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Christmas Sugar Cookie Cheesecake Festive and Creamy Delight

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- 1 ½ cups sugar cookie crumbs (about 12 crushed sugar cookies) - ½ cup unsalted butter, melted - 2 packages (8 oz each) cream cheese, softened - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature - ½ cup sour cream - 1 teaspoon almond extract - ¼ cup all-purpose flour - ½ teaspoon baking powder - 1 teaspoon festive sprinkles (optional, for garnish) The key to a great cheesecake is precise measurements. For the crust, I use 1 ½ cups of sugar cookie crumbs. This comes from about 12 crushed sugar cookies. I mix these crumbs with ½ cup of melted unsalted butter. Make sure the butter is fully melted for a cohesive crust. For the cheesecake filling, I use two packages of cream cheese, each weighing 8 ounces. The cream cheese must be softened to room temperature for a creamy texture. I add 1 cup of granulated sugar to sweeten the mixture. One teaspoon of pure vanilla extract adds a lovely flavor. Next, I incorporate three large eggs, also at room temperature. I include ½ cup of sour cream for creaminess and tang. One teaspoon of almond extract gives it a festive touch. To finish, I mix in ¼ cup of all-purpose flour and ½ teaspoon of baking powder. These help with the structure of the cheesecake. For sugar cookies, I suggest using a reputable brand like Betty Crocker or Pillsbury. These brands have a consistent taste and texture. When it comes to cream cheese, Philadelphia is a well-known choice for its creamy quality. For the butter, any unsalted brand will work well. I prefer using Land O'Lakes. For extracts, McCormick offers great options for both vanilla and almond. Always check the labels to ensure you get the pure extract, not imitation. Using quality ingredients makes a big difference in flavor! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). This step is key. A hot oven helps the cheesecake bake evenly. In a medium bowl, mix 1 ½ cups of sugar cookie crumbs with ½ cup of melted unsalted butter. Stir until it's all combined and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan. This crust needs to be solid. Bake it in your preheated oven for about 10 minutes. After baking, take it out and let it cool completely. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix on medium speed until it is smooth and creamy. This process is important to avoid lumps. Gradually add in 1 cup of granulated sugar and 1 teaspoon of pure vanilla extract. Continue to mix until everything is well combined. Now, add 3 large eggs one at a time. Mix each egg well before adding the next. After all eggs are mixed in, stir in ½ cup of sour cream and 1 teaspoon of almond extract. This will make your filling rich and creamy. Next, gently fold in ¼ cup of all-purpose flour and ½ teaspoon of baking powder using a spatula. Mix just until combined. Be careful not to over-mix. This keeps your cheesecake light. Pour the creamy cheesecake batter over the cooled sugar cookie crust. Use a spatula to smooth the top. Place it in the preheated oven and bake for 55-60 minutes. The center should be set but still slightly jiggle when done. Once baked, turn off the oven. Leave the cheesecake inside with the door slightly ajar for about an hour. This helps it cool slowly and prevents cracks. After an hour, transfer the cheesecake to the refrigerator. Chill it for at least 4 hours or overnight. This step is crucial for the best texture and flavor. When you’re ready to serve, sprinkle 1 teaspoon of festive sprinkles on top. This adds a fun touch! Slice the cheesecake into portions and enjoy this delightful holiday treat. For an extra special touch, consider adding whipped cream or caramel sauce on each slice. To get a smooth cheesecake, start with room temperature cream cheese. Cold cream cheese makes lumps. Beat the cream cheese well before adding any other ingredients. Use an electric mixer on medium speed. Mix until it’s silky and creamy. Scrape down the bowl often to combine everything evenly. Cracks can ruin your cheesecake’s look. To prevent them, cool the cheesecake slowly. After baking, turn off the oven and leave the door slightly open. This helps the cheesecake cool down gradually. Also, don’t over-mix the batter. Over-mixing adds too much air, which can cause cracks. For the best bake, set your oven to 325°F (160°C). Bake the cheesecake for 55 to 60 minutes. The center should be set but still jiggle a bit. A water bath can help, too. Place the springform pan in a larger pan filled with hot water. This creates steam and keeps the cheesecake moist. