Introduction

This Champagne Cheesecake is a luxurious treat that combines the delicate bubbles of champagne with the creamy richness of classic cheesecake. Perfect for special occasions, it features a buttery vanilla wafer crust, a smooth champagne-infused filling, and a luscious champagne topping. A whipped cream garnish completes this elegant dessert.

Champagne Cheesecake Recipe - Recipe Image

Ingredients

2 cups (480ml) champagne (Brut recommended)
2 1/4 cups (302g) vanilla wafer crumbs or graham cracker crumbs
10 tbsp (140g) butter, melted (salted or unsalted)
3 tbsp (39g) sugar (for crust)
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar (for filling)
3 tbsp (24g) all-purpose flour
1/4 cup (58g) sour cream, room temperature
1/2 tsp vanilla extract
3/4 cup champagne reduction (see instructions)
4 large eggs, room temperature
2 tbsp (16g) cornstarch
½ cup (104g) sugar (for topping)
Pinch of salt
3/4 cup (180ml) champagne (for topping)
6 tbsp (90ml) heavy cream (for topping)
2 tbsp unsalted butter, cubed (for topping)
1 cup heavy whipping cream, cold (for garnish)
½ cup powdered sugar (for garnish)
1 tsp vanilla extract (for garnish)
Sprinkles, optional (for decoration)

Instructions

Step 1: Reduce the champagne by adding 2 cups to a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until reduced to 3/4 cup, about 10–15 minutes. Pour into a measuring cup and set aside to cool to room temperature.
Step 2: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Step 3: In a small bowl, combine vanilla wafer crumbs, melted butter, and 3 tbsp sugar. Press the mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool.
Step 4: Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath. Set aside.
Step 5: Reduce oven temperature to 300°F (148°C).
Step 6: In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth. Scrape down bowl sides.
Step 7: Add sour cream and vanilla extract, mixing on low speed until combined.
Step 8: Stir in the cooled champagne reduction until smooth.
Step 9: Add eggs one at a time, mixing slowly and scraping sides as needed to combine evenly.
Step 10: Pour the batter into the crust-lined pan.
Step 11: Place the springform pan in a larger pan and add warm water halfway up the sides, making sure it doesn’t reach above the foil.
Step 12: Bake for 1 hour and 5 minutes. The center should be set but still slightly jiggly.
Step 13: Turn off the oven and leave the door closed for 30 minutes.
Step 14: Crack the oven door open and let the cheesecake cool slowly for another 30 minutes.
Step 15: Remove from the oven and cool to room temperature before refrigerating for 5–6 hours or overnight.
Step 16: To prepare the topping, whisk together cornstarch, ½ cup sugar, and salt in a saucepan until smooth. Add champagne, heavy cream, and butter. Cook over medium heat until boiling, then let boil for 1 minute. Remove from heat.
Step 17: Spread the warm champagne topping evenly over the cooled cheesecake. Chill in the fridge for at least 1 hour.
Step 18: For garnish, whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe whipped cream around the cheesecake edges and decorate with sprinkles if desired.

Tips & Variations

Use a low speed when mixing the batter to prevent excess air, which can cause cracks in the cheesecake.
Room temperature ingredients help the batter mix smoothly for a creamier texture.
For a stronger champagne flavor, use a higher quality Brut champagne in the reduction.
Press crumbs firmly into the pan for a sturdy crust that holds together well during slicing.
Try substituting the vanilla wafer crumbs with graham cracker crumbs if you prefer a different crust flavor.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 3–4 days. Keep the topping refrigerated as well. When ready to serve, allow the cheesecake to sit at room temperature for about 20 minutes. The whipped cream garnish is best added fresh right before serving, but the cheesecake can be stored without it safely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine instead of champagne?

Yes, sparkling wine such as Prosecco or Cava can be used as a substitute, though the flavor may be slightly different. Choose a dry variety for best results.

Why do I need to bake the cheesecake in a water bath?

The water bath helps regulate the temperature around the cheesecake, promoting even baking and preventing cracks on the surface by keeping the environment moist.

