Description
A festive showstopper combining creamy vanilla cheesecake with a buttery shortbread crust and bits of sugar cookie dough, topped with luscious sour cream frosting and colorful sprinkles. Rich, nostalgic, and perfect for holiday dessert tables.
Ingredients
- Shortbread Crust: 1¼ cups (160 g) all-purpose flour, ½ cup (60 g) powdered sugar, pinch kosher salt, ½ cup (110 g) unsalted butter (cold, cubed), 2 tbsp milk
- Sugar Cookie Dough: 6 tbsp unsalted butter (room temp), ¾ cup (150 g) granulated sugar, 2 tbsp milk, ½ tsp vanilla extract, 1 cup (130 g) all-purpose flour, ½ tsp kosher salt, 3 tbsp jimmies sprinkles
- Cheesecake Filling: 32 oz (4 blocks) cream cheese (softened), 1 cup (200 g) granulated sugar, 2 tbsp all-purpose flour, 1 tsp vanilla extract, ¼ tsp almond extract (optional), ¾ cup (185 g) sour cream (room temp), 4 large eggs (room temp)
- For Baking: ½ cup heavy cream
- Sour Cream Frosting: 6 tbsp butter (room temp), ⅓ cup (80 g) sour cream, 1½ cups (165 g) powdered sugar, 1 tsp vanilla extract
- Holiday sprinkles, for garnish
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and grease sides.
- Prepare crust: In a food processor, combine flour, powdered sugar, and salt. Pulse in butter until crumbly. Add milk until dough forms. Press into pan and prick lightly. Bake 15 minutes until lightly golden. Cool.
- Make sugar cookie dough: Beat butter and sugar until fluffy. Add milk and vanilla. Stir in flour, salt, and sprinkles. Set aside.
- Prepare cheesecake filling: Lower oven to 300°F (150°C). Beat cream cheese until smooth. Mix in sugar and flour. Add extracts and sour cream. Beat in eggs one at a time on low speed until combined.
- Assemble: Pour half cheesecake batter over crust. Crumble half sugar cookie dough on top. Repeat layers with remaining batter and dough.
- Bake: Place pan inside a roasting pan with 1 inch of hot water for water bath. Bake 1 hour 15–25 minutes until edges set but center jiggles. Turn off oven, crack door, rest 1 hour. Cool, then chill overnight.
- Prepare frosting: Beat butter and sour cream until smooth. Mix in powdered sugar and vanilla. Spread over chilled cheesecake.
- Decorate with sprinkles, slice, and serve cold.
Notes
Use room-temperature ingredients for smooth batter.
Avoid overmixing once eggs are added to prevent cracking.
Water bath baking ensures even texture and prevents splitting.
Chill at least 8 hours or overnight before frosting.
Clean knife between cuts for clean slices.
- Prep Time: 40
- Cook Time: 85
- Category: Dessert
- Method: Baking / Water Bath
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 46
- Sodium: 290
- Fat: 37
- Saturated Fat: 22
- Unsaturated Fat: 13
- Carbohydrates: 53
- Fiber: 1
- Protein: 8
- Cholesterol: 165
Keywords: christmas sugar cookie cheesecake, holiday dessert, sugar cookie crust cheesecake, festive cheesecake recipe, decorated christmas cheesecake