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother batter and prevents lumps. Don’t Overmix: When adding the flour and baking powder, mix just until combined. Overmixing can lead to a dense cheesecake. Prevent Cracking: Cooling the cheesecake gradually in the oven after baking helps prevent cracks on the surface. Keep the oven door slightly ajar for an hour. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight in the refrigerator before serving. This allows the flavors to meld beautifully. {{image_4}} You can change the flavor of your cheesecake easily. Try adding chocolate chips to the filling. They melt as you bake, giving a nice touch. You might also add fresh berries like raspberries or strawberries. Their bright taste contrasts well with the cheesecake. Another option is to mix in some peppermint extract. This can give your dessert a festive twist. To make this cheesecake gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer mixes that work well in baking. For the crust, use gluten-free sugar cookies instead of regular ones. Just crush them as you would the regular cookies. This way, you can enjoy the same great taste without gluten. Garnishing your cheesecake can change its look and flavor. Instead of just sprinkles, try using crushed candy canes for a minty crunch. You can also drizzle chocolate sauce or caramel on top. A dollop of whipped cream adds a lovely creaminess. For a fruity touch, add slices of fresh fruit. These small changes can make your cheesecake unique and festive! To keep your cheesecake fresh, store it in the fridge. Use an airtight container or cover it well with plastic wrap. This prevents air from drying it out. Make sure to store it away from strong-smelling foods. The cheesecake will stay fresh for up to five days when stored correctly. You can freeze your cheesecake for longer storage. First, let it cool completely in the fridge. Then, wrap it tightly in plastic wrap. After that, cover it again with aluminum foil. This double layer helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight before serving. Cheesecake lasts well in the fridge for about five days. After that, the taste and texture may change. If you freeze it, it can last up to three months. Always check for signs of spoilage, like off smells or a change in texture. These best practices ensure that your Christmas sugar cookie cheesecake remains a festive delight every time you serve it! Yes, you can make this cheesecake a day or two before your event. It actually tastes better after chilling in the fridge. Just be sure to wrap it tightly to keep it fresh. You can use Greek yogurt as a great substitute for sour cream. It gives a creamy texture and a nice tang. Cream cheese can also work if you want a richer taste. The cheesecake is done when the center is set but still has a slight jiggle. It should not be fully firm. You can also check the edges; they should look set, while the middle will look a bit softer. Yes, you can use graham cracker crumbs or Oreo crumbs for a different flavor. Just make sure to adjust the butter amount if needed. Each crust gives a unique taste to the cheesecake. In this blog post, we explored the key ingredients and precise measurements to bake a delicious cheesecake. I shared step-by-step instructions, along with tips for a smooth texture and perfect bake. We also looked at fun flavor variations and smart storage tips to keep your cheesecake fresh. Remember, a great cheesecake starts with attention to detail. With these insights, you can create a standout dessert that impresses everyone. Enjoy your baking adventure and savor every bite!

