Holiday Sugar Cookie Cheesecake
A delightful dessert combining a buttery sugar cookie crust and a smooth cheesecake filling, perfect for celebrations or cozy evenings.
Ingredients
For the 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
For the filling
- 32 ounces cream cheese, softened (four 8-ounce packages) Use full-fat for best results.
- 1 cup granulated sugar
- 1/4 cup sour cream Adjust for more tang if desired.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Assorted holiday sprinkles
Instructions
Preparation
- Prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment.
- In a medium bowl, whisk together the flour, baking powder, and salt until uniform and aerated.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined and smooth.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Chill the dough in plastic wrap for at least 30 minutes.
- Roll out the dough to about 1/4 inch thickness and transfer it to the springform pan.
- Bake the crust for 12-15 minutes, or until lightly golden. Let cool completely.
Cooking
- Reduce the oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the sour cream until smooth.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extract.
- Pour the cheesecake filling into the cooled crust and smooth the top.
- Bake for 55-65 minutes until the edges are set but the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar.
- Let the cheesecake cool completely at room temperature, then cover and chill for at least 4 hours, or ideally overnight.
- Remove from the springform pan and decorate with holiday sprinkles.
- Slice and serve with vanilla ice cream or whipped cream.
Notes
Store in an airtight container; it will stay fresh for up to 5 days. For freezing, wrap in plastic and foil to keep for up to 2 months. Thaw slices before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 6gFat: 24gSaturated Fat: 14gSodium: 150mgSugar: 18g
Tried this recipe?Let us know how it was!