Why Make This Recipe
Christmas Sugar Cookie Cheesecake combines two beloved desserts into one festive treat. It’s creamy, sweet, and perfect for holiday celebrations. This cheesecake offers a delicious twist on traditional sugar cookies, making it a delightful addition to your holiday dessert table. Everyone will love its beautiful look topped with colorful sprinkles. It’s an ideal choice for gatherings, parties, or a sweet treat for family.
How to Make Christmas Sugar Cookie Cheesecake
Ingredients:
- 2 cups sugar cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon almond extract
- Red and green sprinkles for decoration
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the sugar cookie crumbs and melted butter together until combined.
- Press this crumb mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, heavy cream, and almond extract until everything is fully combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle red and green sprinkles on top for a festive touch.
How to Serve Christmas Sugar Cookie Cheesecake
To serve the cheesecake, carefully remove it from the springform pan. Slice it into pieces and place each piece on a plate. You can enjoy it plain, or add some whipped cream for an extra treat.
How to Store Christmas Sugar Cookie Cheesecake
You can store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or store it in an airtight container. It will stay fresh for about 5-7 days in the fridge.
Tips to Make Christmas Sugar Cookie Cheesecake
- Make sure the cream cheese is softened at room temperature for a smooth batter.
- Don’t overmix after adding the eggs, as this can cause the cheesecake to crack.
- Allow the cheesecake to cool completely at room temperature before refrigerating for the best texture.
Variation
For a deeper flavor, consider adding some crushed peppermint candies into the cheesecake mixture. This will make for a delightful peppermint cheesecake that’s perfect for the holidays!
FAQs
Q: Can I use store-bought sugar cookies instead of making crumbs?
A: Yes, you can crush store-bought sugar cookies to make your cookie crumbs.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly and it can be stored in the freezer for up to 2 months.
Q: How can I tell when the cheesecake is done baking?
A: The cheesecake is done when the edges are set and the center is slightly jiggly but not liquid. It will finish setting as it cools.
Christmas Sugar Cookie Cheesecake
Ingredients
For the crust
- 2 cups sugar cookie crumbs Can be made from crushed sugar cookies
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 24 oz cream cheese, softened Make sure it is at room temperature
- 1 cup granulated sugar
- 3 large eggs Add one at a time
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon almond extract
- to taste red and green sprinkles for decoration For topping
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the sugar cookie crumbs and melted butter together until combined.
- Press this crumb mixture into the bottom of a 9-inch springform pan to form the crust.
Making the Filling
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, heavy cream, and almond extract until everything is fully combined.
- Pour the cheesecake batter over the crust in the springform pan.
Baking
- Bake for 55-60 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- Carefully remove the cheesecake from the springform pan.
- Slice it into pieces and place each piece on a plate.
- Sprinkle red and green sprinkles on top for a festive touch before serving.