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Get ready for a festive treat that will wow your holiday guests! This Christmas Sugar Cookie Cheesecake combines the joy of classic sugar cookies with rich, creamy cheesecake. I will guide you step-by-step, from gathering ingredients to baking and serving. Whether you’re a baking pro or a newbie, this recipe will make your holiday season sweeter. Let’s dive into this delightful dessert that’s sure to impress everyone at your table!

Why I Love This Recipe

  1. Deliciously Festive: This cheesecake combines the classic flavors of sugar cookies and cheesecake, making it a perfect holiday treat that everyone will love.
  2. Easy to Make: With straightforward steps and minimal ingredients, this recipe is accessible for bakers of all skill levels.
  3. Impressive Presentation: The beautiful layers and optional festive sprinkles make this cheesecake a stunning centerpiece for any holiday gathering.
  4. Make Ahead Convenience: This cheesecake can be prepared in advance and chilled, allowing you to enjoy more time with family and friends during the holidays.

Ingredients

List of Ingredients

– 1 ½ cups sugar cookie crumbs (about 12 crushed sugar cookies)

– ½ cup unsalted butter, melted

– 2 packages (8 oz each) cream cheese, softened

– 1 cup granulated sugar

– 1 teaspoon pure vanilla extract

– 3 large eggs, at room temperature

– ½ cup sour cream

– 1 teaspoon almond extract

– ¼ cup all-purpose flour

– ½ teaspoon baking powder

– 1 teaspoon festive sprinkles (optional, for garnish)

Specific Measurements

The key to a great cheesecake is precise measurements. For the crust, I use 1 ½ cups of sugar cookie crumbs. This comes from about 12 crushed sugar cookies. I mix these crumbs with ½ cup of melted unsalted butter. Make sure the butter is fully melted for a cohesive crust.

For the cheesecake filling, I use two packages of cream cheese, each weighing 8 ounces. The cream cheese must be softened to room temperature for a creamy texture. I add 1 cup of granulated sugar to sweeten the mixture. One teaspoon of pure vanilla extract adds a lovely flavor.

Next, I incorporate three large eggs, also at room temperature. I include ½ cup of sour cream for creaminess and tang. One teaspoon of almond extract gives it a festive touch. To finish, I mix in ¼ cup of all-purpose flour and ½ teaspoon of baking powder. These help with the structure of the cheesecake.

Recommended Brands or Types

For sugar cookies, I suggest using a reputable brand like Betty Crocker or Pillsbury. These brands have a consistent taste and texture. When it comes to cream cheese, Philadelphia is a well-known choice for its creamy quality.

For the butter, any unsalted brand will work well. I prefer using Land O’Lakes. For extracts, McCormick offers great options for both vanilla and almond. Always check the labels to ensure you get the pure extract, not imitation. Using quality ingredients makes a big difference in flavor!

Step-by-Step Instructions

Preheating the Oven

Start by preheating your oven to 325°F (160°C). This step is key. A hot oven helps the cheesecake bake evenly.

Making the Sugar Cookie Crust

In a medium bowl, mix 1 ½ cups of sugar cookie crumbs with ½ cup of melted unsalted butter. Stir until it’s all combined and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan. This crust needs to be solid. Bake it in your preheated oven for about 10 minutes. After baking, take it out and let it cool completely.

Preparing the Cheesecake Filling

In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix on medium speed until it is smooth and creamy. This process is important to avoid lumps. Gradually add in 1 cup of granulated sugar and 1 teaspoon of pure vanilla extract. Continue to mix until everything is well combined.

Incorporating Eggs and Dry Ingredients

Now, add 3 large eggs one at a time. Mix each egg well before adding the next. After all eggs are mixed in, stir in ½ cup of sour cream and 1 teaspoon of almond extract. This will make your filling rich and creamy.

Next, gently fold in ¼ cup of all-purpose flour and ½ teaspoon of baking powder using a spatula. Mix just until combined. Be careful not to over-mix. This keeps your cheesecake light.

Baking the Cheesecake

Pour the creamy cheesecake batter over the cooled sugar cookie crust. Use a spatula to smooth the top. Place it in the preheated oven and bake for 55-60 minutes. The center should be set but still slightly jiggle when done.

Cooling and Chilling Process

Once baked, turn off the oven. Leave the cheesecake inside with the door slightly ajar for about an hour. This helps it cool slowly and prevents cracks. After an hour, transfer the cheesecake to the refrigerator. Chill it for at least 4 hours or overnight. This step is crucial for the best texture and flavor.

Final Serving Preparations

When you’re ready to serve, sprinkle 1 teaspoon of festive sprinkles on top. This adds a fun touch! Slice the cheesecake into portions and enjoy this delightful holiday treat. For an extra special touch, consider adding whipped cream or caramel sauce on each slice.

Tips & Tricks

Ensuring a Smooth Cheesecake Texture

To get a smooth cheesecake, start with room temperature cream cheese. Cold cream cheese makes lumps. Beat the cream cheese well before adding any other ingredients. Use an electric mixer on medium speed. Mix until it’s silky and creamy. Scrape down the bowl often to combine everything evenly.

