Christmas Sugar Cookie Cheesecake
Equipment
- 1 9-inch springform pan
- 2 Mixing bowls
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Cooling rack
- 1 Aluminum foil roll
- 1 Small saucepan optional, for warming cream
- 1 wire whisk
Ingredients
- 2 cup sugar cookie crumbs finely crushed
- 6 tablespoon unsalted butter melted
- 32 ounce cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/3 cup heavy cream room temperature
- 1/2 cup red and green sprinkles plus more for garnish
- 1 cup whipped cream for topping
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment.
- Wrap the outside of a 9-inch springform pan tightly with two layers of aluminum foil.
- Combine sugar cookie crumbs and melted butter in a bowl until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the springform pan.
- Bake the crust for 10 minutes, then cool on a rack while preparing the filling.
- Beat softened cream cheese in a mixing bowl on medium speed until smooth and fluffy, about 2 minutes.
- Add granulated sugar and beat until creamy with no lumps, scraping the bowl as needed.
- Mix in sour cream, vanilla extract, and almond extract until fully incorporated.
- Sprinkle in flour and salt and mix on low just until combined.
- Add eggs one at a time, mixing on low after each addition until just blended and avoiding overmixing.
- Stir in heavy cream on low speed until the batter is silky and smooth.
- Fold in 1/2 cup red and green sprinkles gently with a spatula to avoid color bleeding.
- Pour the batter over the baked crust and smooth the top.
- Place the pan on the prepared baking sheet and bake at 325°F for 50 to 55 minutes until the edges are set and the center wobbles slightly.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour to minimize cracking.
- Remove the cheesecake and run a thin knife around the edge to loosen it from the pan.
- Cool the cheesecake on a rack until it reaches room temperature, about 1 hour.
- Cover the pan and chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Release the springform ring, transfer to a serving platter, and top with whipped cream and extra sprinkles.
- Slice with a hot, dry knife, wiping the blade between cuts, and serve chilled.
Notes
For best results, use room-temperature dairy to prevent lumps and mix on low speed to limit air, which can cause cracks; if you want a sturdier crust, add 1 tablespoon sugar to the crumbs and bake 3 extra minutes, and for a silkier filling, warm the heavy cream slightly before adding; avoid overbaking by looking for a 2-inch jiggly center, cool slowly to prevent dramatic temperature changes, and if a crack appears, cover with whipped cream or a thin sugar cookie crumble; the cheesecake keeps well refrigerated for up to 5 days or frozen (without toppings) for up to 2 months, and you can swap sprinkles for crushed holiday sugar cookies for extra crunch.
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