Ingredients
- 16 oz sugar cookie dough
- 1/4 cup holiday sprinkles
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup whipped cream
Directions
Preheat your oven to 325°F (160°C).
Press the sugar cookie dough evenly into the bottom of a 9-inch springform pan.
Sprinkle holiday sprinkles over the dough and press gently.
Bake the crust for 10 minutes, then set aside to cool slightly.
In a large bowl, beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and sour cream until fully combined to make the filling.
Pour the cheesecake filling over the pre-baked sugar cookie crust and smooth the top with a spatula.
Place the springform pan in a water bath (a larger pan filled with hot water).
Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Top the chilled cheesecake with whipped cream and additional holiday sprinkles before slicing and serving.
Frequently Asked Questions
How long do I need to chill the Christmas Sugar Cookie Cheesecake before serving?
For the best texture and flavor, this cheesecake requires a minimum of 6 hours of chilling time after it has completely cooled from baking. Ideally, chill it overnight in the refrigerator to allow the cream cheese filling to fully set around the sugar cookie base. This ensures clean slices for your 12 servings.
Can I substitute the sugar cookie dough for a different crust in this cheesecake recipe?
While the recipe calls for 16 oz of pre-made sugar cookie dough pressed into the base, you can substitute it with a homemade sugar cookie crust or even store-bought shortbread cookies. If substituting, ensure the crust layer is firmly pressed into the 9-inch springform pan before adding the cream cheese filling and sprinkles.
What is the best way to prevent my Christmas Sugar Cookie Cheesecake from cracking during baking?
To prevent cracking, ensure your cream cheese and eggs are fully softened to room temperature before mixing, and avoid overbeating the batter once the eggs are added. Although this recipe doesn't explicitly require a water bath, baking low and slow at 325°F (160°C) and allowing it to cool slowly in the turned-off oven will significantly reduce the risk of a cracked top.
