Christmas Sugar Cookie Cheesecake
A festive dessert that combines the delightful flavors of sugar cookies with creamy cheesecake, perfect for holiday gatherings.
Ingredients
Crust
- 2 cups crushed sugar cookies (store-bought or homemade)
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 packages (8-ounce) 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)
Toppings (optional)
- Whipped cream
- Extra Christmas sprinkles for garnish
Instructions
Preparation
- Gather all your ingredients and tools. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the crushed sugar cookies with melted butter and mix until well coated.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for 8-10 minutes, then let it cool completely.
Making the Filling
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully combined.
- Gently fold in the Christmas-colored sprinkles.
Baking
- Pour the cheesecake filling over the cooled cookie crust and smooth the top.
- Bake in the oven for 50-60 minutes, or until the center is almost set with a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- After an hour, remove the cheesecake and let it cool to room temperature.
Chilling
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to enhance flavors and texture.
Notes
Store any leftovers covered in the refrigerator for up to one week. You can freeze the cheesecake for up to 2 months.