I’ll never forget the first time I pulled this Christmas Sugar Cookie Cheesecake from my oven. My entire kitchen was wrapped in the warm, buttery scent of sugar cookies, mingled with the rich, tangy promise of baked cheesecake. It was a happy accident, a fusion of my two favorite holiday desserts born from a last-minute “what if?” that turned into our family’s most requested Christmas treat. It’s the glorious love child of festive fun and elegant indulgence, and today, I’m so excited to share every tip and trick I’ve learned to help you create this showstopper in your own kitchen.
Ingredients
- 1 package (16 oz) refrigerated sugar cookie dough
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened at room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- A generous handful of holiday sprinkles (not nonpareils)
Let’s talk ingredients, because choices here make all the difference. For the cream cheese and sour cream, full-fat is non-negotiable for that lush, creamy texture that won’t crack—trust me, I tried lighter versions and the texture suffered. Bringing them to true room temperature (about 2 hours out) is the secret to a silky-smooth batter without lumps. And about those sprinkles: avoid the tiny nonpareils (the little balls); they bleed color dramatically. Go for the classic jimmies or shaped sprinkles—they hold their color and add just the right festive crunch. The cookie dough is your brilliant shortcut crust; no rolling or cutting required!
Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Large bowl
- Rubber spatula
- Aluminum foil
- Large roasting pan (for water bath)
- Cooling rack
The right tools turn a stressful recipe into a joyful one. Your springform pan is the MVP—please wrap the outside bottom and sides tightly with a double layer of heavy-duty aluminum foil. I learned this the hard way when a single layer leaked and I ended up with a soggy crust! The water bath (that roasting pan you’ll set the springform in) is your best friend for gentle, even baking and a flawless surface. A stand mixer makes creaming effortless, but a good hand mixer works perfectly. Don’t skip the rubber spatula for scraping down the bowl; unnoticed pockets of unmixed cream cheese are a common culprit for texture issues.
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