Introduction

Celebrate the holidays with this delightful Holiday Sugar Cookie Cheesecake, a charming blend of a buttery sugar cookie crust and creamy cheesecake filling. It’s festive, rich, and perfect for sharing with friends and family.

A slice of colorful layered cake sits on a white plate with a brown rim, placed on a white marbled surface. The cake has three layers: the bottom layer is a light, dense cake speckled with red, blue, and purple spots; the middle layer is a thick, smooth creamy custard that is a soft yellow color with hints of colorful bits inside; the top layer is fluffy white whipped cream decorated with small, colorful round sprinkles in red, green, yellow, and white, and two small peaks of whipped cream. A bronze fork rests beside the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar (for crust)
1 large egg (for crust)
1 teaspoon vanilla extract (for crust)
32 ounces cream cheese, softened (four 8-ounce packages)
1 cup granulated sugar (for filling)
¼ cup sour cream
2 large eggs (for filling)
1 teaspoon vanilla extract (for filling)
¼ teaspoon almond extract (optional)
Assorted holiday sprinkles

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: In a large bowl, cream together the softened butter and ¾ cup granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Step 4: After chilling, lightly flour a clean surface. Roll out the dough to about ¼ inch thickness. Carefully transfer the dough to a 9-inch springform pan, pressing it evenly onto the bottom and up the sides.
Step 5: Bake the crust for 12-15 minutes, or until lightly golden brown. Remove from the oven and let cool completely. Reduce oven temperature to 325°F (160°C).
Step 6: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Beat in the sour cream.
Step 7: Add the eggs one at a time, beating well after each. Stir in the vanilla extract and almond extract, if using.
Step 8: Pour the cheesecake filling into the cooled sugar cookie crust. Bake for 55-65 minutes, until the edges are set but the center still has a slight jiggle. Optionally, use a water bath to prevent cracking.
Step 9: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Step 10: Remove from oven, let cool completely at room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
Step 11: Remove cheesecake from the springform pan, decorate with holiday sprinkles, slice, and serve.

Tips & Variations

For a smoother filling, ensure cream cheese is fully softened before mixing to avoid lumps.
Cool the cheesecake slowly in the oven after baking to help prevent cracking.
If using a water bath, wrap the springform pan tightly in foil to avoid water leaks.
Substitute brown sugar for granulated sugar in the crust to add a richer flavor.
Add a layer of melted white chocolate before sprinkling on toppings for an extra festive touch.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, bring to room temperature for about 20 minutes before serving. Reheating is not recommended as it can affect the creamy texture.

How to Serve

A slice of cake with three layers sits on a white plate with a speckled pattern. The bottom layer is a light cake base with colorful sprinkles baked inside, showing red, blue, and purple bits. The middle layer is a thick pale yellow cream, smooth and dense. The top layer is white whipped cream, thick and fluffy, decorated with small red, green, white, and yellow round sprinkles all over, and two peaks of whipped cream on one side. A golden fork lies next to the cake on the plate. The plate is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight. Prepare it a day in advance and keep it refrigerated until ready to serve.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but if unavailable, you can use a regular 9-inch cake pan lined with parchment paper. Carefully invert the cheesecake onto a plate before decorating.