For all the cheesecake fans, a simple Christmas Sugar Cookie Cheesecake.
I am a huge fan of cheesecake. I can remember the first time I laid eyes on a slice of cheesecake. I wasn’t too sure what I was going to think of it’s texture. Then of course there is the name, cheesecake. Does it actually taste like cheese? Now I know it absolutely does not 😉 Cheesecake is so much fun to make because the options are endless when it comes to flavors.
Baking a cheesecake really isn’t that scary.
Like macarons, cheesecake can get a bad rep when it comes to the technicality of it all. It really isn’t all that bad either. This Simple Christmas Sugar Cookie Cheesecake takes care of the fear of a cracked cheesecake top. That’s what we usually worry about when baking a cheesecake, right? Well, you cover this top with sprinkles. So, there is that! If you want to add whipping cream dollops around the edges, you can most definitely do that as well!
This recipe used a water bath. This water bath version is not the one where you place the springform pan-bottom wrapped in aluminum foil, into a large roasting pan that contains about 1″ of water. I knew I wasn’t going to panic about any cracks in the top of my cheesecake. Instead, I placed a large roasting pan filled with about 2″ of water on the very bottom rack of my oven, underneath my cheesecake.
The water will still create a humid and steamy environment, which is perfect for keeping the eggs in the cheesecake for creating too much air, aka cracks.
An easy and sweet crust.
The hardest part of this recipe: waiting.
I know I have said this before, some of the hardest parts about my favorite recipes is the waiting process. Ugh! My patience already isn’t the best. Then you add the fact that I am ready to devour this cheesecake. Yep, all my patience is non-existent.
You must wait for this cheesecake to completely set before removing it from the springform pan. You will notice that when you turn the oven off after it has been baking for about 55 minutes, the outside of the cheesecake is set, but the middle portion still looks a little jiggly. This is because the cheesecake will finish setting as it cools.
The worst mistake (besides over cooking it) would be to try and take it from the springform pan before it has finished setting. Think of it as a cheesecake catastrophe with no defined shape.
- 4 (8oz) packages of cream cheese, softened at room temperature
- 1 cup of granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 packages of Ready to Bake Sugar Cookies (24 cookies/pack)
- Christmas colored sprinkles
- Preheat the oven to 325
- Prep a 9" springform pan by lightly spraying it with cooking spray; set aside. Prepare the crust: add one of the packages of cookies to the springform pan, only lining the very outside of the inner pan. Then work inward with the othe package of cookies. Make sure these cookie dough rounds are completely touching each other. (Note: you will have a few cookies left over from the packs.) You want them to seal together as they bake.
- Bake the cookies for about 8 minutes, or until the cookies have spread and filled all the spots. You don't want to over cook these! Remove from oven and allow to cool for about 5 minutes.
- While the sugar cookie crust is baking, make the cheesecake. In a large mixing bowl, add the completely softened cream cheese and beat until all is creamy.
- Next, add the sugar, vanilla and almond extract. Mix some more until all is combined.
- Now, add 1 egg at a time, mixing slightly in between each addition. After you have added all eggs, stop mixer and scrape down the sides of the bowl. Mix for another 30 seconds-1 minute (when all the yellow of the egg yolk is incorporated). You don't want to over mix the eggs and create air pockets. This will give way to more cracks in your crust.
- Pour the cheesecake batter on top of the sugar cookie crust.
- Before placing in the oven, add a large roasting pan filled with 2" of water to the very middle, bottom rack. Now put the cheesecake in on the middle rack (don't want it too close to the top of the oven).
- Bake for about 55 minutes, or until you notice the outer edge of the cheesecake is set and the middle portion is still a little jiggly.
- Turn off oven and crack the oven door. Allow the cheesecake to fully cool in the oven for 1 hour. Then remove from oven and place in the refrigerator for at least another 4 hours. I waited until the next day to remove it from the springform pan.
- Once the cheesecake has completely cooled and has set during the alloted time, gently remove it from the springform pan.
- Top it with Christmas sprinkles!
- Store in refrigerator for up to 1 week.
Santa isn’t the only one who loves sugar cookies.
Once you give this Simple Christmas Sugar Cookie Cheesecake a try, you will understand exactly what I am talking about. The sugar cookie crust elevates this cheesecake to a holiday level. It is festive and absolutely good. The almond extract added to the cheesecake batter ups the whole sugar cookie vibe. Take it from me, you don’t want to skip over this recipe!