Sugar Cookie Cake (Print Version)
# Ingredients:
→ Cookie Base
01 -
6 tablespoons melted unsalted butter
02 -
2 cups finely crushed sugar cookies (homemade or store-bought)
→ Creamy Filling
03 -
3 packages (8 ounces each) cream cheese, at room temperature
04 -
1 cup white sugar
05 -
3 big eggs
06 -
1 teaspoon pure vanilla
07 -
½ cup sour cream
08 -
⅓ cup festive sprinkles (red, green, and white)
→ Decorations
09 -
Whipped topping (optional)
10 -
Extra holiday sprinkles for the top
# Instructions:
01 -
Set oven temperature to 325°F (160°C). Spray a 9-inch springform pan lightly with non-stick spray. Combine cookie crumbs and butter, press firmly into the bottom of the pan, and bake for 8-10 minutes until golden. Let it cool all the way.
02 -
Blend cream cheese and granulated sugar until it looks smooth and creamy. Beat in eggs one by one until fully mixed. Stir in the vanilla and sour cream. Carefully fold the sprinkles into the batter without mixing too much.
03 -
Pour the cheese mixture over the cooled crust and bake for 50 to 60 minutes. The center should look a bit jiggly but almost firm. Turn off the heat, leave the oven door slightly open, and let it rest for an hour.
04 -
Take the cheesecake out to cool to room temperature. Once cooled, put it in the fridge for at least 4 hours or overnight.
05 -
Right before serving, add whipped topping and sprinkle more colorful sprinkles on top.
# Notes:
01 -
Chill overnight for the best texture
02 -
Center should still wiggle a bit when finished baking