Santa Hat Holiday Cheesecake Recipe

Preheat oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper for easier removal.

In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons sugar, 1/4 tsp salt. Pour in the 6 tablespoons melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup to compact. Place pan on a baking sheet.

Bake crust for 10 minutes then remove from oven and set aside while preparing filling. Keep oven at 325°F (160°C).

Place 12 oz chopped strawberries, 1/4 cup sugar and 1 tsp lemon juice in a small saucepan over medium heat.

Cook, stirring occasionally, until berries release juice and begin to soften, about 5–7 minutes.

In a small bowl stir together 1 tsp cornstarch and 1 tsp cold water to make a slurry. Stir slurry into the simmering strawberries and cook 1–2 more minutes until mixture slightly thickens. If desired, add up to 1/4 tsp red gel food coloring for a brighter red and stir to combine.

Remove from heat and let cool to room temperature, then chill in the refrigerator while you make the filling. Reserve about 1/3 cup of the chilled strawberry mixture to dot the top of the cheesecake later if you like a defined 'hat' center.

Lower oven temperature to 300°F (150°C). (If using a water bath, keep oven ready at this temperature.)

In the bowl of a stand mixer fitted with the paddle (or with a large mixing bowl and hand mixer), beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down sides as needed.

Add 1 cup granulated sugar and beat on low to combine, then increase speed and beat until smooth, about 1 minute.

Beat in 1/2 cup sour cream and 2 tsp vanilla extract until combined.

Add the 3 large eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix—avoid adding too much air.

Mix in 1/2 cup heavy cream, 2 tablespoons flour, and 1 tsp lemon zest (if using) on low speed until just combined and batter is smooth.

Scoop about 2/3 of the cheesecake batter onto the pre-baked crust and spread into an even layer.

Spoon the chilled strawberry mixture onto the center of the batter in a mound (about a 3–4 inch circle). Avoid spreading it to the edges—this will form the red 'hat'. If you reserved 1/3 cup strawberry mixture, use that for the center mound so the red color remains vibrant.

Carefully spoon the remaining cheesecake batter around and over the strawberry mound to enclose it slightly—leave the center with a slightly domed area so that when sliced the red 'hat' is visible. Smooth the top gently.

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water from seeping in if using a water bath.

Place the wrapped springform pan into a deep roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 4–5 cups depending on pan depth).

Bake at 300°F (150°C) for 50–70 minutes, or until the edges are set and the center still has a slight jiggle (about 2–3 inches in from edge). Avoid overbaking—center will finish setting as it cools.

Turn off oven, crack the oven door open and let cheesecake cool in the oven for 1 hour to reduce cracking.

Remove cheesecake from water bath and unwrap foil. Run a thin knife around the edge of the pan to loosen. Cool completely at room temperature, then chill in the refrigerator for at least 6 hours or overnight.

When ready to decorate, whip 1 cup chilled whipped cream (or heavy cream whipped to soft peaks) with 1 tablespoon powdered sugar until thick but pipeable. Transfer to a piping bag fitted with a star tip or small round tip.

Release the cheesecake from the springform pan and place on serving plate. If the strawberry mound is not visible, use a spoon to gently reveal or swirl it so it reads as a red cap near the center.

Pipe a ring of whipped cream around the base of the strawberry 'hat' to form the white trim of the Santa hat. Pipe a dollop or rosette on top center of the strawberry mound to form the pom-pom.

Optional: drizzle a little of the reserved strawberry syrup around slices when serving for extra shine and flavor.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps covered in refrigerator up to 4 days.