Preventing Cracks

Cracks can ruin your cheesecake’s look. To prevent them, cool the cheesecake slowly. After baking, turn off the oven and leave the door slightly open. This helps the cheesecake cool down gradually. Also, don’t over-mix the batter. Over-mixing adds too much air, which can cause cracks.

How to Achieve the Perfect Bake

For the best bake, set your oven to 325°F (160°C). Bake the cheesecake for 55 to 60 minutes. The center should be set but still jiggle a bit. A water bath can help, too. Place the springform pan in a larger pan filled with hot water. This creates steam and keeps the cheesecake moist.

Pro Tips

  1. Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother batter and prevents lumps.
  2. Don’t Overmix: When adding the flour and baking powder, mix just until combined. Overmixing can lead to a dense cheesecake.
  3. Prevent Cracking: Cooling the cheesecake gradually in the oven after baking helps prevent cracks on the surface. Keep the oven door slightly ajar for an hour.
  4. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight in the refrigerator before serving. This allows the flavors to meld beautifully.

Variations

Flavor Variations

You can change the flavor of your cheesecake easily. Try adding chocolate chips to the filling. They melt as you bake, giving a nice touch. You might also add fresh berries like raspberries or strawberries. Their bright taste contrasts well with the cheesecake. Another option is to mix in some peppermint extract. This can give your dessert a festive twist.

Gluten-Free Options

To make this cheesecake gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer mixes that work well in baking. For the crust, use gluten-free sugar cookies instead of regular ones. Just crush them as you would the regular cookies. This way, you can enjoy the same great taste without gluten.

Alternative Garnishes

Garnishing your cheesecake can change its look and flavor. Instead of just sprinkles, try using crushed candy canes for a minty crunch. You can also drizzle chocolate sauce or caramel on top. A dollop of whipped cream adds a lovely creaminess. For a fruity touch, add slices of fresh fruit. These small changes can make your cheesecake unique and festive!

Storage Information

How to Properly Store Cheesecake

To keep your cheesecake fresh, store it in the fridge. Use an airtight container or cover it well with plastic wrap. This prevents air from drying it out. Make sure to store it away from strong-smelling foods. The cheesecake will stay fresh for up to five days when stored correctly.

Freezing Instructions

You can freeze your cheesecake for longer storage. First, let it cool completely in the fridge. Then, wrap it tightly in plastic wrap. After that, cover it again with aluminum foil. This double layer helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight before serving.

Shelf Life and Best Practices

Cheesecake lasts well in the fridge for about five days. After that, the taste and texture may change. If you freeze it, it can last up to three months. Always check for signs of spoilage, like off smells or a change in texture. These best practices ensure that your Christmas sugar cookie cheesecake remains a festive delight every time you serve it!

FAQs

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake a day or two before your event. It actually tastes better after chilling in the fridge. Just be sure to wrap it tightly to keep it fresh.

What can I substitute for sour cream?

You can use Greek yogurt as a great substitute for sour cream. It gives a creamy texture and a nice tang. Cream cheese can also work if you want a richer taste.

How do I know when the cheesecake is done baking?

The cheesecake is done when the center is set but still has a slight jiggle. It should not be fully firm. You can also check the edges; they should look set, while the middle will look a bit softer.

Can I use a different crust instead of sugar cookie crumbs?

Yes, you can use graham cracker crumbs or Oreo crumbs for a different flavor. Just make sure to adjust the butter amount if needed. Each crust gives a unique taste to the cheesecake.

In this blog post, we explored the key ingredients and precise measurements to bake a delicious cheesecake. I shared step-by-step instructions, along with tips for a smooth texture and perfect bake. We also looked at fun flavor variations and smart storage tips to keep your cheesecake fresh. Remember, a great cheesecake starts with attention to detail. With these insights, you can create a standout dessert that impresses everyone. Enjoy your baking adventure and savor every bit

