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Holiday Sugar Cookie Cheesecake Recipe

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★★★★★

4.9 from 75 reviews

This Holiday Sugar Cookie Cheesecake combines the classic buttery sugar cookie crust with a rich and creamy cheesecake filling, perfect for festive occasions. The crust is baked first for a golden, crisp base, then filled with a luscious cream cheese mixture and baked until just set for a silky texture. Finished with festive holiday sprinkles, this dessert is both visually appealing and deliciously indulgent, ideal for holiday gatherings and celebrations.

Ingredients

Scale

For the Sugar Cookie Crust

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cheesecake Filling

  • 32 ounces cream cheese, softened (four 8-ounce packages)
  • 1 cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)

For Decoration

  • Assorted holiday sprinkles

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the sugar cookie crust.
  2. Mix Dry Ingredients for Crust: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring the leavening agents are evenly distributed.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and ¾ cup granulated sugar until the mixture becomes light and fluffy, creating an airy base for the dough.
  4. Add Egg and Vanilla: Incorporate the egg and 1 teaspoon vanilla extract into the wet mixture, beating until combined, to enhance flavor and bind the dough.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
  6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
  7. Roll Out Dough: After chilling, lightly flour a clean surface and roll the dough to approximately ¼ inch thickness for an even crust.
  8. Prepare the Springform Pan: Carefully transfer the dough to a 9-inch springform pan, pressing it evenly on the bottom and up the sides to create the crust shell.
  9. Bake the Crust: Bake the crust at 350°F for 12-15 minutes, or until it becomes lightly golden brown. Allow it to cool completely to set the crust firmly.
  10. Reduce Oven Temperature: Lower the oven temperature to 325°F (160°C) to prepare for baking the cheesecake filling.
  11. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy, ensuring no lumps remain.
  12. Add Sour Cream: Mix in ¼ cup sour cream to add moisture and a slight tang to the cheesecake.
  13. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully blend and maintain a smooth texture.
  14. Flavor the Filling: Stir in 1 teaspoon vanilla extract and ¼ teaspoon almond extract (optional) to enhance flavor complexity.
  15. Pour Filling into Crust: Gently pour the prepared cheesecake filling into the cooled sugar cookie crust, spreading evenly.
  16. Bake the Cheesecake: Bake at 325°F for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Optionally, use a water bath wrapped in foil to prevent cracking.
  17. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and reduce cracking.
  18. Cool Completely at Room Temperature: After removing from the oven, let the cheesecake cool to room temperature fully before refrigerating.
  19. Chill in Refrigerator: Cover and refrigerate the cheesecake for at least 4 hours or preferably overnight for optimal firmness and flavor melding.
  20. Remove from Pan: Carefully remove the cheesecake from the springform pan once chilled.
  21. Decorate: Sprinkle assorted holiday sprinkles generously over the top for a festive appearance.
  22. Serve: Slice the cheesecake into portions and enjoy this delicious holiday treat.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • To prevent cracking, cool the cheesecake slowly in the oven with the door ajar after baking.
  • If using a water bath for baking, wrap the springform pan tightly in foil to prevent water leakage.
  • Store leftover cheesecake in the refrigerator for up to 5 days, covered well.
  • For a richer flavor in the crust, substitute granulated sugar with brown sugar.
  • Use different colored sprinkles or add a layer of melted white chocolate before decorating for an extra festive touch.

Keywords: holiday sugar cookie cheesecake, sugar cookie crust cheesecake, festive cheesecake recipe, cream cheese dessert, holiday dessert, Christmas cheesecake, baked cheesecake

Find it online: https://cookwithlea.com/holiday-sugar-cookie-cheesecake-recipe/