Ingredients
- Sugar cookie dough (store-bought or homemade): 1 roll (16 oz)
- Cream cheese, softened: 24 oz (3 packages)
- Granulated sugar: 1 cup
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1/2 cup
- Red and green sprinkles: for decoration
- Powdered sugar: for dusting
Instructions
- Step 1: Preheat oven to 325°F (160°C). Press sugar cookie dough into the bottom of a 9-inch springform pan. Bake for 12-15 minutes, or until lightly golden. Let cool completely.
- Step 2: In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined. Do not overmix.
- Step 4: Pour cheesecake batter over the cooled sugar cookie crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight. Before serving, dust with powdered sugar and decorate with red and green sprinkles.
Notes
- For the best texture, chill the cheesecake thoroughly overnight before slicing and serving.
- If you want to warm individual slices, microwave them for just 10-15 seconds to soften slightly, but avoid overheating.
- Serve this festive cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- To prevent cracks, avoid overmixing the batter after adding the eggs; gentle incorporation is key for a smooth cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American