Description
This Christmas Sugar Cookie Cheesecake blends the comforting flavor of classic sugar cookies with the rich, creamy texture of cheesecake. Topped with whipped cream and festive sprinkles, it’s a joyful showstopper perfect for holiday gatherings.
Ingredients
For the Crust:
- 1 ¾ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (optional)
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 large eggs (room temperature)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Holiday sprinkles
- Decorative red bow (optional)
Instructions
-
Preheat the oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. Press into a 9-inch springform pan and bake for 8–10 minutes. Let cool. -
Prepare the filling.
Beat cream cheese until smooth. Add sugar and beat again. Mix in sour cream, vanilla, and almond extract. Add eggs one at a time, mixing just until combined. -
Pour and smooth the filling over the cooled crust. Tap to remove air bubbles.
-
Bake in a water bath (optional) for 55–65 minutes until the edges are set and center slightly jiggles. Let sit in the oven for 1 hour with the door cracked open.
-
Cool to room temperature, then refrigerate for at least 6 hours or overnight.
-
Make the topping.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form. -
Decorate with whipped cream swirls, sprinkles, and a red bow before serving.