An Irresistible Christmas Sugar Cookie Cheesecake for Your Holiday Table
There’s something magical about the holiday season, and this Christmas Sugar Cookie Cheesecake captures that festive spirit perfectly. With a buttery sugar cookie crust and a creamy cheesecake filling studded with colorful sprinkles, this dessert not only looks the part but also tastes heavenly. It’s the ideal centerpiece for your holiday celebrations, sure to impress family and friends alike.
Why You’ll Love This Recipe
This cheesecake is a delightful fusion of two beloved treats: sugar cookies and cheesecake. The rich, smooth filling is a perfect contrast to the sweet, crumbly crust. Plus, the vibrant Christmas sprinkles add a splash of color that makes it irresistibly festive. It’s a make-ahead dessert that allows you to focus on other holiday preparations while it chills to perfection in the fridge.
Kitchen Equipment You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Measuring cups and spoons
Ingredients
For the Sugar Cookie Crust:
- 2 cups crushed sugar cookies (store-bought or homemade)
- 6 tablespoons unsalted butter, melted
For the 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)
For the 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.
- In a medium bowl, combine the crushed sugar cookies and melted butter. Mix well.
- Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let the crust cool completely before adding the filling.
Making the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together 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 combined.
- Gently fold in the jimmies sprinkles, being careful not to overmix, as this can cause the colors to bleed into the batter.
Baking the Cheesecake:
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula or the back of a spoon.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling helps prevent the cheesecake from cracking.
Cooling and Chilling:
- After 1 hour, remove the cheesecake from the oven and let it cool completely to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.
Serving:
Before serving, top the cheesecake with whipped cream and extra Christmas sprinkles for a festive touch.
Tips for Success
- Ensure your cream cheese is softened to avoid lumps in the filling.
- Don’t overmix the batter once the sprinkles are added to keep the colors from bleeding.
- Allow the cheesecake to cool slowly in the oven to prevent cracks.
Additional Tips and Variations
Feel free to experiment with different types of sprinkles or add a hint of almond extract for an extra layer of flavor. You can also serve with a drizzle of chocolate or caramel sauce for added decadence.
Nutritional Highlights (Per Serving)
Approximately 350 Kcal per slice
Frequently Asked Questions (FAQ)
Can I use a different type of cookie for the crust? Yes, graham crackers or gingerbread cookies would work beautifully as well.
How long can I store the cheesecake? The cheesecake can be stored in the refrigerator for up to 5 days.
Conclusion
This Christmas Sugar Cookie Cheesecake is a delightful treat that captures the joy of the holiday season in every bite. We hope you give this recipe a try and share it with your loved ones. We’d love to hear about your experiences and any creative variations you come up with!
