Holiday Sugar Cookie Cheesecake Recipe

Introduction

This Holiday Sugar Cookie Cheesecake combines the best of two classic desserts into one festive treat. A buttery sugar cookie crust supports a rich, creamy cheesecake filling, perfect for celebrations and cozy gatherings.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 32 ounces cream cheese, softened (four 8-ounce packages)
• 1 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Assorted holiday sprinkles

Instructions

1. Step 1: Preheat oven to 350°F (175°C).
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy.
4. Step 4: Beat in 1 egg and 1 teaspoon vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Wrap the dough in plastic wrap and chill for at least 30 minutes.
7. Step 7: After chilling, lightly flour a clean surface. Roll out the dough to about 1/4 inch thickness.
8. Step 8: Carefully transfer the dough to a 9-inch springform pan. Press the dough evenly onto the bottom and up the sides of the pan.
9. Step 9: Bake the crust for 12-15 minutes, or until lightly golden brown. Let cool completely.
10. Step 10: Reduce the oven temperature to 325°F (160°C).
11. Step 11: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
12. Step 12: Beat in the sour cream.
13. Step 13: Add 2 eggs one at a time, beating well after each addition.
14. Step 14: Stir in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract, if using.
15. Step 15: Pour the cheesecake filling into the cooled sugar cookie crust.
16. Step 16: Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. A water bath can help prevent cracking but is optional.
17. Step 17: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
18. Step 18: Remove the cheesecake from the oven and let it cool completely at room temperature.
19. Step 19: Cover and refrigerate for at least 4 hours, preferably overnight.
20. Step 20: Remove the cheesecake from the springform pan.
21. Step 21: Decorate with holiday sprinkles.
22. Step 22: Slice and serve.

Tips & Variations

• For a festive touch, try adding finely chopped peppermint candies or crushed candy canes to the cheesecake filling.
• If you prefer a chocolate twist, swirl melted chocolate into the cheesecake mixture before baking.
• Use room temperature ingredients to ensure smooth mixing and avoid lumps.
• A water bath can reduce cracking and create a creamier texture but make sure to wrap the pan tightly to prevent water from leaking in.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze it tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices gently at room temperature if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure your baking powder is gluten-free as well.

Why does the cheesecake need to cool in the oven with the door ajar?

Cooling the cheesecake gradually helps prevent cracking by allowing it to set slowly as the oven temperature drops. Leaving the door slightly open aids this gentle cooling process.

Holiday Sugar Cookie Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

This festive Holiday Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a creamy, smooth cheesecake filling, decorated with colorful holiday sprinkles for a perfect seasonal dessert that’s both visually appealing and irresistibly delicious.

• Author: Emma
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 5 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sugar Cookie Crust

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened

For the Cheesecake Filling

• 32 ounces cream cheese, softened (four 8-ounce packages)
• 1 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)

For Decoration

• Assorted holiday sprinkles

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sugar cookie crust.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy for a tender crust.
4. Add Egg and Vanilla: Beat in the egg and 1 teaspoon vanilla extract until well incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the creamed butter mixture, mixing just until combined to avoid overworking the dough.
6. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up for easier rolling.
7. Roll Out Dough: Lightly flour a clean surface and roll out the chilled dough to about 1/4 inch thickness.
8. Fit Dough into Pan: Carefully transfer the dough into a 9-inch springform pan, pressing it evenly onto the bottom and up the sides to form the crust.
9. Bake Crust: Bake the crust for 12-15 minutes until lightly golden brown. Remove from oven and let it cool completely.
10. Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C) to prepare for baking the cheesecake filling.
11. Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
12. Add Sour Cream: Beat in the sour cream for added richness and smooth texture.
13. Add Eggs: Add eggs one at a time, beating well after each addition to incorporate fully and prevent lumps.
14. Add Flavorings: Stir in the vanilla extract and almond extract if using, for enhanced flavor depth.
15. Pour Filling into Crust: Pour the prepared cheesecake filling into the cooled sugar cookie crust, smoothing the top.
16. Bake Cheesecake: Bake for 55-65 minutes, until the edges are set but the center still has a slight jiggle. Using a water bath is optional but helps prevent cracking.
17. Cool in Oven: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to gently set and avoid cracks.
18. Cool Completely: Remove the cheesecake from the oven and allow it to cool to room temperature completely.
19. Refrigerate: Cover and refrigerate the cheesecake for at least 4 hours or preferably overnight to firm up fully.
20. Release and Decorate: Remove the cheesecake from the springform pan and decorate the top with assorted holiday sprinkles.
21. Serve: Slice and serve your festive Holiday Sugar Cookie Cheesecake to enjoy a delightful seasonal treat.

Notes

• Chilling the dough is crucial to prevent shrinkage and make it easier to handle.
• A water bath is optional when baking the cheesecake but can help achieve a smooth, crack-free top.
• Allowing the cheesecake to cool gradually helps minimize cracking.
• The almond extract is optional but adds a lovely nutty flavor complementing the vanilla.
• Decorate with sprinkles just before serving to keep them vibrant and crunchy.

Keywords: holiday dessert, sugar cookie crust, cheesecake, festive dessert, Christmas cheesecake, holiday sprinkles