Ingredients I use
Crust
- 1 (16 oz) package refrigerated sugar cookie dough
- 2–3 tablespoons holiday sprinkles (optional, kneaded into the dough)
Cheesecake filling
- 24 oz (3 packages) cream cheese, softened (full‑fat, brick‑style)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all‑purpose flour
- 1/2 cup holiday sprinkles (optional, for a funfetti look)
Topping
- Whipped cream
- Extra sprinkles
- Optional: white chocolate drizzle or crushed candy canes
I stick with full‑fat brick cream cheese because the whipped tub style can be too soft and airy and doesn’t set as firmly. I bring the cream cheese, eggs, and sour cream to room temperature so they blend smoothly without lumps and I don’t have to overmix to get a creamy batter. I add just 2 tablespoons of flour to stabilize the filling slightly while still keeping the texture rich and custardy.
How I make Christmas Sugar Cookie Cheesecake
I prepare the crust
I preheat my oven to 325°F (163°C) and lightly grease a 9‑inch springform pan, making sure the bottom and sides are coated. If I’m using sprinkles in the crust, I knead 2–3 tablespoons of holiday sprinkles into the sugar cookie dough log until they’re evenly distributed. Then I press the dough firmly and evenly into the bottom of the pan, making sure there are no gaps or overly thick spots.
I bake the crust for about 10–12 minutes, just until it starts to puff and set but hasn’t fully browned; I want it partially baked so it doesn’t overcook once the cheesecake layer goes on. I take it out of the oven and let it cool slightly while I mix the filling so I’m not pouring batter onto a very hot base.
I mix the cheesecake filling
In a large mixing bowl, I beat the softened cream cheese on medium speed for about 2 minutes, scraping down the bowl as needed, until it looks completely smooth and free of lumps. I add the granulated sugar and beat again until the mixture looks creamy and slightly fluffy.
Then I switch to low speed and add the eggs one at a time, mixing just until each egg is incorporated before adding the next. I don’t whip at this stage because I don’t want to beat in a lot of air, which can cause the cheesecake to puff and crack. Once the eggs are in, I add the sour cream, vanilla, and flour and mix on low only until everything is smooth and combined.
If I’m going for that funfetti Christmas look, I gently fold in 1/2 cup of holiday sprinkles with a spatula, trying not to overmix so the colors don’t bleed too much into the batter.
I assemble and set up the water bath
I pour the cheesecake filling over the slightly cooled sugar cookie crust and smooth the top with an offset spatula, tapping the pan gently on the counter a few times to help any large air bubbles rise to the surface. Then I wrap the outside of the springform pan tightly with a few layers of heavy‑duty foil, making sure the bottom and sides are fully covered so water doesn’t seep into the crust.
I set the foil‑wrapped pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath that cushions the cheesecake from direct heat and promotes even baking.
I bake and cool it slowly
I slide the roasting pan into the 325°F oven and bake for about 60–70 minutes. I start checking around the 60‑minute mark; I look for edges that are set and slightly puffed while the center still has a gentle jiggle when I nudge the pan. I resist the urge to keep baking until the center is firm, because it will continue to set as it cools.
Once it reaches that point, I turn off the oven, crack the door open slightly, and leave the cheesecake inside for about 1 hour so it can cool gradually and reduce the risk of cracking on top. After that hour, I carefully remove the pan from the water bath, take off the foil, and set the cheesecake on a wire rack.
With a thin knife, I run around the inside edge between the cheesecake and the pan wall to loosen it; that way, as it contracts while cooling, it won’t tear itself away from the sides and crack. I let it cool to room temperature, then I refrigerate it—uncovered at first until it’s cold, then covered—for at least 4 hours, but ideally overnight, so it fully sets and develops its best flavor.
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