Description
This festive Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a smooth, creamy cheesecake filling. Topped with simple icing and colorful sprinkles, it’s the ultimate holiday dessert that’s sure to impress. Perfect for Christmas celebrations, this cheesecake is rich, indulgent, and full of holiday cheer, yet approachable enough to make at home.
Ingredients
Sugar Cookie Base
- 200 g (1 cup) butter
- 200 g (1 cup) granulated sugar
- 2 tbsp vanilla extract
- 350 g (2 ¾ cups) all-purpose flour
- Pinch of salt
- 2 eggs
- 30 g (2 tbsp) sprinkles
Cheesecake Filling
- 450 g (16 oz / 2 cups) cream cheese
- 170 g (¾ cup) heavy whipping cream
- 20 g (2 tbsp) cornstarch
- 2 eggs
- Pinch of salt
- 2 tbsp vanilla extract
- 200 g (1 ½ cups) powdered sugar
Icing
- 150 g (2/3 cup) butter
- 200 g (1 ¾ cups) powdered sugar
- 1 tsp vanilla extract
- 67 g (¼ cup) cream cheese
- 20 g (2 tbsp) sprinkles
Instructions
Sugar cookie
- Spread the flour evenly on a baking sheet and heat-treat at 160°C (320°F) for about 20 minutes, stirring every 3–5 minutes to ensure even toasting. Let the flour cool completely before using.
- Cream the butter and sugar until light and fluffy. Add vanilla extract and a pinch of salt, then mix in with a spatula the eggs one at a time until fully combined. Fold in the cooled flour and sprinkles carefully to maintain the dough’s structure.
- Take a small portion of the cookie dough and roll it into tiny balls to later drop on top of the cheesecake.
- Press the remaining cookie dough evenly into the bottom of a springform pan to form the crust. Make sure it reaches the edges and forms a uniform layer.
- Chill in the fridge for 5–10 minutes while preparing the cheesecake filling.
Cheesecake filling
- Preheat the oven to 160°C (320°F).
- Mix cornstarch with part of the cream until smooth. Add cream cheese, powdered sugar, vanilla extract, and a pinch of salt until creamy. In a separate bowl, whisk the eggs and fold them into the cream cheese mixture.
- Pour the cheesecake filling over the chilled cookie crust. Scatter the tiny cookie balls around the cheesecake. Smooth the surface.
- Bake in two stages: first at 160°C (320°F) for 20 minutes to gently set the filling, then increase to 180°C (350°F) and bake for about 45 minutes until the cheesecake is set and lightly golden.
- Turn off the oven and let the cheesecake cool inside for 30 minutes. Then, open the oven slightly and let it rest for another 30 minutes with a kitchen towel on the door to prevent rapid cooling.
- Release the cheesecake from the pan edges, tighten again, then allow it to cool fully at room temperature before refrigerating. Chill until fully firm, at least 4 hours or overnight.
Icing
- Beat the butter until pale and fluffy for about 8 to 15 minutes, then add powdered sugar and vanilla extract. Add room temperature cream cheese and beat until smooth. Chill until ready to decorate.
- Spread the icing evenly over the chilled cheesecake and finish with festive sprinkles for a simple, colorful holiday presentation.
Notes
- Always use room temperature ingredients, including butter, eggs, cream cheese, and heavy cream. This ensures a smooth, lump-free cheesecake batter and even baking.
- Heat-treat the flour for a nutty flavor and allow it to cool completely before mixing into the dough.
- Gently fold ingredients and incorporate eggs slowly to maintain a creamy texture.
- Bake in two stages and cool gradually to prevent cracking.
- Chill the cheesecake fully before adding icing and sprinkles for the best results.
- This recipe can be made a day in advance; store covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg