Christmas Sugar Cookie Cheesecake

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Combine the cookie crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into a 9-inch springform pan.
3. Bake the crust for 8 minutes, then let it cool slightly.
4. Beat the cream cheese and sugar together until smooth and creamy.
5. Mix in the sour cream, vanilla extract, and almond extract.
6. Add the eggs one at a time, mixing gently to avoid incorporating excess air.
7. Fold in the sprinkles.
8. Pour the batter over the crust and smooth the top.
9. Bake for 50–55 minutes, or until the edges are set but the center still jiggles slightly.
10. Cool for 1 hour, then refrigerate for at least 4 hours or overnight.
11. Before serving, top with whipped cream and extra sprinkles.

Variations

• Swap the sugar cookie crust for a gingerbread cookie crust for a spicier seasonal flavor.
• Add crushed peppermint candies to the batter for a minty twist.
• Use chocolate sprinkles and a chocolate drizzle for a more decadent version.
• Incorporate a thin layer of raspberry or strawberry sauce on top before chilling for a fruity finish.

Tips

• Wrap the springform pan in foil and bake the cheesecake in a water bath for an ultra-smooth, crack-free texture.
• Use room-temperature cream cheese for the creamiest filling.
• Avoid overmixing once the eggs are added; this helps prevent cracking.
• Chill the cheesecake overnight for the cleanest slices and best flavor.