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Let me share my absolute favorite holiday showstopper - Sugar Cookie Cheesecake! I created this recipe when I couldn't decide between making sugar cookies or cheesecake for a Christmas party. The combination of buttery shortbread crust creamy vanilla filling and those playful sugar cookie dough bites turned out to be pure magic. Every time I make it people can't believe it's a cheesecake and a cookie all in one!
Why You'll Love This Recipe
After perfecting this recipe over countless holiday seasons I can tell you it's truly special. The way the vanilla and almond extracts bring out that classic sugar cookie flavor in the creamy cheesecake is incredible. And those little bites of sugar cookie dough scattered throughout? They add such a fun surprise in every slice!
Ingredients List
- Shortbread Crust: 1 1/4 cup (160g) all-purpose flour 1/2 cup (60g) powdered sugar Pinch of kosher salt 1/2 cup (110g) unsalted butter, cold and cubed 2 tbsp milk
- Sugar Cookie Dough: 6 tbsp unsalted butter, room temperature 3/4 cup (150g) granulated sugar 2 tbsp milk 1/2 tsp vanilla extract 1 cup (130g) all-purpose flour 1/2 tsp kosher salt 3 tbsp sprinkles
- Cheesecake Batter: 4 (8oz) blocks full-fat cream cheese, room temp 1 cup (200g) granulated sugar 2 tbsp all-purpose flour 1 tsp vanilla extract 1/4 tsp almond extract (optional) 3/4 cup (185g) sour cream, room temp 4 large eggs, room temp
- Sour Cream Frosting: 6 tbsp unsalted butter, room temp 1/3 cup (80g) sour cream 1 1/2 cups (165g) powdered sugar 1 tsp vanilla extract Sprinkles for topping
Step-by-Step Instructions
- Make the Shortbread Crust
- Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper. Combine flour, powdered sugar, and salt in a bowl, then work in cold cubed butter until crumbly. Add milk to bind the mixture, press it into the pan, and bake for 18-20 minutes. Leave the oven at 325°F for the next steps.
- Prepare the Sugar Cookie Dough
- Using the same bowl, cream butter and sugar until smooth. Mix in milk and vanilla, then add flour and salt. Fold in sprinkles and roll small bite-sized dough balls. Set aside.
- Make the Cheesecake Batter
- In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Mix in vanilla, almond extract, and sour cream, scraping the sides. Add eggs one at a time, mixing gently. Fold in the cookie dough bites by hand.
- Bake the Cheesecake
- Butter the sides of the pan and pour in the batter. Set a roasting pan of boiling water on the bottom oven rack and place the cheesecake on the rack above. Bake for 75 minutes, then let it cool in the oven with the door cracked for 45 minutes. Cool at room temperature for 30 minutes before refrigerating overnight.
- Prepare the Sour Cream Frosting
- Beat butter until smooth, then mix in sour cream, powdered sugar, and vanilla. Spread over the chilled cheesecake and top with sprinkles.
Tips for Perfect Cheesecake
Through countless cheesecakes I've learned that patience is key. Room temperature ingredients make such a difference in achieving that silky smooth batter. And don't worry about cracks those cookie dough bites might cause a few but they'll be hidden under that gorgeous frosting anyway!
Serving & Storage Tips
I've found that letting the cheesecake sit at room temperature for about 15 minutes before slicing gives you the prettiest pieces. If you're planning ahead it freezes beautifully just wrap it well and thaw overnight in the fridge.
Variations and Customization Ideas
Over the years I've played with so many fun variations! A touch of almond extract in the frosting adds such lovely depth. During different holidays I switch up the sprinkle colors to match the season. Sometimes I'll drizzle white chocolate over the top for extra decadence. And those extra cookie dough bites on top? Always a crowd favorite!
Why This Recipe Stands Out
This cheesecake truly celebrates the magic of the holidays. The way each element comes together - that buttery crust the creamy filling studded with cookie dough and that perfectly tangy frosting - creates something truly special. It's become such a tradition in my kitchen I can't imagine a holiday season without it!
Final Thoughts
Every time I make this sugar cookie cheesecake it brings such joy to my holiday celebrations. There's something magical about combining two beloved desserts into one showstopping treat. Whether you're hosting a party or simply want to make something extra special this recipe never fails to create sweet memories.
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Frequently Asked Questions
- → Why do ingredients need to be room temperature?
Room temperature ingredients blend smoother and prevent lumps. This is especially important for cream cheese, eggs, and sour cream to achieve a creamy texture.
- → What's the purpose of the water bath?
The water bath provides gentle, even heat and moisture during baking. This helps prevent cracks and ensures even baking throughout the cheesecake.
- → Why does the surface crack?
The cookie dough pieces in the batter can cause some surface cracking. Don't worry as this will be covered with frosting and doesn't affect the taste.
- → Can I make this ahead of time?
Yes, the cheesecake needs to chill overnight anyway. You can make it 2-3 days ahead, adding the frosting just before serving.
- → How do I know when it's done baking?
The edges should be golden and the center should have a slight jiggle when nudged. Over-baking will make it dry and more likely to crack.