Sugar Cookie Cheesecake (Print Version)
# Ingredients:
→ Sugar Cookie Crust
01 -
6 tablespoons butter, melted (unsalted)
02 -
2 cups sugar cookies, crushed (could be store-bought or homemade)
→ Cheesecake Filling
03 -
1 cup sugar (granulated)
04 -
3 packs (8 oz each) of cream cheese, softened
05 -
½ cup sour cream
06 -
1 teaspoon vanilla
07 -
3 large eggs
08 -
⅓ cup red, green, and white sprinkles for Christmas
→ Topping
09 -
Extra Christmas sprinkles for decoration
10 -
Whipped cream, if you'd like
# Instructions:
01 -
Set your oven to 325°F (160°C). Coat the bottom of a 9-inch springform pan with some grease. Combine crushed cookies with melted butter, press mixture into the pan's base, and bake for about 8-10 minutes until edges are slightly golden. Let it cool fully before moving on.
02 -
Mix the soft cream cheese and sugar together until it's creamy. Add one egg at a time, making sure each is blended in. Toss in the vanilla and sour cream, stirring until smooth. Gently stir in sprinkles; try not to overmix.
03 -
Pour the cheesecake mixture over the cooled crust. Bake in the oven for 50-60 minutes, just until the center is still jiggly but almost set. Turn off the heat, crack the oven door, and leave it there for an hour.
04 -
Take the cheesecake out of the oven and let it cool down completely at room temperature. Pop it into the fridge for at least 4 hours or overnight.
05 -
Add whipped cream and sprinkle on some extra holiday colors before serving.
# Notes:
01 -
Letting the cheesecake sit in the fridge overnight works best.
02 -
A slight jiggle in the center means it's baked just right.