- 1 ½ cups sugar cookie crumbs (about 12 crushed sugar cookies) - ½ cup unsalted butter, melted - 2 packages (8 oz each) cream cheese, softened - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature - ½ cup sour cream - 1 teaspoon almond extract - ¼ cup all-purpose flour - ½ teaspoon baking powder - 1 teaspoon festive sprinkles (optional, for garnish) The key to a great cheesecake is precise measurements. For the crust, I use 1 ½ cups of sugar cookie crumbs. This comes from about 12 crushed sugar cookies. I mix these crumbs with ½ cup of melted unsalted butter. Make sure the butter is fully melted for a cohesive crust. For the cheesecake filling, I use two packages of cream cheese, each weighing 8 ounces. The cream cheese must be softened to room temperature for a creamy texture. I add 1 cup of granulated sugar to sweeten the mixture. One teaspoon of pure vanilla extract adds a lovely flavor. Next, I incorporate three large eggs, also at room temperature. I include ½ cup of sour cream for creaminess and tang. One teaspoon of almond extract gives it a festive touch. To finish, I mix in ¼ cup of all-purpose flour and ½ teaspoon of baking powder. These help with the structure of the cheesecake. For sugar cookies, I suggest using a reputable brand like Betty Crocker or Pillsbury. These brands have a consistent taste and texture. When it comes to cream cheese, Philadelphia is a well-known choice for its creamy quality. For the butter, any unsalted brand will work well. I prefer using Land O'Lakes. For extracts, McCormick offers great options for both vanilla and almond. Always check the labels to ensure you get the pure extract, not imitation. Using quality ingredients makes a big difference in flavor! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). This step is key. A hot oven helps the cheesecake bake evenly. In a medium bowl, mix 1 ½ cups of sugar cookie crumbs with ½ cup of melted unsalted butter. Stir until it's all combined and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan. This crust needs to be solid. Bake it in your preheated oven for about 10 minutes. After baking, take it out and let it cool completely. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix on medium speed until it is smooth and creamy. This process is important to avoid lumps. Gradually add in 1 cup of granulated sugar and 1 teaspoon of pure vanilla extract. Continue to mix until everything is well combined. Now, add 3 large eggs one at a time. Mix each egg well before adding the next. After all eggs are mixed in, stir in ½ cup of sour cream and 1 teaspoon of almond extract. This will make your filling rich and creamy. Next, gently fold in ¼ cup of all-purpose flour and ½ teaspoon of baking powder using a spatula. Mix just until combined. Be careful not to over-mix. This keeps your cheesecake light. Pour the creamy cheesecake batter over the cooled sugar cookie crust. Use a spatula to smooth the top. Place it in the preheated oven and bake for 55-60 minutes. The center should be set but still slightly jiggle when done. Once baked, turn off the oven. Leave the cheesecake inside with the door slightly ajar for about an hour. This helps it cool slowly and prevents cracks. After an hour, transfer the cheesecake to the refrigerator. Chill it for at least 4 hours or overnight. This step is crucial for the best texture and flavor. When you’re ready to serve, sprinkle 1 teaspoon of festive sprinkles on top. This adds a fun touch! Slice the cheesecake into portions and enjoy this delightful holiday treat. For an extra special touch, consider adding whipped cream or caramel sauce on each slice. To get a smooth cheesecake, start with room temperature cream cheese. Cold cream cheese makes lumps. Beat the cream cheese well before adding any other ingredients. Use an electric mixer on medium speed. Mix until it’s silky and creamy. Scrape down the bowl often to combine everything evenly. Cracks can ruin your cheesecake’s look. To prevent them, cool the cheesecake slowly. After baking, turn off the oven and leave the door slightly open. This helps the cheesecake cool down gradually. Also, don’t over-mix the batter. Over-mixing adds too much air, which can cause cracks. For the best bake, set your oven to 325°F (160°C). Bake the cheesecake for 55 to 60 minutes. The center should be set but still jiggle a bit. A water bath can help, too. Place the springform pan in a larger pan filled with hot water. This creates steam and keeps the cheesecake moist. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother batter and prevents lumps. Don’t Overmix: When adding the flour and baking powder, mix just until combined. Overmixing can lead to a dense cheesecake. Prevent Cracking: Cooling the cheesecake gradually in the oven after baking helps prevent cracks on the surface. Keep the oven door slightly ajar for an hour. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight in the refrigerator before serving. This allows the flavors to meld beautifully. {{image_4}} You can change the flavor of your cheesecake easily. Try adding chocolate chips to the filling. They melt as you bake, giving a nice touch. You might also add fresh berries like raspberries or strawberries. Their bright taste contrasts well with the cheesecake. Another option is to mix in some peppermint extract. This can give your dessert a festive twist. To make this cheesecake gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer mixes that work well in baking. For the crust, use gluten-free sugar cookies instead of regular ones. Just crush them as you would the regular cookies. This way, you can enjoy the same great taste without gluten. Garnishing your cheesecake can change its look and flavor. Instead of just sprinkles, try using crushed candy canes for a minty crunch. You can also drizzle chocolate sauce or caramel on top. A dollop of whipped cream adds a lovely creaminess. For a fruity touch, add slices of fresh fruit. These small changes can make your cheesecake unique and festive! To keep your cheesecake fresh, store it in the fridge. Use an airtight container or cover it well with plastic wrap. This prevents air from drying it out. Make sure to store it away from strong-smelling foods. The cheesecake will stay fresh for up to five days when stored correctly. You can freeze your cheesecake for longer storage. First, let it cool completely in the fridge. Then, wrap it tightly in plastic wrap. After that, cover it again with aluminum foil. This double layer helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight before serving. Cheesecake lasts well in the fridge for about five days. After that, the taste and texture may change. If you freeze it, it can last up to three months. Always check for signs of spoilage, like off smells or a change in texture. These best practices ensure that your Christmas sugar cookie cheesecake remains a festive delight every time you serve it! Yes, you can make this cheesecake a day or two before your event. It actually tastes better after chilling in the fridge. Just be sure to wrap it tightly to keep it fresh. You can use Greek yogurt as a great substitute for sour cream. It gives a creamy texture and a nice tang. Cream cheese can also work if you want a richer taste. The cheesecake is done when the center is set but still has a slight jiggle. It should not be fully firm. You can also check the edges; they should look set, while the middle will look a bit softer. Yes, you can use graham cracker crumbs or Oreo crumbs for a different flavor. Just make sure to adjust the butter amount if needed. Each crust gives a unique taste to the cheesecake. In this blog post, we explored the key ingredients and precise measurements to bake a delicious cheesecake. I shared step-by-step instructions, along with tips for a smooth texture and perfect bake. We also looked at fun flavor variations and smart storage tips to keep your cheesecake fresh. Remember, a great cheesecake starts with attention to detail. With these insights, you can create a standout dessert that impresses everyone. Enjoy your baking adventure and savor every bite!

