Description
Sweet sugar cookie cheesecake will rock your holiday dessert table with creamy, crumbly goodness that melts in your mouth. Festive flavors dance together, making each delightful bite a celebration of seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 32 ounces cream cheese
- 4 large eggs
- 1 large egg
- ¾ cup unsalted butter
- 2 ½ cups all-purpose flour
Supporting Ingredients:
- 2 ¼ cups granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Finishing Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Sprinkles
- Whipped cream
- Fresh berries
Instructions
- Whisk 2 cups flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt together in a medium mixing bowl.
- Cream ¾ cup softened butter with ¾ cup sugar using a stand mixer on medium speed for 3-5 minutes until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until thoroughly incorporated, scraping down your mixer’s sides.
- Slowly blend dry ingredients into butter mixture on low speed, stopping when just combined. Do not overmix your dough.
- Press cookie dough evenly into the bottom of a 9-inch springform pan using your fingertips.
- Bake your crust at 350F for 10-12 minutes until lightly golden. Allow crust to cool completely before next steps.
- Beat 32 ounces softened cream cheese in a large mixing bowl until completely smooth.
- Gradually mix 1 ½ cups sugar and ¼ cup flour into cream cheese until fully blended.
- Incorporate 1 teaspoon vanilla extract and ½ teaspoon almond extract into your mixture.
- Add 4 large eggs one at a time, gently mixing after each addition without overbeating.
- Fold ½ cup sour cream into cheesecake batter until just combined.
- Mix 1 cup flour with ½ cup sugar in a separate bowl.
- Cut ¼ cup cold cubed butter into flour mixture until it resembles coarse crumbs.
- Pour cheesecake filling over cooled sugar cookie crust, spreading evenly.
- Distribute sugar cookie crumble across the top of your filling.
- Bake at 325F for 65-75 minutes until edges are set and center remains slightly wobbly.
- Turn off oven, leaving cheesecake inside with door slightly open for one hour.
- Remove from oven and cool completely at room temperature.
- Refrigerate covered for minimum 4 hours or overnight.
- Release springform pan, running a thin knife around edges first.
- Garnish with sprinkles, whipped cream, or fresh berries if desired.
- Slice and serve chilled. Refrigerate leftovers for up to 5 days.
Notes
- Room temperature ingredients blend more smoothly and create a creamier cheesecake texture.
- Avoid overmixing the cheesecake batter to prevent cracks and maintain a silky consistency.
- Use a water bath by placing the springform pan in a larger pan filled with hot water to help prevent cracking and ensure even baking.
- For a gluten-free version, swap regular flour with a gluten-free flour blend and use gluten-free sugar cookies for the crust and crumble topping.
- Prep Time: 20-25 minutes
- Cook Time: 1 hour 15 minutes - 1 hour 27 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 33 g
- Sodium: 230 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg