Description
This festive Christmas Sugar Cookie Cheesecake combines the buttery, crumbly goodness of sugar cookies with a smooth, creamy cheesecake filling, speckled with colorful holiday sprinkles for a joyful and delicious dessert perfect for holiday gatherings.
Ingredients
Scale
Crust
- 2 cups crushed sugar cookies (store-bought or homemade)
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ⅓ cup Christmas-colored sprinkles (red, green, and white)
Topping
- Whipped cream (optional)
- Extra Christmas sprinkles, for garnish
Instructions
- Making the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prepare for the crust. In a medium bowl, thoroughly combine the crushed sugar cookies with the melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust layer. Bake for 8-10 minutes or until the crust turns lightly golden. Remove from the oven and let it cool completely before adding the cheesecake filling.
- Making the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until you get a smooth, creamy consistency. Add the eggs one at a time, mixing well after each addition to maintain a creamy texture. Stir in the vanilla extract and sour cream until everything is well combined. Finally, gently fold in the Christmas-colored sprinkles, being careful not to overmix so that the colors stay vibrant within the filling.
- Baking the Cheesecake: Pour the prepared cheesecake filling over the completely cooled crust and smooth out the top evenly. Bake in the preheated oven for 50-60 minutes. The cheesecake should be almost set in the center but still have a slight jiggle to it, indicating it is perfectly baked. After baking, turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour; this helps prevent cracking by allowing it to cool gradually.
- Cooling and Chilling: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture to firm up properly for slicing.
- Serving: When ready to serve, optionally top the cheesecake with whipped cream and sprinkle extra Christmas-colored sprinkles on top for festive decoration. Slice carefully and enjoy a creamy, colorful holiday treat with family and friends.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- Do not overmix the batter after adding the eggs to prevent too much air incorporation, which can cause cracks.
- Using a water bath is optional but recommended for extra moist cheesecake without cracks.
- Allow the cheesecake to chill preferably overnight for best texture and flavor.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 125mg
Keywords: Christmas cheesecake, sugar cookie crust, holiday dessert, festive cheesecake, sprinkles cheesecake