Champagne Cheesecake Recipe

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★★★★★

4.7 from 104 reviews

This elegant Champagne Cheesecake features a buttery vanilla wafer crust, a smooth cream cheese filling infused with a rich champagne reduction, and a luscious champagne topping. Perfect for celebrations and special occasions, this dessert combines the delicate bubbles of champagne with classic cheesecake creaminess, finished with fluffy whipped cream and optional sprinkles for a festive touch.

Author: Isabella
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 15 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Champagne Reduction

2 cups (480ml) champagne (Brut recommended)

Crust

2 1/4 cups (302g) vanilla wafer crumbs or graham cracker crumbs
10 tbsp (140g) butter, melted (salted or unsalted)
3 tbsp (39g) sugar

Filling

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1/4 cup (58g) sour cream, room temperature
1/2 tsp vanilla extract
3/4 cup champagne reduction (prepared above)
4 large eggs, room temperature

Champagne Topping

2 tbsp cornstarch
½ cup (104g) sugar
Pinch of salt
3/4 cup (180ml) champagne
6 tbsp (90ml) heavy cream
2 tbsp unsalted butter, cubed

Whipped Cream

1 cup heavy whipping cream, cold
½ cup powdered sugar
1 tsp vanilla extract
Sprinkles (optional, for decoration)

Instructions

Reduce Champagne: Pour 2 cups of champagne into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Boil until the liquid reduces to 3/4 cup, about 10-15 minutes. Return excess to pan if necessary and continue reducing. Once reduced, pour into a measuring cup and let cool to room temperature or refrigerate.
Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. In a small bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect against water bath infiltration.
Prepare the Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined, minimizing air incorporation. Scrape bowl sides. Add sour cream and vanilla extract, mixing until combined. Gradually add the cooled champagne reduction, blending smoothly. Add eggs one at a time on low speed, ensuring complete incorporation. Scrape sides as needed.
Assemble and Bake: Pour the filling over the prepared crust. Place the springform pan inside a larger pan, and fill the larger pan with warm water halfway up the springform’s sides (water should not reach the foil wrap). Bake for 1 hour 5 minutes; the center should be just set but still slightly jiggly. Turn off oven and leave the cheesecake inside with the door closed for 30 minutes.
Cool Cheesecake Gradually: After 30 minutes, crack the oven door open and let the cheesecake cool inside for an additional 30 minutes. Then remove from oven and let it cool to room temperature on a rack before refrigerating. Remove the foil wrap and refrigerate cheesecake until firm, about 5-6 hours or overnight.
Make Champagne Topping: In a saucepan, whisk together cornstarch, sugar, and salt until smooth. Add champagne, heavy cream, and butter. Cook over medium heat, stirring constantly until mixture boils. Let it boil for 1 minute, then remove from heat. Spread this thick pudding-like topping evenly over the chilled cheesecake. Refrigerate the cheesecake with topping for at least 1 hour to set.
Prepare Whipped Cream: In a mixing bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Decorate: Remove cheesecake from springform pan and place on serving platter. Pipe whipped cream shells around the edge using a piping tip (such as Ateco tip 847). Decorate with sprinkles if desired. Serve chilled and enjoy.

Notes

Using low mixer speed when combining filling ingredients reduces air bubbles, which helps prevent cracking during baking.
Wrapping the springform pan in aluminum foil protects it from water in the water bath, preventing leaks and soggy crust.
The water bath provides gentle, even heat that helps the cheesecake bake without cracking.
Allowing the cheesecake to cool gradually in the oven reduces cracking and condensation formation on top.
Let the cheesecake reach room temperature before refrigerating for best texture and to avoid condensation.
For a gluten-free option, substitute gluten-free graham cracker or cookie crumbs for the crust.
The champagne topping should only boil briefly—overcooking can break down the cornstarch and thin the topping.
Chilling the topped cheesecake at least one hour helps the topping to set firmly.

Keywords: champagne cheesecake, cream cheese dessert, champagne reduction, water bath cheesecake, festive cheesecake, holiday dessert