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- 1 ½ cups sugar cookie crumbs (store-bought or homemade) - ½ cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs, at room temperature - 2 teaspoons almond extract - 1 cup sour cream, room temperature - ½ cup powdered sugar (for topping) - Festive sprinkles (for decoration) To create the best Christmas Sugar Cookie Cheesecake, gather these ingredients first. The sugar cookie crumbs are the base of the cheesecake. You can buy them or make your own by crushing sugar cookies. I love using homemade crumbs for extra flavor. The melted butter helps bind the crumbs together. Make sure it’s warm, but not hot. This keeps your crust from being too greasy. Next, cream cheese is key for a rich and smooth filling. Soften it to room temperature for easy mixing. Granulated sugar adds sweetness, while pure vanilla and almond extracts give depth to the flavor. Using room temperature eggs helps the filling mix smoothly. Sour cream adds richness and creaminess. The powdered sugar is for topping, making it look festive. Finally, sprinkles add a fun touch that everyone loves! Now you’re ready to make this delightful cheesecake! The prep time is about 30 minutes, and the total time, including chilling, is around 6 hours. This recipe serves 10-12 people, making it perfect for holiday gatherings. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Set the rack in the center. 2. In a large bowl, mix 1 ½ cups of sugar cookie crumbs with ½ cup of melted butter. Stir until you have a wet sand texture. 3. Press this mixture into the bottom of a 9-inch springform pan. Use a measuring cup to make it even. Bake for 10 minutes, then let it cool. 1. In another bowl, beat 2 packages of softened cream cheese until smooth. 2. Gradually add 1 cup of granulated sugar and mix until fluffy. 3. Add 1 teaspoon of pure vanilla extract and 2 teaspoons of almond extract. Mix to blend the flavors. 4. Add 3 large eggs, one at a time. Mix gently after each one. 5. Fold in 1 cup of sour cream until the batter is smooth and combined. 1. Pour the filling over the cooled crust in the springform pan. 2. Bake for 45-50 minutes, until the edges are set and the center is slightly wobbly. 3. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracks. 4. Once cooled, transfer the cheesecake to the fridge. Chill for at least 4 hours, or overnight for the best taste. - To avoid cracks in your cheesecake, cool it slowly. After baking, leave it in the oven with the door slightly open for one hour. This helps the cheesecake cool gradually. - Use room temperature ingredients. This will help your mixture blend well and create a smooth texture. - Bake the cheesecake in a water bath. This adds moisture and keeps the temperature even. - Slice the cheesecake and serve it on a festive platter. This adds a holiday touch and makes it look beautiful. - Add extra sprinkles on top for color. You can also use mint leaves or edible glitter for a fun touch. - Consider drizzling a bit of chocolate or caramel sauce on each slice for extra flavor. - To store leftovers, cover the cheesecake tightly with plastic wrap or foil. This will keep it fresh in the fridge for up to five days. - For freezing, slice the cheesecake first. Wrap each piece in plastic wrap, then foil. You can freeze it for up to three months. - To thaw, place the cheesecake in the fridge overnight before serving. This keeps it creamy and delicious. Pro Tips Perfect Cream Cheese: Make sure your cream cheese is softened to room temperature for a smooth and creamy cheesecake filling. This helps in blending the ingredients seamlessly. Gentle Mixing: When adding the eggs, mix gently after each addition to avoid overmixing, which can lead to a dense cheesecake. Aim for a light and airy texture. Prevent Cracking: To prevent cracks, leave the cheesecake in the oven after baking with the door slightly ajar for an hour. This gradual cooling helps maintain its structure. Chill Overnight: For the best taste and texture, chill the cheesecake overnight. This allows the flavors to meld and the cheesecake to set perfectly. {{image_4}} You can play with flavors in your Christmas Sugar Cookie Cheesecake. Try using different extracts to change the taste. Here are some fun ideas: - Vanilla Extract: Classic and simple. - Lemon Extract: Adds a bright, zesty twist. - Peppermint Extract: Perfect for a minty holiday touch. You can also switch up the crust. Instead of sugar cookie crumbs, consider: - Gingersnap Crust: Adds warmth and spice. - Chocolate Cookie Crust: For a rich, decadent flavor. Decorating your cheesecake adds a festive touch. You can match your toppings to the season or holiday. Here are some ideas: - Themed Toppings: Use colored sprinkles or themed candies for different holidays. - Seasonal Fruits: Fresh berries or slices of citrus can brighten up the cake. Many people have dietary needs, and this cheesecake can fit those too. For gluten-free options, swap the crust for: - Gluten-Free Cookie Crumbs: Check for brands that cater to this need. You can also make a dairy-free version. Use: - Dairy-Free Cream Cheese: There are many brands available now. - Coconut Cream: A great substitute for sour cream, adding richness. These variations keep your cheesecake fun and suited for everyone! To fix a cracked cheesecake, you can smooth it out with a topping. A layer of sour cream or whipped cream hides cracks well. To prevent cracks, follow these tips: - Avoid overmixing: Mix just until blended to keep air out. - Use room temperature ingredients: Cold ingredients can cause the batter to seize. - Bake in a water bath: This helps keep the cheesecake moist. Yes, you can make this cheesecake a day or two ahead. Here are some best practices: - Chill properly: Let it cool completely in the fridge for at least 4 hours. - Store covered: Use plastic wrap to keep it fresh in the fridge. - Add toppings before serving: This keeps the sprinkles nice and fresh. For clean, even slices, follow these techniques: - Use a hot knife: Dip the knife in hot water, then dry it before slicing. - Wipe the knife between slices: This keeps the edges clean. - Cut in a straight line: This gives you nice, neat pieces for serving. To make your Christmas Sugar Cookie Cheesecake, you need some essential tools. Here’s a list to help you: - 9-inch springform pan: This allows you to easily remove the cheesecake. - Mixing bowls: Use large bowls for mixing crust and filling. - Electric mixer: A hand or stand mixer works best for creamy filling. - Spatula: A rubber spatula helps fold in ingredients smoothly. - Measuring cups and spoons: Accurate measurements ensure great results. Having these tools will make the process easier and more fun. Don’t have all the ingredients? You can swap some out. Here are a few ideas: - Sugar cookie crumbs: Use graham cracker crumbs or crushed gingersnaps for a new taste. - Cream cheese: Neufchâtel cheese can work if you want a lighter option. - Granulated sugar: You can use coconut sugar or a sugar substitute. - Sour cream: Greek yogurt can be a good swap for a tangy flavor. - Almond extract: If you don’t have it, vanilla extract is a nice substitute. These easy swaps keep your cheesecake delicious while using what you have. Watching someone make this cheesecake can help you a lot. Here are some great places to find video tutorials: - YouTube: Search for “Christmas Sugar Cookie Cheesecake” for step-by-step guides. - Cooking websites: Many food blogs post video recipes along with their written ones. - Social media platforms: Instagram and TikTok have quick, fun recipe videos you can follow. These resources will give you tips and tricks to make your cheesecake shine! This blog post covered a delicious cheesecake recipe. We discussed each ingredient and step to create a perfect dessert. I shared baking tips and variations to make it uniquely yours. Remember, even small changes can yield big flavor differences. Whether trying a new crust or a special topping, the options are endless. Enjoy making this cheesecake your own. Happy baking, and savor every bite!

