Ingredients

2 cups crushed sugar cookies (store-bought or homemade)

6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

⅓ cup Christmas-colored sprinkles (red, green, and white)

Whipped cream (optional)

Extra Christmas sprinkles, for garnish

Instructions

Step 1: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to prepare for the crust.

Step 2: In a medium bowl, combine the crushed sugar cookies and melted butter, mixing well to evenly coat the crumbs.

Step 3: Press the cookie mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.

Step 4: Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and allow it to cool completely before adding the filling.

Step 5: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Step 6: Add the eggs one at a time, mixing well after each addition to incorporate fully.

Step 7: Stir in the vanilla extract and sour cream until the mixture is well combined.

Step 8: Gently fold in the Christmas-colored sprinkles, taking care not to overmix to keep the colors vibrant.

Step 9: Pour the cheesecake filling over the cooled crust and smooth the top evenly.

Step 10: Bake the cheesecake in the preheated oven for 50-60 minutes, until the center is almost set but still has a slight jiggle when moved.

Step 11: Turn off the oven, crack the door slightly, and leave the cheesecake inside for one hour to cool gradually.

Step 12: Remove the cheesecake from the oven and allow it to cool completely to room temperature.

Step 13: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully.

Step 14: Before serving, top with whipped cream and garnish with extra Christmas sprinkles for a festive touch.

Tips & Variations

For a spiced twist, add ½ teaspoon of cinnamon or holiday spices to the crust mixture.

Use gluten-free sugar cookies to make this cheesecake gluten-free.

Make sure the cream cheese is fully softened to avoid lumps in the batter.

Try different holiday sprinkles or even mini chocolate chips for a unique look.

If you prefer a firmer center, add an extra 5-10 minutes to the baking time, but be careful not to overbake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer texture. This cheesecake is best enjoyed chilled and should not be frozen as the texture may degrade.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute sugar cookies with graham crackers, vanilla wafers, or even ginger snaps for a different flavor profile. Adjust the amount based on cookie size and sweetness.

How do I prevent cracking on the cheesecake surface?

To avoid cracks, bake the cheesecake at a low temperature and allow it to cool gradually in the oven with the door slightly open. Also, avoid overbeating the batter and do not overbake.