blended. Add whipping cream; mix well. Add whole eggs and yolks, 1 at a time, mixing on low speed after each just until blended; pour into crust. 
4. Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until the center is almost set. Run the knife around the rim of the pan to loosen the cake; cool before removing the rim. Refrigerate cheesecake for 4 hours.
5. Optional decoration, Snowman Truffles:
   1. Take two truffles and stack them on top of each other.
   2. Secure them by piercing the ends with a toothpick.
   3. Dip the stacked truffles into melted white chocolate, ensuring they are fully coated.
   4. While the chocolate is still wet, add sprinkles to form the snowman’s face.
   5. Let the chocolate dry completely. Repeat the process to create three adorable snowmen.
6. Tree Garnish:
7. For a festive touch, insert sprigs of Rosemary upside down into the cheesecake. Arrange them in the shape of holiday trees.

Bite-Sized Caramel Cheesecake

Difficulty: Easy • 24 Servings • Total Time: 3 Hour 35 Minutes

Ingredients: 

• 1- ½ pkg (8 oz each) Philadelphia Cream Cheese (12 oz), softened 
• ½ cup graham cracker 
• 1 Tbsp Brown Sugar
• ¾ tsp Kosher salt, divided
• 2 Tbsp Butter, melted
• ½ cup granulated sugar
• 1 egg
• 12 KRAFT Caramels 
• 1 Tbsp milk

Directions:

1. Heat oven to 325 degree fahrenheit.
2. Combine graham cracker crumbs, brown sugar, ¼ tsp salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
3. Beat cream cheese and granulated sugar in a medium bowl with a mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
4. Bake for 15 min. Or until the centers of cheesecake are almost set. Cool completely. Refrigerate for 1 hour. 
5. Place caramels into a small heatproof bowl. Add milk and ¼ tsp of remaining salt. Place over a pan of boiling water, making sure boiling water does not touch the bottom of the bowl. Cook until caramels melted and mixture is well blended, stirring frequently. 
6. Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate for 1 hour. 

Gingerbread Man Cookie Cheesecake

Difficulty: Easy • 10 Servings • Total Time: 6 Hour 15 Minutes

Ingredients:

• 3 pkg. (8 oz each) Philadelphia Cream Cheese, cubed, room temperature
• 2 cup gingerbread man cookies 
• 4 Tbsp unsalted butter, melted
• 1 cup whipping cream
• ½ cup sour cream 
• ½ cup and 1 Tbsp granulated sugar
• ½ cup molasses 
• 2 tsp vanilla extract
• 1 tsp cinnamon 
• 1 tsp nutmeg 

Directions:

1. In a small bowl or using a food processor, combine 1 1/2 cups of cookies, melted butter, and 1 tablespoon sugar. (Save the rest of the gingerbread man cookie to decorate with later)
2. Mix until thoroughly combined, then press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In an electric mixer, beat cream cheese, sour cream, sugar, nutmeg, cinnamon, and vanilla extract until the mixture is smooth.
4. Add molasses to the mixture. In a separate bowl, whip cream into stiff peaks, then gently fold it into the cream cheese mixture until smooth.
5. Spoon the prepared mixture onto the crust, spreading it evenly.
6. Cover the springform pan and refrigerate the cheesecake for at least 6 hours, or preferably overnight. 
7. Before serving, decorate the chilled cheesecake with frosting-iced gingerbread man cookies for a festive touch. Dollop whipped cream around the edges to enhance the presentation.