Christmas Sugar Cookie Cheesecake

A festive cheesecake with a sugar cookie crust, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 1.5 cups sugar cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 2 packages (8 oz) cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 teaspoons almond extract
  • 1 cups sour cream, room temperature
  • 0.5 cups powdered sugar (for topping)
  • as needed festive sprinkles (for decoration)

Instructions
 

  • Preheat your oven to 350°F (175°C). Ensure the rack is positioned in the center for even baking.
  • In a large mixing bowl, combine the sugar cookie crumbs with the melted butter. Stir until the mixture has a consistency similar to wet sand, ensuring all crumbs are moistened.
  • Firmly press this mixture into the bottom of a 9-inch springform pan to create a solid crust. Use the back of a measuring cup to ensure it’s even. Bake for 10 minutes, then take it out of the oven and let it cool completely while you prepare the filling.
  • In another large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, free of lumps. Gradually add in the granulated sugar, mixing until you achieve a well-combined and airy texture.
  • Add the pure vanilla extract and almond extract to the cream cheese mixture; blend well to incorporate the flavors fully.
  • Carefully add the eggs, one at a time, mixing gently after each addition just until blended. Avoid overmixing to keep the cheesecake light and creamy.
  • Gently fold in the sour cream using a spatula until the batter is smooth and evenly combined. This will add richness to your cheesecake.
  • Pour the cheesecake filling evenly over the cooled sugar cookie crust in the springform pan.
  • Bake in the preheated oven for 45-50 minutes, or until the edges are set while the center looks slightly wobbly. Turn off the oven and leave the cheesecake inside for 1 additional hour to gradually cool, which helps prevent cracking.
  • After an hour, remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours, but ideally overnight, to ensure the best taste and texture.
  • Before serving, whip the powdered sugar into the remaining sour cream until smooth, then spread this mixture evenly over the top of the cheesecake. Finally, decorate with festive sprinkles for a holiday touch.

Notes

Chill overnight for best taste and texture.
Keyword cheesecake, dessert, holiday, sugar cookie