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Delicious cheesecake slice topped with berries and whipped cream

Sugar Cookie Cheesecake

A cozy, brightly sprinkled treat with a sweet, buttery crust and silky cheesecake filling, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 4 hours 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed sugar cookies or graham crackers
  • 1/4 cup granulated sugar
  • 6 tbsp melted butter Unsalted butter for better control of salt.
For the filling
  • 24 oz cream cheese, softened Room temperature for no lumps.
  • 1 cup granulated sugar
  • 1 cup sour cream Full-fat Greek yogurt can be substituted.
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1/2 cup Christmas sprinkles (nonpareils or jimmies) Add for color.
  • 1 cup whipped cream For topping.
  • Extra sprinkles for topping

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix crushed cookies, 1/4 cup sugar, and melted butter until moistened. Press firmly into the bottom of a springform pan.
Making the Filling
  1. Beat the softened cream cheese and 1 cup sugar until smooth and silky.
  2. Add the sour cream, eggs, vanilla, and almond extract (if using). Beat until combined, making sure not to overmix.
  3. Gently fold in the Christmas sprinkles.
  4. Pour the filling over the crust and smooth the top.
Baking
  1. Bake for 55 minutes. The edges should look set and slightly puffed; the center will still jiggle a bit.
  2. Allow the cheesecake to cool on the counter, then refrigerate for at least 4 hours.
Serving
  1. Spread or pipe whipped cream on top and scatter extra sprinkles.

Notes

Make a day ahead and chill overnight for the best texture. Can be stored in the fridge for up to 4 days or in the freezer for up to 1 month.