Holiday Sugar Cookie Cheesecake
This Holiday Sugar Cookie Cheesecake combines the festive flavors of sugar cookies with the creamy decadence of cheesecake, creating a show-stopping dessert perfect for any holiday gathering. The buttery sugar cookie crust and smooth cheesecake filling, topped with holiday sprinkles, make it an unforgettable treat that's surprisingly easy to make.
Equipment
- Medium bowl
- Large bowl
- Whisk
- Electric mixer
- Plastic Wrap
- Rolling Pin
- 9-inch springform pan
- Measuring cups and spoons
- Oven
- Spatula
- cooling rack
- Knife
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 32 ounces cream cheese, softened four 8-ounce packages
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- Assorted holiday sprinkles
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- After chilling, lightly flour a clean surface. Roll out the dough to about 1/4 inch thickness.
- Carefully transfer the dough to a 9-inch springform pan. Press the dough evenly onto the bottom and up the sides of the pan.
- Bake the crust for 12-15 minutes, or until lightly golden brown. Let cool completely.
- Reduce the oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the sour cream.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and almond extract (if using).
- Pour the cheesecake filling into the cooled sugar cookie crust.
- Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. A water bath can help prevent cracking, but it's not essential.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Remove the cheesecake from the springform pan.
- Decorate with holiday sprinkles.
- Slice and serve.
Notes
For best results, ensure cream cheese is fully softened to avoid lumps. To prevent cracking, cool the cheesecake slowly in the oven after baking. If a water bath is used, wrap the springform pan tightly in foil to prevent water from seeping in. Store leftover cheesecake in the refrigerator for up to 5 days. For a richer flavor, use brown sugar in the sugar cookie crust. To add a festive touch, consider using different colored sprinkles or even adding a layer of melted white chocolate before applying the sprinkles.