Christmas Sugar Cookie Cheesecake

A delightful cheesecake with a sugar cookie crust, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1.5 cups sugar cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 0.5 cups sour cream
  • 1 teaspoon almond extract
  • 0.25 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 1 teaspoon festive sprinkles (optional)

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium-sized mixing bowl, combine the sugar cookie crumbs with the melted butter. Stir until fully blended and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid and even layer. Bake in the preheated oven for about 10 minutes. Once baked, remove from the oven and allow to cool completely.
  • In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until it's silky and smooth with no lumps. Gradually add the granulated sugar and vanilla extract, continuing to mix until everything is well combined.
  • Add the eggs to the cream cheese mixture one at a time, mixing each egg thoroughly before adding the next. After incorporating all the eggs, stir in the sour cream and almond extract until the mixture is creamy and well blended.
  • Gently fold in the all-purpose flour and baking powder using a spatula. Mix just until combined; avoid over-mixing to ensure a light texture.
  • Carefully pour the cheesecake batter over the cooled sugar cookie crust. Use a spatula to smooth the top for an even finish. Bake in the preheated oven for 55-60 minutes. The center should be set but still slightly jiggle when done.
  • Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps the cheesecake cool gradually and prevents cracking. After the hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for optimal texture and flavor.
  • When ready to serve, sprinkle festive sprinkles over the top to add a cheerful touch. Slice the cheesecake into portions and enjoy this delightful holiday treat!

Notes

For a stunning display, serve on a festive cake stand and consider adding whipped cream or caramel sauce.
Keyword cheesecake, dessert, holiday

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