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To make the Christmas Sugar Cookie Cheesecake, gather these ingredients: - 1 ½ cups sugar cookie crumbs (about 15-20 sugar cookies) - ½ cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened to room temperature - ¾ cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup sour cream - 1 teaspoon almond extract - ½ cup mini Christmas-themed sprinkles You can change some ingredients to suit your taste or needs: - Use gluten-free sugar cookies for a gluten-free option. - Swap cream cheese with mascarpone for a richer flavor. - Replace sour cream with Greek yogurt for a lighter choice. - Use a mix of vanilla and other extracts like peppermint for a festive twist. To make this cheesecake, you will need: - 9-inch springform pan - Mixing bowls - Electric mixer - Rubber spatula - Measuring cups and spoons - Oven and baking tray Each tool helps create the layers and textures you want in this delightful dessert. Happy baking! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). Grab a 9-inch springform pan and grease it with non-stick spray or softened butter. This helps the cheesecake come out easily. In a medium bowl, mix 1 ½ cups of sugar cookie crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand. Press this mixture firmly into the bottom of the pan. Make sure it's even. Bake the crust for 10 minutes, then let it cool while you make the filling. In a large bowl, beat together 2 packages of softened cream cheese and ¾ cup of granulated sugar. Use an electric mixer on medium speed until it's smooth and creamy. Add 1 teaspoon of vanilla extract and 1 teaspoon of almond extract. Mix well. Next, add 2 large eggs, one at a time. Mix on low speed after each egg. Scrape the bowl's sides as you go. Now, gently stir in 1 cup of sour cream until it blends smoothly. Finally, fold in ½ cup of mini Christmas-themed sprinkles. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake it in your preheated oven for 45-50 minutes. The edges should look set but the center should still jiggle a bit. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour. This step helps avoid cracks. Once cooled, transfer it to the refrigerator. Chill it for at least 4 hours, but overnight is best. Finally, remove the sides of the springform pan to reveal your beautiful cheesecake. When making cheesecake, I see the same mistakes often. First, avoid overmixing. Mixing too much can make the cheesecake dense. Second, always use room temperature cream cheese. Cold cream cheese will cause lumps. Lastly, don’t skip the cooling step. Letting your cheesecake cool slowly prevents cracks. For a creamy cheesecake, focus on mixing speed. Use medium speed after adding sugar. This keeps air out and avoids cracks. Fold in sour cream gently; it adds creaminess without making it too fluffy. Also, consider using a water bath. Place your springform pan in a larger pan filled with water. This helps the cheesecake bake evenly. To prevent cracks, let your cheesecake cool slowly. After baking, crack the oven door and let it sit for an hour. This gradual change in temperature helps. Also, avoid opening the oven door while baking. Sudden temperature changes can cause cracks. Lastly, chill your cheesecake overnight for best results. Pro Tips Chill the Cheesecake: For the best texture, allow your cheesecake to chill overnight. This helps the flavors meld and results in a creamier consistency. Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will ensure a smoother batter and prevent lumps. Prevent Cracks: To avoid cracks on the surface, allow the cheesecake to cool gradually in the oven with the door slightly ajar after baking. Decorative Touch: Add extra sprinkles or a festive garnish just before serving to enhance the visual appeal of your cheesecake! {{image_4}} You can change the flavor of your Christmas Sugar Cookie Cheesecake. For a chocolate twist, add ½ cup of cocoa powder to the cream cheese mix. You can also use different extracts. Peppermint extract adds a festive touch. Try replacing vanilla and almond extracts with orange or lemon for a citrus zing. Each flavor gives this cheesecake a unique taste that your family will love. If you need gluten-free options, use gluten-free sugar cookies for the crust. Many brands make gluten-free cookies that taste great. You can also make this cheesecake dairy-free. Substitute cream cheese with a vegan cream cheese. Use a dairy-free sour cream to keep the same creamy texture. This way, everyone can enjoy your delicious dessert. Presentation makes your cheesecake even more special. Serve slices on colorful holiday plates. Top with extra mini Christmas-themed sprinkles for a festive look. A dollop of whipped cream adds a creamy finish. You can also place a few fresh berries on the side for color. These small touches make your dessert stand out on any holiday table. Store your cheesecake in the fridge. Use an airtight container to keep it fresh. If you don't have one, cover it well with plastic wrap. This helps prevent it from drying out. Keep it in the coldest part of the fridge for best results. You can freeze your cheesecake if you want to keep it longer. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag. This prevents freezer burn and keeps flavors intact. To eat, thaw it in the fridge overnight. In the fridge, your cheesecake lasts about 5 to 7 days. If you freeze it, it stays good for up to 3 months. Just remember to check for any signs of spoilage before serving. Enjoy your tasty treat! Yes, you can use store-bought sugar cookie crumbs. These make the process easier and save time. Look for crumbs that are fine and not too chunky. You can find them in most grocery stores. Just measure out 1 ½ cups and mix them with melted butter as you would with homemade crumbs. If you need a substitute for cream cheese, consider using Greek yogurt. It can give a similar creamy texture. You can also use mascarpone cheese for a richer flavor. For a vegan option, look for vegan cream cheese. Adjust the sweetness if needed, as some substitutes may taste different. The cheesecake is done when the edges are set and the center is slightly jiggly. This slight jiggle indicates a creamy texture. To be sure, you can insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it's ready. Always let it cool slowly in the oven to avoid cracks. This blog post outlined how to make a tasty Christmas Sugar Cookie Cheesecake. We covered the ingredients, from the complete list to smart substitutions. You learned step-by-step how to prep the crust and bake the cheesecake. I shared tips to avoid common mistakes and ensure a creamy texture. You also explored fun flavor variations and storage tips. Remember, this dessert can impress anyone during the holidays. Enjoy making this special treat with your loved ones!

Christmas Sugar Cookie Cheesecake

A festive cheesecake made with a sugar cookie crust and topped with mini Christmas-themed sprinkles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1.5 cups sugar cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 2 packages cream cheese, softened to room temperature
  • 0.75 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 0.5 cups mini Christmas-themed sprinkles

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray or softened butter.
  • In a medium mixing bowl, combine the sugar cookie crumbs and melted butter. Stir until the mixture resembles wet sand and holds together when pressed. Firmly pack this crumb mixture into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then take it out of the oven and allow it to cool while you prepare the filling.
  • In a large mixing bowl, use an electric mixer to beat together the softened cream cheese and granulated sugar until smooth and creamy.
  • Add the vanilla extract and almond extract to the cream cheese mixture, blending thoroughly until well combined.
  • Incorporate the eggs, one at a time, mixing on low speed after each addition. Ensure each egg is completely blended before adding the next.
  • Gently stir in the sour cream until the mixture is fully integrated and smooth. Carefully fold in the mini Christmas-themed sprinkles.
  • Pour the creamy cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the surface.
  • Bake in the preheated oven for approximately 45-50 minutes. The edges should be set while the center remains slightly jiggly.
  • Once baking is complete, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
  • After the hour has passed, remove the cheesecake from the oven and transfer it to the refrigerator. Allow it to chill for at least 4 hours, though overnight chilling yields the best results.

Notes

For an extra touch, sprinkle additional mini festive sprinkles on top and add a dollop of whipped cream.
Keyword cheesecake, dessert, holiday, sugar cookie