Christmas Sugar Cookie Cheesecake
A rich and festive Christmas Sugar Cookie Cheesecake with creamy filling, buttery crust, and joyful sprinkles — the perfect holiday showstopper.
Ingredients
For the Crust
- 1 ¾ cups raham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp cinnamon (optional)
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream (room temperature)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, adds sugar-cookie flavor)
- 3 ar-cookie flavor)3
For the Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Holiday sprinkles
- Decorative red bow (optional)
Instructions
Step 1 — Prepare the Crust
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and cinnamon.
- Add melted butter and mix until it resembles wet sand.
- Press firmly into a 9-inch springform pan.
- Bake for 8–10 minutes and cool completely.
Step 2 — Make the Filling
- Beat softened cream cheese until smooth and creamy.
- Add sugar and mix again, scraping the bowl as needed.
- Blend in sour cream, vanilla, and optional almond extract.
- Add eggs one at a time, mixing just until incorporated — avoid overmixing.
Step 3 — Bake the Cheesecake
- Pour the batter over the cooled crust.
- Tap the pan gently to release air bubbles.
- Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Step 4 — Chill Completely
- Cool to room temperature, then refrigerate for at least 6 hours or preferably overnight until fully set.
Step 5 — Decorate
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe swirls around the top edge.
- Add festive sprinkles and a red bow just before serving.
Notes
- Almond extract enhances the classic sugar-cookie flavor.
- Chill time is essential for a perfect, sliceable texture.
- Change the sprinkles to match your holiday theme.
- For extra stability, wrap your pan tightly if using a water bath.
- Avoid overwhipping the topping to keep it silky and smooth.