πŸͺ Christmas Sugar Cookie Cheesecake πŸŽ„ Ingredients For the Crust: 2 cups finely crushed sugar cooki...

πŸͺ Christmas Sugar Cookie Cheesecake πŸŽ„ Ingredients For the Crust: 2 cups finely crushed sugar cooki...

πŸͺ Christmas Sugar Cookie Cheesecake πŸŽ„
Ingredients

For the Crust:

2 cups finely crushed sugar cookies (about 20 standard-sized cookies)
ΒΌ cup (Β½ stick) unsalted butter, melted
For the Filling:

24 oz (3 standard 8-oz blocks) full-fat cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 tsp pure vanilla extract
Β½ cup full-fat sour cream, room temperature
ΒΌ cup heavy whipping cream, room temperature
For the Topping:

Β½ cup mini red and green holiday candy-coated chocolates (e.g., M&M’s or baking bits)
Powdered sugar, for dusting (optional)
Instructions

Prep & Preheat: Position a rack in the center of your oven and preheat to 325Β°F (163Β°C). Generously grease the sides and bottom of a 9-inch springform pan. Cut a circle of parchment paper to fit the bottom of the pan, place it inside, and grease the paper lightly.
Make the Crust: Place the sugar cookies in a food processor and pulse until you have fine, even crumbs. (Alternatively, place cookies in a sturdy zip-top bag and crush with a rolling pin.) In a medium bowl, combine the crumbs with the melted butter, stirring until all crumbs are evenly moistened and resemble wet sand. Pour the mixture into the prepared pan. Using the bottom of a flat measuring cup or glass, press the crumbs firmly and evenly into the bottom of the pan. Set aside.
Prepare the Filling: In a large bowl using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together on medium speed until completely smooth, creamy, and lump-free (about 2-3 minutes). Scrape down the sides and bottom of the bowl. Add the eggs one at a time, beating on low speed just until each egg is fully incorporated before adding the next. Do not overmix after adding the eggs. Add the vanilla extract, sour cream, and heavy cream. Beat on low speed until just combined and smooth, scraping the bowl as needed.
Bake the Cheesecake: Pour the filling over the prepared crust. Gently tap the pan on the counter 3-4 times to release any large air bubbles. Place the pan on a baking sheet (to catch any potential leaks) and bake for 50–60 minutes. The cheesecake is done when the edges are set and appear slightly puffed, but the center (about a 3-inch circle) still has a gentle, subtle jiggle when you nudge the pan.
Cool Gradually: Turn off the oven. Crack the oven door open about 1 inch and let the cheesecake cool inside the oven for exactly 1 hour. This slow cooling process is crucial to prevent cracks.
Chill Thoroughly: After 1 hour, remove the cheesecake from the oven. Run a thin, sharp knife around the very edge of the cheesecake (between the filling and the pan wall) to loosen it. This prevents the cheesecake from pulling and cracking as it contracts while chilling. Let it cool completely at room temperature on a wire rack (about 1-2 hours), then cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
Decorate & Serve: Just before serving, remove the springform ring. If desired, dust the top lightly with powdered sugar using a fine-mesh sieve. Scatter the red and green candies evenly over the top. Slice with a sharp knife dipped in hot water and wiped clean between each cut for pristine slices.
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Posted
2025-09-23T15:04:02+00:00

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