When Lila was little, we used to bake sugar cookies on Christmas Eve, letting her sprinkle red and green “magic dust” all over the kitchen. This cheesecake feels just like those sweet December nights , cozy, twinkly, and full of childhood wonder.
Ingredients:
Sugar Cookie Crust
1 package (16 oz) refrigerated sugar cookie dough
Holiday sprinkles
Cheesecake Filling
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup heavy cream
Topping
Whipped cream
More holiday sprinkles
Mini sugar cookies (optional)
Directions:
Preheat your oven to 350°F.
Press the sugar cookie dough into the bottom of a 9-inch springform pan. Add sprinkles over the top.
Beat cream cheese until smooth.
Add sugar and mix well.
Beat in eggs one at a time.
Mix in vanilla, sour cream, and heavy cream until silky.
Pour filling over the cookie crust.
Bake 50–60 minutes, until the center is set but still gently jiggly.
Turn off the oven, crack the door, and let it cool inside for 1 hour.
Chill in the fridge at least 4 hours, preferably overnight.
Before serving, top with whipped cream, sprinkles, and mini cookies.
Nutritional Info:
Prep: 20 min | Bake: 60 min | Total: ~5 hrs 20 min
Servings: 8 | ~390 kcal each