Christmas Sugar Cookie Cheesecake: The Ultimate Dessert Recipe
Introduction to Christmas Sugar Cookie Cheesecake
Indulging in a slice of Christmas Sugar Cookie Cheesecake is like unwrapping a present on a snowy winter morning. This delightful dessert combines the best of both worlds: the buttery, crumbly texture of a sugar cookie and the creamy richness of cheesecake. Perfect for holiday gatherings or cozy nights in, this cheesecake will surely become a beloved staple in your dessert repertoire.
A Personal Story Behind My Christmas Sugar Cookie Cheesecake Journey
Growing up, the holidays were always synonymous with baking. My grandmother would gather us in her warm kitchen, filling it with the sweet aromas of sugar cookies and cheesecake. Inspired by those cherished memories, I created this Christmas Sugar Cookie Cheesecake to bring a touch of nostalgia to my family’s celebrations. Each bite is a reminder of love, laughter, and the joy of sharing delicious food.
What Makes This Christmas Sugar Cookie Cheesecake Recipe Special?
This recipe stands out for its unique combination of flavors and textures. The shortbread crust provides a sturdy yet tender base, while the sugar cookie dough adds fun bursts of sweetness throughout the cheesecake. The creamy filling is enriched with a touch of almond extract, enhancing the overall flavor profile. Additionally, the sour cream frosting topped with vibrant sprinkles brings a festive touch that is sure to impress your guests!
The Full Christmas Sugar Cookie Cheesecake Recipe
Ingredients
- Shortbread Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- Pinch of kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp milk
- Sugar Cookie Dough:
- 6 tbsp unsalted butter, room temp
- 3/4 cup granulated sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 3 tbsp jimmies sprinkles
- Sugar Cookie Cheesecake:
- 4 (8oz) blocks full-fat cream cheese, room temp
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 3/4 cup sour cream, room temp
- 4 large eggs, room temp
- Sour Cream Frosting:
- 6 tbsp unsalted butter, room temp
- 1/3 cup sour cream
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Sprinkles, for topping
Instructions
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9″ springform pan with parchment paper to prevent sticking.
- For the shortbread crust, whisk together the flour, powdered sugar, and salt in a bowl. Add the cold, cubed butter and blend until crumbly. Mix in the milk until a dough forms. Press the dough into the bottom of the prepared pan and bake for 18-20 minutes, or until lightly golden. Tip: Keep an eye on the crust to avoid overbaking.
- In the same bowl, prepare the sugar cookie dough by mixing the room-temperature butter, granulated sugar, milk, vanilla extract, flour, salt, and jimmies sprinkles. Roll the mixture into small balls and set aside. Tip: Make sure to use room temperature butter for easier mixing.
- For the cheesecake filling, beat the cream cheese, granulated sugar, and flour together until smooth. Gradually add the vanilla extract, almond extract (if using), sour cream, and eggs one at a time, beating well after each addition. Gently fold in the cookie dough balls. Tip: Avoid overmixing to keep the cheesecake light and fluffy.
- Butter the sides of the springform pan, pour in the cheesecake batter, and place the pan in a larger roasting pan filled with hot water. Bake for 1 hour and 15 minutes. Tip: The water bath helps prevent cracking.
- Once baked, allow the cheesecake to cool in the oven with the door cracked for 45 minutes, then let it cool at room temperature for an additional 30 minutes before chilling in the refrigerator overnight.
- For the frosting, mix the room-temperature butter, sour cream, powdered sugar, and vanilla extract until smooth. Spread the frosting over the chilled cheesecake and top with festive sprinkles. Tip: Use a spatula for a smooth finish on the frosting.
Serving Suggestions and Variations for Christmas Sugar Cookie Cheesecake
Serve your Christmas Sugar Cookie Cheesecake chilled, garnished with extra sprinkles for a festive touch. This dessert pairs wonderfully with a cup of hot cocoa or coffee. For variations, consider adding chocolate chips to the cookie dough or using flavored extracts like peppermint for a seasonal twist. You can also serve it with a drizzle of chocolate sauce for an indulgent treat!
Frequently Asked Questions About Christmas Sugar Cookie Cheesecake
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance. Just store it in the refrigerator after it cools completely.
Why did my cheesecake crack?
Cracking can occur due to overmixing or baking at too high a temperature. Using a water bath helps, but the frosting can easily cover any cracks.
Can I freeze leftovers?
Absolutely! Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Is this cheesecake suitable for a crowd?
Yes! This recipe serves 12, making it perfect for gatherings or holiday parties.
Christmas Sugar Cookie Cheesecake
Equipment
- 9-inch springform pan for baking the cheesecake.
Ingredients
Shortbread Crust
- 1.25 cups all-purpose flour
- 0.5 cups powdered sugar
- 1 pinch kosher salt
- 0.5 cups unsalted butter, cold and cubed
- 2 tbsp milk
Sugar Cookie Dough
- 6 tbsp unsalted butter, room temp
- 0.75 cups granulated sugar
- 2 tbsp milk
- 0.5 tsp vanilla extract
- 1 cup all-purpose flour
- 0.5 tsp kosher salt
- 3 tbsp jimmies sprinkles
Sugar Cookie Cheesecake
- 4 8oz full-fat cream cheese, room temp
- 1 cups granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 0.25 tsp almond extract (optional)
- 0.75 cups sour cream, room temp
- 4 large eggs, room temp
Sour Cream Frosting
- 6 tbsp unsalted butter, room temp
- 0.33 cups sour cream
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- Sprinkles, for topping
Instructions
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9" springform pan with parchment paper to prevent sticking.
- For the shortbread crust, whisk together the flour, powdered sugar, and salt in a bowl. Add the cold, cubed butter and blend until crumbly. Mix in the milk until a dough forms. Press the dough into the bottom of the prepared pan and bake for 18-20 minutes, or until lightly golden. Tip: Keep an eye on the crust to avoid overbaking.
- In the same bowl, prepare the sugar cookie dough by mixing the room-temperature butter, granulated sugar, milk, vanilla extract, flour, salt, and jimmies sprinkles. Roll the mixture into small balls and set aside. Tip: Make sure to use room temperature butter for easier mixing.
- For the cheesecake filling, beat the cream cheese, granulated sugar, and flour together until smooth. Gradually add the vanilla extract, almond extract (if using), sour cream, and eggs one at a time, beating well after each addition. Gently fold in the cookie dough balls. Tip: Avoid overmixing to keep the cheesecake light and fluffy.
- Butter the sides of the springform pan, pour in the cheesecake batter, and place the pan in a larger roasting pan filled with hot water. Bake for 1 hour and 15 minutes. Tip: The water bath helps prevent cracking.
- Once baked, allow the cheesecake to cool in the oven with the door cracked for 45 minutes, then let it cool at room temperature for an additional 30 minutes before chilling in the refrigerator overnight.
- For the frosting, mix the room-temperature butter, sour cream, powdered sugar, and vanilla extract until smooth. Spread the frosting over the chilled cheesecake and top with festive sprinkles. Tip: Use a spatula for a smooth finish on the frosting.